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Creamy Vegan Sun-Dried Tomato Pasta

A quick and easy pasta dish featuring a creamy cashew sauce and flavorful sun-dried tomatoes, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: Italian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz Pasta of choice spaghetti, penne, or gluten-free
  • 1 cup Cashews Soaked for at least 2 hours for the creamy base
  • 1/2 cup Sun-dried tomatoes Oil-packed for extra richness
  • 2 cloves Garlic Fresh or roasted
  • 1/4 cup Nutritional yeast Adds a cheesy flavor
  • 2 tbsp Olive oil Essential for the sauce
  • to taste Salt Essential for seasoning
  • to taste Pepper Essential for seasoning
  • 1/4 cup Fresh basil For garnish
  • optional Vegan parmesan For garnish
  • optional Red pepper flakes For garnish and added heat

Method
 

Preparation
  1. Soak your cashews in water for at least 2 hours.
  2. Boil a pot of salted water and cook your pasta according to package instructions.
Sauce Preparation
  1. In a blender, combine the soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, olive oil, salt, and pepper.
  2. Blend until smooth and creamy.
Combine and Serve
  1. Once your pasta is cooked and drained, toss it with the creamy sauce until every strand is coated.
  2. Plate the pasta and garnish with fresh basil, vegan parmesan, and red pepper flakes.

Notes

For an even creamier texture, soak cashews overnight. Feel free to add sautéed veggies or swap sun-dried tomatoes for roasted red peppers for different flavors. Store sauce in the fridge for up to 3 days and freeze for up to 3 months.