Creamy Vegan Sun-Dried Tomato Pasta
A rich and flavorful plant-based pasta featuring creamy cashew sauce and sun-dried tomatoes. Quick, comforting, and completely dairy-free — perfect for busy nights or special occasions.
Equipment
- Large Pot
- High-speed blender
- Large Skillet
Ingrédients
- 8 oz Pasta of choice spaghetti, penne, or gluten-free
- 1 cup Raw cashews soaked in water for 4 hours or overnight
- 1 cup Sun-dried tomatoes packed in oil or soaked if dry
- 2 Garlic cloves freshly minced
- 1 cup Vegetable broth low-sodium preferred
- 1 tbsp Olive oil
- Salt to taste
- Black pepper to taste
- Fresh basil for garnish
- Vegan parmesan optional, for serving
- Red pepper flakes optional, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain and set aside.
- In a high-speed blender, combine soaked cashews, sun-dried tomatoes, garlic, vegetable broth, olive oil, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed.
- Heat a large skillet over medium heat. Pour the blended sauce into the skillet and simmer for 2–3 minutes, stirring occasionally until warmed and slightly thickened.
- Add cooked pasta to the skillet and toss well until evenly coated with the sauce. Adjust consistency by adding a splash of reserved pasta water if needed.
- Taste and adjust seasoning with more salt or pepper. Garnish with fresh basil, vegan parmesan, and red pepper flakes if desired.
- Serve warm and enjoy this creamy, dairy-free pasta immediately for the best flavor and texture.
Notes
Soak cashews well for a smooth sauce. Add spinach, zucchini, or mushrooms for extra nutrition. Store leftovers in an airtight container for up to 3 days and reheat with a splash of vegetable broth to loosen the sauce.