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Creamy Vegan Sun-Dried Tomato Pasta

A creamy, flavorful pasta dish featuring sun-dried tomatoes and cashew cream, perfect for a quick and delicious meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz pasta (your choice) Choose your favorite type, such as penne, spaghetti, or fusilli.
Creamy Sauce
  • 1 cup cashews, soaked Soak for at least 2 hours for creaminess.
  • 1/2 cup sun-dried tomatoes, oil-packed or dry If using dry, soak briefly before blending.
  • 1 cup vegetable broth Store-bought or homemade variety enhances richness.
  • 2 tablespoons nutritional yeast Adds a cheesy flavor without dairy.
  • 2 cloves garlic Rich in flavor, don’t skip this ingredient.
  • to taste none salt Adjust depending on preference.
For Serving
  • to taste none fresh basil, for garnish Adds freshness.
  • to taste none vegan parmesan, for serving Sprinkle on top for a cheesy finish.
  • to taste none red pepper flakes, for serving Optional for heat.

Method
 

Cook the Pasta
  1. Cook the pasta according to package instructions until al dente; drain and set aside.
Blend the Sauce
  1. In a blender, combine soaked cashews, sun-dried tomatoes, vegetable broth, nutritional yeast, garlic, and salt. Blend until smooth and creamy.
Combine and Toss
  1. In a skillet over medium heat, combine the creamy sauce with the cooked pasta and toss to coat.
Serve & Garnish
  1. Serve warm, garnished with fresh basil, a sprinkle of vegan parmesan, and a pinch of red pepper flakes.

Notes

Make-ahead: Prepare the creamy sauce up to 3 days in advance and store in the fridge. Leftovers can be used in veggie bakes or transformed into new dishes.