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Creamy Vegan Sun-Dried Tomato Pasta

A delightful vegan pasta dish combining sun-dried tomatoes with a creamy cashew sauce, perfect for quick weeknight dinners.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 8 oz Pasta of choice Can be gluten-free or whole wheat
For the Creamy Sauce
  • 1 cup Cashews Soaked for at least 30 minutes
  • 1/2 cup Sun-dried tomatoes Use rehydrated if dried
  • 2 cloves Garlic Minced
  • 1/4 cup Nutritional yeast For cheesy flavor
  • 2 tbsp Olive oil
  • 1 tsp Salt Adjust to taste
  • 1/2 tsp Pepper Adjust to taste
Garnish
  • 1/4 cup Fresh basil Chopped
  • 1/4 cup Vegan parmesan
  • 1/2 tsp Red pepper flakes For extra kick

Method
 

Preparation
  1. Cook the pasta according to the package instructions, salting the water for flavor. Drain and set aside.
  2. Soak the cashews in water for at least 30 minutes. After soaking, drain the cashews.
Making the Sauce
  1. In a blender, combine the soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, olive oil, salt, and pepper. Blend until smooth.
  2. Heat the blended sauce in a pan over medium heat, stirring occasionally.
Final Steps
  1. Once the sauce is heated through, add the cooked pasta to the pan and mix well.
  2. Serve hot, garnished with fresh basil, vegan parmesan, and a sprinkle of red pepper flakes.

Notes

For a creamier sauce, soak cashews longer or add extra olive oil. Store leftovers in an airtight container for up to 3-4 days.