Description
A delightful creamy vegan pasta dish combining sun-dried tomatoes and a rich sauce that’s perfect for any occasion.
Ingredients
Scale
- Pasta (fettuccine or penne)
- Sun-dried tomatoes (oil-packed)
- 1 cup cashews (soaked)
- 1 cup unsweetened almond milk
- 2 cloves garlic (minced)
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper (to taste)
Instructions
- Boil a large pot of salted water and cook the pasta until al dente. Save some pasta water before draining.
- If using whole cashews, soak them for at least 4 hours or boil for 15 minutes until soft.
- Blend the soaked cashews, almond milk, garlic, nutritional yeast, lemon juice, salt, and pepper until smooth. Add a splash of pasta water for a thinner consistency if needed.
- In a pan, heat olive oil over medium heat and sauté the sun-dried tomatoes for a couple of minutes until fragrant.
- Add the cooked pasta to the pan with the sun-dried tomatoes, pour in the creamy sauce, and mix well. Add more pasta water if the sauce is too thick.
- Top with fresh basil and optional red pepper flakes before serving.
Notes
Soaking cashews ensures a creamy texture. Adjust flavors to taste, and enjoy leftovers with almond milk to rehydrate the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg