Description
A delightful blend of sun-dried tomatoes and creamy cashew sauce, perfect for quick weeknight dinners or family brunches.
Ingredients
- 8 oz pasta of choice
- 1 cup cashews, soaked
- 1/2 cup sun-dried tomatoes, oil-packed
- 1 cup vegetable broth
- 2 cloves garlic
- 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 the package instructions. Drain and set aside.
- In a blender, combine the soaked cashews, sun-dried tomatoes, vegetable broth, garlic, nutritional yeast, salt, and pepper. Blend until the mixture is perfectly smooth and creamy.
- Pour the sauce into a saucepan over medium heat. Stir occasionally until the sauce is heated through.
- Add the cooked pasta to the sauce, tossing to ensure that every noodle is coated in the delicious sauce.
- Serve topped with fresh basil, a sprinkle of vegan parmesan, and a dash of red pepper flakes for an extra touch of flavor.
Notes
Soak the cashews for at least 2 hours for a smooth texture. You can store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Blending and Cooking
- Cuisine: Italian