Sun-Dried Tomato Pasta
The creamy sun-dried tomato pasta sauce is made from scratch using plant-based milk, soaked cashews, and salt.
Servings: 6 people
- 16 oz whole grain linguine pasta
- 1 cup sun-dried tomatoes
- ½ cup cashews
- ½ cup plant-based milk
- ½ teaspoon black pepper
- 1 teaspoon red pepper flakes
- ½ teaspoon oregano
- 2 garlic clove (optional
Soak the Cashews for 10 mins in warm water and set them aside.
Cook the pasta as per the instructions mentioned in the pasta box.
Blend the soaked cashews, strained sun-dried tomatoes and almond milk or any type of plant-based milk. Make it into a smooth and creamy sauce.
Place a large skillet on medium heat and heat the oil strained from sun-dried tomatoes.
As it heats up, add red pepper, black pepper, and oregano and saute for 20 sec.
Now, add the blended sauce and salt. If the sauce is too thick add little water and cook for another 2 mins to bring it to a boil.
Take it off the heat and add the cooked pasta. Toss the pasta gently until you get good coverage of the pasta sauce.
Garnish with Basil leaves and pepper flakes to suit your taste. Sun Dried Tomatoes Pasta is ready to be served hot!