Description
A creamy and flavorful pasta dish made with soaked cashews and sun-dried tomatoes, perfect for a weeknight meal.
Ingredients
Scale
- 12 oz pasta (fusilli or penne)
- 1 cup raw cashews (soaked in hot water for 15 minutes)
- 1 cup sun-dried tomatoes (packed in oil, drained)
- 3 garlic cloves
- 1 ½ cups vegetable broth
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp sea salt (or to taste)
- Freshly ground black pepper, to taste
- Fresh basil, for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package directions until al dente, then drain and set aside.
- In a blender, combine the soaked cashews, sun-dried tomatoes, garlic, vegetable broth, nutritional yeast, lemon juice, salt, and pepper.
- Blend until smooth and creamy.
- Return the pasta to the pot, pour in the sauce, and toss until fully coated.
- Heat over low for 2-3 minutes until warmed through.
- Serve immediately, topped with fresh basil and extra black pepper if desired.
Notes
For the best texture, ensure cashews are fully soaked and pasta is cooked al dente.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg