Description
A rich, creamy pasta that celebrates vibrant flavors without dairy, featuring cashews and sun-dried tomatoes.
Ingredients
Scale
- Pasta of choice
- 1 cup cashews (soaked)
- 1/2 cup sun-dried tomatoes (packed in oil and well-drained)
- 1 cup vegetable broth
- 2 cloves garlic (minced)
- Salt and pepper (to taste)
- Fresh basil (for garnishing)
- Vegan parmesan
- Red pepper flakes (for heat)
Instructions
- Cook the pasta according to package instructions, then drain and set aside.
- In a blender, combine soaked cashews, sun-dried tomatoes, vegetable broth, minced garlic, salt, and pepper; blend until smooth and creamy.
- In a large pan over medium heat, add the cooked pasta and the creamy sauce, gently stirring until fully coated.
- Allow the mixture to heat through for a few minutes, stirring occasionally.
- Plate the pasta and garnish with fresh basil, vegan parmesan, and red pepper flakes.
Notes
For an ultracreamy sauce, soak cashews for at least 4 hours. Adjust sauce consistency with more vegetable broth if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Blending and Cooking
- Cuisine: Vegan Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan, pasta, sun-dried tomatoes, creamy, dinner, quick meal, plant-based