Vegan Creamy Sun-Dried Tomato Pasta Recipe

Vegan Creamy Sun-Dried Tomato Pasta Recipe

If you’re in need of rich, flavorful and enjoyable meal that you can make in less than 30 minutes, then this vegan creamy sun-dried tomato pasta is what you seriously need. It is perhaps one of the easiest and most delicious meals you can make that anyone including non-vegans would seriously enjoy without knowing it is 100% vegan.

To make this creamy vegan pasta, you start with your perfectly cooked pasta, tender but still with a little bite. Penne or fusilli are my preferred pasta of choice, because all those little curves hold onto the sauce very well. And that sauce is where the magic happens, the magic that makes this kind of vegan pasta stand out. Instead of cream or cheese, we’re blending soaked cashews with vegan milk, vegetable broth, and a handful of seasonings. The result is silky and smooth, and this changes everything about your pasta, this is the source of the creaminess you crave for.

Instead of continuing giving you teasers of the recipe, I think it’ll be much better if we just go straight to the recipe where you can actually follow the steps and make your own vegan creamy sun-dried tomato pasta.

The result is better than what you think, it’s truly stunning and very delicious that you can’t get enough of it.

Vegan Creamy Sun-Dried Tomato Pasta Recipe

The simplest recipe that makes the best vegan pasta ever. This vegan creamy sun-dried tomato pasta recipe is all the goodies you need ina fancy meal, in one place. This recipe is the simplest you can replicate.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 4 Servings

Course: Main Course

Cuisine: Italian, Vegan

Calories: 420

Ingredients Equipment Method Nutrition

Ingredients

  

1x2x3x?

For the pasta:

• 12 oz 340 g pasta of choice (penne or fusilli works great)
• 1 tbsp olive oil
• 3 cloves garlic minced
• 1 cup sun-dried tomatoes in oil, drained and chopped
• 1 small onion finely diced
• 1 cup unsweetened vegan milk oat or almond
• ½ cup raw cashews soaked in hot water for 15 min, then drained
• ½ cup vegetable broth
• 2 tbsp nutritional yeast
• 1 tsp dried basil
• ½ tsp smoked paprika
• Salt and black pepper to taste
• Fresh spinach optional, for extra greens

For garnish:

• Fresh basil leaves
• Red pepper flakes optional

Equipment

• Large pot (for boiling pasta)
• Medium skillet or saute pan
• Blender high-speed preferred
• Wooden spoon or spatula
• Colander

Method

 

Cook the pasta

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain.

Make the creamy sauce

1. In a blender, combine soaked cashews, vegan milk, vegetable broth, nutritional yeast, dried basil, smoked paprika, and a pinch of salt. Blend until completely smooth and creamy.

Saute the aromatics

1. In a skillet over medium heat, warm olive oil. Add onion and sauté until soft (about 3 minutes). Add garlic and chopped sun-dried tomatoes; cook for another 2 minutes.

Combine sauce and pasta

1. Pour the cashew cream sauce into the skillet. Stir gently and let it warm for 2–3 minutes until slightly thickened. If the sauce is too thick, stir in some reserved pasta water.

Add pasta and greens

1. Add cooked pasta to the sauce and toss until well coated. If using spinach, stir it in until wilted. Adjust seasoning with more salt, pepper, or red pepper flakes.

Serve and enjoy

1. Plate the pasta, garnish with fresh basil, and serve warm.

Nutrition

Calories: 420kcal

Tried this recipe?Let us know how it was!