Creamy Sun-Dried Tomato Vegan Pasta (Easy Weeknight Comfort Food)
A rich, creamy vegan pasta made with sun-dried tomatoes and cashew sauce. Perfect for weeknight dinners or entertaining, this dish is packed with flavor and ready in under 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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12 oz pasta of choice
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1 cup raw cashews, soaked
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1 cup unsweetened almond milk
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½ cup sun-dried tomatoes (in oil), chopped
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3 garlic cloves, minced
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2 tbsp olive oil
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2 tbsp nutritional yeast
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1 tbsp lemon juice (optional)
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Salt and pepper, to taste
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½ cup fresh basil, chopped
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Optional: chili flakes, spinach, or vegan Parmesan
Instructions
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Soak cashews in hot water for 20 minutes, then drain.
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Cook pasta until al dente; reserve 1 cup of pasta water.
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In a skillet, sauté garlic in olive oil for 1 minute. Add sun-dried tomatoes and cook 2–3 minutes more.
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Blend soaked cashews, almond milk, nutritional yeast, lemon juice, salt, and pepper until smooth.
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Pour sauce into skillet and heat over low. Add pasta water if needed to thin the sauce.
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Toss cooked pasta into sauce and mix to coat. Stir in fresh basil and optional greens.
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Serve hot with more basil, pepper, and vegan Parmesan.