Ingredients
Scale
- 8 oz pasta of choice
- 1 cup cashews (soaked for at least 2 hours)
- 1 cup sun-dried tomatoes (packed in oil, drained)
- 1 clove garlic
- 1/2 cup vegetable broth
- 1 tablespoon nutritional yeast
- Salt and pepper to taste
- Fresh basil (for garnish)
- Vegan parmesan (for garnish)
- Red pepper flakes (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Soak the cashews in water for at least 2 hours, then drain.
- Blend the soaked cashews, sun-dried tomatoes, garlic, vegetable broth, nutritional yeast, salt, and pepper in a high-speed blender until smooth and creamy.
- Warm the creamy sauce in a large skillet over low heat, then add the drained pasta and toss well to combine.
- Serve the pasta in bowls, garnished with fresh basil, vegan parmesan, and a sprinkle of red pepper flakes for a kick.
Notes
Soaking the cashews helps create a smoother, creamier sauce. Use high-quality sun-dried tomatoes for the best flavor. Adjust red pepper flakes based on spice preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Blending, Cooking
- Cuisine: Italian
- Diet: Vegan, Gluten-Free