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Creamy Vegan Sun-Dried Tomato Pasta

A creamy, flavorful, and easy one-pan vegan pasta dish featuring sun-dried tomatoes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz Pasta of choice Any pasta type can be used.
Creamy Sauce
  • 1 cup Cashews, soaked Soaking makes blending easier.
  • 1/2 cup Sun-dried tomatoes
  • 3 cloves Garlic Use fresh for bold flavor.
  • 2 tbsp Olive oil
  • 1 cup Vegetable broth Adjust thickness if needed.
  • 1/4 cup Nutritional yeast
  • 1 tsp Salt Adjust according to taste.
  • 1/4 tsp Pepper Adjust according to taste.
Garnishes
  • 1 tbsp Fresh basil For garnish.
  • 2 tbsp Vegan parmesan For garnish.
  • 1/4 tsp Red pepper flakes For garnish.

Method
 

Preparation
  1. Cook the pasta according to package instructions. Drain and set aside.
  2. In a blender, combine soaked cashews, sun-dried tomatoes, garlic, olive oil, vegetable broth, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
Cooking
  1. In a pan, heat the sauce over medium heat until warmed through.
  2. Add the cooked pasta to the sauce and toss to coat.
Serving
  1. Serve garnished with fresh basil, vegan parmesan, and a sprinkle of red pepper flakes.

Notes

For leftovers, store in the fridge for 3-4 days in an airtight container. Reheat with a splash of vegetable broth if the sauce thickens.