Creamy Sun Dried Tomato Vegan Pasta (Print Version)

Rich sun-dried tomato and cashew cream pasta ready in 30 minutes

# 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 (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)

# Steps:

01 - Cook pasta according to package directions until al dente. Drain, reserving ½ cup of the cooking water, and set aside.
02 - 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 Tips:

01 -
  • The sauce comes together faster than you can boil water, making it perfect for those nights when takeout feels like the only option
  • Sun-dried tomatoes packed in oil are basically liquid gold, and that reserved oil adds layers of flavor store-bought sauce can never match
02 -
  • If your sauce seems grainy, keep blending, then blend some more, because cashews need time to turn completely silky
  • The sauce thickens as it sits, so do not panic if it looks thin right after blending, the pasta water fix is real
03 -
  • Use the oil from the sun-dried tomato jar to sauté the onion instead of plain olive oil, every bit of flavor counts
  • Taste the sauce before adding the spinach because you cannot adjust seasoning once those greens are in there

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