Creamy Vegan Sun-Dried Tomato Pasta

This creamy and flavorful pasta dish is easy to make and perfect for a quick weeknight dinner.

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Dinner, Main Course

Cuisine Italian, Vegan

Servings 4 servings

Calories 350 kcal

Ingredients

Pasta Ingredients

8 oz Pasta of choice

Creamy Sauce Ingredients

1 cup Cashews Soaked for best blending
1/2 cup Sun-dried tomatoes
2 cloves Garlic Sauté for extra flavor
2 tbsp Olive oil
1 cup Vegetable broth
1/4 cup Nutritional yeast For a cheesy flavor
1 tsp Salt
1/4 tsp Pepper To taste

Garnishes

1/4 cup Fresh basil For garnish
1/4 cup Vegan parmesan For garnish
1/2 tsp Red pepper flakes For garnish, adjust for spice

Instructions

Preparation

Cook the pasta according to package instructions. Drain and set aside.
In a blender, combine soaked cashews, sun-dried tomatoes, garlic, olive oil, vegetable broth, nutritional yeast, salt, and pepper. Blend until smooth and creamy.

Cooking

In a pan, heat the sauce over medium heat until warmed through.
Add the cooked pasta to the sauce and toss to coat.

Serving

Serve garnished with fresh basil, vegan parmesan, and a sprinkle of red pepper flakes.

Notes

Leftovers can last in the fridge for 3-4 days. For best results, store in an airtight container. Reheat in the microwave, adding a splash of vegetable broth if needed.

Keyword Creamy Vegan Pasta, Family-Friendly Recipe, One Pan Pasta, Quick Dinner, Sun-Dried Tomato Pasta