Creamy Vegan Sun-Dried Tomato Pasta
A rich and creamy vegan pasta dish made with a silky cashew sauce, sweet-tangy sun-dried tomatoes, and garlic, perfect for a quick weeknight dinner or cozy date night.
Ingredients
Pasta and Main Ingredients
- 12-16 oz Pasta of choice (spaghetti, penne, fusilli, or gluten-free) for 4 servings
- 1 cup Raw cashews (soaked) Substitute with silken tofu or cooked white beans for nut-free options.
- 1/2-3/4 cup Sun-dried tomatoes (oil-packed or rehydrated) If dry-packed, soak in hot water for 10-15 minutes.
- 2-3 cloves Garlic Or substitute with 1 tsp garlic powder.
- 1/2-1 cup Vegetable broth Adjust for desired sauce consistency.
- 2-3 tbsp Nutritional yeast For cheesy, savory depth.
- 1-2 tbsp Olive oil Use oil from sun-dried tomatoes for extra flavor if oil-packed.
Seasoning and Garnishes
- Salt and black pepper to taste
- Fresh basil leaves for garnish
- Vegan parmesan store-bought or sprinkle of nutritional yeast + finely ground nuts for garnish.
- Red pepper flakes optional, for heat.
Instructions
Preparation
- Soak the cashews: Cover raw cashews with hot water for 15–20 minutes, or soak cold overnight. Drain before blending.
- Cook the pasta: Boil salted water and cook pasta according to package instructions for al dente. Reserve 1/2 cup pasta water, then drain.
Making the Sauce and Combining
- Make the sauce: In a blender, combine soaked cashews, sun-dried tomatoes, garlic, vegetable broth, nutritional yeast, olive oil, salt, and pepper. Blend until completely smooth. Add a little more broth or reserved pasta water if the sauce is too thick.
- Warm and combine: Heat a pan over medium heat and pour in the blended sauce. Stir and cook for 1–2 minutes until it’s warmed through and slightly thickened. Add the cooked pasta and toss until evenly coated. If needed, loosen with a splash of pasta water.
- Serve: Plate warm and garnish with torn fresh basil, a sprinkle of vegan parmesan, and red pepper flakes to taste.
Notes
Leftovers can be stored in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of vegetable broth or reserved pasta water.