Creamy Sun-Dried Tomato Vegan Pasta 🌱🍝
Highlighted under: Healthy & Light
Indulge in a rich and creamy sun-dried tomato vegan pasta that is both satisfying and full of flavor. Perfect for a quick weeknight dinner or a special occasion!
This creamy sun-dried tomato vegan pasta is a delightful dish that brings together the richness of sun-dried tomatoes and a creamy sauce, all while being completely plant-based. Perfect for any pasta lover!
Why You'll Love This Recipe
- Rich and creamy texture that satisfies your cravings
- Bursting with flavors from sun-dried tomatoes and garlic
- Quick and easy to make, perfect for busy weeknights
The Perfect Pasta Choice
When it comes to selecting the right type of pasta for your creamy sun-dried tomato dish, fettuccine is a fantastic option. Its flat, wide noodles are perfect for holding onto the rich sauce, ensuring every bite is packed with flavor. However, feel free to experiment with other pasta shapes like penne or rotini. Just remember to adjust cooking times accordingly, as each type has its own unique texture and cooking requirements.
Cooking pasta to the perfect al dente texture is crucial for achieving the best results. This means the pasta should be firm to the bite, providing a delightful contrast to the creamy sauce. To achieve this, follow the package instructions closely, and don't forget to taste a piece a minute or two before the recommended cooking time is up!
The Creamy Sauce Breakdown
The star of this recipe is undoubtedly the creamy sauce made from blended cashews. Soaking the cashews for at least two hours softens them, allowing for a smoother blend and a richer, creamier texture. This plant-based alternative to traditional cream not only offers a luxurious mouthfeel but also provides healthy fats and nutrients that are perfect for a vegan diet.
Sun-dried tomatoes add a wonderful depth of flavor and a hint of sweetness to the sauce. Their concentrated taste pairs beautifully with the garlic, nutritional yeast, and lemon juice, creating a harmonious balance that elevates the whole dish. Nutritional yeast not only contributes a cheesy flavor but also packs a punch of B vitamins, making this dish as nutritious as it is delicious.
Serving Suggestions and Variations
While this creamy sun-dried tomato vegan pasta is delicious on its own, there are plenty of ways to enhance your meal. Consider adding sautéed vegetables like spinach, zucchini, or bell peppers for an extra dose of nutrition and color. You can also incorporate proteins such as chickpeas or lentils to make it even heartier.
Don’t forget about the garnishes! Fresh basil leaves add a fragrant touch, while a sprinkle of Parmesan-style nutritional yeast provides a delightful umami flavor. If you’re feeling adventurous, try adding a pinch of red pepper flakes for a spicy kick or a drizzle of balsamic glaze for a sweet tang.
Ingredients
Pasta
- 12 oz fettuccine or your choice of pasta
- Salt for boiling water
Creamy Sauce
- 1 cup raw cashews (soaked in water for at least 2 hours)
- 1/2 cup sun-dried tomatoes (packed in oil, drained)
- 1/2 cup vegetable broth
- 2 cloves garlic
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- Salt and pepper to taste
Garnish
- Fresh basil leaves
- Parmesan-style nutritional yeast (optional)
Mix and match ingredients based on your taste preferences!
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
Make the Creamy Sauce
In a blender, combine soaked cashews, sun-dried tomatoes, vegetable broth, garlic, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
Combine and Serve
In a large skillet, combine the cooked pasta and creamy sauce over medium heat. Toss until the pasta is well coated. Adjust seasoning if necessary.
Garnish and Enjoy
Serve hot, garnished with fresh basil leaves and a sprinkle of nutritional yeast if desired.
Enjoy your delicious and creamy sun-dried tomato vegan pasta!
Storing Leftovers
If you find yourself with leftover creamy sun-dried tomato pasta, you’re in for a treat! This dish stores beautifully in the refrigerator for up to 3-4 days. Just make sure to place it in an airtight container to maintain its freshness. When you're ready to enjoy it again, a quick reheat on the stovetop with a splash of vegetable broth will bring back its creamy texture.
To freeze, portion the pasta into freezer-safe containers. It can last up to 2-3 months in the freezer. When you're ready to eat, thaw it overnight in the refrigerator and reheat gently, adding a little extra vegetable broth if needed to restore the creaminess.
Nutritional Information
This creamy sun-dried tomato vegan pasta is not only delicious but also packed with nutrients. Each serving provides a good source of healthy fats from the cashews and essential vitamins from the sun-dried tomatoes. The nutritional yeast adds a boost of protein and B vitamins, making this dish a balanced meal option for vegans and non-vegans alike.
For those watching their calorie intake, this recipe can easily be adjusted to be lighter by reducing the amount of cashews or using a lower-calorie pasta. However, the richness of the sauce is a key feature, so consider balancing your portion sizes if you’re looking to enjoy it as a part of a healthy diet.
Pairing Wine with Your Pasta
When it comes to wine pairings, a creamy sun-dried tomato pasta calls for something that complements its rich flavors. A well-chilled Chardonnay is a classic choice, as its buttery notes harmonize with the creaminess of the sauce. Alternatively, a light Pinot Grigio adds a refreshing contrast that enhances the dish without overpowering it.
For those who prefer red wine, a light-bodied option like a Pinot Noir can also work well. Its subtle berry flavors and earthy undertones will beautifully complement the sun-dried tomatoes while balancing the dish's richness. Whatever your preference, enjoy your meal with a glass in hand!
Questions About Recipes
→ Can I make this pasta gluten-free?
Yes, simply use gluten-free pasta instead of regular fettuccine.
→ How can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
→ Can I use dried sun-dried tomatoes?
Yes, just soak them in warm water for about 30 minutes before using.
→ Is this recipe nut-free?
Unfortunately, no. The creamy sauce is made with cashews. You can try using silken tofu as a substitute.
Creamy Sun-Dried Tomato Vegan Pasta 🌱🍝
Indulge in a rich and creamy sun-dried tomato vegan pasta that is both satisfying and full of flavor. Perfect for a quick weeknight dinner or a special occasion!
Created by: Lucy Bennett
Recipe Type: Healthy & Light
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
Pasta
- 12 oz fettuccine or your choice of pasta
- Salt for boiling water
Creamy Sauce
- 1 cup raw cashews (soaked in water for at least 2 hours)
- 1/2 cup sun-dried tomatoes (packed in oil, drained)
- 1/2 cup vegetable broth
- 2 cloves garlic
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- Salt and pepper to taste
Garnish
- Fresh basil leaves
- Parmesan-style nutritional yeast (optional)
How-To Steps
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
In a blender, combine soaked cashews, sun-dried tomatoes, vegetable broth, garlic, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
In a large skillet, combine the cooked pasta and creamy sauce over medium heat. Toss until the pasta is well coated. Adjust seasoning if necessary.
Serve hot, garnished with fresh basil leaves and a sprinkle of nutritional yeast if desired.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 0mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 6g