Vegan Creamy Sun Dried Tomato Pasta
A quick and comforting vegan pasta dish featuring creamy cashew sauce and sun-dried tomatoes, ready in under 30 minutes.
Ingredients
Pasta
- 8 oz spaghetti, fettuccine, or your favorite shape Use gluten-free options for a healthier twist.
Creamy Sauce Ingredients
- 1 cup sun-dried tomatoes, packed in oil These delightful little gems bring sweetness and acidity.
- 1 cup raw cashews Soaked and blended for a creamy texture. Substitute with silken tofu for nut allergies.
- 3 cloves garlic, minced Adds aroma and flavor.
- 1 cup vegetable broth Homemade or store-bought for added depth.
- 1/4 cup nutritional yeast For cheesy flavor without dairy.
- 2 tablespoons olive oil For sautéing garlic.
- to taste salt and pepper Essential for seasoning.
Instructions
Preparation
- Soak the cashews in hot water for about 15-20 minutes, then drain and rinse before blending.
Cooking Pasta
- Boil water in a large pot and add your pasta. Cook until al dente according to package instructions, then reserve 1 cup of pasta water and drain the rest.
Making the Sauce
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 2 minutes.
- In a blender, combine soaked cashews, sun-dried tomatoes, vegetable broth, and nutritional yeast. Blend until smooth and creamy, adding reserved pasta water if too thick.
Combining
- Pour the creamy sauce into the skillet with the sautéed garlic. Stir well, then add the cooked pasta, mixing until every strand is coated. Season with salt and pepper to taste.
- If desired, toss in some fresh spinach or arugula until just wilted.
Serving
- Serve in bowls, garnished with extra sun-dried tomatoes or fresh herbs.
Notes
Tips: Add chickpeas or lentils for protein, seasonal veggies for brightness, or a pinch of red pepper flakes for heat. Make the sauce a day in advance and reheat when ready to serve.