Description
Indulge in this comforting bowl of creamy vegan sun-dried tomato pasta that balances rich flavors and wholesome ingredients.
Ingredients
Scale
- Pasta of your choice (spaghetti, brown rice, or quinoa pasta)
- 1 cup cashews (soaked for at least 1 hour)
- 1 cup sun-dried tomatoes (packed in oil, drained)
- 1–2 cloves garlic (fresh or roasted)
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh basil for garnish
- Vegan parmesan for garnish
- Red pepper flakes for garnish
Instructions
- Soak the cashews in water for at least 1 hour, then drain them.
- Cook the pasta according to package instructions until al dente, reserving some pasta water.
- Blend the soaked cashews, sun-dried tomatoes, garlic, vegetable broth, salt, and pepper in a high-powered blender until smooth.
- Heat the creamy sauce in a large skillet over medium heat, stirring occasionally.
- Combine the cooked pasta with the sauce, tossing to coat. Add reserved pasta water if needed.
- Garnish with fresh basil, vegan parmesan, and red pepper flakes before serving.
Notes
Soak cashews adequately for best texture and customize with veggies or proteins as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg