Creamy Sun-Dried Tomato Vegan Pasta
A comforting bowl of Creamy Sun-Dried Tomato Vegan Pasta offers delicious flavors with creamy textures and a hint of tanginess, making it a great dish for both vegans and non-vegans.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Blending and Cooking
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 8 oz pasta (spaghetti, penne, or fusilli)
- 1 cup cashews, soaked
- 1/2 cup sun-dried tomatoes, packed in oil
- 1 clove garlic
- 1/2 cup vegetable broth
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh basil for garnish (optional)
- Vegan parmesan for garnish
- Red pepper flakes for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
- Blend the sauce: In a blender, combine the soaked cashews, sun-dried tomatoes, garlic, vegetable broth, lemon juice, salt, and pepper. Blend until smooth and creamy, adjusting seasoning as needed.
- Heat the sauce: Pour the sauce into a skillet over medium heat. Gently warm it while stirring, making sure it doesn’t boil.
- Combine pasta and sauce: Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly, ensuring every piece is covered in delicious sauce.
- Garnish and serve: Portion the pasta onto plates or bowls and garnish with fresh basil, a sprinkle of vegan parmesan, and red pepper flakes if desired. Enjoy immediately!
Notes
Soaking cashews is essential for achieving a creamy texture. Adjust the seasoning based on your preference, and always taste as you cook.