Description
A delightful vegan take on pasta with a creamy sauce made from soaked cashews and sun-dried tomatoes, perfect for any occasion.
Ingredients
Scale
- Pasta of choice
- 1 cup raw cashews, soaked
- 1/2 cup sun-dried tomatoes
- 1 clove garlic
- 1/4 cup vegetable broth
- Salt and pepper to taste
- Fresh basil for garnish
- Vegan parmesan for garnish
- Red pepper flakes for garnish (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
- Blend the soaked cashews, sun-dried tomatoes, garlic, vegetable broth, salt, and pepper in a high-speed blender until smooth.
- Heat the blended sauce in a skillet over medium heat for about 5 minutes until fragrant.
- Combine the cooked pasta with the sauce in the skillet, adding reserved pasta water as needed to achieve desired consistency.
- Serve with fresh basil, vegan parmesan, and red pepper flakes, if desired.
Notes
For creamier sauce, soak cashews longer. Leftovers can be stored for up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg