Description
A delicious and satisfying dish combining creamy cashew sauce with sun-dried tomatoes, perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 oz pasta of choice
- 1 cup raw cashews (soaked for 2–4 hours)
- 1/2 cup sun-dried tomatoes (packed in oil, drained)
- 1 garlic clove
- 1/4 cup nutritional yeast
- 1/2 cup vegetable broth
- Salt and pepper to taste
- Fresh basil for garnish
- Vegan parmesan for garnish (optional)
- Red pepper flakes for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add your choice of pasta and cook according to the package instructions. Drain and set aside.
- Prepare the creamy sauce: In a blender, combine soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, vegetable broth, salt, and pepper. Blend until smooth and creamy.
- Heat the sauce: Pour the sauce into a large skillet and heat over medium, stirring occasionally until warmed through.
- Combine pasta and sauce: Add the drained pasta to the skillet and toss until fully coated. Cook for an additional minute or two.
- Serve: Spoon the pasta onto plates and garnish with fresh basil, vegan parmesan, and red pepper flakes as desired.
Notes
Soaking cashews is key for creaminess; alternative thickeners can be used. Adjust broth for consistency as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan pasta, sun-dried tomatoes, creamy sauce, healthy dinner, plant-based meal