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Sun-Dried Tomato Vegan Pasta

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A creamy, comforting, and flavorful vegan pasta dish with a rich cashew-based sauce and tangy sun-dried tomatoes, perfect for weeknight dinners.

Ingredients

Scale
  • 12 ounces pasta (penne, fettuccine, or gluten-free)
  • 1/2 cup oil-packed sun-dried tomatoes, drained (reserve oil)
  • 1 cup raw cashews, soaked in hot water for 15 minutes
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1/4 cup fresh basil, chopped
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Reserve 1 cup of pasta water before draining.
  2. While pasta cooks, soak cashews in hot water for at least 15 minutes to soften.
  3. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in sun-dried tomatoes and cook for another 2 minutes.
  4. Drain cashews and add them to a blender along with sautéed garlic and sun-dried tomatoes (save a few for garnish), vegetable broth, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
  5. Return drained pasta to the pot. Pour creamy sauce over pasta and toss to coat. Add reserved pasta water a little at a time if sauce is too thick.
  6. Top pasta with chopped fresh basil, reserved sun-dried tomatoes, and a drizzle of olive oil if desired. Serve warm.

Notes

Reserve pasta water to adjust sauce consistency. Use fresh garlic and basil for optimal flavor. Blend sauce longer for a smoother texture.

Nutrition

Keywords: vegan pasta, sun-dried tomato pasta, creamy vegan sauce, weeknight dinner, plant-based recipe

Find it online: https://cooltastes.com/sun-dried-tomato-vegan-pasta-recipe-for-perfect-weeknight-dinners/