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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.
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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 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.