Vegan Sun-dried Tomato Pasta
This 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.
Servings: 8
Calories: 533kcal
Equipment
Ingredients
- 16 oz pasta of choice
- 1 can sliced black olives, drained
- 300 grams fresh or frozen spinach
Sauce Ingredients
- 2-3 cups water (depending on how thick or think you like your sauce)
- 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 tablespoon nutritional yeast
- 1 tablespoon Italian seasoning
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Prepare the pasta according to the directions on the box.
- 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.
- Once the pasta is cooked and drained, transfer it to a large pan and pour the sauce over top and stir well to combine.
- Add the frozen spinach and olives and heat everything together for a few minutes, until the spinach is wilted and the sauce is warm.
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
Calories: 533kcal | Carbohydrates: 63g | Protein: 16g | Fat: 27g | Saturated Fat: 8g | Sodium: 1046mg | Potassium: 1198mg | Fiber: 8g | Sugar: 3g | Vitamin A: 4201IU | Vitamin C: 50mg | Calcium: 119mg | Iron: 5mg