Creamy Vegan Sun-Dried Tomato Pasta: A Deliciously Dairy-Free Delight
If you’re on the hunt for a rich, comforting vegan dish, look no further than creamy vegan sun-dried tomato pasta. This delightful meal combines the savory flavors of sun-dried tomatoes and garlic with the richness of a cashew-based sauce. It’s perfect for a quick weeknight dinner or a cozy meal with family. And the best part? It’s incredibly simple to whip up, making it an ideal choice for both seasoned cooks and kitchen novices alike.
"This creamy vegan sun-dried tomato pasta is a game-changer! I never thought a plant-based dish could be this satisfying. The sauce is luxuriously smooth, and the flavors are out of this world!"
Why you’ll love this dish
This creamy vegan sun-dried tomato pasta has so much going for it. Not only is it packed with flavor, but it’s also a budget-friendly meal that can be prepared in under 30 minutes. It’s perfect for weeknight dinners when time is of the essence but you still want something delicious and comforting. Plus, it’s kid-approved—everyone in the family will enjoy this scrumptious pasta dish!
Cooking with cashews provides a creamy texture without the dairy while sun-dried tomatoes add a punch of umami. The addition of nutritional yeast offers a cheesy flavor without any animal products, making it an authentic vegan option. It’s versatile enough for a family brunch, a casual dinner with friends, or even as a dish to impress during the holidays.
Preparing Creamy Vegan Sun-Dried Tomato Pasta
Making this dish is a breeze! The process can be broken down into a few simple steps, ensuring that even novice cooks will feel confident. First, you’ll cook your favorite pasta to al dente perfection. While that’s happening, you’ll prepare a creamy sauce using pantry staples like cashews and sun-dried tomatoes. Then, it all comes together in a pan for a silky, flavorful finish.
Gather these items
To bring this delicious recipe to life, you’ll need the following ingredients:
- Pasta (any shape)
- Cashews (soaked for creaminess)
- Sun-dried tomatoes (the star of the show!)
- Garlic (for that aromatic kick)
- Nutritional yeast (adds cheesy flavor)
- Olive oil (richness and depth)
- Vegetable broth (the base of your creamy sauce)
- Salt and pepper (to taste)
- Fresh basil (for garnish)
- Vegan parmesan (optional, but highly recommended)
- Red pepper flakes (optional, for a hint of heat)
Feel free to play around with substitutes! For instance, if you don’t have cashews, you could use soaked raw almonds, or if you’re avoiding gluten, use gluten-free pasta.
Step-by-step instructions
- Cook the pasta according to the package instructions until it reaches al dente. Drain and set aside.
- In a blender, combine soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, olive oil, vegetable broth, salt, and pepper. Blitz until smooth and creamy.
- Pour the creamy sauce into a large pan over medium heat and warm through. If the sauce is too thick, add additional vegetable broth until you reach the desired consistency.
- Toss the cooked pasta into the sauce, ensuring it’s well-coated.
- Serve garnished with fresh basil, a sprinkle of vegan parmesan, and red pepper flakes if desired. Enjoy your creamy vegan pasta!
Best ways to enjoy it
To elevate your creamy vegan sun-dried tomato pasta, consider serving it in a rustic bowl topped with fresh basil leaves for a burst of color. Pair it with a crisp, green salad drizzled with a simple vinaigrette to balance the creamy sauce. If you’re feeling adventurous, a side of roasted vegetables or garlic bread would complement the meal beautifully.
How to store & freeze
Storing any leftovers is easy! Place your unused pasta and sauce in an airtight container and refrigerate. It should stay fresh for up to 4 days. If you want to save it for a longer time, you can freeze the sauce in individual portions, which will last for about a month. Just remember to let it cool completely before freezing! When you’re ready to enjoy it again, simply thaw the sauce overnight in the fridge and reheat gently on the stovetop.
Helpful cooking tips
- Soaking cashews: Make sure to soak your cashews for at least 2 hours before blending. This step is crucial for achieving a smooth texture in the sauce.
- Pasta choices: Feel free to use any type of pasta you love—whole wheat, gluten-free, or even legume-based pasta work great.
- Taste as you go: Always taste your sauce before serving and adjust seasonings to your preference. Don’t hesitate to add extra garlic or pepper for a bit more kick!
Creative twists
Why not switch it up? Here are a few variations you can try:
- Add veggies: Stir in some spinach, kale, or roasted red peppers to the sauce for added nutrition and flavor.
- Protein boost: Incorporate chickpeas or sautéed mushrooms for extra protein.
- Herbaceous flair: Consider swapping out basil for fresh parsley or oregano to switch up the flavor profile.
- Zesty twist: Add a splash of lemon juice or zest before serving for a fresh pop of flavor.
Your questions answered
How long does it take to prepare this pasta?
From start to finish, you can have this creamy vegan sun-dried tomato pasta ready in about 30 minutes.
Can I make this nut-free?
Yes! If you need a nut-free option, you can substitute the cashews with silken tofu or a store-bought vegan cream.
What’s the best way to reheat leftovers?
The best method for reheating is to gently warm the pasta and sauce in a pan over medium heat. If the sauce thickens too much, stir in a bit of vegetable broth to bring it back to its creamy consistency.
Now that you’re equipped with this delicious recipe, there’s no reason not to give it a try! Enjoy your creamy vegan sun-dried tomato pasta, and savor every hearty bite!
Creamy Vegan Sun-Dried Tomato Pasta
Ingredients
Main Ingredients
- 8 oz Pasta (any shape) Use your favorite type of pasta.
- 1 cup Cashews (soaked for creaminess) Soak for at least 2 hours.
- 1/2 cup Sun-dried tomatoes These are the star of the dish!
- 2 cloves Garlic Provides aromatic flavor.
- 1/4 cup Nutritional yeast Adds cheesy flavor without dairy.
- 2 tbsp Olive oil For richness and depth.
- 1 cup Vegetable broth Base for the creamy sauce.
- to taste Salt Add according to preference.
- to taste Pepper Add according to preference.
- 1 tbsp Fresh basil For garnish.
- optional Vegan parmesan Highly recommended for serving.
- optional Red pepper flakes For a hint of heat.
Instructions
Cooking Pasta
- Cook the pasta according to the package instructions until it reaches al dente. Drain and set aside.
Preparing the Sauce
- In a blender, combine soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, olive oil, vegetable broth, salt, and pepper. Blitz until smooth and creamy.
- Pour the creamy sauce into a large pan over medium heat and warm through. If the sauce is too thick, add additional vegetable broth until you reach the desired consistency.
Combining Ingredients
- Toss the cooked pasta into the sauce, ensuring it’s well-coated.
- Serve garnished with fresh basil, a sprinkle of vegan parmesan, and red pepper flakes if desired. Enjoy your creamy vegan pasta!
