Creamy Vegan Sun-Dried Tomato Pasta with Cashews
Creamy vegan sun-dried tomato pasta made with a quick blender sauce of cashews, sun-dried tomatoes, garlic, lemon juice, and reserved pasta water. Toss with hot pasta and finish with fresh basil for an easy meal in about 20 minutes.
Servings: 4
Calories: 525kcal
Equipment
- high speed blender
Ingredients
- 12-16 ounces pasta (gluten free, optional. I use Barilla gluten-free spaghetti)
- 1 cup raw cashews
- 1 cup reserved pasta water plus extra, as needed
- ½ cup sun-dried tomatoes in olive oil excess oil drained off
- 1 Tablespoon lemon juice
- 1 clove garlic roughly chopped
- salt and pepper to taste
- fresh basil or parsley for garnish (optional)
Instructions
- Cook the pasta according to the package directions. Dip a glass measuring cup or coffee mug into the water and reserve about 1½ cups. Drain the pasta, return it to the pot, and set aside while you make the sauce.12-16 ounces pasta
- Blend the cashews, 1 cup reserved pasta water, sun-dried tomatoes, lemon juice, garlic, and salt and pepper in a high-speed blender until the sauce is very smooth. Add more reserved pasta water as needed if the sauce is too thick to blend.1 cup raw cashews, 1 cup reserved pasta water, ½ cup sun-dried tomatoes in olive oil, 1 Tablespoon lemon juice, 1 clove garlic, salt and pepper
- Add the sauce to the cooked pasta and toss until well coated, adding a little extra reserved pasta water as needed.
- Serve the pasta immediately topped with fresh basil or parsley, if desired.fresh basil or parsley
Notes
Leftover pasta will last covered and refrigerated for up to 3 days.
If you're blender isn't high-speed like a Vitamix, soak the cashews in a bowl of water for at least 30 minutes to soften.
Nutrition
Calories: 525kcal | Carbohydrates: 77g | Protein: 18g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 46mg | Potassium: 625mg | Fiber: 5g | Sugar: 4g | Vitamin A: 177IU | Vitamin C: 16mg | Calcium: 38mg | Iron: 4mg
