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Vegan Creamy Sun-Dried Tomato Pasta

Vegan Creamy Sun-Dried Tomato Pasta Ready in 30 Minutes

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This Vegan Creamy Sun-Dried Tomato Pasta combines rich, tangy flavors with a luscious cashew cream, offering a delightful vegan meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Pasta (fusilli or penne) Substitute with brown rice or quinoa pasta for gluten-free option.
For the Creamy Sauce
  • 1 cup Raw Cashews Soaked in hot water for 15 minutes.
  • 1 cup Sun-Dried Tomatoes Packed in oil, drained.
  • 3 cloves Garlic Enhances the flavor.
  • 1.5 cups Vegetable Broth Acts as liquid base.
  • 2 tbsp Nutritional Yeast Infuses a cheesy essence.
  • 1 tbsp Lemon Juice Brightens the dish.
  • 0.5 tsp Sea Salt Adjust to your preference.
  • Freshly Ground Black Pepper To taste.
For Garnishing
  • Fresh Basil Enhances presentation and flavor.

Equipment

  • High-speed blender
  • large pot
  • colander

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
  2. In a blender, combine soaked cashews, drained sun-dried tomatoes, garlic, vegetable broth, nutritional yeast, lemon juice, and sea salt. Blend until smooth and creamy.
  3. Return pasta to the pot over low heat and pour in the creamy sauce. Toss gently to coat the pasta evenly. Warm for 2-3 minutes, stirring frequently.
  4. Taste and adjust seasoning with black pepper and salt if needed. Serve immediately, garnished with fresh basil.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 500mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently with vegetable broth for best texture.

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