Ingredients
Scale
- 8 oz pasta of choice (gluten-free if needed)
- 1 cup raw cashews (soaked)
- 1/2 cup sun-dried tomatoes
- 1 cup vegetable broth
- 2 cloves garlic
- 1 tablespoon olive oil
- Salt to taste
- Fresh basil for garnish
- Vegan parmesan for garnish (optional)
- Red pepper flakes for garnish (optional)
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a blender, combine soaked cashews, sun-dried tomatoes, vegetable broth, garlic, and olive oil. Blend until smooth and creamy.
- In a skillet, heat the sauce over medium heat until warm. Season with salt to taste.
- Add the cooked pasta to the skillet and toss to coat in the sauce.
- Serve garnished with fresh basil, vegan parmesan, and red pepper flakes if desired.
Notes
For smoother sauce, ensure the cashews are soaked for at least 2 hours. Customize with favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling and Blending
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg