CREAMY COMFORT WITHOUT THE CREAM
There's nothing quite like a comforting, creamy bowl of pasta to warm both the body and the soul.
But what if we told you that you can enjoy that creamy goodness guilt-free and entirely plant-based?
The secret? A combination of sun-drenched sundried tomatoes, vibrant red peppers, succulent diced tomatoes, and the nutty richness of cashew nuts.
Packed with rich flavors and wholesome ingredients, this recipe is not only a quick fix for lunch or dinner but also a perfect companion for those chilly evenings when all you crave is a cozy and warming meal.
Get ready to tantalize your taste buds with our delectable Creamy Vegan Sundried Tomato Pasta.
VEGAN SUNDRIED TOMATO PASTA RECIPE
Ingredients:
- 4 oz of brown rice pasta
- 2 cups of red pepper (diced)
- 1/2 cup of sundried tomatoes
- 1 cup of canned diced tomatoes
- 1/2 cup of cashews
- 1 tablespoon of olive oil
- 1/4 cup of onions (diced)
- 1 garlic clove (minced)
- Pinch of salt & pepper
- Half a can of olives (cut in half)
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 4 Chopped basil leaves
- Basil and VioLife Shredded Mozzarella Cheese to garnish (optional)
Instructions:
- Soak the cashews in water for 2 hours prior to making the dish. (Best to soak overnight).
- Bring a pot of water to a boil and prepare the brown rice pasta according to the packaging instructions.
- Meanwhile, add the olive oil, onions, garlic, and red pepper, all finely chopped, to a pan. Sauté until the red peppers and onions become translucent.
- In a blender, combine the diced tomatoes, drained cashews, sun-dried tomatoes, seasonings, and the sautéed vegetables. Blend until creamy.
- Once the pasta is complete, drain and add it to a bowl with the creamy tomato sauce and the halved olives. Combine well.
- Serve with fresh basil and vegan mozzarella cheese.
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