Creamy Vegan Sun-Dried Tomato Pasta
A delightful creamy vegan pasta dish combining sun-dried tomatoes and cashews, perfect for quick weeknight dinners or impressing guests.
Ingredients
Pasta
- 8 oz pasta Any preferred type of pasta
Creamy Sauce Ingredients
- 1/2 cup sun-dried tomatoes (packed in oil)
- 1/2 cup cashews (soaked for at least 2 hours) Soaking enhances creaminess
- 1 cup plant milk (either almond or coconut) Use any preferred plant-based milk
- 2 cloves garlic Fresh garlic enhances flavor
- 1 tablespoon olive oil
- to taste Salt and pepper
- to taste Fresh basil for garnish (optional) Adds freshness when serving
Instructions
Cooking Pasta
- Start by cooking the pasta according to the package instructions. Drain and set aside.
Making the Sauce
- In a blender, combine the soaked cashews, sun-dried tomatoes, plant milk, garlic, olive oil, salt, and pepper. Blend until you achieve a smooth and creamy consistency.
Combining Pasta and Sauce
- Heat a pan over medium heat, adding the cooked pasta along with the creamy sauce. Stir well to combine, heating it through for about 2-3 minutes.
- Adjust the seasoning as needed, then serve warm. Garnish with fresh basil if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of plant milk if needed. Freezing individual portions is another option, lasting about a month.