Creamy Sun-Dried Tomato Vegan Pasta: 7 Amazing Comfort Twirls
Creamy Sun-Dried Tomato Vegan Pasta features tender pasta coated in a smooth plant-based sauce made from cashews, sun-dried tomatoes, garlic, and herbs for a rich and satisfying meal.
Ingredients
12 ounces pasta
3/4 cup raw cashews soaked
1/2 cup sun-dried tomatoes chopped
2 cups vegetable broth
3 tablespoons nutritional yeast
2 cloves garlic minced
2 tablespoons olive oil
2 cups fresh spinach
1 tablespoon lemon juice
Salt and black pepper to taste
Fresh basil for garnish
Instructions
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Soak cashews in hot water for about 15 to 20 minutes.
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Cook pasta in salted boiling water until tender but firm. Reserve some pasta water and drain.
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Blend soaked cashews, vegetable broth, nutritional yeast, and a few sun-dried tomatoes until smooth.
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Heat olive oil in a skillet and cook garlic and remaining sun-dried tomatoes for 1 to 2 minutes.
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Pour the blended sauce into the skillet and warm gently.
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Add cooked pasta and toss until evenly coated.
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Stir in spinach and cook until wilted.
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Add lemon juice, adjust seasoning, and garnish with fresh basil before serving.
Notes
Soaking cashews helps create a smooth sauce. A splash of pasta cooking water can adjust the consistency if needed.