Creamy Vegan Sun-Dried Tomato Pasta
A delicious and creamy plant-based pasta dish infused with sun-dried tomatoes, garlic, and nutritional yeast, perfect for a quick weeknight dinner or special occasion.
Ingredients
Main Ingredients
- 8 ounces Pasta of choice Can use spaghetti, penne, or gluten-free options.
- 1 cup Raw cashews Soaked for at least 2 hours.
- 1/2 cup Sun-dried tomatoes Packed or dry, depending on availability.
- 2 cloves Garlic Minced for better flavor.
- 1/4 cup Nutritional yeast For a cheesy flavor.
- 1 cup Plant-based milk Unsweetened, can use almond, soy, or oat milk.
- 2 tablespoons Olive oil For flavor and richness.
- 1 teaspoon Salt Adjust to taste.
- 1/2 teaspoon Black pepper Freshly cracked is best.
For Garnish
- 1/4 cup Fresh basil Chopped for garnish.
- 1/4 cup Vegan parmesan Optional, for topping.
- 1/2 teaspoon Red pepper flakes Optional, for added heat.
Instructions
Preparation
- Soak the cashews in water for at least 2 hours, then drain them.
Cooking
- Cook the pasta according to package instructions until al dente.
- In a blender, combine the soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, plant-based milk, olive oil, salt, and pepper. Blend until the mixture is smooth and creamy.
- In a pan, heat the blended sauce over low heat until warm, stirring occasionally.
- Toss the cooked pasta with the sauce until every strand is well-coated.
Serving
- Serve immediately, garnished with fresh basil, vegan parmesan, and a sprinkle of red pepper flakes for an extra kick.
Notes
Leftovers can be refrigerated for up to three days or frozen for up to three months. Reheat gently, adding a splash of plant-based milk to restore creaminess.