Creamy Vegan Sun-Dried Tomato Pasta
A rich and flavorful dish with a creamy texture and tangy sweetness from sun-dried tomatoes, perfect for weeknight dinners or impressing guests.
Ingredients
For the Base
- pasta of choice Pasta of choice Use any pasta, gluten-free or whole grain works well.
For the Sauce
- 1 cup cashews, soaked Soak cashews for at least 2 hours or overnight for better blending.
- 1/2 cup sun-dried tomatoes, oil-packed Dry sun-dried tomatoes can be used but require longer soaking.
- 1/2 cup vegetable broth Can substitute with water or almond milk.
- 2 cloves garlic
- Salt and pepper to taste Adjust according to preference.
To Serve
- Fresh basil for garnish
- Vegan parmesan for garnish Nutritional yeast can be used as an alternative.
- Red pepper flakes for garnish Add for heat as desired.
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a blender, combine the soaked cashews, sun-dried tomatoes, vegetable broth, garlic, salt, and pepper. Blend until smooth and creamy.
- In a pan, heat the sauce over medium heat. Stir occasionally to prevent sticking.
- Add the cooked pasta to the sauce and toss to coat evenly.
- Dish out the pasta and garnish with fresh basil, vegan parmesan, and sprinkle with red pepper flakes.
Notes
Add a sprinkle of finely chopped walnuts for extra crunch. For a finishing touch, drizzle with balsamic glaze before serving. Feel free to toss in extra ingredients like roasted vegetables.