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Creamy vegan sun-dried tomato pasta served in a bowl with fresh basil.

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
Cook Time 20 minutes
Total Time 35 minutes
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.