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Creamy Sun-Dried Tomato Vegan Pasta

A quick, comforting, plant-based pasta dish featuring a velvety cashew cream and umami-rich 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 Ingredients
  • 8 oz pasta (fusilli, penne, or farfalle)
Cream Ingredients
  • 1 cup cashews, soaked Soak for 4+ hours or boil for 10-15 minutes.
  • 1 cup vegetable broth (or unsalted stock)
  • 2 cloves garlic, smashed or minced
Flavor Ingredients
  • 1 cup sun-dried tomatoes (oil-packed preferred) Rehydrated dry tomatoes are okay.
  • 1/4 cup fresh basil, torn or chopped
  • 1-2 tbsp olive oil for sautéing
  • Salt and freshly ground black pepper, to taste

Method
 

Preparation
  1. Bring a large pot of salted water to a boil.
  2. Cook the pasta according to package directions until al dente. Reserve about 1/4 cup of the pasta cooking water, then drain and set the pasta aside.
  3. In a blender, combine drained cashews, vegetable broth, garlic, and a pinch of salt and pepper. Blend until very smooth and silky. If too thick, add a splash more broth or reserved pasta water.
Cooking
  1. Heat olive oil in a large skillet over medium heat. Add sun-dried tomatoes and sauté for 2-3 minutes until fragrant and softened.
  2. Pour the cashew cream into the skillet with the sun-dried tomatoes and stir to combine. Warm through for a minute.
  3. Add the cooked pasta and fresh basil to the skillet. Toss gently to coat. Loosen with reserved pasta water if needed.
  4. Taste and adjust seasoning with more salt and pepper if needed. Cook together for another 2-3 minutes to meld flavors.
  5. Serve hot, garnished with extra basil and a drizzle of olive oil.

Notes

For a heartier meal, add sautéed mushrooms or spinach. For protein, pan-seared tofu or crispy chickpeas work well. Store leftovers in an airtight container for 3-4 days. The sauce can be frozen for up to 2 months.