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
Units
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 1/2 cups vegetable broth
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1/2 tsp sea salt (or to taste)
- Freshly ground black pepper, to taste
- Fresh basil, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- In a blender, combine soaked cashews, sun-dried tomatoes, garlic, vegetable broth, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
- 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.
- Serve immediately, topped with fresh basil and extra black pepper if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: Italian
Nutrition
- Calories: 410
- Sugar: 5 g
- Fat: 16 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 14 g
