Creamy Vegan Sun-Dried Tomato Pasta
A silky, plant-based pasta dish featuring creamy cashew sauce and rich sun-dried tomatoes, perfect for weeknight dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 1 cup cashews, soaked
- 1 cup sun-dried tomatoes (oil-packed or rehydrated)
- 1/4 cup nutritional yeast
- 2 cloves garlic
- 1 cup vegetable broth
- 1 pound pasta (gluten-free if desired)
- Salt and pepper to taste
- Fresh basil, torn
- Vegan parmesan (for serving)
- Red pepper flakes (optional, for serving)
Instructions
- Bring a large pot of water to a rolling boil and cook pasta to al dente.
- Meanwhile, drain soaked cashews and add them to a blender with sun-dried tomatoes, nutritional yeast, garlic, vegetable broth, and a pinch of pepper.
- Blend until the mixture is completely smooth and creamy, scraping down the sides once or twice.
- Warm the sauce in a medium nonstick skillet over medium heat for 2–4 minutes, stirring so it doesn’t stick; it should be hot and slightly thickened but not boiling.
- Toss the drained pasta into the skillet, adding a splash of reserved pasta water to loosen the sauce if needed.
- Finish with torn basil, a sprinkle of vegan parmesan, and red pepper flakes to taste.
Notes
For best results, soak cashews for 2–4 hours, or simmer in water for 15–20 minutes. Reserve some pasta water for the sauce.