Creamy Sun Dried Tomato Vegan Pasta (Printable)
A velvety pasta with sun-dried tomatoes and creamy cashew sauce, ready in 30 minutes.
# What You Need:
→ Pasta
01 - 12 oz dried pasta (penne, fusilli, or spaghetti; gluten-free if desired)
→ Sauce
02 - 3.5 oz sun-dried tomatoes in oil (drained, plus 2 tbsp of the oil reserved)
03 - 1 cup raw cashews (soaked in hot water for 15 minutes and drained)
04 - 2 cups unsweetened plant-based milk (almond, soy, or oat)
05 - 3 tbsp nutritional yeast
06 - 2 cloves garlic
07 - 1 tbsp lemon juice
08 - 1 tsp dried oregano
09 - ½ tsp salt
10 - ¼ tsp freshly ground black pepper
→ Vegetables & Garnish
11 - 1 tbsp olive oil (or reserved sun-dried tomato oil)
12 - 1 small yellow onion, finely chopped
13 - 2 cups fresh baby spinach
14 - Fresh basil leaves, torn (to serve)
15 - Crushed red pepper flakes (optional, to serve)
# How To Cook:
01 - Cook the pasta according to package directions until al dente. Drain, reserving ½ cup of the cooking water, and set aside.
02 - While pasta cooks, combine soaked cashews, sun-dried tomatoes, plant-based milk, nutritional yeast, garlic, lemon juice, oregano, salt, and pepper in a high-speed blender. Blend until completely smooth and creamy.
03 - In a large skillet, heat olive oil (or reserved sun-dried tomato oil) over medium heat. Sauté chopped onion for 3–4 minutes until translucent.
04 - Pour the creamy sun-dried tomato sauce into the skillet and bring to a gentle simmer for 3–4 minutes, stirring occasionally.
05 - Add spinach and cook until wilted, about 2 minutes.
06 - Add cooked pasta to the skillet, tossing to combine. Add a splash of reserved pasta water if the sauce is too thick. Serve immediately, garnished with fresh basil and red pepper flakes if desired.
# Expert Tips:
01 -
- The sauce achieves this impossibly rich restaurant quality texture using nothing but pantry staples
- It comes together faster than delivery would arrive, leaving you with zero guilt and maximum comfort
02 -
- That splash of reserved pasta water is what transforms sauce from coating clinging to every strand
- Room temperature cashews blend much more smoothly than ones straight from the fridge
03 -
- High speed blenders make all the difference here but give your standard blender extra time
- Reserve more pasta water than you think you need, you can always pour it off later