Dairy Free Sun Dried Tomato Alfredo Pasta
Vegan sun dried tomato pasta is quick, easy and ready in just 15 minutes with just 6 ingredients. This vegan sundried tomato alfredo pasta is perfect for weeknight meals.
Servings 4
Calories 457kcal
Ingredients
- 1/3 cup raw cashews, soaked
- 1 can white beans
- 1/4 cup sundried tomato in oil
- 1.5 tsp sea salt
- 1 tsp garlic powder
- 1/2 cup water
- 12 oz gluten free pasta
- 1/2 cup pasta water
Instructions
- Bring a large pot of water to a boil.
- While the pasta is coming to a boil, soak the cashews in boiling water (use a electric kettle) and drain and rinse the white beans.1/3 cup raw cashews, soaked
- Once the water is boiling, add a large pinch of salt to the water and add the pasta to the pot. Cook pasta according to the box instructions.12 oz gluten free pasta
- While the pasta is cooking, make the sundried tomato alfredo sauce in the blender. Put the cashews, white beans, sundried tomatoes, water, salt and garlic powder to a blender. Blend on high at least 1 minute.1/3 cup raw cashews, soaked, 1 can white beans, 1/4 cup sundried tomato in oil, 1.5 tsp sea salt, 1 tsp garlic powder, 1/2 cup water
- Before the pasta is done cooking, reserve at least 1/2 cup of pasta water. Drain the rest of the pasta and return the pasta to the pot.1/2 cup pasta water
- Add the sundried tomato alfredo and 1/4 cup of pasta water to the pot with the pasta. Stir well.1/2 cup pasta water
- Add up to an additional 1/4 cup of pasta water until the pasta sauce reaches a consistency you love. Serve hot.
Notes
Top tips
- Soak the cashews for at least 5 minutes in boiling water before blending to help soften them.
- Reserve some of the pasta water before draining it to help ensure the sauce has the best consistency.
- Want to make this even higher in protein and fiber? Use chickpea pasta or lentil pasta instead of gluten free noodles.
- No need to drain the oil from the tomatoes, the oil the sundried tomatoes are packed in is full of flavor and can also help with the creamy consistency of the sauce.
- Use this sauce over gnocchi, rice, quinoa, orzo or over your favorite protein (chicken, shrimp).
- Fridge: Store leftover vegan sundried tomato pasta in the fridge for up to 5 days. Note that the sauce will get thicker as it sits, so you will likely have to add a little water (1-2 tablespoons) to the pasta when reheating. Reheat in the microwave (1:30-2 minutes) or on the stove (low to medium low until hot).
- Freezer: You can freeze pasta for up to 3 months. Defrost in the fridge and follow the reheating instructions above.
Nutrition
Calories: 457kcal | Carbohydrates: 83g | Protein: 16g | Fat: 8g | Fiber: 6g | Sugar: 1g
