Description
A delicious and satisfying vegan pasta dish with a rich, creamy sauce made from cashews and sun-dried tomatoes, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 8 oz pasta of choice (Spaghetti, penne, or any preferred pasta)
- 1 cup cashews (soaked in water for at least 2–3 hours or overnight)
- 1/2 cup sun-dried tomatoes (packed in oil)
- 1/2 cup vegetable broth (low-sodium recommended)
- 2 cloves garlic (fresh)
- 1 tablespoon nutritional yeast
- Salt and pepper (to taste)
- Fresh basil (for garnish)
- Vegan parmesan (optional)
- Red pepper flakes (for spice)
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a blender, combine soaked cashews, sun-dried tomatoes, vegetable broth, garlic, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
- In a large skillet over medium heat, add the cooked pasta along with the creamy sauce. Mix well to coat the pasta.
- Cook for an additional 2-3 minutes, stirring frequently to prevent sticking and ensure even heating.
- Plate the pasta, topped with fresh basil, a sprinkle of vegan parmesan, and red pepper flakes.
Notes
Don’t skip soaking the cashews for the smoothest texture. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Blending and Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg