Creamy Vegan Sun-Dried Tomato Pasta
A delightful vegan pasta dish featuring a creamy sauce made from cashews and sun-dried tomatoes, perfect for quick meals and special occasions.
Ingredients
Main Ingredients
- 8 oz Pasta of choice
- 1 cup Cashews Soaked in water for at least 2 hours
- 1/2 cup Sun-dried tomatoes Drained
- 2 cloves Garlic
- 1/4 cup Nutritional yeast
- 2 tbsp Olive oil
- to taste Salt
- to taste Pepper
Garnish
- to taste Fresh basil For garnish
- to taste Vegan parmesan For garnish
- to taste Red pepper flakes For garnish
Instructions
Preparation
- Soak cashews in water for at least 2 hours. Drain and rinse.
- Cook pasta according to package instructions.
- In a blender, combine soaked cashews, sun-dried tomatoes (drained), garlic, nutritional yeast, olive oil, salt, and pepper. Blend until smooth and creamy.
Cooking
- In a large skillet, combine the cooked pasta and cashew sauce, tossing to combine.
Serving
- Garnish with fresh basil, vegan parmesan, and red pepper flakes before serving. Enjoy your creamy vegan pasta!
Notes
To store leftovers, place the pasta in an airtight container and refrigerate it for about 3 to 4 days. Reheat on low heat, adding a splash of water or olive oil to keep it creamy.