Vegan Sun Dried Tomato Pasta
Hello & Happy Tuesday!!
If there is one thing I’ve come to embrace in the past years, it’s pasta! From a distance I just didn’t see the appeal of heavy pasta dishes. However, after learning how to make it from scratch at NYU, my entire perception of pasta shifted. Pasta is actually a wonderful medium to pair with a nutrient dense sauce and countless veggies, making it an impactful meal. Today, there are also healthier alternatives such as chickpea and even lentil pasta if you’re trying to gravitate away from the typical white pasta.Â
When it comes to cooking, I always get asked how to make vegan dishes taste good…Â the answer every time is, a fab sauce!
You can take a drab dish to a fab dish in minutes, just by creating the perfect sauce. While I have a love hate relationship with cashews, they absolutely provide the best texture for soups and sauces and a little bit goes a long way. That being said, I love to throw them into countless dishes as they enrich the overall flavor, add body, and even protein making the dish more filling!
Bonus, you can add additional veggies to go into this dish such as mushrooms or spinach!
What’s fab about this pasta dish? Everything! It’s quick, easy, cheesy, veggie packed, features staple ingredients, you can use as little as 5 ingredients if needed, it’s perf for any season, you can add on more veggies such as spinach or mushrooms, it can easily be made in bulk, packs a rich tomato flavor, a hint of sweetness with a hint of heat, and is just hands down one of my favorite dishes!
If you’re looking for that seamless pasta dish you can whip up in minutes, you need to try this Sun Dried Tomato Basil Pasta!!
Why this recipe is great:Â
Easy
Cheesy
Affordable
Rich sun dried tomato flavorÂ
Notes of sweet with heat
Can be made in bulk
Non vegan approvedÂ
Packs plant proteinÂ
Vegan Sun Dried Tomato Pasta
- Total Time: 45 minutes
- Yield: Serves 4-6 1x
Ingredients
Sauce:
- 1 Tbs. olive oil
- 1 yellow onion, chopped (3/4 cup) (optional)
- 2 1/2 cups vegetable broth
- 4 cloves garlic, minced
- 1 8 oz jar sun dried tomatoes in oil
- 1/3 cup cooking white wine
- 1 cup cashews, soaked
- 3/4 tsp red pepper flakes
- 3/4 tsp dried basil
- 3/4 tsp dried oregano
- 1/2 tsp Salt
- Few cracks of pepper
Garnish:
- chopped fresh basil
- Toasted pine nuts
Other:Â
- 1 Box Cooked Pasta
Instructions
- Soak cashews in boiling water, set aside.
- Heat oil in a large saucepan over medium heat. Add diced onion (optional), cook for 5 minutes until translucent. If not adding onion, just use the oil from the jar of sun dried tomatoes. Add 1/2 the jar of sun dried tomatoes, garlic, and spices. Cook for 2-3 minutes until garlic is slightly golden.
- Add the white wine and cook for 3-5 minutes until slightly reduced. You can skip the wine if needed, but it gives more flavor!
- Add the mixture to a blender with the soaked drained cashews. Add in the vegetable broth and blend until smooth. Add additional broth to achieve desired consistency.
- Add the blended sauce back into the pan and add the cooked pasta. Add in the other half of the jar of sun dried tomatoes (chopped). Cook until warmed through. Garnish with fresh basil, toasted pine nuts and cracked black pepper.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Cuisine: Lunch/Dinner
Nutrition
- Serving Size: 4 bowls
