Creamy Sun-dried Tomato Pasta
Serves
4
Prep Time
5 minutes
Cook Time
20 minutes
Ingredients
For the pasta:
10.5 oz (300 g) pasta of choice
½ cup (55 g) sun-dried tomatoes, chopped
2 cloves garlic, minced
4 tbsp fresh basil, chopped
¼ tsp chili flakes
10.5 oz (300 g) pasta of choice
½ cup (55 g) sun-dried tomatoes, chopped
2 cloves garlic, minced
4 tbsp fresh basil, chopped
¼ tsp chili flakes
For the sauce:
1 cup (140 g) cashews
1 ½ cups (350 ml) unsweetened almond milk
2 tbsp nutritional yeast
2 tsp salt
1 cup (140 g) cashews
1 ½ cups (350 ml) unsweetened almond milk
2 tbsp nutritional yeast
2 tsp salt
Nutrition
(Per Serving)
Calories
551
Fats
20 g
Protein
16 g
Carbs
80 g
Instructions
- Cook pasta according to package instructions.
- Place cashews in pot of water over medium-high heat and boil for 5 minutes. Drain water and transfer nuts to high-speed blender. Add remaining sauce ingredients and blend until smooth. Set aside.
- Heat large pot over medium heat and sauté sundried tomatoes and garlic for 1 to 2 minutes, using some oil from tomatoes. Reduce heat to low and add cashew sauce, fresh basil, and chili flakes. Bring to a gentle simmer.
- Add in cooked pasta and mix well to combine. Take pan off heat and divide pasta between 4 bowls. Serve immediately, garnished with additional fresh basil and more chili flakes.