Creamy Sun Dried Tomato Pasta
Creamy Sun Dried Tomato Pasta comes together quickly without any oil or dairy. If you don't have a high-speed blender such as a Vitamix, soak the raw cashews in hot water for 30 minutes.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 12 ounces pasta (gluten free, if desired. I use Barilla gluten-free spaghetti)
- 1/2 cup sun dried tomatoes (not packed in oil)
- 1 cup raw cashews
- 1 cup water
- 1 Tbsp lemon juice
- salt and pepper to taste
- fresh parsley for garnish (optional)
Cook the pasta according to the package directions. Drain, return to the pot, and set aside.
Blend the sun dried tomatoes, cashews, water, lemon juice, and salt and pepper in a high-speed blender until sauce is very smooth. Add more water, if needed.
Add the sauce to the cooked pasta and toss until well coated.
Serve the pasta in bowls and top with fresh parsley, if desired.
Calories: 508kcal | Carbohydrates: 79g | Protein: 15g | Fat: 16g | Saturated Fat: 3g | Sodium: 87mg | Potassium: 684mg | Fiber: 4g | Sugar: 7g | Vitamin A: 120IU | Vitamin C: 6.8mg | Calcium: 27mg | Iron: 4.5mg