Creamy Sun Dried Tomato Vegan Pasta (Printable)
Rich and flavorful vegan pasta with velvety sun-dried tomato cashew sauce
# What You'll Need:
→ Pasta
01 - 12 oz dried pasta (penne, fusilli, or spaghetti)
→ Sauce
02 - 3.5 oz sun-dried tomatoes in oil (drained, plus 2 tbsp oil reserved)
03 - 1 cup raw cashews (soaked in hot water for 15 minutes and drained)
04 - 2 cups unsweetened plant-based milk (almond, soy, or oat)
05 - 3 tbsp nutritional yeast
06 - 2 cloves garlic
07 - 1 tbsp lemon juice
08 - 1 tsp dried oregano
09 - ½ tsp salt
10 - ¼ tsp freshly ground black pepper
→ Vegetables & Garnish
11 - 1 tbsp olive oil (or reserved sun-dried tomato oil)
12 - 1 small yellow onion, finely chopped
13 - 2 cups fresh baby spinach
14 - Fresh basil leaves, torn (to serve)
15 - Crushed red pepper flakes (optional, to serve)
# How To Make It:
01 - Cook pasta according to package directions until al dente. Drain, reserving ½ cup of cooking water, and set aside.
02 - Combine soaked cashews, sun-dried tomatoes, plant-based milk, nutritional yeast, garlic, lemon juice, oregano, salt, and pepper in a high-speed blender. Blend until completely smooth and creamy.
03 - Heat olive oil (or reserved sun-dried tomato oil) in a large skillet over medium heat. Sauté chopped onion for 3–4 minutes until translucent.
04 - Pour creamy sun-dried tomato sauce into the skillet and bring to a gentle simmer for 3–4 minutes, stirring occasionally.
05 - Add spinach and cook until wilted, about 2 minutes.
06 - Add cooked pasta to skillet, tossing to combine. Add a splash of reserved pasta water if sauce is too thick. Serve immediately, garnished with fresh basil and red pepper flakes if desired.
# Expert Hints:
01 -
- The cashew base creates this impossibly rich texture that clings to every curve of pasta like a hug
- Everything comes together in one blender, meaning less cleanup and more time actually eating
02 -
- Not soaking the cashews long enough will leave your sauce grainy instead of smooth
- Blending while the sauce mixture is too hot can cause pressure buildup in your blender
03 -
- Reserve more pasta water than you think you need, it is better to have too much than too little
- Taste the sauce before adding salt, sun-dried tomatoes can be quite salty on their own