why make this recipe
Creamy Vegan Sun-Dried Tomato Pasta is a delicious and satisfying dish that is perfect for anyone looking for a plant-based meal. This recipe is simple to make and is full of rich flavors. It is creamy, comforting, and easy to whip up on a busy weeknight. Plus, it is dairy-free and made with wholesome ingredients, making it a guilt-free indulgence!
how to make Creamy Vegan Sun-Dried Tomato Pasta
Ingredients :
- Pasta of choice
- Cashews
- Sun-dried tomatoes
- Vegetable broth
- Garlic
- Nutritional yeast
- Olive oil
- Fresh basil
- Vegan parmesan
- Red pepper flakes
- Salt
- Pepper
Directions :
- Soak the cashews in water for at least 2 hours. Drain and rinse.
- In a blender, combine the soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, vegetable broth, olive oil, salt, and pepper. Blend until smooth and creamy.
- Cook the pasta according to package instructions. Drain and return to the pot.
- Pour the creamy sauce over the cooked pasta and stir to combine.
- Serve warm, garnished with fresh basil, vegan parmesan, and red pepper flakes.
how to serve Creamy Vegan Sun-Dried Tomato Pasta
Serve the pasta warm on a plate or in a bowl. Top it with fresh basil, a sprinkle of vegan parmesan, and a dash of red pepper flakes for an extra kick. This dish pairs well with a simple side salad or some garlic bread for a complete meal.
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 you’re ready to eat it again, reheat gently on the stove or in the microwave. You may want to add a splash of vegetable broth or water to loosen the sauce when reheating.
tips to make Creamy Vegan Sun-Dried Tomato Pasta
- If you want a richer flavor, use oil-packed sun-dried tomatoes instead of dry ones.
- Blend the sauce until it’s very smooth for the creamiest texture.
- Add more vegetable broth if the sauce is too thick for your liking.
- For a little extra crunch, consider adding pine nuts or walnuts as a topping.
variation
You can customize this recipe by adding your favorite veggies. Spinach, roasted red peppers, or mushrooms work great and add some nutrition and color to the dish.
FAQs
Can I use another type of nut instead of cashews?
Yes! You can use almonds or macadamia nuts as an alternative. Just soak them in water before blending.
Is this recipe gluten-free?
If you use gluten-free pasta, this recipe can easily be made gluten-free.
Can I make this dish in advance?
Yes, you can prepare the sauce ahead of time and store it in the fridge. Just cook the pasta fresh when you’re ready to eat!
Creamy Vegan Sun-Dried Tomato Pasta
Ingredients
Pasta and Main Ingredients
- 8 oz Pasta of choice Select according to preference.
- 1 cup Cashews Soaked for at least 2 hours.
- 1/2 cup Sun-dried tomatoes Oil-packed sun-dried tomatoes for richer flavor are recommended.
- 1 cup Vegetable broth Add more if sauce is too thick.
- 2 cloves Garlic Minced.
- 1/4 cup Nutritional yeast Adds a cheesy flavor.
- 2 tbsp Olive oil For blending the sauce.
- 1/4 cup Fresh basil For garnish and flavor.
- 1/4 cup Vegan parmesan For garnish.
- 1/4 tsp Red pepper flakes For an added kick.
- to taste Salt Adjust according to preference.
- to taste Pepper Adjust according to preference.
Method
Preparation
- Soak the cashews in water for at least 2 hours. Drain and rinse.
Blending the Sauce
- In a blender, combine the soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, vegetable broth, olive oil, salt, and pepper. Blend until smooth and creamy.
Cooking the Pasta
- Cook the pasta according to package instructions. Drain and return to the pot.
Combining
- Pour the creamy sauce over the cooked pasta and stir to combine.
Serving
- Serve warm, garnished with fresh basil, vegan parmesan, and red pepper flakes.