The only thing better than sundried tomatoes with pasta is pasta with a homemade sundried tomato cashew sour cream sauce. These noodles are full of flavor and come together in less than 30 minutes. Pair with your choice of protein and enjoy!
1/2 red onion, thinly sliced
4 cloves garlic, minced
1 cup sundried tomatoes, thinly sliced
a pinch of chili flakes
salt + pepper
1 cup veggie broth
1/2 cup cashews
1/2 cup pasta water
1 lemon, juiced
1/3 cup vegan parmesan cheese
A few handfuls of chopped spinach (as much as you’d like)
Protein of choice, I used a jackfruit based “chicken”
10 oz pasta of choice, uncooked
Cook your pasta as instructed on packing. While pasta cooks prep your sauce.
Add your onions to a skillet on medium/low heat. Cook for about 5 minutes until they start to soften. Add your minced garlic and cook for another 5 minutes. Add the sundried tomatoes, chili flakes, salt, and pepper. Pour in your veggie broth. Simmer while you prep your cashew cream sauce.
Add your cashews, pasta water, and lemon juice to a high speed blender. Blend until very smooth. You want it to look like a sour cream consistency. Stir the cashew sour cream into your tomato and onion mixture. Next, add your vegan parmesan cheese, mix until melted.
Finish the sauce off with chopped spinach, frozen spinach works here as well.
If you’re choosing to use a protein add it to the sauce and mix together.
Last, add in your pasta, toss to combine.
Adjust flavor with more salt and pepper if needed.
My name is Taisha Bell and I am a registered dietitian. I created YOU EAT LIKE A RABBIT in 2018 to combine my passion for cooking, nutrition, and all things wellness while also using my creativity to develop plant-based meals that taste GOOD. The purpose of this space is to inspire everyone from meat eater’s to vegans and everyone in-between ways to implement more plant-based nutrition into their lifestyle.
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