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Creamy Vegan Sun-Dried Tomato Pasta

A delicious and creamy plant-based pasta dish featuring sun-dried tomatoes and cashews, perfect for a cozy meal with easy cleanup.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 8 oz Pasta (penne or spaghetti)
  • 1 cup Cashews (soaked) Soak for at least an hour for extra creaminess.
  • 1/2 cup Sun-dried tomatoes (packed in oil, drained)
  • 1 cup Vegetable broth Add a splash while reheating if needed.
  • 2 cloves Garlic Toasting enhances flavor.
  • Salt and pepper to taste
Garnishes
  • Fresh basil For serving.
  • Vegan parmesan For serving.
  • Red pepper flakes For serving.

Method
 

Cooking Pasta
  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
Making the Sauce
  1. In a blender, combine soaked cashews, sun-dried tomatoes, vegetable broth, and garlic. Blend until smooth and creamy.
  2. In a pan over medium heat, pour in the creamy sauce and season with salt and pepper. Cook for a few minutes until heated through.
Combining
  1. Add the cooked pasta to the pan and toss until well coated.
Serving
  1. Serve with fresh basil, vegan parmesan, and red pepper flakes as desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of vegetable broth for best results. For variations, try using roasted red peppers or adding favorite veggies like spinach or peas.