Creamy Sun Dried Tomato Vegan Pasta (Print View)

Rich vegan pasta with velvety sun-dried tomato cashew sauce, ready in 30 minutes for a comforting Italian-inspired meal.

# What You'll Need:

→ Pasta

01 - 12 oz dried pasta (penne, fusilli, or spaghetti; gluten-free if desired)

→ Sauce

02 - 3.5 oz sun-dried tomatoes in oil (drained, plus 2 tbsp of the oil reserved)
03 - 1 cup raw cashews (soaked in hot water for 15 minutes and drained)
04 - 2 cups unsweetened plant-based milk (e.g., 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 (to serve)
15 - Crushed red pepper flakes (optional, to serve)

# Step-by-Step Directions:

01 - Cook the pasta according to package directions until al dente. Drain, reserving ½ cup of the cooking water, and set aside.
02 - While pasta cooks, 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.
03 - In a large skillet, heat olive oil (or reserved sun-dried tomato oil) over medium heat. Sauté chopped onion for 3–4 minutes until translucent.
04 - Pour the creamy sun-dried tomato sauce into the skillet and bring to a gentle simmer for 3–4 minutes, stirring occasionally.
05 - Add spinach and cook until wilted, about 2 minutes.
06 - Add cooked pasta to the skillet, tossing to combine. Add a splash of reserved pasta water if the sauce is too thick. Serve immediately, garnished with fresh basil and red pepper flakes if desired.

# Expert Suggestions:

01 -
  • The cashew base creates that velvety restaurant quality texture without any cream
  • This sauce comes together in under 10 minutes of active cooking time
  • Leftovers actually taste better the next day as the flavors deepen
02 -
  • If your blender struggles with the cashews, soak them longer rather than adding more liquid which will thin the sauce too much
  • The sauce will continue to thicken as it stands, so don't panic if it seems slightly loose in the pan
  • Gluten-free pasta can release more starch and make the sauce gummy, so rinse it before adding to the skillet
03 -
  • Reserve more pasta water than you think you need—this liquid gold fixes texture issues better than anything else
  • Let the sauce come to room temperature before blending if your cashews are hot from soaking, which prevents odd texture changes

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