Creamy Sun-Dried Tomato Vegan Pasta
This delicious and creamy sun-dried tomato vegan pasta is a perfect meal for a cozy dinner. It's rich in flavor, easy to prepare, and ideal for those looking for plant-based comfort food.
Equipment
- 1 large pot
- 1 colander
- 1 large skillet
- 1 blender
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 12 oz pasta of choice e.g., penne or fettuccine
- 1 cup unsweetened almond milk
- ⅓ cup sun-dried tomatoes, packed in oil, chopped
- ¼ cup cashews, soaked in water for at least 2 hours
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon nutritional yeast
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- to taste salt
- to taste black pepper
- fresh basil leaves for garnish optional
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta in a colander and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped sun-dried tomatoes to the skillet and cook for an additional 2-3 minutes, stirring occasionally.
- In a blender, combine the soaked cashews, almond milk, nutritional yeast, dried basil, oregano, salt, and black pepper. Blend until smooth and creamy.
- Pour the creamy sauce into the skillet with the sun-dried tomatoes and garlic. Stir well to combine and simmer for 2-3 minutes to heat through.
- Add the cooked pasta to the skillet, tossing to coat the pasta thoroughly in the creamy sauce. Cook for an additional minute if needed.
- Serve immediately, garnished with fresh basil leaves if desired.
Notes
For a little extra flavor, you can add red pepper flakes for a spicy kick. If you prefer a thicker sauce, allow it to simmer longer to reduce the liquid. This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.