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- 12 oz whole wheat pasta - 1 cup sun-dried tomatoes - 1 cup raw cashews Using high-quality sun-dried tomatoes is key. They add rich flavor. Look for the oil-packed kind for extra taste. If you choose dry tomatoes, make sure to rehydrate them well. This helps them blend nicely in the sauce. For cashews, I recommend checking subscription sources. They often offer fresh nuts. Fresh cashews give the sauce a creamier texture. For gluten-free options, you can use gluten-free pasta. Many brands make great choices. Just check the label for a gluten-free certification. Always look for vegan certifications on all your ingredients. This ensures your meal stays true to its vegan roots. {{ingredient_image_1}} To start, boil a large pot of salted water. This adds flavor to the pasta. I usually bring it to a rolling boil. Then, add 12 oz of whole wheat pasta. Cook it according to the package instructions, usually around 8-10 minutes. Aim for an al dente texture. This means your pasta should have a slight bite to it. Al dente pasta holds up better in the sauce, giving you a perfect bite every time. Reserve 1 cup of pasta water before draining. Set the cooked pasta aside. Next, it's time to make a creamy sauce. In a blender, add 1 cup of soaked raw cashews, 1 cup of vegetable broth, 2 minced garlic cloves, and 1 tablespoon of lemon juice. You also need 2 tablespoons of nutritional yeast, 1 teaspoon of dried basil, 1 teaspoon of oregano, and a pinch of salt and black pepper. Blend until the mixture is smooth and creamy. If it's too thick, add some reserved pasta water to adjust the consistency. The key to a great sauce is blending well. This makes it rich and creamy. Now, let’s mix everything! In a large skillet, heat a splash of oil from the sun-dried tomatoes or a bit of olive oil over medium heat. Add 1 cup of chopped sun-dried tomatoes and sauté for 2-3 minutes until fragrant. This step brings out their flavor. Then, add the cooked pasta to the skillet. Pour the creamy sauce over the pasta and gently mix until everything is coated. If the mixture feels too thick, add more reserved pasta water. This keeps the flavors bright and helps the sauce stick to the pasta. Enjoy your delicious creamy sun-dried tomato vegan pasta! To achieve the best creaminess in your sauce, always save some pasta water. This starchy water helps bind the sauce and pasta. When you blend the sauce, if it's too thick, add a splash of the reserved pasta water. This small trick can make a big difference. To enhance the depth of flavor, use fresh garlic and high-quality sun-dried tomatoes. If you want a bit more zest, add a squeeze of lemon juice. Nutritional yeast adds a nice cheesy taste too. Don't forget to adjust the seasoning with salt and pepper to taste. When sautéing sun-dried tomatoes, start with a hot skillet. Use a splash of oil from the sun-dried tomatoes or olive oil. Cook them for about 2-3 minutes until fragrant. This step releases their rich flavor, making the dish even better. If you're out of sun-dried tomato oil, try using avocado oil or coconut oil. They both work well and add a unique taste. Just remember, the oil should be hot enough to sauté but not smoking. For a beautiful presentation, serve your pasta in deep bowls. Top each serving with fresh basil leaves for color and flavor. A sprinkle of extra nutritional yeast can give it a nice cheesy touch. Pair this dish with garlic bread or a simple green salad. These sides balance the richness of the pasta and add freshness to your meal. You can also try serving it with a light vinaigrette for a nice contrast. Pro Tips Soak Cashews Properly: Ensure you soak the cashews for at least 4 hours or overnight for a super creamy texture in your sauce. Customize Pasta Type: Feel free to use your favorite type of whole wheat pasta, whether it’s penne, fusilli, or spaghetti, to suit your preference. Adjust Creaminess: If your sauce is too thick, gradually add more reserved pasta water until you achieve your desired consistency. Add Extra Flavor: For a more intense flavor, consider adding a splash of balsamic vinegar or a pinch of smoked paprika to the sauce. {{image_2}} You can change up the pasta type to suit your taste. Try gluten-free pasta if needed. Penne, fusilli, or spaghetti all work well. Each type adds a different twist to your dish. For the creamy base, consider other nuts. Almonds or macadamia nuts can replace cashews. Each nut brings a unique flavor. Soak them just like cashews for best results. Add veggies to boost nutrition and flavor. Spinach, zucchini, or bell peppers are great options. Toss them in while cooking the pasta for a quick sauté. You can also spice things up! Add red pepper flakes for heat. Try smoked paprika or a pinch of turmeric for extra flavor. Adjust spice levels based on your taste buds. Making larger batches saves time. Cook enough for the week and enjoy leftovers. Simply store the pasta and sauce separately to keep them fresh. If you have leftovers, freezing is easy! Let the pasta cool completely. Then place it in airtight containers. Thaw in the fridge overnight before reheating. Enjoy your creamy sun-dried tomato vegan pasta anytime! You can store Creamy Sun Dried Tomato Vegan Pasta in the fridge for up to five days. Make sure to place it in an airtight container. This helps keep it fresh and tasty. Glass containers work well. They do not absorb smells and are easy to clean. To freeze this pasta dish, let it cool completely first. Then, portion it into freezer-safe bags. Remove as much air as you can before sealing. You can freeze it for up to two months. When you want to enjoy it again, take it out and thaw it in the fridge overnight. Reheat in a pan over low heat. Add a splash of water or vegetable broth to bring back the creaminess. Watch for signs that your dish has gone bad. If you see mold or it smells sour, do not eat it. To keep your pasta fresh longer, store it in the back of the fridge. This spot is usually colder and helps slow spoilage. Enjoy your creamy pasta dish while it's at its best! You can use silken tofu instead of nuts. Blend it with vegetable broth and seasonings. This gives a creamy texture without nuts. You can also try blended cooked potatoes or cauliflower for added creaminess. They work well in sauces and offer a smooth finish. Yes, you can use fresh tomatoes! For a similar taste, roast them first. Roasting brings out their sweetness and adds depth. Use about 2 cups of fresh tomatoes. Cook them down until soft, then mix them into your sauce. If you don’t have nutritional yeast, use grated vegan cheese. It adds a cheesy flavor too. Alternatively, try a mix of ground almonds and garlic powder. This mix offers a nutty taste, which can enhance your sauce. To reheat creamy pasta, add a splash of plant-based milk. This helps to restore creaminess. Heat it gently on the stove, stirring often. You can also microwave it, but add a bit of liquid to keep it from drying out. The original recipe uses whole wheat pasta. For a gluten-free version, swap it for gluten-free pasta. Many options work well, like brown rice or chickpea pasta. Always check labels for gluten-free certification to stay safe. This blog post covers a delightful creamy vegan pasta recipe, guiding you through essential ingredients, cooking steps, and smart tips. We discussed the importance of quality items, like sun-dried tomatoes and cashews, for great taste. You learned about mixing techniques to keep flavors intact and how to store your dish for freshness. Remember, the joy of cooking comes from experimenting with variations and ingredients. Enjoy this tasty dish with your own creative spin!

Creamy Sun Dried Tomato Vegan Pasta

A delicious and creamy vegan pasta dish featuring sun-dried tomatoes and a cashew-based sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 400 kcal

Ingredients
  

  • 12 oz whole wheat pasta (your choice: penne, fusilli, or spaghetti)
  • 1 cup sun-dried tomatoes (oil-packed or dry, rehydrated)
  • 1 cup raw cashews (soaked for 4 hours or overnight)
  • 1 cup vegetable broth
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons nutritional yeast
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • to taste Salt and black pepper
  • for garnish Fresh basil leaves
  • for a spicy kick (optional) Red pepper flakes

Instructions
 

  • Cook the Pasta: Begin by boiling a large pot of salted water. Add the whole wheat pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
  • Prepare the Sauce: In a blender or food processor, combine the soaked cashews, vegetable broth, garlic, lemon juice, nutritional yeast, dried basil, oregano, and a pinch of salt and black pepper. Blend until smooth and creamy, adding a bit of reserved pasta water if needed to reach desired consistency.
  • Sauté the Sun-Dried Tomatoes: In a large skillet over medium heat, add a splash of the oil from the sun-dried tomatoes if available (or a bit of olive oil). Add the chopped sun-dried tomatoes and sauté for about 2-3 minutes until fragrant.
  • Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sautéed sun-dried tomatoes. Pour the creamy sauce over the pasta and gently mix together until the pasta is thoroughly coated. If the mixture is too thick, add more reserved pasta water to loosen it up.
  • Serve and Garnish: Season with additional salt, black pepper, and red pepper flakes (if using) to taste. Serve hot, garnished with fresh basil leaves for a vibrant touch.

Notes

Serve in deep bowls and add a sprinkle of extra nutritional yeast on top for a cheesy flavor, accompanied by a side of garlic bread or a green salad.
Keyword creamy, healthy, pasta, sun-dried tomatoes, vegan