Vegan Sundried Tomato Creamy Pasta

13 20 554
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 6
Vegan Sundried Tomato Creamy Pasta
Health Rating


1 cup chopped Sweet onion
1 1/2 cup Cashew nuts, raw (soaked)
1 cup Vegetable stock/broth
1/4 cup Sun-dried tomato, packed in oil, drained
1 tsp Apple cider vinegar
1 tbsp Lemon juice
1 clove(s) Garlic (chopped)
1 tbsp Nutritional yeast
2 tbsp Extra virgin olive oil
2 tbsp White wine, dry
1/4 tsp Red pepper flakes
1 tbsp Salt and pepper
1 package (16oz) Spinach spaghetti, dry (or pasta of choice)


1. Heat a skillet over medium, and sautee the onions in oil, about 5 minutes, until translucent.

2. Add onions along with all the rest of the ingredients (minus pasta) to a high powered blender, blend until smooth and creamy.

3. Heat in saucepan, add splash of white wine and a pinch of red pepper flakes, salt and pepper,

4. Cook pasta as per package instructions.

5. Add sauce to cooked pasta and serve!

Nutrition Facts

Per Portion

Calories 554
Calories from fat 187
Calories from saturated fat 35
Total Fat 20.8 g
Saturated Fat 3.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.4 g
Monounsaturated Fat 13.5 g
Cholesterol 0
Sodium 794 mg
Potassium 654 mg
Total Carbohydrate 73 g
Dietary Fiber 8.9 g
Sugars 5.8 g
Protein 17.7 g

Dietary servings

Per Portion

Grain 2.9
Meat Alternative 1.1
Vegetables 0.5

Energy sources



Serve - with turkey meatballs or roasted chickpeas for vegetarians!