Description
A quick, creamy, and flavorful vegan pasta dish featuring sun dried tomatoes and a silky sauce made from cashews or non-dairy cream.
Ingredients
Scale
- 8 oz pasta (spirals, shells, or linguine)
- 1 cup sun dried tomatoes (oil-packed)
- 1 cup cashews (soaked in hot water for 20 minutes)
- 1–2 cups vegetable broth or starchy pasta water
- 2 cloves garlic
- Salt and pepper to taste
- Fresh basil for garnish
- Optional toppings: roasted chickpeas, toasted pine nuts, spinach, mushrooms, artichoke hearts, olives
Instructions
- Cook pasta according to package instructions; reserve starchy water.
- Blend soaked cashews, sun dried tomatoes, garlic, and vegetable broth until smooth.
- In a pan, combine the creamy sauce with the drained pasta.
- If the sauce is too thick, add a splash of reserved pasta water.
- Toss and cook for 1-2 minutes to combine flavors.
- Season with salt, pepper, and garnish with fresh basil before serving.
Notes
For best results, use good quality, tender sun dried tomatoes. Soaking cashews ensures a smooth sauce. Adjust consistency with pasta water if necessary. Experiment with add-ins like greens or roasted chickpeas for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg