Soulfully Vegan

Creamy Sundried Tomato Pasta

Ingredients:
500 g pasta of choice
1/4 cup sun-dried tomatoes in oil, pat dried to remove excess oil, and finely chopped

Sauce Ingredients:
350 g silken tofu
1 cup soy milk
1/4 cup sun-dried tomatoes in oil, pat dried to remove excess oil
1/4 cup raw cashews, soaked overnight or for 15 minutes in boiling water
1/3 cup nutritional yeast
1 tb white miso paste
2 tb apple cider vinegar
1 tb onion powder
1 tsp garlic powder
Salt & pepper to taste

Topping ideas:
Vegan parmesan
Fresh basil
Black olives
Roasted pine nuts


Instructions:
1. Add all sauce ingredients to a high-speed blender and process till smooth and creamy.
2. Cook the pasta according to the package instructions, then drain and transfer it back to the pan.
3. Add chopped sun-dried tomatoes and sauce to the pan over medium heat, stirring until the sauce coats the pasta.
4. Serve with your favourite toppings.


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