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Creamy Vegan Sun-Dried Tomato Pasta

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A quick, creamy, and flavorful vegan pasta dish made with cashews and sun-dried tomatoes.

Ingredients

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  • 1 cup raw cashews, soaked
  • 1/2 cup sun-dried tomatoes, packed in oil
  • 1/2 cup water, plus more if needed
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper, to taste
  • Fresh basil, for garnish
  • Vegan parmesan, for garnish
  • Red pepper flakes, for garnish
  • Pasta of your choice

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
  2. Drain the pasta and set it aside.
  3. Add the soaked cashews, sun-dried tomatoes with a little of their oil, 1/2 cup water, garlic, and lemon juice to a high-speed blender.
  4. Blend on high until completely smooth and creamy. Add additional water as needed to reach a desired sauce consistency.
  5. Taste the sauce and season with salt and freshly ground black pepper.
  6. Warm a large skillet over medium heat. Add the drained pasta and pour in the creamy sauce.
  7. Toss constantly for 1 to 2 minutes, adding a splash of reserved pasta water if needed to loosen the sauce.
  8. Serve immediately topped with fresh basil, vegan parmesan, and red pepper flakes.

Notes

If using dry sun-dried tomatoes, rehydrate them in hot water for 10 minutes. Store leftovers in the refrigerator for up to 3 to 4 days. For longer storage, freeze the pasta in a freezer-safe container for up to 3 months.

Nutrition

Find it online: https://www.simplefamilydishes.com/vegan-sun-dried-tomato-pasta/