why make this recipe
Creamy Vegan Sun-Dried Tomato Pasta is a fantastic dish that brings together rich flavors and a smooth texture. It is not only delicious but also easy to make, making it perfect for weeknight dinners or special occasions. This recipe appeals to vegans and non-vegans alike, showcasing how plant-based ingredients can create a satisfying and comforting meal. Plus, it’s packed with wholesome ingredients, providing a nutritious option without sacrificing flavor.
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, drained)
- 1 cup vegetable broth
- 2 cloves garlic
- 1 tablespoon nutritional yeast
- Salt and pepper to taste
- Fresh basil for garnish
- Vegan parmesan for garnish (optional)
- Red pepper flakes for garnish (optional)
Directions
- Cook the pasta according to package instructions. Drain and set aside.
- In a blender, combine soaked cashews, sun-dried tomatoes, vegetable broth, garlic, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
- In a large skillet, heat the sauce over medium heat, adding a bit more vegetable broth if necessary to reach desired consistency.
- Toss the cooked pasta in the creamy sauce until well-coated.
- Serve immediately, garnished with fresh basil, vegan parmesan, and red pepper flakes if desired.
how to serve Creamy Vegan Sun-Dried Tomato Pasta
Serve your Creamy Vegan Sun-Dried Tomato Pasta immediately after cooking. It’s best enjoyed warm, garnished with fresh basil, a sprinkle of vegan parmesan, and a dash of red pepper flakes for an extra kick. Pair it with a light salad or some crusty bread for a complete meal.
how to store Creamy Vegan Sun-Dried Tomato Pasta
To store leftovers, let the pasta cool down completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. When you are ready to eat, reheat it on the stove or in the microwave, adding a splash of vegetable broth to help smooth out the sauce as it warms up.
tips to make Creamy Vegan Sun-Dried Tomato Pasta
- Soaking the cashews for at least 4 hours helps them blend smoothly. If you’re short on time, you can soak them in hot water for 30 minutes.
- Adjust the thickness of the sauce by adding more or less vegetable broth to suit your preference.
- For added flavor, consider sautéing some diced onions or spinach with the garlic before combining with the sauce.
variation
You can add vegetables like spinach, mushrooms, or bell peppers to the sauce for extra nutrition and flavor. You can also swap the sun-dried tomatoes for roasted red peppers if you prefer a milder taste.
FAQs
Can I use other types of pasta?
Yes, you can use any pasta of your choice, including gluten-free options. Just make sure to follow the cooking instructions for that specific pasta.
Is this recipe nut-free?
No, this recipe contains cashews. If you are looking for a nut-free option, you might replace cashews with silken tofu or a nut-free cream alternative.
How can I make this dish spicier?
For a spicier version, add more red pepper flakes or a splash of hot sauce to the creamy sauce according to your taste preference.
Creamy Vegan Sun-Dried Tomato Pasta
Ingredients
Method
- Cook the pasta according to package instructions. Drain and set aside.
- In a blender, combine soaked cashews, sun-dried tomatoes, vegetable broth, garlic, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
- In a large skillet, heat the sauce over medium heat, adding a bit more vegetable broth if necessary to reach desired consistency.
- Toss the cooked pasta in the creamy sauce until well-coated.
- Serve immediately, garnished with fresh basil, vegan parmesan, and red pepper flakes if desired.