Sundried Tomato Cream Pasta
This pasta dish is one of the easiest things you will ever make, but it is so good that people will think you’ve been cooking for hours! I’m all about simplicity, and this dinner comes together in no time—great for busy days. Skip the microwavable dinner, make this sundried tomato pasta with a salad on the side and you’ll have a healthy, filling, totally vegan dinner in 30 minutes or less. If you’ve got some extra sauce left over, I highly recommend using it as a veggie dip or sandwich spread.
Sundried Tomato Cream Pasta
Ingredients
1 cup cashews soaked in a bowl with water for at least 1 hour
1.5 cups water
1/2 cup sundried tomatoes (from a jar)
1/4 tsp sea salt
3/4 tsp dried basil
1 clove garlic
1-2 tbsp olive oil
1 10 oz. box gluten free or regular pasta
Instructions
First, make sure to soak your cashews for at least one hour before making this. It's best to soak them overnight in the fridge if you have time.
Boil water for the pasta, and cook according to instructions on the package.
Drain and rinse the cashews, and pour them into a high speed blender or food processor.
If you would like the sauce to be very smooth and creamy, you can blend the cashews with 1/2 cup water first to make a cashew cream. Then add the rest of the ingredients (sundried tomatoes, sea salt, basil, garlic, olive oil, and 1 cup water) and process until smooth.
If you would like a grittier texture, blend the rest of the ingredients (sundried tomatoes, sea salt, basil, garlic, olive oil, and 1.5 cups water) with the whole cashews. Blend everything until it is incorporated, but the cashews remain in "pieces" rather than completely smooth, giving the sauce a grittier texture.
If you notice the sauce is too thick, add extra water or olive oil until it reaches your preferred consistency.
Once the pasta is done, pour a heaping spoonful of sauce onto your individual serving of pasta and mix it up. You can also throw some whole sundried tomatoes on top to give the whole dish an extra flavor.