Creamy Sun-Dried Tomato Vegan Pasta with Fettuccine
Creamy Sun-Dried Tomato Vegan Pasta features tender pasta tossed in a rich cashew-based sauce with garlic, herbs, and tangy sun-dried tomatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
12 ounces penne or rigatoni pasta
1 cup raw cashews soaked
1 cup vegetable broth
1/4 cup nutritional yeast
2 tablespoons lemon juice
1 tablespoon olive oil
1 small shallot finely chopped
3 cloves garlic minced
1/2 cup chopped sun-dried tomatoes in oil drained
1 teaspoon dried basil or Italian seasoning
1 to 2 cups fresh spinach optional
Salt and freshly ground black pepper to taste
Instructions
-
Soak cashews in hot water for at least 20 minutes then drain.
-
Cook pasta in salted boiling water until al dente reserving 1 cup pasta water before draining.
-
Blend cashews, vegetable broth, nutritional yeast, lemon juice, and salt until smooth.
-
In a skillet heat olive oil and sauté shallot until soft. Add garlic and cook briefly.
-
Stir in sun-dried tomatoes and dried herbs.
-
Pour in blended sauce and simmer gently for 3 to 5 minutes.
-
Add cooked pasta and toss to coat adding pasta water as needed.
-
Fold in spinach until wilted. Season to taste and serve.
Notes
Soak cashews longer for smoother sauce if needed.
Add pasta water gradually to adjust consistency.
Store leftovers refrigerated up to three days.