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.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 60gProtein: 12gFat: 16gSaturated Fat: 2gSodium: 700mgFiber: 4gSugar: 2g
Notes
If you have leftovers, store the pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth or water if needed. Consider adding pine nuts or walnuts for extra crunch.
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