Why Make This Recipe
Creamy Vegan Sun-Dried Tomato Pasta is a delicious and quick meal that everyone can enjoy. It’s perfect for busy nights when you want something satisfying and full of flavor. This recipe uses simple plant-based ingredients that give you a rich and creamy texture without any dairy. Plus, it’s easy to customize and can be made in just a matter of minutes!
How to Make Creamy Vegan Sun-Dried Tomato Pasta
Ingredients:
- Pasta of choice
- Cashews
- Sun-dried tomatoes
- Garlic
- Nutritional yeast
- Lemon juice
- Salt
- Pepper
- Fresh basil
- Vegan parmesan
- Red pepper flakes
Directions:
- Cook the pasta according to package instructions.
- Soak the cashews in water for at least 30 minutes, then drain.
- In a blender, combine the soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth.
- In a pan over medium heat, add the blended sauce and heat until warm.
- Toss the cooked pasta with the creamy sauce until well coated.
- Serve garnished with fresh basil, vegan parmesan, and red pepper flakes.
How to Serve Creamy Vegan Sun-Dried Tomato Pasta
To serve this pasta, simply dish it out onto plates or bowls. Top it with fresh basil leaves for a nice touch. If you like a little heat, sprinkle some red pepper flakes on top. You can also add extra vegan parmesan cheese for a richer taste.
How to Store Creamy Vegan Sun-Dried Tomato Pasta
If you have leftovers, let them cool completely before storing. Place the pasta in an airtight container and keep it in the refrigerator. It will stay fresh for about 3-4 days. To reheat, simply warm it up on the stove or in the microwave until heated through.
Tips to Make Creamy Vegan Sun-Dried Tomato Pasta
- For a creamier texture, blend the sauce a little longer until it’s very smooth.
- You can use any type of pasta you prefer, including gluten-free options.
- Add more or less garlic based on your taste preferences.
Variation
Feel free to mix in some vegetables like spinach or cherry tomatoes. You can also use different nuts instead of cashews, like almonds or walnuts, for a unique flavor.
FAQs
1. Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, you can use fresh tomatoes. Just make sure to roast them first for added flavor!
2. Is this pasta dish gluten-free?
You can make it gluten-free by using gluten-free pasta.
3. Can I meal prep this recipe?
Yes, this recipe is great for meal prep! Just store the cooked pasta and sauce separately to keep it fresh.
Print
Creamy Vegan Sun-Dried Tomato Pasta
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A quick and delicious creamy vegan pasta dish made with simple plant-based ingredients, perfect for busy nights.
Ingredients
- Pasta of choice
- Cashews
- Sun-dried tomatoes
- Garlic
- Nutritional yeast
- Lemon juice
- Salt
- Pepper
- Fresh basil
- Vegan parmesan
- Red pepper flakes
Instructions
- Cook the pasta according to package instructions.
- Soak the cashews in water for at least 30 minutes, then drain.
- In a blender, combine the soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth.
- In a pan over medium heat, add the blended sauce and heat until warm.
- Toss the cooked pasta with the creamy sauce until well coated.
- Serve garnished with fresh basil, vegan parmesan, and red pepper flakes.
Notes
For a creamier texture, blend the sauce a little longer until it’s very smooth. You can customize the recipe by adding vegetables like spinach or cherries.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg