Creamy Vegan Sun-Dried Tomato Pasta
Ever craved a pasta dish that’s so creamy and full of flavor it sends your taste buds dancing? This Creamy Vegan Sun-Dried Tomato Pasta is here to delight your senses! It’s quick, easy, and makes clean-up a breeze since it all comes together in just one pan. Plus, its rich, creamy texture is still entirely plant-based. You’ll want to make this a regular in your dinner rotation!
Why Make This Recipe
This recipe is a game-changer for busy nights when you want a comforting meal without the hassle. Here are a few reasons to love it:
- Speedy: You can whip this up in under 30 minutes—perfect for those weeknights when time is tight.
- One-Pan Wonder: Less mess means more time to kick back with your favorite show. Who wants to waste time doing dishes?
- Family-Friendly: Kids and adults alike will gobble this up. They won’t even miss the dairy; promise!
Ingredients
You don’t need fancy stuff — just these basics!
- Pasta of choice
- Cashews
- Sun-dried tomatoes
- Garlic
- Olive oil
- Vegetable broth
- Nutritional yeast
- Salt
- Pepper
- Fresh basil (for garnish)
- Vegan parmesan (for garnish)
- Red pepper flakes (for garnish)
Directions
- Cook the pasta according to package instructions. Drain and set aside.
- In a blender, combine soaked cashews, sun-dried tomatoes, garlic, olive oil, vegetable broth, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
- In a pan, heat the sauce over medium heat until warmed through.
- Add the cooked pasta to the sauce and toss to coat.
- Serve garnished with fresh basil, vegan parmesan, and a sprinkle of red pepper flakes.
How to Make Creamy Vegan Sun-Dried Tomato Pasta (Overview)
Making this dish is simple and satisfying. Start by cooking your pasta. While it simmers away, throw your soaked cashews, sun-dried tomatoes, and other sauce ingredients into a blender. Blend until it looks like liquid gold! Heat that sumptuous sauce in a pan, toss in your pasta, and voilà! Pro tip: Don’t skip toasting the garlic; it elevates the flavor and gives a lovely aroma that fills your kitchen.
How to Serve Creamy Vegan Sun-Dried Tomato Pasta
This dish serves as a showstopper on any dinner table. It’s vibrant with a rich reddish hue from the sun-dried tomatoes, topped with fresh green basil that makes it look even more inviting. A sprinkle of vegan parmesan adds a delightful salty crunch, while red pepper flakes bring just the right amount of warmth. Pair it with a crisp green salad or some crusty bread to soak up the creamy sauce. Yum!
How to Store Creamy Vegan Sun-Dried Tomato Pasta
Got leftovers? You can store them in the fridge for about 3-4 days in an airtight container. If you want to meal prep, feel free to make this recipe a day ahead. Just remember, the sauce might thicken in the fridge, so add a splash of vegetable broth when warming it up. It’ll be just as delicious!
Tips to Make Creamy Vegan Sun-Dried Tomato Pasta
Here are some little tricks to make your cooking experience even smoother:
- Soak your cashews: It makes blending easier and ensures a creamier sauce.
- Feel free to experiment with pasta types. Gluten-free pasta works amazingly too!
- Use fresh garlic for a bolder flavor, but if you’re in a pinch, garlic powder can do.
- Don’t forget to taste the sauce before tossing in the pasta to really nail the seasoning!
Variation
Switch things up a bit! Swap in some spinach or kale for extra greens or toss in cherry tomatoes for a pop of color. If you’re feeling adventurous, try adding mushrooms or even some lemon juice for a zesty twist. So many options, so little time!
FAQs
Can I make this pasta gluten-free?
Absolutely! Use your favorite gluten-free pasta, and you’re all set.
How can I make it creamier?
Try adding a little more vegetable broth or a splash of coconut milk for an extra luscious texture.
Can I freeze this dish?
Yes! Store it in a freezer-safe container for up to 3 months. Just remember to let it cool completely before sealing!
📌 Pin this recipe for your next cozy dinner night!
Creamy Vegan Sun-Dried Tomato Pasta
Ingredients
Method
- Cook the pasta according to package instructions. Drain and set aside.
- In a blender, combine soaked cashews, sun-dried tomatoes, garlic, olive oil, vegetable broth, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
- In a pan, heat the sauce over medium heat until warmed through.
- Add the cooked pasta to the sauce and toss to coat.
- Serve garnished with fresh basil, vegan parmesan, and a sprinkle of red pepper flakes.