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Vegan Sun-dried Tomato Pasta
Vegan sun-dried tomato pasta is so rich and creamy. You'll love how easy it is to make and how delicious the cashew cream sauce is.
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8
Calories 533 kcal
Ingredients
- 16 oz pasta of choice
- 1 can sliced black olives, drained
- 300 grams fresh or frozen spinach
Sauce Ingredients
- 2 cups water
- 1 cup full fat coconut milk
- 1 cup raw cashews
- 300 gram jar or bottle of sun-dried tomatoes in oil
- 1 small white onion, chopped
- 1 clove garlic, minced
- 3 tbsp nutritional yeast
- 1 tbsp Italian seasoning
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
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Prepare the pasta according to the directions on the box.
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While the pasta is cooking, prepare the sauce by placing all the ingredients into your Vitamix or other high speed blender and blending well until smooth.
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Once the pasta is cooked and drained, transfer it to a large pan and pour the sauce over top and stir well to combine.
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Add the frozen spinach and olives and heat everything together for a few minutes, until the spinach is wilted and the sauce is warm.
Recipe Notes
- If you like a thinner sauce, add a little extra water or coconut milk.
- If you don't like olives omit them from the recipe.
- Feel free to add other vegetables such as bell peppers, cauliflower or broccoli.
- Store this pasta in the fridge in an air-tight container for up to 5 days.
Nutrition Facts
Vegan Sun-dried Tomato Pasta
Amount Per Serving
Calories 533
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 8g50%
Sodium 1046mg45%
Potassium 1198mg34%
Carbohydrates 63g21%
Fiber 8g33%
Sugar 3g3%
Protein 16g32%
Vitamin A 4201IU84%
Vitamin C 50mg61%
Calcium 119mg12%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.