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–+ servings
Creamy vegan sun-dried tomato pasta served in a bowl with fresh basil

Creamy Vegan Sun-Dried Tomato Pasta

A creamy and hearty vegan pasta dish featuring sun-dried tomatoes and a plant-based cashew sauce, perfect for cozy autumn evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Italian, Vegan
Servings 4 servings
Calories 450 kcal

Ingredients
  

For the pasta

  • 12 oz 12 oz pasta of your choice (gluten-free if desired) Use any pasta shape you love.

For the creamy sauce

  • 1 cup 1 cup raw cashews (soaked for at least 4 hours and drained) Soak cashews in hot water for 1 hour if short on time.
  • 1 cup 1 cup non-dairy milk (almond, soy, or oat) Adjust amount to reach desired sauce thickness.
  • 2 cloves 2 cloves garlic (minced)
  • 1 tablespoon 1 tablespoon nutritional yeast
  • 1 teaspoon 1 teaspoon Italian seasoning
  • 1 tablespoon 1 tablespoon olive oil
  • to taste Salt and pepper to taste

For garnish

  • to taste Fresh basil for garnish (optional)

For the sun-dried tomatoes

  • 1/2 cup 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)

Instructions
 

Cook the Pasta

  • Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Drain and set aside.

Prepare the Creamy Sauce

  • In a blender, combine the soaked cashews, non-dairy milk, minced garlic, nutritional yeast, Italian seasoning, salt, and pepper. Blend on high until smooth and creamy. You might need to scrape down the sides a couple of times.

Sauté the Sun-Dried Tomatoes

  • In a large skillet, heat the olive oil over medium heat. Add the chopped sun-dried tomatoes and sauté for about 2-3 minutes, until fragrant.

Combine and Serve

  • Add the blended creamy sauce to the skillet with sun-dried tomatoes. Stir to combine and let it cook for another 2-3 minutes to heat through.
  • Toss the cooked pasta into the sauce, mixing until the pasta is well coated.

Garnish and Enjoy

  • Serve warm, garnished with fresh basil if desired.

Notes

This dish is perfect for meal prep! Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 13gFat: 20gSaturated Fat: 3gSodium: 300mgFiber: 5gSugar: 3g
Keyword Autumn Dish, Cozy Dinner, Creamy Vegan Pasta, Plant-Based Recipe, Sun-Dried Tomatoes
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