Creamy Sun Dried Tomato Pasta (Printable Version)
A rich vegan pasta with velvety sun-dried tomato and cashew sauce, ready in 30 minutes for satisfying comfort food.
# What You'll Need:
→ Pasta
01 - 12 oz dried pasta (penne, fusilli, or spaghetti)
→ Sauce
02 - 3.5 oz sun-dried tomatoes in oil, drained (reserve 2 tbsp oil)
03 - 1 cup raw cashews, soaked in hot water 15 minutes and drained
04 - 2 cups unsweetened plant-based milk
05 - 3 tbsp nutritional yeast
06 - 2 cloves garlic
07 - 1 tbsp lemon juice
08 - 1 tsp dried oregano
09 - 0.5 tsp salt
10 - 0.25 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
15 - Crushed red pepper flakes, optional
# How to Make It:
01 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain, reserving 0.5 cup of the cooking water. Set aside.
02 - Combine soaked cashews, drained sun-dried tomatoes, plant-based milk, nutritional yeast, garlic, lemon juice, oregano, salt, and black pepper in a high-speed blender. Blend on high speed until completely smooth and creamy, approximately 1-2 minutes.
03 - Heat olive oil or reserved sun-dried tomato oil in a large skillet over medium heat. Add finely chopped yellow onion and sauté for 3-4 minutes, stirring frequently, until translucent and fragrant.
04 - Pour the blended sun-dried tomato sauce into the skillet with the onions. Bring to a gentle simmer over medium-low heat and cook for 3-4 minutes, stirring occasionally to prevent sticking.
05 - Add fresh baby spinach to the simmering sauce. Cook for approximately 2 minutes, stirring gently, until spinach is completely wilted and incorporated into the sauce.
06 - Add cooked pasta to the skillet and toss thoroughly to coat with sauce. If sauce appears too thick, add a splash of reserved pasta water to achieve desired consistency.
07 - Plate immediately, garnished with torn fresh basil leaves and crushed red pepper flakes if desired. Serve while hot for optimal texture and flavor.
# Expert Insights:
01 -
- The sauce comes together faster than you can boil water, meaning weeknight dinners feel special without the effort
- Cashews create that velvety, restaurant-style texture without any dairy, and nobody will guess the secret
02 -
- If your sauce still feels grainy after blending, keep going—it sometimes takes longer than you'd expect to reach true silkiness
- The sauce thickens as it sits, so don't panic if it looks too thin at first
03 -
- Warm your plant milk slightly before blending—cold milk can make hot sauce seize up
- Save extra sun-dried tomato oil for drizzling over finished dishes