Description
A delicious and creamy vegan pasta dish that is easy to make and packed with flavor, perfect for busy weeknights.
Ingredients
Scale
- 8 oz pasta of your choice (gluten-free if necessary)
- 1 cup raw cashews (soaked for best blending)
- 1/2 cup sun-dried tomatoes (packed in oil, drained)
- 2 cloves garlic (fresh for flavor)
- 1/2 cup vegetable broth (homemade or store-bought)
- 1 tablespoon nutritional yeast (for a cheesy flavor)
- Salt and pepper (to taste)
- Fresh basil (for garnish)
- Vegan parmesan (optional, for that extra zing)
- Red pepper flakes (optional, for a little heat)
Instructions
- Begin by cooking your pasta according to the package instructions until al dente. Drain and set aside.
- In a blender, combine the soaked cashews, sun-dried tomatoes, garlic, vegetable broth, nutritional yeast, salt, and pepper. Blend until the mixture is completely smooth and creamy.
- In a large skillet over medium heat, combine the cooked pasta with the creamy sauce. Toss everything together so the pasta is well coated.
- Serve it hot, garnished with fresh basil, vegan parmesan, and a sprinkle of red pepper flakes if you’re feeling spicy.
Notes
For best results, soak cashews for 4-6 hours. Adjust seasoning as needed to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Blending and sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan pasta, sun-dried tomatoes, creamy pasta, quick dinner, plant-based