Creamy Sun Dried Tomato Pesto Pasta Vegan
Savor the rich flavors of Sun Dried Tomato Pesto Pasta, a creamy vegan delight that's easy to make and perfect for any meal.
Ingredients
Vegan Rose Sauce
- ¾ cup Cashews Soaked and Drained
- 1 ¼ cup Vegetable Broth
- ¼ cup Nutritional Yeast
- 1 tbsp Chili Flakes
- 3 cloves Garlic
- 3 tbsp Tomato Paste
- ¼ cup sundried tomatoes
- 2 tbsp Oil from the sun-dried tomatoes
Pasta
- 400g (14oz) pasta noodles of choice (I used orecchiette)
- 3 tbsp Vegan Basil Pesto (optional, but so delicious!)
Instructions
Prepare Cashews:
- Start by soaking cashews in boiling water for 5 minutes. If you don't have a high-powered blender, consider soaking them overnight.
Cook Pasta
- Boil the pasta according to the recommended cook time on the box.
Prepare Creamy Rose Sauce:
- In a high-powered blender, combine soaked cashews, vegetable broth, nutritional yeast, chili flakes, garlic, tomato paste, sun-dried tomatoes, and oil. Blend until the mixture is smooth, which may take around 5 minutes.
Combine and Simmer:
- Pour the rose sauce from the blender into the pan with the drained and cooked pasta. Also, incorporate the vegan basil pesto. Stir and mix well. Allow the sauce to thicken on medium heat for approximately 5 minutes.
Serve and Enjoy:
- Plate the dish and add any of your favourite toppings such a chopped fresh basil leaves and vegan parmesan. Enjoy!
Notes
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 150g | Calories: 450kcal | Carbohydrates: 78g | Protein: 15g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 500mg | Potassium: 400mg | Fiber: 5g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 30mg | Calcium: 30mg | Iron: 3mg
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