Creamy Vegan Sun-Dried Tomato Pasta
This creamy vegan pasta dish features the rich flavors of sun-dried tomatoes and garlic, making it a perfect meal for weeknights or weekends.
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.
Notes
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.