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Creamy Vegan Sun-Dried Tomato Pasta

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A deliciously simple vegan pasta dish featuring creamy cashew sauce and tangy sun-dried tomatoes, perfect for any occasion.

Ingredients

Scale
  • 8 oz pasta of choice
  • 1 cup raw cashews (soaked for 2–4 hours)
  • 1 cup sun-dried tomatoes (packed in oil, drained)
  • 1 cup vegetable broth
  • 2 cloves garlic
  • 1 tablespoon nutritional yeast
  • Salt and pepper to taste
  • Fresh basil for garnish
  • Vegan parmesan for garnish (optional)
  • Red pepper flakes for garnish (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Reserve about ½ cup of pasta cooking water before draining. Drain and set aside.
  2. Prepare the Creamy Sauce: While the pasta is cooking, drain the soaked cashews and toss them into your blender. Add the drained sun-dried tomatoes, vegetable broth, garlic cloves, and nutritional yeast. Blend until creamy.
  3. Adjust the Sauce: If the sauce is too thick, add a splash of reserved pasta water until desired creaminess is reached. Taste and season with salt and pepper.
  4. Heat the Sauce: In a large skillet over medium heat, pour in your creamy mixture. Cook for 2-3 minutes until heated through.
  5. Combine and Toss: Add the drained pasta to the skillet. Toss until the pasta is coated in the sauce. Adjust with more reserved water if too thick.
  6. Finishing Touches: Remove from heat. Toss in fresh basil and sprinkle red pepper flakes for extra zing.

Notes

This dish can be made ahead; refrigerate the sauce for up to 3 days. Re-blend with a splash of water before mixing with pasta.

Nutrition

Keywords: vegan pasta, sun-dried tomatoes, creamy sauce, plant-based meals

Find it online: https://ivoryapron.com/creamy-vegan-sun-dried-tomato-pasta-weeknight/