Creamy Vegan Sun-Dried Tomato Pasta
A comforting bowl of creamy vegan pasta with sun-dried tomatoes and fresh basil. Quick, nutritious, and delicious!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Blending
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 8 oz Pasta of choice
- 1 cup Raw cashews, soaked
- 1/2 cup Sun-dried tomatoes, packed in oil
- 1 clove Garlic
- 1/2 cup Vegetable broth
- Salt and pepper to taste
- Fresh basil for garnish
- Vegan parmesan for garnish
- Red pepper flakes for garnish
Instructions
- Cook the pasta: Fill a large pot with water and bring it to a rolling boil. Add salt and cook pasta until al dente, reserving half a cup of pasta water.
- Soak the cashews (if not done already): Ensure soaked cashews are soft, or boil them for 15 minutes.
- Blend the sauce: In a blender, add soaked cashews, sun-dried tomatoes, garlic, vegetable broth, salt, and pepper. Blend until smooth.
- Combine pasta and sauce: In a skillet, mix the creamy sauce with cooked pasta over medium heat, adding reserved pasta water if needed.
- Plate and serve: Serve in bowls, garnishing with fresh basil, vegan parmesan, and red pepper flakes.
Notes
For extra flavors, experiment with lemon zest, spinach, or sautéed mushrooms. Leftover sauce can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan pasta, sun-dried tomato, comfort food, creamy pasta, plant-based recipes
Find it online: https://mapleladle.com/creamy-vegan-sun-dried-tomato-pasta/