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Creamy Vegan Sun-Dried Tomato Pasta

A rich and creamy pasta dish made with cashews, sun-dried tomatoes, and garlic, perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 420
Ingredients Method Notes

Ingredients
  

Pasta and Garnishes
  • 8 oz pasta of choice
  • Fresh basil Fresh basil for garnish
  • Vegan parmesan Vegan parmesan for garnish (optional)
  • Red pepper flakes Red pepper flakes for garnish (optional)
Sauce Ingredients
  • 1 cup cashews (soaked) Soak cashews for at least 4 hours or in hot water for 30 minutes.
  • 1/2 cup sun-dried tomatoes (packed in oil, drained)
  • 1 cup vegetable broth Add more if needed for sauce consistency.
  • 2 cloves garlic
  • 1 tablespoon nutritional yeast
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook the pasta according to package instructions. Drain and set aside.
  2. In a blender, combine soaked cashews, sun-dried tomatoes, vegetable broth, garlic, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
Cooking
  1. In a large skillet, heat the sauce over medium heat, adding a bit more vegetable broth if necessary to reach desired consistency.
  2. Toss the cooked pasta in the creamy sauce until well-coated.
Serving
  1. Serve immediately, garnished with fresh basil, vegan parmesan, and red pepper flakes if desired.

Notes

For an added kick, consider sautéing some diced onions or spinach with the garlic before mixing with the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.