Creamy Vegan Sun-Dried Tomato Pasta is a delicious and satisfying dish that packs a ton of flavor into every bite. This dish is not only easy to make but also offers a creamy texture that will make you forget it’s vegan! With the combination of sun-dried tomatoes and raw cashews, you get a rich, savory sauce that coats the pasta beautifully.
Table of Contents
Why make this recipe
There are many reasons to love this recipe! First, it’s completely plant-based, making it perfect for vegans and those looking to eat healthier. Secondly, it comes together quickly, perfect for busy weeknights. The simplicity of the ingredients makes it accessible to everyone, and the combination of flavors ensures that your family and friends will love it. Plus, it’s a great way to incorporate more nuts and vegetables into your diet.
How to make this Creamy Vegan Sun-Dried Tomato Pasta
Ingredients:
- 1 cup raw cashews
- 1/2 cup sun-dried tomatoes (packed in oil, drained)
- 1 garlic clove
- 1/2 cup vegetable broth
- 1 tablespoon olive oil
- 8 ounces pasta (your choice)
- Salt and pepper to taste
- Fresh basil for garnish
- Vegan parmesan for garnish
- Red pepper flakes for garnish
Directions:
- Soak the cashews in water for at least 2 hours, then drain.
- In a blender, combine soaked cashews, sun-dried tomatoes, garlic, vegetable broth, and olive oil. Blend until smooth and creamy.
- Cook the pasta according to package instructions.
- Drain the pasta and return it to the pot over low heat.
- Add the cream sauce to the pasta and stir until well combined.
- Season with salt and pepper to taste.
- Serve garnished with fresh basil, vegan parmesan, and red pepper flakes.
Creamy Vegan Sun-Dried Tomato Pasta
A delicious and satisfying vegan pasta dish with a rich, creamy sauce made from sun-dried tomatoes and raw cashews.
- Total Time: 135 minutes
- Yield: 4 servings 1x
Ingredients
- 1 cup raw cashews
- 1/2 cup sun-dried tomatoes (packed in oil, drained)
- 1 garlic clove
- 1/2 cup vegetable broth
- 1 tablespoon olive oil
- 8 ounces pasta (your choice)
- Salt and pepper to taste
- Fresh basil for garnish
- Vegan parmesan for garnish
- Red pepper flakes for garnish
Instructions
- Soak the cashews in water for at least 2 hours, then drain.
- In a blender, combine soaked cashews, sun-dried tomatoes, garlic, vegetable broth, and olive oil. Blend until smooth and creamy.
- Cook the pasta according to package instructions.
- Drain the pasta and return it to the pot over low heat.
- Add the cream sauce to the pasta and stir until well combined.
- Season with salt and pepper to taste.
- Serve garnished with fresh basil, vegan parmesan, and red pepper flakes.
Notes
For added flavor, consider adding herbs like oregano or thyme to the sauce. Mix in sautéed veggies for extra nutrition.
- Prep Time: 120 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
How to serve Sun-Dried Tomato Pasta
Serve this creamy pasta warm, right after making it. It’s a great dish for a cozy dinner at home or a small gathering. You can plate it in individual bowls and sprinkle fresh basil, vegan parmesan, and red pepper flakes on top. This adds both flavor and a pop of color to the dish.
How to store Sun-Dried Tomato Pasta
If you have leftovers, store them in an airtight container in the refrigerator. It can last for 3 to 5 days. To reheat, place the pasta in a pan over low heat, adding a splash of water or vegetable broth to help regain creaminess. Stir until heated through.
Tips
- Make sure to soak the cashews for at least 2 hours to get a smooth and creamy sauce.
- For added flavor, consider adding herbs like oregano or thyme to the sauce.
- When blending, taste the sauce and adjust the seasoning, adding more salt, pepper, or garlic as desired.
- You can also mix in some sautéed veggies, such as spinach or bell peppers, for added nutrition.
Variations
Feel free to customize this recipe by adding your favorite vegetables or protein sources, much like I did in this Marry Me Chicken Pasta. Adding cooked chickpeas or lentils can provide extra protein and texture. You could also switch out sun-dried tomatoes for roasted red peppers for a different flavor.
FAQs
1. Can I use other nuts instead of cashews?
Yes! While cashews provide creaminess, you could also try using almonds or macadamias, but the texture and flavor may vary.
2. Is this recipe gluten-free?
You can make this recipe gluten-free by using gluten-free pasta made from rice, quinoa, or legumes.
3. How can I make this dish spicier?
Add more red pepper flakes or incorporate crushed red pepper into the cream sauce for additional heat.
Conclusion
Creamy Vegan Sun-Dried Tomato Pasta is a simple yet flavorful dish that everyone can enjoy. Its creamy sauce, made from cashews and sun-dried tomatoes, elevates the pasta to a new level. Quick to prepare and easy to customize, it’s a perfect recipe for any night of the week. Try making it today and enjoy a delicious plant-based meal!
For more easy and satisfying recipes, join me on Pinterest – where good food meets great company!
