Creamy Vegan Sun-Dried Tomato Pasta

why make this recipe

Creamy Vegan Sun-Dried Tomato Pasta is a delicious, plant-based dish that packs a lot of flavor. It’s perfect for anyone looking to enjoy a rich, creamy meal without dairy. The sun-dried tomatoes add a tangy depth that complements the creamy sauce made from cashews. Plus, it’s quick and easy to make, making it a great choice for busy weeknights.

how to make Creamy Vegan Sun-Dried Tomato Pasta

Ingredients

• 8 ounces pasta of choice
• 1 cup cashews (soaked in water for 2-4 hours)
• 1/2 cup sun-dried tomatoes (packed in oil)
• 1 garlic clove
• 1/4 cup nutritional yeast
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh basil for garnish
• Vegan parmesan for garnish
• Red pepper flakes for garnish

Directions

1. Cook the pasta according to package instructions; drain and set aside.
2. In a blender, combine the soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, and vegetable broth. Blend until smooth and creamy.
3. In a large skillet, heat the creamy sauce over medium heat, adding salt and pepper to taste.
4. Toss the cooked pasta in the sauce until well coated.
5. Garnish with fresh basil, vegan parmesan, and red pepper flakes.
6. Serve immediately and enjoy!

how to serve Creamy Vegan Sun-Dried Tomato Pasta

To serve, plate the creamy pasta and sprinkle fresh basil, vegan parmesan, and red pepper flakes on top for added flavor and presentation. This meal pairs well with a simple green salad or crusty bread to soak up the delicious sauce.

how to store Creamy Vegan Sun-Dried Tomato Pasta

If you have leftovers, store the pasta in an airtight container in the refrigerator for up to 3 days. When ready to eat again, reheat the pasta in a skillet over low-medium heat, adding a splash of vegetable broth to loosen the sauce if needed.

tips to make Creamy Vegan Sun-Dried Tomato Pasta

• Soak the cashews to ensure a smooth and creamy sauce.
• Adjust the amount of sun-dried tomatoes based on your taste preference.
• For an extra kick, add more garlic or sprinkle additional red pepper flakes.

variation

You can add vegetables like spinach or mushrooms to the dish for added texture and nutrition. You may also use different types of pasta, such as gluten-free options, to suit your dietary needs.

FAQs

Can I use another nut instead of cashews?
Yes! You can use almonds or pine nuts, but the texture and flavor may vary.

Is this recipe gluten-free?
If you use gluten-free pasta, this recipe can easily be made gluten-free.

Can I freeze the creamy sauce?
Yes, you can freeze the creamy sauce in a container for up to a month. Thaw it in the refrigerator before using it again.

Creamy Vegan Sun-Dried Tomato Pasta

This creamy vegan sun-dried tomato pasta is a delicious and satisfying meal. It's surprisingly easy to make and packed with flavor, perfect for a weeknight dinner or a special occasion.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 people

Calories 550 kcal

Equipment

• large pot
• blender
• large pan

Ingredients

  

For the Pasta

• 12 ounces linguine or fettuccine
• 1 teaspoon salt
• 1 tablespoon olive oil

For the Sun-Dried Tomato Cream Sauce

• 1 cup raw cashews (soaked in hot water for 30 minutes, then drained)
• 1/2 cup sun-dried tomatoes in oil (drained, oil reserved)
• 2 garlic cloves (minced)
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 1/2 cup water or vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For Garnish (Optional)

• 1/4 cup fresh basil leaves (chopped)
• red pepper flakes (to taste)

Instructions

 

Prepare the Pasta

• Cook the pasta according to package directions in a large pot of salted boiling water.
• Drain the pasta, reserving about 1 cup of the pasta water, then toss with olive oil to prevent sticking.

Make the Sun-Dried Tomato Cream Sauce

• Combine the soaked and drained cashews, sun-dried tomatoes, garlic, nutritional yeast, lemon juice, water or vegetable broth, salt, and pepper in a blender.
• Blend until completely smooth and creamy, adding more water or vegetable broth if needed to reach desired consistency.

Combine and Serve

• Add the cooked pasta to a large pan or the pot it was cooked in.
• Pour the sun-dried tomato cream sauce over the pasta and toss to coat evenly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
• Serve immediately, garnished with fresh basil and red pepper flakes, if desired.

Notes

For extra flavor, sauté some chopped onions or mushrooms before adding the sauce. Adjust the amount of lemon juice and nutritional yeast to your preference for a tangier or cheesier flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.