Description
A rich and creamy vegan pasta dish featuring sun-dried tomatoes for a burst of flavor.
Ingredients
Scale
- 8 oz pasta
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup cashews, soaked
- 2 cloves garlic
- 1 cup vegetable broth
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- Fresh basil for garnish
Instructions
- Cook pasta according to package instructions.
- Blend cashews, garlic, vegetable broth, nutritional yeast, lemon juice, salt, and pepper until smooth.
- Heat olive oil in a pan and sauté sun-dried tomatoes for 2 minutes.
- Pour the creamy cashew sauce into the pan and simmer for 3 minutes.
- Toss the cooked pasta with the sauce.
- Garnish with fresh basil before serving.
Notes
- Soak cashews in hot water for 10 minutes for a smoother sauce.
- Adjust salt and pepper to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg