Description
A comforting, creamy vegan pasta made with sun-dried tomatoes and a silky cashew-based sauce, perfect for cozy weeknight dinners.
Ingredients
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340 g (12 oz) pasta
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1 cup (140 g) raw cashews, soaked
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¾ cup (180 ml) unsweetened plant milk
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½ cup (80 g) sun-dried tomatoes
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2 tablespoons olive oil
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4 cloves garlic, minced
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1 teaspoon onion powder
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1 teaspoon dried oregano
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½ teaspoon dried basil
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¼ teaspoon red pepper flakes (optional)
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1 tablespoon nutritional yeast
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1 teaspoon salt
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½ teaspoon black pepper
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½ cup (120 ml) reserved pasta water
Instructions
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Cook pasta in salted water until al dente. Reserve ½ cup pasta water and drain.
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Blend soaked cashews, plant milk, sun-dried tomatoes, nutritional yeast, salt, and pepper until smooth.
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Heat olive oil in a skillet, sauté garlic briefly, then add dried herbs and red pepper flakes.
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Pour in the sauce, add pasta, and toss to coat. Use pasta water to adjust consistency.
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Serve hot and enjoy.
Notes
Store leftovers in the refrigerator for up to 3 days. Reheat gently with a splash of plant milk or water to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes