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Bowl of vegan creamy sun-dried tomato pasta garnished with fresh herbs

Vegan Creamy Sun-Dried Tomato Pasta

A quick, creamy, and flavorful pasta dish made with sun-dried tomatoes and cashews, perfect for a vegan dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and garnish
  • 12 oz pasta (fusilli or penne)
  • Fresh basil Fresh basil, for garnish
Creamy sauce ingredients
  • 1 cup raw cashews (soaked in hot water for 15 minutes) Soaking improves texture.
  • 1 cup sun-dried tomatoes (packed in oil, drained)
  • 3 cloves garlic
  • 1.5 cups vegetable broth
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 0.5 tsp sea salt Or to taste.
  • Freshly ground black pepper, to taste

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
Making the sauce
  1. In a blender, combine the soaked cashews, sun-dried tomatoes, garlic, vegetable broth, nutritional yeast, lemon juice, salt, and pepper. Blend until the mixture is smooth and creamy.
Combining
  1. Return the pasta to the pot, pour in the sauce, and toss until fully coated. Heat over low for 2-3 minutes until warmed through.
  2. Serve immediately, topped with fresh basil and extra black pepper if desired.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 2 months. Reheat gently, adding a splash of water or broth to loosen.