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Creamy vegan sun-dried tomato pasta garnished with fresh herbs

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.
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Préparation 10 minutes
Cuisson 20 minutes
Temps total 30 minutes
Portions: 2 plates
Plat: Main, Pasta
Cuisine: Italian-inspired, Vegan
Calories: 610
Ingredients Equipment Préparation Notes

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

Équipement

  • Large Pot
  • High-speed blender
  • Large Skillet

Préparation
 

  1. Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Taste and adjust seasoning with more salt or pepper. Garnish with fresh basil, vegan parmesan, and red pepper flakes if desired.
  6. Serve warm and enjoy this creamy, dairy-free pasta immediately for the best flavor and texture.

Notes et conservation

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.