Creamy Vegan Sun-Dried Tomato Pasta

A rich and flavorful vegan pasta dish that combines cashews and sun-dried tomatoes to create a creamy sauce, perfect for any meal.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: Italian, Vegan

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

8 oz Pasta of choice (penne, fettuccine, or spaghetti)
1 cup Cashews, soaked for at least 2 hours Helps them blend smoothly into a creamy sauce.
½ cup Sun-dried tomatoes, preferably in oil Make sure to drain them before using.
2 cloves Garlic, minced For aromatic, savory flavor.
2 tablespoons Olive oil A source of healthy fats.
¼ cup Nutritional yeast Provides a cheesy flavor.
to taste Salt Adjust based on preference.
to taste Pepper Adjust based on preference.
as needed Fresh basil, for garnish Adds color and flavor.
as needed Vegan parmesan, for garnish Elevates the dish with a cheesy taste.
as needed Red pepper flakes, for garnish Adds heat.

Method

Cooking the Pasta

Cook pasta according to the package instructions. Reserve 1 cup of pasta water before draining.

Preparing the Sauce

In a blender, combine soaked cashews, sun-dried tomatoes, minced garlic, olive oil, nutritional yeast, salt, and pepper. Blend until smooth.
If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.

Combining Pasta and Sauce

Drain cooked pasta and return it to the pot. Pour the creamy cashew sauce over the pasta and stir to combine.
Ensure every piece of pasta is coated with the sauce.

Serving

Serve the pasta hot, garnished with fresh basil, vegan parmesan, and red pepper flakes.

Notes

For customization, add cooked chickpeas for protein or experiment with fresh herbs. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to a month.