Ingredients
Scale
- Pasta (your choice) 1 pound
- Sun-dried tomatoes (oil-packed), drained 1 cup
- Raw cashews, soaked in hot water for at least 30 minutes 1 cup
- Garlic, minced 3 cloves
- Vegetable broth 1/2 cup
- Nutritional yeast 2 tablespoons
- Lemon juice 1 tablespoon
- Fresh basil, chopped 1/4 cup
Instructions
- Step 1: Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
- Step 2: While the pasta is cooking, prepare the sauce. Drain the soaked cashews and add them to a high-speed blender along with the drained sun-dried tomatoes, minced garlic, vegetable broth, nutritional yeast, and lemon juice.
- Step 3: Blend the mixture until completely smooth and creamy. If needed, add a tablespoon or two of the reserved pasta water to help it blend.
- Step 4: Pour the sun-dried tomato cream sauce over the cooked pasta. Toss well to coat, adding more pasta water if needed to reach your desired consistency.
- Step 5: Stir in the chopped fresh basil. Serve immediately and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
- Garnish with extra fresh basil and a sprinkle of red pepper flakes for a vibrant and flavorful presentation.
- Chef's tip: Taste the sauce before adding the pasta and adjust the lemon juice or nutritional yeast to your liking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American