By Judy’s Journey Hawaii
Sun-dried Tomato Vegan Cream Sauce
4 steps
Prep:15minCook:30min
When I lived in Las Vegas many years ago, I would go to the Macaroni Grill. They had this dish that was made with a sun-dried tomatoe cream sauce. That dish was my inspiration for this dish which I paired with my vegan cauliflower parmesan.
To keep it low salt, I used Mezzetta's Tomatoes Dried Sun-Ripened Julienne Cut. If you use sun-dried tomatoes packed in oil, rinse.
To soak the cashews, cover 1/2 cut raw cashews with water, and boil for 5 minutes. Let it cool in the water. If you have an instant pot, add 1/2 cup of cashews and two cups of water. Pressure cook on high for 5 minutes, let nature release for 10, then quick release.
Updated at: Thu, 17 Aug 2023 08:06:29 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
35
High
Nutrition per serving
Calories483.3 kcal (24%)
Total Fat11.3 g (16%)
Carbs81.7 g (31%)
Sugars24.5 g (27%)
Protein18.9 g (38%)
Sodium68.3 mg (3%)
Fiber9.8 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
To make the cashew cream, combine the soaked cashews and water in a high speed blender. Blend until smooth. Keep on the side.
Step 2
Cook pasta according to directions on the box.
Step 3
Heat pan, and add 1 tsp of olive oil. First, sauté the sun-dried tomatoes for 2 minutes. Add in the shallot and garlic, cook for another 2 to 3 minutes, until the shallots are soft. Add the spices and stir to combine. After about 1 to 2 minutes, deglaze the pan with white wine. Once the wince has looked down, pour in the cashew cream. Combine, and let the sauce slightly thicken.
Step 4
Combine the cooked pasta, and about a half a cup of the pasta water. Serve garnished with fresh parsley or basil.
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