Creamy Vegan Pasta with Tomato Cashew Sauce

This creamy Vegan pasta turned out fantastic.  We all loved this dish, and we’ll make it again! 

This recipe is inspired from: https://sunkissedkitchen.com/vegan-one-pot-pasta/. Thank you Sunkissed Kitchen!

 

INGREDIENTS

• 8 oz. uncooked pasta
• 1/2 tablespoon olive oil
• 1/2 onion sliced thinly
• 4 cloves minced garlic
• 2 cups green beans, ends trimmed (or use a frozen bag of green beans)
• 1/3 cup sun-dried tomatoes chopped roughly
• herbs (fresh thyme, basil, Italian parsley or green onions) to garnish
• sea salt and black pepper to taste

Creamy Tomato Pasta Sauce

• 1/3 cup cashews boiled in water for 20 minutes
• 15-ounce can diced tomatoes
• 3/4 teaspoon sea salt or more, to taste
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon fresh thyme (or 1/4 teaspoon dried thyme)
• 1/3 teaspoon pepper to taste

INSTRUCTIONS

• Soak cashews in boiling water for 20 minutes.
• Drain cashews and add them to a blender or food processor.  Add 1 can diced tomatoes, 3/4 tsp. sea salt, 1 tsp. cumin, 1 tsp. paprika, 1/4 tsp. dried thyme, and 1/3 tsp. pepper. Blend until very smooth, and set aside.
• In a saucepan add olive oil, onions, and garlic. Saute on medium-high heat until the onions and garlic have begun to brown.
• Add the green beans, and saute until done to your liking, 2-3 minutes. Remove all veggies from the pan and set aside.
• In the same pot, bring 2 cups of water to a boil, and then add pasta and the creamy tomato sauce. Simmer on a low boil for 10-12 minutes until the pasta is still al dente, but the sauce has begun to thicken.
• Add the veggies and sun dried tomatoes in, and toss to coat. Garnish with fresh parsley and/or fresh basil.

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Creamy Vegan Pasta Alternative Recipes

We have other Vegan pasta recipes to check out here too!