Description
A rich and creamy vegan pasta dish featuring sun-dried tomatoes, perfect for busy weeknights or special gatherings.
Ingredients
- Pasta (your choice, recommended penne or fettuccine)
- 1 cup raw cashews (soaked for creaminess)
- 1 cup sun-dried tomatoes (packed in oil or dry)
- 1 cup water or vegetable broth
- 2-3 cloves garlic
- ¼ cup nutritional yeast
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- Fresh basil (for garnish)
- Vegan parmesan (optional)
- Red pepper flakes (for heat)
Instructions
- Soak the cashews in water for about 2-4 hours, then drain.
- Cook the pasta according to package instructions until al dente, then drain and set aside.
- In a blender, combine soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, olive oil, water or broth, salt, and pepper. Blend until smooth.
- Pour the sauce into a pan over medium heat, adding the cooked pasta, and toss to coat.
- Serve immediately, garnishing with fresh basil, vegan parmesan, and a sprinkle of red pepper flakes.
Notes
Feel free to adjust garlic and red pepper flakes to taste. For nut allergies, substitute cashews with silken tofu or sunflower seeds.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Blending, Boiling
- Cuisine: Italian