Ingredients
Scale
- 8 ounces pasta (penne, rotini, or your favorite shape)
- 1 cup sun-dried tomatoes, oil-packed, drained
- 1/2 cup raw cashews, soaked in hot water for at least 30 minutes
- 1/2 cup nutritional yeast
- 1/4 cup water
- 2 cloves garlic
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Cook pasta according to package directions. Drain and set aside.
- Step 2: While pasta cooks, combine soaked cashews, nutritional yeast, water, garlic, olive oil, salt, and pepper in a high-speed blender. Blend until completely smooth and creamy, adding more water if needed to reach desired consistency.
- Step 3: Add the drained sun-dried tomatoes to the blender and blend again until incorporated.
- Step 4: Add the cooked pasta to the blender (if your blender is powerful enough) and pulse a few times to combine, or gently stir the sauce into the pasta in a large bowl.
- Step 5: Taste and adjust seasoning as needed, adding more salt, pepper, or nutritional yeast to your preference.
- Step 6: Serve immediately and enjoy! Garnish with extra sun-dried tomatoes or fresh basil if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a saucepan over low heat, adding a splash of pasta water if needed to maintain creaminess.
- Serve this vibrant pasta with a side of crusty bread for dipping into the delicious sun-dried tomato cashew cream sauce.
- For an even richer flavor, roast the sun-dried tomatoes in a little olive oil for 10 minutes before blending.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American