Why Make This Recipe
Creamy Vegan Sun-Dried Tomato Pasta is a delightful dish that brings together the rich flavors of sun-dried tomatoes and the creaminess of cashew sauce. It’s perfect for a quick weeknight dinner or a fancy meal to impress your guests. This pasta is not only delicious but also completely plant-based, making it a great option for vegans or anyone looking to enjoy a lighter meal. It is easy to make and requires minimal ingredients, making it a win-win for busy cooks!
How to Make Creamy Vegan Sun-Dried Tomato Pasta
Ingredients:
- 8 oz pasta
- 1 cup cashews (soaked)
- 1/2 cup sun-dried tomatoes (packed in oil, drained)
- 1 cup vegetable broth
- 2 cloves garlic
- 1 tablespoon nutritional yeast
- Salt and pepper to taste
- Fresh basil (for garnish)
- Vegan parmesan (for garnish)
- Red pepper flakes (for garnish)
Directions:
- Cook the pasta according to package instructions. Drain and set aside.
- In a blender, combine soaked cashews, sun-dried tomatoes, vegetable broth, garlic, nutritional yeast, salt, and pepper. Blend until smooth.
- In a saucepan, pour the blended sauce over medium heat and cook until warmed through. If the sauce is too thick, add more vegetable broth as needed.
- Add the cooked pasta to the sauce and toss to coat.
- Serve warm, garnished with fresh basil, vegan parmesan, and red pepper flakes.
How to Serve Creamy Vegan Sun-Dried Tomato Pasta
Serve Creamy Vegan Sun-Dried Tomato Pasta warm. Top each serving with fresh basil, a sprinkle of vegan parmesan, and a pinch of red pepper flakes for extra flavor. This dish pairs well with a side salad or some crusty bread to soak up any leftover sauce.
How to Store Creamy Vegan Sun-Dried Tomato Pasta
If you have leftovers, store the pasta in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When ready to eat, you can reheat it on the stovetop. If the sauce has thickened, add a little vegetable broth to loosen it up.
Tips to Make Creamy Vegan Sun-Dried Tomato Pasta
- Soak the cashews for at least 2 hours to ensure a creamy sauce.
- Adjust the seasoning to taste. If you like it spicy, add more red pepper flakes.
- For a richer flavor, try adding nutritional yeast.
- Feel free to add vegetables like spinach or cherry tomatoes for additional nutrition.
Variation
You can customize this pasta dish by adding grilled vegetables or tossing in some cooked beans for extra protein. Swap out sun-dried tomatoes for roasted red peppers for a different flavor profile.
FAQs
Can I make this pasta gluten-free?
Yes! Use gluten-free pasta instead of regular pasta to make it gluten-free.
How can I make this recipe nut-free?
If you need a nut-free version, try using silken tofu instead of cashews to create the creamy sauce.
Can I use fresh tomatoes instead of sun-dried?
Yes! You can use fresh cherry tomatoes as a substitute, but the flavor will be different. You may want to roast them first for a richer taste.
Creamy Vegan Sun-Dried Tomato Pasta
Ingredients
Pasta ingredients
- 8 oz pasta Use your preferred pasta type.
Creamy sauce ingredients
- 1 cup cashews (soaked) Soak for at least 2 hours for creaminess.
- 1/2 cup sun-dried tomatoes (packed in oil, drained) Ensure they are well-drained.
- 1 cup vegetable broth Adjust as needed for consistency.
- 2 cloves garlic Use fresh garlic for best flavor.
- 1 tablespoon nutritional yeast For a cheesy flavor.
- Salt and pepper to taste Adjust to your preference.
- Fresh basil (for garnish) Top before serving.
- Vegan parmesan (for garnish) Optional for extra flavor.
- Red pepper flakes (for garnish) Adjust for spice preference.
Method
Preparation
- Cook the pasta according to package instructions. Drain and set aside.
- In a blender, combine soaked cashews, sun-dried tomatoes, vegetable broth, garlic, nutritional yeast, salt, and pepper. Blend until smooth.
Cooking
- In a saucepan, pour the blended sauce over medium heat and cook until warmed through. If the sauce is too thick, add more vegetable broth as needed.
- Add the cooked pasta to the sauce and toss to coat.
Serving
- Serve warm, garnished with fresh basil, vegan parmesan, and red pepper flakes.