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Creamy vegan sun-dried tomato pasta with fresh ingredients and vibrant colors

Creamy Vegan Sun-Dried Tomato Pasta

A quick and easy pasta dish featuring a creamy sauce made from cashews and sun-dried tomatoes, perfect for a weeknight dinner or impressing guests.
Print it Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 200 g pasta (any type)
  • 1 cup raw cashews (soaked in water for at least 4 hours)
  • 1/2 cup sun-dried tomatoes (packed in oil, drained)
  • 1 cup vegetable broth
  • 2 tablespoons nutritional yeast
  • 2 cloves garlic
  • Salt and pepper to taste
For Garnish
  • Fresh basil for garnish
  • Vegan parmesan for garnish (optional)
  • Red pepper flakes for garnish (optional)

Method
 

Cooking the Pasta
  1. Begin by cooking the pasta according to the package instructions. Once done, drain and set aside.
Making the Creamy Sauce
  1. In a blender, combine the soaked cashews, sun-dried tomatoes, vegetable broth, nutritional yeast, and garlic. Blend until smooth and creamy.
Heating the Sauce
  1. In a pan over medium heat, pour the creamy sauce and heat through, stirring frequently.
Combining Pasta and Sauce
  1. Add the cooked pasta to the sauce and toss until well coated.
  2. Season with salt and pepper to taste.
Serving
  1. Serve warm, garnished with fresh basil, vegan parmesan, and red pepper flakes as desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, add a splash of vegetable broth or water in a skillet over low heat until warmed through. You can also freeze the creamy sauce separately for up to a month.