Description
A creamy and comforting vegan pasta dish made with sun-dried tomatoes and cashews that comes together in one pot in about 30 minutes.
Ingredients
Scale
- Pasta (penne or fusilli)
- 1 cup cashews, soaked
- 1/2 cup sun-dried tomatoes (oil-packed)
- 4 cloves garlic, minced
- 1/4 cup nutritional yeast
- 2 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
- Vegan parmesan, for topping
- Red pepper flakes (optional)
Instructions
- Cook your pasta according to package instructions in salted boiling water. Drain and set aside.
- In a blender, combine soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, vegetable broth, olive oil, salt, and pepper. Blend until creamy and smooth.
- In a skillet over medium heat, add the creamy sauce and cook for about 5 minutes until warmed through.
- Combine cooked pasta with the sauce, tossing until evenly coated, which should take 2-3 minutes.
- Serve warm, garnished with fresh basil, vegan parmesan, and red pepper flakes if desired.
Notes
Customize with leftover vegetables or different pasta types. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg