Vegan Sundried Tomato Creamy Pasta

13 20 531
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 6
Vegan Sundried Tomato Creamy Pasta
Health Highlights


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 dash 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!


Serve - with turkey meatballs or roasted chickpeas for vegetarians!

Nutrition Facts

Per Portion

Calories 531
Calories from fat 187
Calories from saturated fat 35
Total Fat 20.7 g
Saturated Fat 3.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.4 g
Monounsaturated Fat 13.5 g
Cholesterol 0
Sodium 846 mg
Potassium 677 mg
Total Carbohydrate 72 g
Dietary Fiber 8.7 g
Sugars 5.7 g
Protein 17.5 g

Dietary servings

Per Portion

Grain 2.9
Meat Alternative 1.1
Vegetables 0.5

Energy sources