Vegan Sun Dried Tomato Pasta
This vegan sun dried tomato pasta is so rich and creamy you won't believe it's vegan. It's made by blending sun dried tomatoes into a cashew cream sauce. Because the sundried tomatoes are actually blended into the pasta sauce, you get a nice hit of tangy tomatoes. Paired with then ultra creamy sauce, the flavor combination is unbelievable.
Ingredients
- 1½ cups cashews
- 3 cups pasta of your choice
- 1½ cups sun dried tomatoes divided
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 2 cups soya milk
Instructions
- Soak the cashews overnight. For a quick soak method, see recipe notes.
- Chop the sun dried tomatoes into bite size pieces.
- Add the cashews, nutritional yeast, garlic powder, 60 grams ( 1 cup) of the sun dried tomatoes and soya milk to a blender. Blend for 4-5 minutes, or until the sauce is creamy. Adjust the consistency by adding soya milk 1 tablespoon at a time.
- Heat the sauce through in a saute pan for 2-3 minutes over low heat.
- Drain the pasta, return it to the pan. Stir in the sauce and the remaining 30 grams of chopped sun dried tomatoes. Season to taste.
- Serve in pasta bowls, sprinkled with fresh basil.
Notes
- Quick Soak Method: Soak cashews for one 15-30 minutes in boiling water.
❄️Storage Instructions
Refrigerator
Store any leftover pasta in an airtight container in the fridge for 3-4 days.Freezer
Store in a freezer-safe container or resealable bag. The pasta will stay fresh in the freezer for up to 3 months. Thaw in the fridge before reheating.Nutrition
Calories: 604kcalCarbohydrates: 77gProtein: 25gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gSodium: 170mgPotassium: 2046mgFiber: 9gSugar: 23gVitamin A: 824IUVitamin C: 25mgCalcium: 239mgIron: 8mg
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