The aroma of sun-dried tomatoes and the creaminess of a delicious sauce fills the air as you savor a comforting bowl of pasta. This creamy vegan sun-dried tomato pasta is not only simple to make but comes together in just about 30 minutes, making it perfect for a weeknight dinner. The combination of soaked cashews and sun-dried tomatoes creates a rich and creamy sauce that will leave you wanting more.
This recipe is ideal for anyone looking to enjoy a quick and healthy vegan meal without sacrificing flavor. It’s perfect for a cozy night in, a gathering with friends, or meal prep for the week ahead. You can easily store leftovers in the fridge for up to three days, ensuring a delightful lunch or dinner option later.
Why You’ll Love This Recipe
- The creamy cashew sauce mimics traditional Alfredo but is entirely plant-based.
- It’s a one-pan dish, minimizing cleanup time while maximizing flavor.
- The sun-dried tomatoes add a burst of umami and vibrant color.
- Ready in just about 30 minutes, perfect for busy weeknights.
What You’ll Need
Gather your ingredients so you can create this delicious dish.
For the Pasta
- 8 oz pasta of choice
For the Creamy Sauce
- 1 cup raw cashews, soaked in water for 2 hours
- 1/2 cup sun-dried tomatoes, packed in oil, drained
- 1 clove garlic
- 1/2 cup vegetable broth
- 1 tablespoon nutritional yeast
- Salt and pepper to taste
For Garnishing
- Fresh basil for garnish
- Vegan parmesan for garnish
- Red pepper flakes for garnish
Note: Nutritional yeast adds a cheesy flavor without dairy.
Substitutions & Swaps
- Use any pasta for gluten-free options.
- Swap cashews with silken tofu for a nut-free version.
- Fresh garlic can be substituted with garlic powder.
- Use water in place of vegetable broth for a lighter flavor.
How to Make It
Follow these simple steps to create a hearty dish.
Cook the pasta
Boil salted water in a pot and cook the pasta according to package instructions. Drain and set aside.
Blend the sauce
In a blender, combine soaked cashews, sun-dried tomatoes, garlic, vegetable broth, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
Combine pasta and sauce
In a large skillet over medium heat, combine the cooked pasta with the creamy sauce. Stir until the pasta is well coated.
Serve and garnish
Serve hot, garnished with fresh basil, vegan parmesan, and red pepper flakes.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the sauce may separate upon thawing.
Reheat: Gently warm on the stove over low heat for 5-7 minutes.
Tips for Best Results
- Ensure cashews are soaked for at least 2 hours for optimal blending.
- Use high-quality sun-dried tomatoes for the best flavor.
- Adjust seasoning to taste, especially if using unsalted broth.
- Add a splash more broth if the sauce thickens too much.
Serving Suggestions
- Serve alongside a fresh green salad for a complete meal.
- Pair it with garlic bread for a comforting dinner option.
- Enjoy at a potluck or picnic for a crowd-pleasing dish.
