15 Minute Creamy Sun Tomato Basil Cashew Pasta
Indulge in the irresistible flavors of this 15-Minute Creamy Sun Tomato Basil Cashew Pasta, a quick and wholesome dish perfect for busy weeknights. Featuring a silky, dairy-free sauce made from soaked cashews, sun-dried tomatoes, and fresh basil, this recipe brings together vibrant Mediterranean-inspired ingredients for a creamy, plant-based delight. The blender-ready sauce is elevated with garlic, nutritional yeast, and a splash of lemon juice for a tangy burst, while the optional reserved pasta water ensures the perfect consistency. Ready in just 15 minutes, this vegan pasta masterpiece is a breeze to prepare and ideal for satisfying cravings without compromising on flavor. Garnish with extra basil for a fresh and aromatic finishing touch! Keywords: creamy cashew pasta, vegan pasta recipe, quick weeknight dinner, sun-dried tomato pasta, basil cashew sauce.
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Recipe Information
Ingredients
- 250 grams Pasta (penne, linguine, or fusilli)
- 100 grams Sun-dried tomatoes (packed in oil, drained)
- 100 grams Cashews (raw, unsalted)
- 2 pieces Garlic cloves
- 30 grams Fresh basil leaves
- 2 tablespoons Olive oil
- 2 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 180 milliliters Water (for the sauce)
- 1 teaspoon Salt (for pasta water)
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook according to the package instructions until al dente. Reserve 1/4 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta is cooking, place the cashews in a heatproof bowl and cover them with boiling water. Let them soak for 5 minutes to soften.
In a blender or food processor, combine the soaked and drained cashews, sun-dried tomatoes, garlic, fresh basil, olive oil, nutritional yeast, lemon juice, salt, black pepper, and 180 milliliters of water. Blend until completely smooth and creamy, scraping down the sides as needed.
Heat a large skillet over medium heat. Add the blended sauce and cook for 2-3 minutes, stirring constantly, until warmed through and slightly thickened. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until you reach the desired consistency.
Add the cooked pasta to the skillet with the sauce and toss to coat evenly.
Serve immediately, garnished with extra fresh basil if desired.
Nutrition Facts
Calories |
1521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4289 mg | 186% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 23.3 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2662 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
