Ingredients
Scale
- 1 cup raw cashews
- 1/2 cup sun-dried tomatoes (packed in oil, drained)
- 1 garlic clove
- 1/2 cup vegetable broth
- 1 tablespoon olive oil
- 8 ounces pasta (your choice)
- Salt and pepper to taste
- Fresh basil for garnish
- Vegan parmesan for garnish
- Red pepper flakes for garnish
Instructions
- Soak the cashews in water for at least 2 hours, then drain.
- In a blender, combine soaked cashews, sun-dried tomatoes, garlic, vegetable broth, and olive oil. Blend until smooth and creamy.
- Cook the pasta according to package instructions.
- Drain the pasta and return it to the pot over low heat.
- Add the cream sauce to the pasta and stir until well combined.
- Season with salt and pepper to taste.
- Serve garnished with fresh basil, vegan parmesan, and red pepper flakes.
Notes
For added flavor, consider adding herbs like oregano or thyme to the sauce. Mix in sautéed veggies for extra nutrition.
- Prep Time: 120 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg