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How to make:

Vegan Sun Dried Tomato Pasta

This creamy Vegan Sun Dried Tomato Pasta is made with a delicious cashew cream pasta sauce and takes just 30 minutes to make!

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
a plate of vegan sun dried tomato spaghetti topped with vegan chicken tenders
Author:
Emilie
Yield:
6 1x
Rating: 5 from 1 reviews

Ingredients

Instructions

    1. Cook Classic Chick’n Tenders according to package directions. When cool, slice into thin strips.
    2. Cook spaghetti according to package directions. Drain.
    3. In the pot that the spaghetti cooked in, warm oil over medium-low heat. Add spinach; cook for 5 minutes, stirring, until wilted. Return pasta to pot.
    4. In a blender or food processor, add cashews, 1/2 cup sun dried tomatoes, nutritional yeast, oil, non-dairy milk, garlic, salt, pepper, and cayenne pepper. Blend until smooth. Pour sauce over pasta and spinach. 
    5. Slice remaining 1/4 cup sun dried tomatoes into thin strips. Add to pasta; stir to combine.
    6. Top pasta with slices of Classic Chick’n Tenders and red pepper flakes.

Notes

*If you forget to soak cashews overnight, boil water and pour over cashews. Let sit for 10 minutes.