Vegan Creamy Sun-dried Tomato Pasta
If you like creamy, and if you like pasta, you will like this dish. Hot pasta tossed with homemade cashew cream, lots of sautéed garlic, chewy and salty sun-dried tomatoes, and a big handful of fresh basil.
Servings: 4
Ingredients
- 450 grams pasta (any shape) (gluten-free if preferred)
For the cashew cream:
- ½ cup raw cashews
- ½ cup water
For the sun-dried tomato sauce:
- 1 tablespoon olive oil
- 5 cloves garlic, sliced
- ½ cup sun-dried tomatoes (drained if in oil) sliced
- 1 cup water
- 3 tablespoons tomato paste
- ½ cup fresh basil, chopped
- Salt & pepper to taste
Instructions
- Bring a large pot of water to a boil and cook your pasta according to the package directions.
- To make the cashew cream: Boil the cashews in water for abou 10 minutes until tender and drain. Add the boiled cashews and ½ cup fresh water to a blender and blend until completely smooth, stopping to scrape the sides as needed.
- To make the sun-dried tomato sauce: Heat the olive oil in a large pan over medium. When hot, add the garlic and sun-dried tomatoes and sauté, for 1 - 2 minutes until the garlic is just starting to turn golden.
- Reduce heat and stir in the cashew cream, 1 cup of water, tomato paste, and basil. Once hot and bubbling, remove from heat, it will only take a minute or two. Add the hot pasta into the pan with the sauce, and toss to coat. Season with salt and pepper as desired. Serve hot.
Notes
Make-ahead/free: the sauce can be prepped and stored in an air-tight container in the fridge for up to 4 days or frozen.
Nutrition
Calories: 571kcal
Find it online:
https://itdoesnttastelikechicken.com/creamy-vegan-sun-dried-tomato-pasta/