Creamy Vegan Sun-Dried Tomato Pasta

Take Your Taste Buds on a Creamy Adventure!

Ever had a pasta dish that envelops you in a warm hug of flavors? Creamy Vegan Sun-Dried Tomato Pasta does just that! Quick to whip up in one pan and boasting a rich, creamy texture, this recipe is bound to become your new go-to. Imagine vibrant sun-dried tomatoes marrying perfectly with a dreamy cashew sauce—it’s basically a culinary love story!

Why Make This Recipe

So, why should you dive into this pasta paradise? Let me tell you a few reasons:

• One-Pan Wonder: Who doesn’t love easy cleanup? You’ll spend more time savoring than scrubbing dishes.
• Budget-Friendly: With simple pantry staples, this meal won’t break the bank.
• Family Favorite: Whether you’re cooking for picky eaters or culinary adventurers, everyone’s going to love this creamy delight! 😍

Ingredients

You don’t need fancy stuff — just these basics!

• Pasta of choice (e.g., spaghetti, penne)
• 1 cup cashews, soaked
• 1/2 cup sun-dried tomatoes
• 1 garlic clove
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh basil for garnish
• Vegan parmesan for garnish
• Red pepper flakes for garnish

Directions

Let’s get cooking! Here’s how to make this creamy dish:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a blender, combine soaked cashews, sun-dried tomatoes, garlic, vegetable broth, salt, and pepper. Blend until smooth and creamy.
3. In a large skillet, heat the sauce over medium heat until warmed through.
4. Add the cooked pasta to the skillet and toss to coat.
5. Serve in bowls and garnish with fresh basil, vegan parmesan, and red pepper flakes as desired.

How to Make Creamy Vegan Sun-Dried Tomato Pasta (Overview)

Alright, let’s break it down! First, you’ll cook your favorite pasta. While that bubbles away, you’ll whip up a creamy sauce in a blender—so easy it should come with a superhero cape! Then, just toss the pasta in the sauce, let them mingle, and voilà!

Pro Tip: Don’t skip soaking the cashews; it gives you that smooth, creamy consistency. 😉

How to Serve Creamy Vegan Sun-Dried Tomato Pasta

Now for the fun part—serving it up! Picture a warm bowl of rich, orange-tinted pasta, with vibrant green basil sprinkled on top, offering a pop of color. Add a sprinkle of vegan parmesan for that cheesy depth and a dash of red pepper flakes for a hint of heat. Each bite is a delightful combination of creamy, zesty, and aromatic goodness! You can pair it with a fresh side salad or garlic bread for that gourmet touch.

How to Store Creamy Vegan Sun-Dried Tomato Pasta

Got leftovers? Lucky you! This creamy pasta keeps well in the fridge for about 3–4 days. Just pop it in an airtight container. Reheating is as simple as tossing it back in a skillet with a splash of vegetable broth to revive that creamy texture. You can even freeze it for future meals—just make sure to thaw it overnight in the fridge before reheating.

Tips to Make Creamy Vegan Sun-Dried Tomato Pasta

Here are some insider tricks to up your pasta game:

1. Timing is everything: Soak your cashews overnight for the best texture—no one likes a chunky sauce!
2. Flavor boost: Add a splash of lemon juice for a zesty lift.
3. Texture magic: If you want a richer sauce, mix in a bit of coconut cream for extra creaminess.

Variations

Feeling adventurous? Here are a few easy twists:

• Add veggies: Toss in some sautéed spinach or mushrooms for extra nutrition.
• Switch it up: Try different nuts, like almonds or macadamias, for a unique taste.
• Creamy Alfredo: Add nutritional yeast for a cheesy flavor without the dairy.

FAQs

Can I use a different pasta?
Absolutely! Whole wheat, gluten-free, or any pasta shape you love will work just fine.

Can I make this ahead of time?
Yes! Just prepare everything and store separately. Combine right before serving for the best texture.

Can I freeze the pasta?
Yes, it freezes well! Just let it cool completely and store it in an airtight container.

📌 Pin this recipe for your next cozy dinner night!

Creamy Vegan Sun-Dried Tomato Pasta

A quick and delicious one-pan pasta dish featuring a creamy cashew sauce blended with sun-dried tomatoes, perfect for a satisfying meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Vegan

Calories: 350

Ingredients Method Notes

Ingredients

  

Pasta and Garnishes

• 8 oz Pasta of choice (e.g., spaghetti, penne) Cook according to package instructions
• 1 cup Fresh basil For garnish
• 1/4 cup Vegan parmesan For garnish
• 1/4 tsp Red pepper flakes For garnish

Creamy Sauce

• 1 cup Cashews, soaked Soak for best consistency
• 1/2 cup Sun-dried tomatoes
• 1 clove Garlic Fresh
• 1/2 cup Vegetable broth
• to taste Salt
• to taste Pepper

Method

 

Preparation

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a blender, combine soaked cashews, sun-dried tomatoes, garlic, vegetable broth, salt, and pepper. Blend until smooth and creamy.

Cooking

1. In a large skillet, heat the sauce over medium heat until warmed through.
2. Add the cooked pasta to the skillet and toss to coat.

Serving

1. Serve in bowls and garnish with fresh basil, vegan parmesan, and red pepper flakes as desired.

Notes

Store leftovers in an airtight container in the fridge for about 3–4 days. Reheat in a skillet with a splash of vegetable broth for best results. You can freeze it as well; thaw overnight in the fridge before reheating.