This Creamy Vegan Sun-Dried Tomato Pasta is a delightful dish that the whole family is sure to love. Picture a cozy evening at home, with the aroma of garlic and sun-dried tomatoes filling the air. Your kids will be gathered around the table, eagerly waiting for their plates. This recipe combines simple ingredients that not only create a creamy texture but also pack a punch of flavor. It’s a quick, easy, and satisfying meal that’s perfect for busy weeknights or lazy weekends.
How to Make Creamy Vegan Sun-Dried Tomato Pasta
Ingredients:
- 8 oz pasta of choice
- 1 cup cashews (soaked)
- 1/2 cup sun-dried tomatoes (packed in oil)
- 1/2 cup vegetable broth
- 2 cloves garlic
- Salt and pepper to taste
- Fresh basil for garnish
- Vegan parmesan for garnish
- Red pepper flakes for garnish
Directions:
- Cook the pasta according to package instructions.
- In a blender, combine soaked cashews, sun-dried tomatoes, vegetable broth, garlic, salt, and pepper. Blend until smooth.
- In a pan over medium heat, add the blended sauce and warm through.
- Add the cooked pasta to the sauce and toss to combine, ensuring the pasta is well coated.
- Serve garnished with fresh basil, vegan parmesan, and red pepper flakes.
How to Serve Creamy Vegan Sun-Dried Tomato Pasta
Serve the pasta warm, hot off the stove. It’s perfect as a main dish, and you can pair it with a fresh salad or some crusty bread. Don’t forget to sprinkle some extra vegan parmesan and a dash of red pepper flakes for a bit of heat!
How to Store Creamy Vegan Sun-Dried Tomato Pasta
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, you can add a splash of vegetable broth or a little olive oil to loosen the sauce.
Tips to Make Creamy Vegan Sun-Dried Tomato Pasta
- Soak the cashews ahead of time to ensure they blend smoothly.
- Adjust the thickness of the sauce by adding more vegetable broth if needed.
- Customize your pasta choice based on your family’s preference; any kind will work well.
Variation
You can add roasted vegetables like zucchini or bell peppers for extra nutrition and flavor. Alternatively, swap sun-dried tomatoes for fresh tomatoes or add a handful of spinach during the cooking process for a pop of color.
FAQs
Q: Can I use other nuts instead of cashews?
A: Yes, you can use almonds or macadamia nuts, but the flavor and creaminess may vary slightly.
Q: Is this dish gluten-free?
A: It can be gluten-free if you use gluten-free pasta.
Q: Can I make this recipe ahead of time?
A: Yes, you can make the sauce in advance and store it in the fridge. Just cook the pasta fresh when you’re ready to eat.
Creamy Vegan Sun-Dried Tomato Pasta
Ingredients
Pasta and Base
- 8 oz pasta of choice
- 1 cup cashews (soaked) Soak cashews ahead of time for smoother blending.
- 1/2 cup sun-dried tomatoes (packed in oil)
- 1/2 cup vegetable broth Adjust for sauce thickness if needed.
- 2 cloves garlic
- to taste Salt
- to taste Pepper
Garnishes
- as needed Fresh basil for garnish
- as needed Vegan parmesan for garnish
- as needed Red pepper flakes for garnish
Instructions
Preparation
- Cook the pasta according to package instructions.
- In a blender, combine soaked cashews, sun-dried tomatoes, vegetable broth, garlic, salt, and pepper. Blend until smooth.
Cooking
- In a pan over medium heat, add the blended sauce and warm through.
- Add the cooked pasta to the sauce and toss to combine, ensuring the pasta is well coated.
Serving
- Serve garnished with fresh basil, vegan parmesan, and red pepper flakes.