Creamy Sun-Dried Tomato Vegan Pasta
A fast and flexible cozy pasta dish made with a creamy, dairy-free sauce from sun-dried tomatoes and cashews, perfect for a weeknight dinner.
Ingredients
Pasta Ingredients
- 12 ounces 12 ounces of your favorite pasta shape (penne, rigatoni, or fusilli) Use gluten-free if needed.
Sauce Ingredients
- 1 cup 1 packed cup of sun-dried tomatoes in oil Plus 2 tablespoons of oil for flavor.
- 3/4 cup 3/4 cup raw cashews, soaked in hot water for 15 minutes and drained Substitute with full-fat coconut milk if preferred.
- 3/4-1 cup 3/4 to 1 cup vegetable broth To help blend and thin the sauce.
- 3-4 cloves 3 to 4 cloves of garlic, minced
- 1 small 1 small onion, diced (optional) Adds flavor.
- 1-2 teaspoons 1 to 2 teaspoons lemon juice or red wine vinegar For brightness.
- 2 tablespoons 2 tablespoons nutritional yeast For a savory, cheesy note.
- 1 tablespoon 1 tablespoon olive oil Use if not using tomato jar oil.
- to taste Salt and pepper To taste.
- Crushed red pepper flakes (optional) For a gentle kick.
- 2 cups 2 cups spinach or kale (optional) Stirred in at the end.
- 1 handful Fresh basil For garnish.
Instructions
Blend the Sauce
- Add drained cashews, sun-dried tomatoes, nutritional yeast, lemon juice, 1/2 cup of vegetable broth, a pinch of salt, and black pepper to a blender. Blend until smooth, adding broth as needed if too thick.
Sauté the Aromatics
- In a large skillet, warm 1 tablespoon of tomato oil or olive oil over medium heat. Add onion and cook until soft and lightly golden, about 5 minutes. Then stir in the garlic and cook for 30 seconds.
- Pour in the blended sauce and let it gently bubble on low until it thickens.
Cook Pasta and Toss
- Cook the pasta in salted water until al dente and reserve a cup of pasta water. Drain the pasta and toss it straight into the simmering sauce.
- Add chopped basil and spinach if using. Stir until greens wilt and sauce clings to the pasta, adjusting with pasta water for desired thickness.
- Finish with cracked pepper and red pepper flakes if desired, and serve right away.
Notes
Keep in the fridge for up to 4 days. Add water or broth when reheating. For extra protein, stir in chickpeas or crispy tofu. Try using zucchini noodles for a low carb version.