Creamy Vegan Sun Dried Tomato Pasta (Printable Version)
Silky cashew-based sun-dried tomato sauce coats pasta in this dairy-free Italian dish ready in 35 minutes
# What You Need:
→ Pasta
01 - 12 oz dried pasta (penne, fusilli, or spaghetti)
02 - Salt, for pasta water
→ Creamy Sun-Dried Tomato Sauce
03 - 3.5 oz sun-dried tomatoes in oil, drained (reserve oil)
04 - 1 cup raw cashews, soaked in hot water for 15 minutes and drained
05 - 2 cloves garlic, peeled
06 - 1 small shallot, roughly chopped
07 - 1 1/4 cups unsweetened plant-based milk (almond, soy, or oat)
08 - 2 tbsp reserved sun-dried tomato oil (or olive oil)
09 - 2 tbsp nutritional yeast
10 - 1 tbsp lemon juice
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 1/2 tsp dried oregano
14 - 1/2 tsp smoked paprika
→ To Finish
15 - 1/4 cup fresh basil leaves, chopped
16 - 2 tbsp toasted pine nuts (optional)
17 - Freshly ground black pepper, to taste
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
02 - While pasta cooks, place raw cashews in a bowl and cover with hot water. Let soak for 15 minutes, then drain thoroughly.
03 - Combine soaked cashews, sun-dried tomatoes, garlic, shallot, plant-based milk, reserved tomato oil, nutritional yeast, lemon juice, salt, pepper, oregano, and smoked paprika in a blender. Process on high until completely smooth and creamy, about 2-3 minutes.
04 - Taste the sauce and adjust salt or pepper as needed. If consistency is too thick, thin with a splash of reserved pasta water or additional plant-based milk.
05 - Return drained pasta to the pot over low heat. Pour the creamy sun-dried tomato sauce over pasta and toss well to coat evenly. Add reserved pasta water as needed to achieve silky consistency.
06 - Stir in chopped basil until just combined. Divide among serving plates and garnish with toasted pine nuts and additional freshly ground black pepper.
# Expert Suggestions:
01 -
- This sauce transforms humble ingredients into something that feels indulgent without any dairy at all
- The cashew base creates silkiness that rivals any cream sauce Ive ever made
02 -
- If your sauce refuses to get smooth, the cashews probably needed more soaking time
- The sauce thickens as it sits, so keep extra pasta water handy
03 -
- Double the sauce recipe and freeze half for those nights when cooking feels impossible
- Reserve more pasta water than you think you'll need, it's the secret to perfect consistency