why make this recipe
Creamy Vegan Sun-Dried Tomato Pasta is a delicious and satisfying dish that is perfect for everyone, whether you follow a vegan diet or not. This recipe brings together the rich flavors of sun-dried tomatoes and creamy cashews to create a comforting meal. It is quick to make, uses simple ingredients, and is packed with flavor. Plus, it’s dairy-free, making it a guilt-free option for pasta lovers.
how to make Creamy Vegan Sun-Dried Tomato Pasta
Ingredients:
- 8 ounces pasta of choice
- 1 cup raw cashews, soaked for at least 2 hours and drained
- 1 cup sun-dried tomatoes in oil, drained
- 1 garlic clove
- 1/2 cup vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
- Vegan parmesan for garnish
- Red pepper flakes for garnish
Directions:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a blender, combine soaked cashews, sun-dried tomatoes, garlic, vegetable broth, olive oil, salt, and pepper. Blend until smooth and creamy, adding more broth if needed for desired consistency.
- In a large bowl, toss the cooked pasta with the creamy sauce until evenly coated.
- Serve garnished with fresh basil, vegan parmesan, and red pepper flakes.
how to serve Creamy Vegan Sun-Dried Tomato Pasta
This pasta dish is best served warm right after preparation. You can place it in bowls and top it with fresh basil, a sprinkle of vegan parmesan, and a dash of red pepper flakes for extra flavor. It pairs well with a simple side salad or garlic bread for a complete meal.
how to store Creamy Vegan Sun-Dried Tomato Pasta
If you have leftovers, store them in an airtight container in the refrigerator. The pasta will keep well for about 3 to 4 days. To reheat, you can warm it in the microwave or on the stovetop, adding a splash of vegetable broth if needed to loosen the sauce.
tips to make Creamy Vegan Sun-Dried Tomato Pasta
- Make sure to soak the cashews for at least 2 hours for a creamy texture.
- Adjust the amount of garlic to fit your taste. More garlic will provide a stronger flavor.
- You can add vegetables like spinach or broccoli to the pasta for added nutrients and texture.
- If you like it spicy, add more red pepper flakes to the sauce.
variation
For a different twist, try adding cooked mushrooms or roasted red peppers. You can also use different types of pasta, such as gluten-free options or whole wheat pasta, to suit your dietary preferences.
FAQs
1. Can I make this recipe nut-free?
Yes! Instead of cashews, you can use silken tofu to create a creamy sauce without nuts.
2. Can I use other types of tomatoes?
Absolutely! You can use fresh tomatoes if you prefer, but sun-dried tomatoes add a unique depth of flavor.
3. How can I make this dish more filling?
You can add protein sources like chickpeas or lentils to make the dish more filling and nutritious.
Creamy Vegan Sun-Dried Tomato Pasta
Ingredients
Pasta and Sauce Ingredients
- 8 ounces pasta of choice Use any type of pasta you prefer.
- 1 cup raw cashews, soaked for at least 2 hours and drained Soaking is essential for a creamy texture.
- 1 cup sun-dried tomatoes in oil, drained Adds a rich flavor to the sauce.
- 1 clove garlic Adjust the amount to fit your taste.
- 1/2 cup vegetable broth Add more for desired sauce consistency.
- 1 tablespoon olive oil For richness in the sauce.
- Salt and pepper to taste
- Fresh basil for garnish
- Vegan parmesan for garnish
- Red pepper flakes for garnish
Instructions
Cooking Pasta
- Cook the pasta according to package instructions until al dente. Drain and set aside.
Preparing the Sauce
- In a blender, combine soaked cashews, sun-dried tomatoes, garlic, vegetable broth, olive oil, salt, and pepper.
- Blend until smooth and creamy, adding more broth if needed for desired consistency.
Combining and Serving
- In a large bowl, toss the cooked pasta with the creamy sauce until evenly coated.
- Serve garnished with fresh basil, vegan parmesan, and red pepper flakes.
