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Creamy Sun-Dried Tomato Vegan Pasta

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This Creamy Sun-Dried Tomato Vegan Pasta features a velvety, dairy-free cashew cream sauce blended with garlic, herbs, and tangy sun-dried tomatoes. It’s a rich, comforting, and satisfying plant-based meal that comes together quickly for an easy weeknight dinner.

Ingredients

  • 12 oz pasta (penne or fettuccine)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup raw cashews, soaked
  • 1 cup unsweetened plant-based milk
  • 1/2 cup vegetable broth
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup fresh spinach (optional)
  • Fresh basil for garnish

Instructions

  1. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Sauté the minced garlic for about 1 minute until fragrant.
  3. Add the chopped sun-dried tomatoes and cook for another minute to release their flavor.
  4. In a blender, combine soaked cashews, plant-based milk, vegetable broth, nutritional yeast, lemon juice, Italian seasoning, salt, and black pepper. Blend until completely smooth and creamy.
  5. Pour the creamy sauce into the skillet with the sun-dried tomatoes. Let it simmer gently for 3–5 minutes, stirring occasionally.
  6. Add the cooked pasta to the skillet and toss to coat evenly. If the sauce is too thick, stir in a splash of reserved pasta water until desired consistency is reached.
  7. Fold in the fresh spinach and allow it to wilt slightly from the heat.
  8. Garnish with fresh basil and serve warm.

Notes

  • Soak cashews for at least 4 hours or use hot water for 15–20 minutes for a smoother sauce.
  • Substitute sunflower seeds or a dairy-free cream alternative if avoiding cashews.
  • Add sautéed mushrooms, cherry tomatoes, chickpeas, or crispy tofu for extra texture and protein.
  • Use whole wheat or gluten-free pasta as desired.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently with a splash of plant-based milk or water to loosen the sauce.
  • Freezing is possible, but the sauce texture is best when freshly made.

Nutrition

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