Can I use non-soaked cashews for this recipe?

Using non-soaked cashews will result in a grainy texture in your sauce. Soaking them helps to soften the nuts, making the sauce creamy and smooth. If you're short on time, soaking them in hot water for about 20 minutes can be a quick workaround.

What can I substitute for sun-dried tomatoes?

If you don’t have sun-dried tomatoes, roasted red peppers or fresh cherry tomatoes can also work in this recipe. Both options will bring a different flavor, but they will still be delicious in the creamy sauce.

Is there a gluten-free option for the pasta?

Absolutely! You can use gluten-free pasta made from rice, quinoa, or alternative grains. Just be sure to adjust the cooking time according to the package instructions, as different types of gluten-free pasta may require varying times.

Can I make this dish in advance?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator for 2-3 days. When you’re ready to eat, just heat the sauce and stir in freshly cooked pasta for the best texture.

What type of vegan parmesan should I use?

You can use store-bought vegan parmesan, which comes in various flavors, or make your own by blending cashews, nutritional yeast, garlic powder, and salt. This will add a great cheesy flavor to your dish!

Creamy Vegan Sun-Dried Tomato Pasta

Ingredients

Scale

1 cup soaked cashews
½ cup sun-dried tomatoes
1 clove garlic
½ cup vegetable broth
1 tablespoon nutritional yeast
Pasta of choice (Penne or Spaghetti)
Fresh basil for garnish
Vegan parmesan for garnish
Red pepper flakes for garnish

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Instructions

Cook the pasta according to package instructions (8-10 minutes).
In a blender, combine soaked cashews, sun-dried tomatoes, garlic, vegetable broth, and nutritional yeast; blend until smooth.
Pour the sauce into a skillet over medium heat and stir gently.
Add the cooked pasta to the skillet and toss to coat; serve immediately with garnishes.

Notes

Feel free to add seasonal vegetables like spinach or zucchini for extra nutrition. Experiment with flavors by swapping sun-dried tomatoes for roasted red peppers.

Author: Eleanor Quin
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Blending and Heating
Cuisine: Italian
Diet: Vegan

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 4g
Sodium: 350mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 10g
Cholesterol: 0mg