Creamy Vegan Sun-Dried Tomato & Broccoli Pasta Description:
This creamy vegan pasta is bursting with flavor from sweet-tangy sun-dried tomatoes, tender-crisp broccoli, and a luxuriously smooth cashew-based sauce. It’s a wholesome, dairy-free, plant-based dish that’s rich, satisfying, and perfect for weeknight dinners or meal prep. Time:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Ingredients:
For the pasta:
250g (about 9 oz) pasta of choice (penne, fusilli, or gluten-free)
1 ½ cups broccoli florets
½ cup sun-dried tomatoes (in oil), sliced
2 cloves garlic, minced
1 tbsp olive oil (or oil from sun-dried tomatoes)
For the creamy vegan sauce:
¾ cup raw cashews (soaked in hot water for 15 mins)
1 ¼ cup unsweetened plant milk (almond, soy, or oat)
2 tbsp nutritional yeast
1 tbsp lemon juice
1 tsp Dijon mustard
½ tsp onion powder
Salt and pepper, to taste
Instructions:
1. Prep and cook pasta:
Boil water in a large pot, add salt and cook pasta until al dente. In the last 2 minutes of cooking, add broccoli florets to the boiling water. Drain and set aside.
2. Sauté aromatics:
In a large pan, heat 1 tbsp olive oil over medium heat. Sauté minced garlic for 1 minute until fragrant. Add sliced sun-dried tomatoes and cook another 2 minutes. Turn off heat.
3. Make the creamy sauce:
Drain soaked cashews. In a blender, add:
Soaked cashews
Plant milk
Nutritional yeast
Lemon juice
Mustard
Onion powder
Salt & pepper
Blend until completely smooth (1–2 minutes).
4. Combine:
Pour the sauce into the pan with garlic and tomatoes. Heat over medium-low and stir for 2–3 minutes until warm and slightly thickened. Add pasta and broccoli, toss well to coat.
5. Serve:
Plate hot and garnish with fresh basil, crushed red pepper, or vegan parmesan (optional).
Nutritional Information (Per Serving):
(Estimated, may vary by brand/ingredients)
Calories: 440
Protein: 13g
Carbohydrates: 48g
Fat: 23g
Fiber: 6g
Sugar: 4g
Calcium: 110mg
Iron: 4mg
FAQ:
Q: Can I make this nut-free?
A: Yes! Substitute cashews with ¾ cup silken tofu or sunflower seeds for a creamy texture.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of plant milk to loosen the sauce.
Q: Can I add protein?
A: Absolutely. Add cooked chickpeas, tofu, vegan chicken strips, or tempeh for extra protein.
Q: What pasta works best?
A: Short shapes like fusilli, penne, or rotini hold the sauce well. You can also use whole grain or gluten-free pasta.