Creamy Vegan Sun Dried Tomato Pasta (Oil Free)
This sun dried tomato pasta is so creamy and rich you won't believe there is no dairy in it! The sauce is oil free, made with mostly whole foods and is done in under 15 minutes from start to finish!
Ingredients
- 400 g Pasta of Choice
- 1½ cup Frozen Green Peas optional
- 1 cup Sun Dried Tomatoes without oil
- ½ cup Nutritional Yeast
- ½ cup Raw Cashews
- 1 Large Clove Garlic
- Juice of 1 Lemon
- ½ cup Silken Tofu optional, added for protein
- 2 tsp Onion Powder
- 2 cups Veggie Broth
- Salt & Pepper to Taste
Instructions
- Start by boiling your pasta of choice. The sauce will be done by the time the pasta is cooked! If you are using frozen peas add them into the pasta water 2 minutes before the pasta is cooked. Drain and reserve some pasta water to mix into the sauce later.
- Add all the ingredients except for the pasta and the peas into your high speed blender and blend until smooth. Use more veggie broth or reserved pasta water as needed to thin out the sauce as desired. I usually use boiled veggie broth in the sauce so it is already nice and warm!
- Once the sauce is blended and the pasta is cooked pour the sauce over the cooked pasta, mix well and serve!
- Top with some fresh basil or vegan parmesan!
Tried this recipe?Let us know how it was!