Description
A rich, silky, and entirely plant-based pasta dish featuring a velvety cashew cream sauce with tangy sun-dried tomatoes, perfect for a cozy dinner.
Ingredients
Scale
- Pasta of choice
- 1 cup cashews
- 1/2 cup sun-dried tomatoes
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1/4 cup fresh basil, roughly chopped
- Vegan parmesan (optional)
- Red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Soak cashews in hot water for about 20 minutes to soften. Drain before blending.
- Cook pasta according to package instructions until al dente; reserve a splash of pasta water.
- In a blender, combine soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, and vegetable broth. Blend until smooth and creamy; add a bit of reserved pasta water if needed to thin.
- Heat olive oil in a skillet over medium heat, add the creamy sauce, and stir until warmed through — don’t boil.
- Toss the cooked pasta with the sauce until well coated, adding reserved pasta water to loosen if necessary.
- Season with salt and pepper to taste and fold in roughly chopped fresh basil.
- Serve topped with vegan parmesan and a pinch of red pepper flakes if you like heat.
Notes
Store leftovers in an airtight container for up to 4 days in the fridge. The sauce can be frozen in meal-sized portions for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Blending and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg