Creamy Sun Dried Tomato Pesto Pasta Vegan

pine nuts

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts provide a similar texture and flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is a dairy-free option, while pecorino is often less expensive.

Soak 3/4 cup of cashews in boiling water for at least 10 minutes.

Cook 400 g of pasta noodles according to package instructions until al dente, about 10 minutes.

In a high-powered food processor or blender, combine 3 tablespoons of tomato paste, 1/4 cup of nutritional yeast, chili flakes to taste (about 1 tablespoon), and 2-3 cloves of garlic.

Add 1/4 cup of sun-dried tomatoes in oil and 1 tablespoon of the oil to the blender.

Pour in 1 and 1/4 cups of vegetable broth.

Drain the soaked cashews and add them to the blender.

Blend the mixture until smooth and creamy, ensuring there are no cashew chunks.

Remove the cooked pasta from the pot and add the creamy sun-dried tomato sauce to a pan over medium heat.

Add the cooked pasta to the pan and stir for a couple of minutes to thicken the sauce.

Incorporate 3 tablespoons of store-bought vegan pesto and season with salt and black pepper to taste.

Plate the pasta and top with fresh basil leaves and vegan parmesan cheese if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens