Creamy Vegan Sun-Dried Tomato Pasta

why make this recipe

Creamy Vegan Sun-Dried Tomato Pasta is a perfect dish for anyone looking for a rich and satisfying meal without any animal products. It’s quick to prepare and packed with flavor. This recipe combines the creamy goodness of cashews with the tangy taste of sun-dried tomatoes, creating a delightful sauce that coats the pasta beautifully. Plus, it’s vegan, meaning it’s great for those following a plant-based diet.

how to make Creamy Vegan Sun-Dried Tomato Pasta

Ingredients :

• Pasta of choice
• Cashews
• Sun-dried tomatoes
• Garlic
• Nutritional yeast
• Olive oil
• Salt
• Pepper
• Fresh basil
• Vegan parmesan
• Red pepper flakes

Directions :

1. Soak cashews in water for at least 2 hours, then drain.
2. Cook pasta according to package instructions.
3. In a blender, combine soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, olive oil, salt, and pepper; blend until smooth.
4. If the sauce is too thick, add a little water until the desired consistency is reached.
5. Toss the cooked pasta with the creamy sauce until well coated.
6. Serve garnished with fresh basil, vegan parmesan, and a sprinkle of red pepper flakes.

how to serve Creamy Vegan Sun-Dried Tomato Pasta

Serve this pasta warm, garnished with fresh basil, vegan parmesan, and a dash of red pepper flakes for added spice. It pairs well with a side salad or some crusty bread for a complete meal.

how to store Creamy Vegan Sun-Dried Tomato Pasta

If you have leftovers, store the pasta in an airtight container in the refrigerator for up to 3 days. You can reheat it in a pan on the stove or in the microwave. If the sauce thickens after cooling, add a splash of water or plant-based milk when reheating.

tips to make Creamy Vegan Sun-Dried Tomato Pasta

• Soak cashews long enough to make them soft; this helps achieve a creamy sauce.
• Adjust the seasoning to taste—add more salt or garlic if you like stronger flavors.
• For a different twist, try adding spinach or kale to the sauce for extra nutrition.

variation

You can add vegetables like zucchini or bell peppers to the pasta for added texture and flavor. If you want a protein boost, consider including chickpeas or lentils.

FAQs

Can I use different nuts instead of cashews?
Yes, you can use almonds or hemp seeds, but the flavor and creaminess may vary.

Is this recipe gluten-free?
It depends on the pasta you choose. Use gluten-free pasta to make it gluten-free.

How can I make this dish spicier?
You can add more red pepper flakes or some chopped jalapeños to the sauce before blending.

Creamy Vegan Sun-Dried Tomato Pasta

A rich and satisfying vegan pasta dish made with creamy cashew sauce and tangy sun-dried tomatoes, perfect for a quick meal.

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Prep Time 2 hours hrs

Cook Time 15 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Vegan

Calories: 450

Ingredients Method Notes

Ingredients

  

For the pasta

• 8 oz Pasta of choice Use gluten-free pasta for a gluten-free version.

For the creamy sauce

• 1 cup Cashews Soak in water for at least 2 hours.
• 1/2 cup Sun-dried tomatoes Use oil-packed for extra flavor.
• 2 cloves Garlic Adjust amount to taste.
• 1/4 cup Nutritional yeast Gives a cheesy flavor.
• 2 tbsp Olive oil Can use more for richer flavor.
• 1/2 tsp Salt Adjust to taste.
• 1/4 tsp Pepper Freshly ground preferred.
• 1/4 cup Fresh basil For garnish.
• 2 tbsp Vegan parmesan For garnish.
• 1/4 tsp Red pepper flakes For garnish and heat.

Method

 

Preparation

1. Soak cashews in water for at least 2 hours, then drain.
2. Cook pasta according to package instructions.

Making the Sauce

1. In a blender, combine soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, olive oil, salt, and pepper; blend until smooth.
2. If the sauce is too thick, add a little water until the desired consistency is reached.

Assembly

1. Toss the cooked pasta with the creamy sauce until well coated.
2. Serve garnished with fresh basil, vegan parmesan, and a sprinkle of red pepper flakes.

Notes

If you have leftovers, store the pasta in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or plant-based milk if the sauce thickens.