Is there anything more comforting and simple than a bowl of pasta? This sun-dried tomato pasta is delicious, done within 15minutes, simple and healthy. It’s exactly what a bowl of pasta should be.
If you haven’t realised until now, I am a sucker for simple but nutritious dishes. My biggest goal with this blog is to show everyone how easy the vegan lifestyle actually is and this recipe is definitely a proof of that.
Usually, when I discuss with people how to incorporate more vegan meals into their diet, I always hear the same responses; they never know what to eat, everything is expensive and every meal takes ages to make. Well, my dear fellas…I will give my best to prove you wrong, in the most positive way possible 🙂
Have you tried this vegan asparagus and tomato pasta recipe?
This creamy and easy-to-make sun-dried tomato pasta requires only a couple of main ingredients and a blender. There is, of course, an alternative in case you don’t have a blender so don’t worry.
The key ingredients are:
- Sun-dried tomatoes – preferably from a jar as you can then use the remaining oil from a jar to saute the garlic but the dry ones will work just as good.
- Cashew nuts (or dairy-free cooking cream) – my favourite cream for any pasta sauce or just that additional creamy kick to any dish are definitely blended cashews. If you have a high-speed blender, there is no need for presoaking. In case you don’t, just cover the cashews with hot water and let them soak for about an hour or so to soften up a bit. As I mentioned, alternatively you can use any dairy-free creamer from the shop to give a nice creamy texture.
- Pasta – For this particular dish, I have used linguine but you know the drill, whatever pasta floats your boat..use it 🙂
Besides the deliciousness of the cashews, they have lots of health benefits.
CASHEW NUTS NUTRITION BENEFITS
Cashew nuts have a higher protein and carbohydrate content and lower fat content than most other nuts. They are also a good source of magnesium, copper, potassium, iron and zinc.
As a good source of monounsaturated fats, they could help protect your body against heart disease and cancer.
Now when you know a bit more about cashews, you are ready to take your spatula and prepare this piece of heaven in a bowl. 🙂
Sun-dried Tomato Pasta Sauce – VeganCourse: Main, Lunch, DinnerDifficulty: Beginner
Is there anything more comforting and simple than a bowl of pasta? This sun-dried tomato pasta is delicious, done within 15 minutes, simple and healthy. It’s exactly what a bowl of pasta should be.
5 pcs sundried tomatoes (from a jar or dried) + 5 pcs chopped for the sauce
1 cup cashews (see notes)**
1 tbsp oil from the jar or vegetable oil (see notes)*
3 garlic cloves (minced)
1 tsp capers (+ 1 tsp chopped capers for the sauce)
1 tsp smoked paprika
1 tsp salt (add more to taste)
1/4 tsp black pepper
1 tsp cayenne pepper (optional)
1 veggie stock cube
200ml pasta water (see notes)***
a good drizzle of lemon juice (about 2 tbsp)
The sauce is for approx 250g of pasta (any of your choice)
- Put the pasta to cook as instructed on the package.
- Whilst pasta is cooking, add the rest of the ingredients into a blender. But leave 1 tsp of capers and 5 pieces of sun-dried tomatoes on the side for the sauce.
- Blend everything up and leave it on the side until the pasta has finished cooking.
- When the pasta is cooked, drain the water but leave 200ml of that water so you can add it into the sauce. Blitz the sauce with the water in a blender once again. Set pasta aside.
- Heat up a tablespoon of oil and saute the garlic for a couple of minutes. Be careful as it burns very quickly.
Add the rest of the capers and chopped sun-dried tomatoes and just stir them around for a minute before adding the sauce.
- Now add the sauce and just heat it up for a minute or two. Drizzle with lemon juice, add the pasta, combine everything well and serve.
- *If you are using sun-dried tomatoes from a jar that contains oil, feel free to use the oil for sauteing. If you are using dried, use a tablespoon of any cooking oil you prefer.
- **As mentioned in the post above, if you are using a high-speed blender there is no need to presoak the cashews. If not, presoak them in hot water for about an hour or so. The third option is to use 250ml dairy-free cooking cream instead of cashews.
- ***Before draining the pasta, reserve 200ml of pasta water and add it to the blender (or directly to the sauce if you are omitting the blender)
You might also like:
- Vegan Asparagus and Tomato Pasta – 10-minute meals
- Vegan Loaded Fries – Nacho style
- Sticky Sesame Cauliflower – Vegan Cauliflower wings
- Vegan No-Beef Mushroom Stew Recipe
- Vegan Chocolate Protein Pancakes Recipe
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Let me know in the comments below what type of pasta you like the most?