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Creamy Vegan Sun-Dried Tomato Pasta

A rich and flavorful plant-based pasta dish made with creamy cashew sauce and savory sun-dried tomatoes, perfect for busy weeknights or impressing guests.
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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: 400
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 8 oz pasta of choice
  • 1 cup cashews, soaked Soak for at least 2 hours for the best creamy texture.
  • 1/2 cup sun-dried tomatoes, packed in oil
  • 1/2 cup vegetable broth
  • 2 cloves garlic
  • 1 tablespoon nutritional yeast Adds a cheesy flavor.
  • to taste Salt and pepper Adjust to personal taste.
Garnishes
  • to taste Fresh basil For garnish.
  • to taste Vegan parmesan For garnish.
  • to taste Red pepper flakes For garnish and extra heat.

Method
 

Preparation
  1. Cook the pasta according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
  2. In a blender, combine the soaked cashews, sun-dried tomatoes, vegetable broth, garlic, nutritional yeast, salt, and pepper. Blend until completely smooth and creamy.
  3. Pour the blended sauce into a pan and heat it over medium heat, stirring occasionally until warmed through.
  4. Add the cooked pasta to the warm sauce and toss to coat evenly.
  5. Serve the pasta hot, garnished with fresh basil, vegan parmesan, and red pepper flakes.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of vegetable broth if the sauce thickens.