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Vegan Creamy Sun-Dried Tomato Pasta Recipe

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Vegan Creamy Sun-Dried Tomato Pasta is a rich and flavorful plant-based dish that’s creamy, savory, and packed with vibrant sun-dried tomatoes. The sauce is made from simple vegan ingredients, creating a luscious texture without any dairy. Perfect for a weeknight dinner or a special meal, this pasta is quick to make yet feels indulgent, with a combination of creamy sauce, aromatic garlic, and tangy sun-dried tomatoes that will leave your taste buds delighted.

Ingredients

8 oz (225 g) pasta of choice (spaghetti, penne, or fusilli work great)

1 tablespoon olive oil (for cooking the sun-dried tomatoes and garlic)

1/2 cup raw cashews (soaked in water for at least 2 hours or overnight)

1/2 cup water (or vegetable broth for extra flavor)

1/4 cup nutritional yeast

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

2 cloves garlic, minced

1 tablespoon lemon juice

1 teaspoon dried basil

1/2 teaspoon dried oregano

Salt and pepper to taste

Red pepper flakes (optional, for a bit of heat)

Fresh basil or parsley (optional, for garnish)

Vegan parmesan (optional)

Extra sun-dried tomatoes (for topping)

Instructions

  1. Cook the pasta: Begin by cooking the pasta according to the package instructions. Once done, drain the pasta, reserving about 1/2 cup of pasta water for later. Set the pasta aside.
  2. Make the creamy sun-dried tomato sauce: In a blender or food processor, combine the soaked cashews, water (or vegetable broth), nutritional yeast, lemon juice, basil, oregano, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. If the sauce is too thick, add more water, a tablespoon at a time, until you reach your desired consistency.
  3. Cook the sun-dried tomatoes and garlic: In a large skillet, heat the olive oil over medium heat. Add the chopped sun-dried tomatoes and minced garlic, cooking for about 2-3 minutes until fragrant and softened. Be careful not to burn the garlic.
  4. Combine the pasta and sauce: Pour the creamy cashew sauce into the skillet with the sun-dried tomatoes and garlic, stirring well to combine. Let the sauce simmer for a few minutes. If the sauce is too thick, add the reserved pasta water a little at a time until you reach your desired creamy consistency.
  5. Toss with pasta: Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the creamy sun-dried tomato sauce.
  6. Serve: Serve the pasta hot, garnished with fresh basil or parsley, extra sun-dried tomatoes, and a sprinkle of vegan parmesan, if desired. Enjoy!

Notes

For extra protein, toss in some cooked chickpeas or tofu, or serve with a side of crispy tempeh.

If you prefer a smoky flavor, add a teaspoon of smoked paprika to the sauce for an extra layer of depth.

To make the recipe spicier, add red pepper flakes or hot sauce to taste.

For a nut-free version, you can try using blended silken tofu or coconut cream as a substitute for cashews.

Nutrition

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