Creamy Sun-Dried Tomato Vegan Pasta

Let me share a little secret from my kitchen: this Creamy Sun-Dried Tomato Vegan Pasta is pure magic for a rich, indulgent meal that’s completely plant-based. It’s my go-to when I’m craving something comforting yet vibrant, perfect for cozy evenings or impressing guests. Inspired by Italian flavors and a love for creamy sauces without dairy, I crafted this dish one quiet night, blending tangy sun-dried tomatoes with a velvety cashew cream. Ready in about 30 minutes, it’s a weeknight winner that’s bursting with umami and freshness!

Ingredients

• Pasta:
  • Pasta: 8 oz (225g), rigatoni, fettuccine, or spaghetti, for the base (gluten-free if needed).
• Creamy Sauce:
  • Raw Cashews: ¾ cup (100g), soaked for 4-6 hours or boiled for 10 minutes, for creaminess.
  • Sun-Dried Tomatoes: ½ cup (50g), oil-packed, drained and chopped, for intense flavor.
  • Nutritional Yeast: 2 tablespoons, for cheesy umami.
  • Garlic: 2 cloves, minced, for bold aroma.
  • Vegetable Broth: 1 cup (240ml), low-sodium, for sauce consistency.
  • Lemon Juice: 1 tablespoon, for brightness.
  • Olive Oil: 1 tablespoon, for sautéing.
  • Salt: ½ teaspoon, or to taste.
  • Black Pepper: ¼ teaspoon, for seasoning.
• Add-Ins:
  • Spinach: 2 cups (60g), fresh, for greens.
  • Cherry Tomatoes: ½ cup (75g), halved, for freshness.
• Optional Garnish: Fresh basil, chopped, or red pepper flakes for heat.
• Optional Side: Crusty bread or a green salad.

Instructions

1. Prepare Your Ingredients (Mise en Place): Soak or boil cashews, drain sun-dried tomatoes and chop, mince garlic, halve cherry tomatoes, and measure broth and nutritional yeast. Bring a pot of salted water to a boil for pasta.
2. Cook the Pasta: Add pasta to boiling water and cook according to package instructions until al dente (about 8-10 minutes). Drain, reserving ½ cup pasta water, and set aside.
3. Make the Creamy Sauce: In a blender, combine soaked and drained cashews, sun-dried tomatoes, nutritional yeast, lemon juice, vegetable broth, salt, and black pepper. Blend on high for 1-2 minutes until smooth and creamy. If too thick, add 1-2 tablespoons reserved pasta water.
4. Sauté Aromatics and Veggies: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30-60 seconds until fragrant. Add cherry tomatoes and cook for 2-3 minutes until softened. Stir in spinach and cook for 1 minute until wilted.
5. Combine Pasta and Sauce: Pour the creamy sauce into the skillet with the veggies. Stir to combine and heat through for 2-3 minutes. Add cooked pasta and toss gently to coat, adding reserved pasta water 1 tablespoon at a time if needed for a silky texture.
6. Serve: Divide pasta among plates. Garnish with fresh basil or a pinch of red pepper flakes. Serve hot with crusty bread or a green salad.

Nutrition Facts

This vegan pasta is a balanced meal with healthy fats from cashews, carbs from pasta, and nutrients from veggies. Pair with a salad for added fiber.

• Servings: 4
• Calories per serving: 400-450 kcal
• Protein: 12-15g
• Fat: 18-22g
• Saturated Fat: 3-4g
• Carbohydrates: 50-55g
• Fiber: 5-7g
• Sugar: 5-7g
• Sodium: 500-700mg

Preparation Time

This recipe is quick, especially if cashews are pre-soaked, making it perfect for weeknights.

• Prep time: 10 minutes (with pre-soaked cashews)
• Cook time: 20 minutes
• Total time: 30 minutes

How to Serve

• Weeknight Dinner: Serve in bowls for a cozy, satisfying meal.
• Dinner Party: Pair with a glass of white wine and a side salad.
• Meal Prep: Store in portions for easy reheating; add a splash of broth when warming.
• Family-Friendly: Offer with extra nutritional yeast for a cheesy boost.
• Low-Carb Option: Use zucchini noodles instead of pasta.

Additional Tips

• Cashew Soaking: Boil cashews for 10 minutes if short on time; soaking overnight yields the creamiest texture.
• Sun-Dried Tomatoes: Oil-packed tomatoes add richness; if using dry, rehydrate in warm water for 10 minutes.
• Sauce Consistency: Adjust with pasta water or broth for a pourable sauce; don’t over-blend to retain texture.
• Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat gently on the stove with a splash of broth or water. Freeze for up to 1 month, but sauce may separate slightly.
• Flavor Boost: Add a pinch of smoked paprika or a teaspoon of miso paste for extra depth.

Budgeting the Recipe

This dish is moderately priced, with cashews and sun-dried tomatoes as the main costs. Buy bulk cashews and store-brand pasta to save. The recipe serves four, costing roughly $2.50-$3.50 per serving, ideal for a nutritious vegan meal.

Frequently Asked Questions

Q: Can I use almonds instead of cashews?

A: Cashews are best for creaminess; almonds may be grainy unless blended very well.

Q: Can I make it nut-free?

A: Use silken tofu or sunflower seeds instead of cashews, blending with broth for creaminess.

Q: Why is my sauce too thick?

A: Add more broth or pasta water, 1 tablespoon at a time, while blending or heating.

Q: Can I use fresh tomatoes?

A: Fresh tomatoes lack the intense flavor of sun-dried; stick to sun-dried for authenticity.

Q: How do I make it gluten-free?

A: Use gluten-free pasta and ensure vegetable broth is gluten-free.

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