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Creamy Vegan Sun-Dried Tomato Pasta

A rich and satisfying pasta dish featuring a creamy cashew-based sauce with sun-dried tomatoes, garlic, and nutritional yeast, all ready in just 30 minutes.
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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: 400
Ingredients Method Notes

Ingredients
  

For the Pasta and Garnish
  • 8 oz pasta of your choice (spaghetti, penne, rigatoni all work great)
  • 1/4 cup fresh basil for garnish
  • optional Vegan parmesan for topping Highly recommended
  • optional Red pepper flakes for topping Adds a nice kick
For the Creamy Sauce
  • 1 cup soaked cashews Soak for at least 2 hours, or overnight for extra creaminess
  • 1/2 cup sun-dried tomatoes Oil-packed preferred; if using dry, rehydrate in warm water for 15 minutes
  • 2 cloves garlic, minced
  • 1/4 cup nutritional yeast This adds that cheesy, savory depth
  • 2 tbsp olive oil
  • Salt and pepper to taste

Method
 

Preparation
  1. Soak 1 cup of raw cashews in water for at least 2 hours.
  2. If using oil-packed sun-dried tomatoes, drain most of the oil. If using dry-packed, rehydrate in warm water for about 15 minutes.
  3. Cook 8 oz of pasta according to package instructions, ensuring it's al dente.
Blending the Sauce
  1. Place soaked cashews, sun-dried tomatoes, minced garlic, nutritional yeast, olive oil, salt, and pepper in a blender.
  2. Add about 1/3 cup of fresh water and blend on high speed until smooth.
  3. Scrape down the sides as needed and adjust seasoning.
Heating and Combining
  1. Pour the sauce into a large pan and heat over low-medium flame, stirring frequently.
  2. Add reserved pasta water gradually until the sauce reaches desired consistency.
  3. Add the drained pasta to the pan and toss together, ensuring each piece is well-coated.
Serving
  1. Serve hot, garnished with fresh basil, vegan parmesan, and a drizzle of olive oil.
  2. Enjoy immediately and store leftovers properly as needed.

Notes

For best results, use soaked cashews and reserve pasta water for sauce consistency. Leftovers reheat well with a splash of water or plant-based milk.