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–+ servings

Creamy Sun-Dried Tomato Vegan Pasta

A creamy, indulgent pasta dish made with cashew cream, sun-dried tomatoes, and fresh basil, perfect for a quick and satisfying weeknight meal.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Serving Size 3 servings

Ingredients

Pasta and Base Ingredients

  • 8 oz 8 oz pasta (fusilli, penne, or farfalle) Choose shapes that hold sauce.
  • 1 cup 1 cup sun-dried tomatoes (oil-packed preferred; rehydrated dry tomatoes OK) Roughly chopped.
  • 1 cup 1 cup cashews, soaked Soak for at least 2 hours or quick-soak in hot water for 20 minutes.
  • 1 cup 1 cup vegetable broth (or unsalted stock) For blending the cashews.
  • 2 cloves 2 cloves garlic, smashed or minced
  • 1/4 cup 1/4 cup fresh basil, torn or chopped
  • 1-2 tbsp 1–2 tbsp olive oil for sautéing
  • to taste Salt and freshly ground black pepper

Instructions

Preparation

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/4 cup of the pasta cooking water, then drain and set the pasta aside.
  • Drain the soaked cashews. In a blender, combine the cashews, vegetable broth, garlic, and a small pinch of salt and pepper. Blend until completely smooth and creamy — stop and scrape the sides as needed. The sauce should be pourable but thick.

Cooking

  • Heat 1–2 tablespoons of olive oil in a large skillet over medium heat. Add the sun-dried tomatoes and sauté for 2–3 minutes until fragrant and slightly softened.
  • Pour the cashew cream into the skillet and stir to combine with the tomatoes. Warm the sauce for about a minute — avoid boiling.
  • Add the cooked pasta and fresh basil to the skillet. Toss gently to coat every piece. If the sauce feels too thick, loosen it with the reserved pasta water, a tablespoon at a time, until you reach a silky consistency.
  • Taste and adjust seasoning with salt and pepper. Cook together for another 2–3 minutes so the flavors can meld. Serve hot.

Notes

For a nut-free swap, consider using silken tofu blended with nutritional yeast and a touch of olive oil. Feel free to adapt with other ingredients like spinach, mushrooms, or add spices for heat.