Luscious Vegan Sun-Dried Tomato Pasta: Your New Weeknight Obsession

👩‍🍳 Instructions

1. 1

   Prepare Cashews: If not pre-soaked, boil cashews for 10-15 minutes until tender. Drain thoroughly. In a high-speed blender, combine soaked cashews, 1/4 cup sun-dried tomatoes, vegetable broth, nutritional yeast, lemon juice, smoked paprika, salt, and pepper. Blend until completely smooth and creamy. Set aside.
2. 2

   Cook Pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain pasta and set aside.
3. 3

   Sauté Aromatics: In a large skillet or deep sauté pan, heat the reserved 2 tablespoons of sun-dried tomato oil (or olive oil) over medium heat. Add diced onion and cook until softened and translucent, about 3-5 minutes.
4. 4

   Add Tomatoes & Garlic: Add minced garlic and the remaining 1/4 cup of roughly chopped sun-dried tomatoes to the skillet. Cook for another 2-3 minutes, stirring, until fragrant and slightly caramelized.
5. 5

   Combine Sauce: Pour the blended cashew sauce into the skillet with the sautéed aromatics. Stir well and let it gently simmer for 2-3 minutes, allowing flavors to meld. If the sauce is too thick, gradually whisk in reserved pasta water, a tablespoon at a time, until desired consistency is reached.
6. 6

   Toss & Serve: Add the cooked pasta directly into the skillet with the sauce. Toss everything together until the pasta is thoroughly coated. Taste and adjust seasonings as needed. Serve immediately, garnished with fresh basil, vegan parmesan, and red pepper flakes if desired.