Description
A delightful dish featuring a creamy sauce made from cashews, sun-dried tomatoes, and garlic, perfect for a comforting plant-based meal.
Ingredients
Scale
- Pasta of choice
- 1 cup cashews
- 1/2 cup sun-dried tomatoes
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1 cup vegetable broth
- Salt to taste
- Pepper to taste
- Fresh basil (for garnish)
- Vegan parmesan (for garnish)
- Red pepper flakes (for garnish)
Instructions
- Soak the cashews in water for 2-4 hours, then drain.
- In a blender, combine soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, vegetable broth, salt, and pepper. Blend until smooth.
- Cook the pasta according to package instructions.
- Drain the pasta and return it to the pot.
- Pour the creamy sauce over the pasta and mix until well combined.
- Serve hot, garnished with fresh basil, vegan parmesan, and a sprinkle of red pepper flakes.
Notes
Best enjoyed hot with fresh basil, vegan parmesan, and red pepper flakes. For a lighter version, substitute sun-dried tomatoes with fresh cherry tomatoes.
- Prep Time: 240 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Blending and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan pasta, sun-dried tomato, creamy sauce, plant-based meal, easy recipe