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Vegan Creamy Sun-Dried Tomato Pasta in a bowl topped with fresh basil

Vegan Creamy Sun-Dried Tomato Pasta

A delicious and creamy pasta dish made with cashews and sun-dried tomatoes, perfect for a comforting weeknight meal or special occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 420
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 12 oz pasta (fusilli or penne)
Creamy Sauce Ingredients
  • 1 cup raw cashews (soaked in hot water for 15 minutes) Soaked to ensure a creamy texture.
  • 1 cup sun-dried tomatoes (packed in oil, drained)
  • 3 cloves garlic
  • 1.5 cups vegetable broth Plus more as needed for sauce consistency.
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 0.5 tsp sea salt (or to taste)
  • freshly ground black pepper, to taste
  • fresh basil, for garnish Optional but recommended.

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside.
Make the Creamy Sauce
  1. In a high-speed blender, combine soaked cashews, sun-dried tomatoes, garlic, vegetable broth, nutritional yeast, lemon juice, sea salt, and black pepper. Blend until smooth.
Combine
  1. Return drained pasta to the pot and pour the creamy sauce over it. Toss to coat the pasta.
Heat Through
  1. Place pot back on low heat for 2-3 minutes, stirring gently until heated through.
Serve
  1. Dish out the pasta and garnish with fresh basil and extra black pepper if desired. Enjoy!

Notes

Soak cashews while preparing the other ingredients to save time. Consider adding fresh herbs or a pinch of red pepper flakes for extra flavor. Avoid using nuts? Try sunflower seeds instead of cashews.