Vegan Creamy Sun-Dried Tomato Pasta
A quick and comforting vegan pasta dish with a creamy cashew-based sauce and tangy sun-dried tomatoes, perfect for weeknight dinners and gatherings.
Ingredients
Pasta and Sauce Base
- 12 oz 12 oz pasta of choice (penne, fusilli, or rigatoni)
- 1 cup 1 cup sun-dried tomatoes packed in oil, drained (reserve oil)
- 1 cup 1 cup raw cashews, soaked 1 hour (or boil 10 minutes)
- 1.5 cups 1 1/2 cups warm vegetable broth
- 2 tbsp 2 tbsp olive oil or reserved sun-dried tomato oil
- 1 medium 1 medium onion, finely chopped
- 3 cloves 3 cloves garlic, minced
- 1/2 cup 1/2 cup nutritional yeast
- 1 tbsp 1 tbsp lemon juice
- 1 tsp 1 tsp smoked paprika
- 1/2 tsp 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
Optional Add-Ins
- 2 cups 2 cups baby spinach (optional)
- to taste Fresh basil for garnish
Instructions
Preparation
- Soak cashews in hot water for 1 hour or boil them for 10 minutes, then drain.
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Heat 2 tbsp oil in a skillet over medium heat. Add chopped onion and sauté for 5–7 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
Making the Sauce
- In a blender, combine soaked cashews, sun-dried tomatoes, warm vegetable broth, nutritional yeast, lemon juice, smoked paprika, and a pinch of salt. Blend until completely smooth.
- Pour the blended sauce into the skillet with onions and garlic. Warm over low heat, stirring.
- Add cooked pasta and toss to coat. If sauce is too thick, add reserved pasta water gradually until you reach the desired creaminess.
Final Touches
- Stir in baby spinach until wilted, about 1–2 minutes. Taste and adjust seasoning.
- Garnish with fresh basil and an extra drizzle of sun-dried tomato oil before serving.
Notes
For nut-free option, substitute cashews with shelled hemp seeds or a store-bought vegan cream alternative. Adjust thickness using reserved pasta water. A splash of apple cider vinegar or extra lemon juice can be added for a brighter sauce.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 18gSaturated Fat: 5gSodium: 400mgFiber: 5gSugar: 6g
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