Creamy Vegan Sun Dried Tomato Pesto Pasta
 
Prep time
Cook time
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This vegan Sun Dried Tomato Pesto recipe makes the most creamiest, richest, drool worthy pasta when added with cashew cream and freshly chopped basil.
Author:
Recipe type: Main Course
Cuisine: Italian
Serves: 2
Ingredients
For the Vegan Sun Dried Tomato Pesto
To Make Creamy Vegan Sun Dried Tomato Pesto Pasta
  • 1 batch Vegan Sun Dried Tomato Pesto (ingredients above)
  • 8 oz. Pasta of your choice (reserve the pasta water to thin out sauce, as desired)
  • ½ cup (75 g) Chopped Onions
  • 1 tbsp. Olive Oil
  • ¾ cup Cashews
  • 1½ cups Water
  • 1 tsp. Chili Flakes (or to taste)
  • Chopped Basil and Sun Dried Tomatoes, for garnish (optional)
Instructions
For the Vegan Sun Dried Tomato Pesto
  1. Place the sun dried tomatoes, basil, nutritional yeast, garlic, salt & pepper, and oil into a food processor and pulse until it becomes a paste (I personally like it a bit more crumbly)
To Make Creamy Vegan Sun Dried Tomato Pesto Pasta
  1. In a high-powered blender, blend together cashews and water to make a cashew cream, and set this aside for later
  2. Heat the oil in a non-stick pan on medium-high heat and sauté the chopped onions and chili flakes for 3-4 minutes or until onions turn translucent
  3. Add one batch of Vegan Sun Dried Tomato Pesto to the onions and sauté briskly for one minute (careful not to let this burn)
  4. Add your cashew cream mixture to the pan and stir vigorously to combine
  5. Cook on medium heat for 3-5 minutes, until you reach your desired consistency (add more water or boiled pasta water if you like a thinner sauce)
  6. Toss with freshly cooked pasta, and garnish with chopped basil and sun dried tomatoes
Recipe by The Gentleman's Plate at http://thegentlemansplate.com/creamy-vegan-sun-dried-tomato-pesto-pasta/