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–+ servings
Sun-dried tomato cream sauce for pasta

Quick sun-dried tomato cream sauce

Delicious, rich, super-fast pasta sauce.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Cuisine American
Servings 2 servings

Ingredients
  

  • 1/2 cup cashews raw (60 g)
  • 1/4 cup sun-dried tomatoes oil-packed (40 g) drained (or dried ones, see below)
  • 1 tbsp nutritional yeast
  • 1 handful basil leaves (fresh) plus oregano or parsley if you have them
  • 1 tsp sea salt (omit for low-sodium diet)
  • 4 ounces brown rice pasta rotini

Instructions
 

  • Cover the cashews with filtered water while you're making the pasta.
  • Wash the basil or other herb and roll it up in a kitchen towel.
  • Put on the water for pasta, salting it generously. When it comes to a rolling boil, add your favorite pasta. I use Trader Joe's brown rice rotini a LOT. Set the timer for 10 minutes (or whatever your package says), stirring every few minutes to keep it from sticking.
  • When you have 3 minutes left on the timer, measure out the sun-dried tomatoes, reserving a few for the top.
  • Put the drained cashews in the blender with the tomatoes, the nutritional yeast, and about a cup of pasta water. Blend until smooth.
  • Drain the pasta, add to bowls, top with sauce, reserved tomatoes, and snipped fresh basil or other herbs. Dinner is served!

Notes

Per serving:
  • 381 calories
  • 15 g fat
  • 3 g saturated fat
  • 7 g monounsaturated fat
  • 2 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 1270 mg sodium (146 mg sodium with salt omitted)
  • 237 mg potassium
  • 54 g carbohydrate
  • 7 g fiber
  • 6 g sugars
  • 11 g protein
  • 10 Weight Watchers Points Plus
Follow the package directions to cook your pasta, starting the sauce about 3 minutes before it's finished. You can use dry sun-dried tomatoes to lighten this dish, but you'll need to pre-soak them for at least 30 minutes—preferably one hour—before blending. For low-sodium diets, you'll need to find unsalted sun-dried tomatoes.