Go Back

Creamy Vegan Sun-Dried Tomato Pasta

A quick and indulgent creamy pasta dish that's both delicious and vegan-friendly, featuring a silky sauce made with cashews and sun-dried tomatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz Pasta of choice Use your favorite type of pasta
  • 1 cup cashews Soak if desired for creaminess
  • 1/2 cup sun-dried tomatoes (packed in oil)
  • 2 cloves garlic Toast for added flavor
  • 1/2 cup vegetable broth
  • to taste Salt and pepper Season to your preference
  • to garnish Fresh basil Adds freshness to the dish
  • to garnish Vegan parmesan For a creamy touch
  • to garnish Red pepper flakes For a spicy kick

Method
 

Cooking Pasta
  1. Cook the pasta according to package instructions.
Making the Sauce
  1. In a blender, combine the cashews, sun-dried tomatoes, garlic, vegetable broth, salt, and pepper. Blend until smooth.
  2. In a pan over medium heat, add the blended sauce and heat until warm.
Combining and Serving
  1. Drain the cooked pasta and add it to the sauce, stirring to coat.
  2. Serve garnished with fresh basil, vegan parmesan, and red pepper flakes.

Notes

For a smoky twist, swap sun-dried tomatoes for roasted red peppers. You can also use silken tofu instead of cashews for a nut-free option.