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Creamy Sun-Dried Tomato Vegan Pasta – Rich, Dairy-Free & Plant-Powered

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A rich and creamy vegan pasta made with blended cashews, sun-dried tomatoes, and garlic — full of flavor, dairy-free, and ready in 30 minutes.

Ingredients

Scale

  • 8 oz pasta (any variety)

  • ½ cup raw cashews, soaked

  • ½ small onion, diced

  • 3 garlic cloves, minced

  • 2 tbsp tomato paste

  • ½ cup oil-packed sun-dried tomatoes, chopped

  • 1½ cups vegetable broth or reserved pasta water

  • 2 tbsp nutritional yeast (optional)

  • Juice of ½ lemon

  • Salt and pepper to taste

  • 1 tbsp olive oil

  • Optional: baby spinach, fresh basil, chili flakes

Instructions

  • Soak cashews in hot water for 20–30 minutes.

  • Cook pasta until al dente. Reserve ½ cup pasta water and drain.

  • Sauté onion and garlic in olive oil for 3–4 minutes. Add tomato paste and sun-dried tomatoes, cook 2 more minutes.

  • Blend soaked cashews, sautéed mixture, broth, nutritional yeast, lemon juice, salt, and pepper until smooth.

  • Return sauce to skillet. Add pasta and optional greens. Simmer 2–3 minutes until heated through.

  • Serve hot with herbs or vegan parmesan.

Notes

Use white beans or sunflower seeds for nut-free version. Add tofu or chickpeas for extra protein.

Find it online: https://goldenflavorstudio.com/creamy-sun-dried-tomato-vegan-pasta-rich-dairy-free-plant-powered/