Sun Dried       Tomato Pasta


4 servings


30 minutes


– 16 oz. penne, or other pasta – 2 oz. sun-dried tomatoes – 1 oz. cashews – 1 large garlic clove, peeled – 1 cup clean water – ½ cup full-fat coconut milk – 1 tbsp. nutritional yeast – ¼ tsp. sea salt – ¼ tsp. pepper – ⅛ tsp. red pepper flakes

1. Place the sun dried tomatoes, cashews, and a garlic clove into a smoothie cup, along with about 2 cups of boiling water, and soak for 15 minutes.

2. In the meantime, bring a large pot of salted water to a boil and start cooking the pasta, according to the package instructions.

3. When the sauce ingredients have soaked, drain the liquid, and add 1 cup of clean water to it. Then add in the coconut milk, nutritional yeast, and spices. Process everything until very smooth.

4. Pour the sauce into a skillet and cook on low heat, just until heated through.

5. Add the drained pasta to the sauce and stir well. Use some reserved pasta water to thin the sauce, if necessary.

You can store any leftover Sun Dried Tomato Pasta in the refrigerator in an airtight container for 3-4 days. 

This Sun Dried Tomato Pasta is creamy, smooth, and delicious. 

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes