Creamy Sun Dried Tomato Vegan Pasta (Print Version)

Rich, velvety sun-dried tomato and cashew cream sauce coats perfectly cooked pasta for a satisfying plant-based meal ready in 30 minutes.

# What You Need:

→ Pasta

01 - 12 oz dried pasta (penne, fusilli, or spaghetti)

→ Sauce Components

02 - 3.5 oz sun-dried tomatoes in oil, drained with 2 tbsp oil reserved
03 - 1 cup raw cashews, soaked in hot water for 15 minutes and drained
04 - 2 cups unsweetened plant-based milk (almond, soy, or oat)
05 - 3 tbsp nutritional yeast
06 - 2 cloves garlic
07 - 1 tbsp lemon juice
08 - 1 tsp dried oregano
09 - ½ tsp salt
10 - ¼ tsp freshly ground black pepper

→ Vegetables & Garnish

11 - 1 tbsp olive oil or reserved sun-dried tomato oil
12 - 1 small yellow onion, finely chopped
13 - 2 cups fresh baby spinach
14 - Fresh basil leaves, torn for serving
15 - Crushed red pepper flakes, optional for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving ½ cup of the cooking water, and set aside.
02 - Combine soaked cashews, sun-dried tomatoes, plant-based milk, nutritional yeast, garlic, lemon juice, oregano, salt, and pepper in a high-speed blender. Blend until completely smooth and creamy, about 1-2 minutes.
03 - Heat olive oil or reserved sun-dried tomato oil in a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes until translucent and fragrant.
04 - Pour the creamy sun-dried tomato sauce into the skillet with the onions. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally to prevent sticking.
05 - Add fresh baby spinach to the skillet and cook until just wilted, about 2 minutes. Stir gently to incorporate evenly into the sauce.
06 - Add cooked pasta to the skillet, tossing thoroughly to coat with the sauce. Add a splash of reserved pasta water if needed to achieve desired consistency. Serve immediately, garnished with torn fresh basil and red pepper flakes if desired.

# Insider Tips:

01 -
  • The sauce comes together faster than you can boil water, making it perfect for those weeknights when takeout feels like the only option
  • Cashews create an incredibly velvety texture that fools even the most dedicated dairy lovers
02 -
  • If your blender isn't high-speed, soak the cashews longer or grind them into a fine powder first. No one wants gritty sauce.
  • The sauce thickens up quickly as it cools, so if you're reheating leftovers, add a splash more plant milk or water.
03 -
  • Double the sauce portion and freeze half for those nights when even thirty minutes feels too long to cook
  • If you don't have a high-speed blender, try soaking the cashews in boiling water for at least 30 minutes instead of just 15

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