Description
Looking for the best vegan pasta ideas? This creamy sun-dried tomato version is quick, easy, and delicious! With simple ingredients like cashews and garlic, it’s the perfect plant-based comfort food. Great for healthy dinners and weeknight meals you can make in no time!
Ingredients
- 12 oz spaghetti or linguine
- 1/2 cup sun-dried tomatoes (oil-packed, drained)
- 3/4 cup raw cashews (soaked)
- 2 cloves garlic
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Soak raw cashews in hot water for at least 20 minutes.
- Bring a pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup pasta water and drain.
- In a blender, combine soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, lemon juice, olive oil, salt, and pepper. Blend until smooth, adding water as needed.
- Optional: Warm the sauce in a skillet over low heat.
- Toss the cooked pasta with the sauce until evenly coated. Add pasta water if needed to thin the sauce.
- Serve with chopped parsley and extra black pepper.
Notes
- Use oil-packed sun-dried tomatoes for best flavor and texture.
- Soak cashews longer if you don’t have a high-speed blender.
- Add spinach or mushrooms for extra veggies.
- Top with chili flakes for a little heat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Blending/Stovetop
- Cuisine: Vegan/Italian-Inspired