Description
This Vegan Creamy Sun-Dried Tomato Pasta is rich, flavorful, and ready in under 30 minutes. A dairy-free comfort dish perfect for busy weeknights.
Ingredients
Scale
- 12 oz pasta (fusilli or penne)
- 1 cup raw cashews (soaked in hot water for 15 minutes)
- 1 cup sun-dried tomatoes (packed in oil, drained)
- 3 garlic cloves
- 1 ½ cups vegetable broth
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp sea salt (or to taste)
- Freshly ground black pepper, to taste
- Fresh basil, for garnish
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- Step 2: In a blender, combine soaked cashews, sun-dried tomatoes, garlic, vegetable broth, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
- Step 3: Return the pasta to the pot, pour in the sauce, and toss until fully coated. Heat over low for 2-3 minutes until warmed through.
- Step 4: Serve immediately, topped with fresh basil and extra black pepper if desired.
Notes
Use soaked cashews for the creamiest texture. Salt your pasta water generously to enhance flavor. If your sauce is too thick, add an extra splash of vegetable broth while blending.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Boiling and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 0 mg
Keywords: vegan pasta, creamy sun-dried tomato pasta, dairy-free dinner, plant-based comfort food, cashew cream sauce