Description
A rich and creamy vegan pasta dish featuring sun-dried tomatoes and fresh basil, perfect for busy evenings and gatherings.
Ingredients
Scale
- Pasta of your choice
- 1 cup cashews (soaked for at least 2 hours)
- 1/2 cup sun-dried tomatoes (packed in oil)
- 1 clove garlic
- 1/4 cup nutritional yeast
- 1/2 cup vegetable broth
- Salt and pepper to taste
- Fresh basil (to garnish)
- Vegan parmesan (optional)
- Red pepper flakes (for a hint of heat)
Instructions
- Bring a large pot of salted water to a boil. Cook your pasta until al dente, then drain and set aside.
- In your blender, combine the soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, vegetable broth, salt, and pepper. Blend until you achieve a smooth, creamy consistency.
- Transfer the creamy sauce to a large skillet over medium heat. Cook for a few minutes until warm.
- Toss the cooked pasta into the skillet, ensuring every strand is well-coated in the creamy goodness.
- Serve immediately, garnishing with fresh basil, vegan parmesan, and a sprinkle of red pepper flakes.
Notes
For a gluten-free option, use gluten-free pasta. Adjust nutritional yeast for cheesier flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Blending and Sautéing
- Cuisine: Vegan Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg
Keywords: vegan pasta, sun-dried tomatoes, creamy pasta, easy vegan recipes, quick meals