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Creamy Sun-Dried Tomato Vegan Pasta

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A rich and velvety dairy-free pasta made with a creamy cashew-based sauce, bold sun-dried tomatoes, and garlic. This plant-based comfort dish is satisfying, flavorful, and perfect for an easy weeknight dinner.

Ingredients

  • 12 oz (340g) pasta (penne or fettuccine)
  • 1 cup raw cashews, soaked for at least 4 hours or quick-soaked in hot water for 15 minutes
  • 1/2 cup sun-dried tomatoes (packed in oil, drained)
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • 1 cup unsweetened plant-based milk
  • 1/2 cup vegetable broth
  • 2 tablespoons nutritional yeast
  • 1 teaspoon Italian seasoning
  • Salt, to taste
  • Black pepper, to taste
  • Fresh basil, for garnish (optional)

Instructions

  1. Cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
  2. Drain the soaked cashews and place them in a blender.
  3. Add the sun-dried tomatoes, garlic, plant-based milk, vegetable broth, nutritional yeast, Italian seasoning, salt, and black pepper to the blender.
  4. Blend until completely smooth and creamy.
  5. Heat olive oil in a large skillet over medium heat. Pour in the sauce and simmer gently for 3–5 minutes until slightly thickened.
  6. Add the drained pasta to the skillet and toss to coat evenly. Stir in reserved pasta water as needed to loosen the sauce.
  7. Taste and adjust seasoning as needed.
  8. Garnish with fresh basil and serve warm.

Notes

  • Soaking cashews ensures a smoother, creamier sauce.
  • Quick-soak cashews in boiling water for 15 minutes if short on time.
  • Add spinach, mushrooms, cherry tomatoes, broccoli, or zucchini for extra vegetables.
  • For added protein, mix in chickpeas or crispy tofu.
  • Store leftovers in the refrigerator for up to 4 days and add a splash of plant-based milk when reheating.
  • The sauce can be frozen separately for up to 2 months.

Nutrition

Find it online: https://recipesbyliza.com/creamy-sun-dried-tomato-vegan-pasta/