It is 6pm. You are tired. Dinner needs to happen fast. You want something warm and comforting without feeling heavy.
This Vegan Creamy Sun-Dried Tomato Pasta is the answer. It feels like a fancy restaurant meal. Yet, it comes together in your own kitchen in just 30 minutes. It is perfect for those fresh Spring evenings when you want something bright.
Why You Will Love This Recipe
You will love how rich this sauce feels. It uses blended cashews for a velvety texture without any dairy. It is a total game-changer for busy families. Even picky eaters usually clear their plates with this one.
This recipe is a budget-friendly winner too. Most ingredients are pantry staples you likely have. It is an easy way to enjoy a healthy reset. You get all the comfort of pasta with plant-based goodness.
Simple Cooking Steps
Making this sauce is surprisingly simple. You just blend soaked cashews with broth. Then, you sauté aromatics and toss everything together. It is beginner-friendly and very hard to mess up.
The spinach wilts right in the pan. This saves you from using extra dishes. You will feel like a pro chef in no time. Dinner is served before you know it!
Ingredients You Will Need
These simple ingredients create a flavor explosion in every bite.
- 12 oz penne or fettuccine pasta
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 cup raw cashews, soaked in hot water for 30 minutes and drained
- 1 cup vegetable broth
- 3 cloves garlic, minced
- 1 small shallot, finely diced
- 2 tablespoons nutritional yeast
- 1/2 teaspoon red pepper flakes
- 2 cups fresh baby spinach
- 1/2 cup reserved pasta water
- 2 tablespoons fresh basil, chiffonade
- Salt and black pepper to taste
Step-by-Step Directions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
- In a high-speed blender, combine the soaked cashews, vegetable broth, and nutritional yeast, processing until completely smooth.
- Heat one tablespoon of oil from the sun-dried tomato jar in a large skillet over medium heat.
- Sauté the shallot and garlic for 2 to 3 minutes until translucent and fragrant.
- Add the chopped sun-dried tomatoes and red pepper flakes to the skillet and cook for an additional 2 minutes.
- Lower the heat and pour the cashew cream mixture into the skillet, stirring constantly until the sauce begins to simmer and thicken.
- Drain the pasta, ensuring at least 1/2 cup of the cooking water is reserved.
- Add the cooked pasta and fresh spinach to the skillet, tossing until the spinach is wilted and the pasta is thoroughly coated.
- Adjust the sauce consistency using the reserved pasta water if necessary.
- Season with salt and black pepper to taste and garnish with fresh basil before serving.
Best Ways to Enjoy It
Serve this warm in shallow pasta bowls. The bright green basil looks beautiful against the orange sauce. Pair it with a crisp side salad. A slice of toasted sourdough is great for scooping up extra sauce.
For a special touch, light a candle. Turn a simple weeknight into a mini celebration. Your family will love the cozy atmosphere. It is the perfect way to end a busy day.
Storage and Reheating
Store any leftovers in an airtight container. They will stay fresh in the fridge for up to 3 days. This pasta makes a fantastic lunch the next day. The flavors often deepen as they sit.
To reheat, use the stovetop. Add a splash of water or broth to loosen the sauce. Stir gently over low heat until warm. Avoid the microwave if you can for the best texture.
Tips for Best Results
- Do not skip soaking the cashews for a smooth sauce.
- Use the oil from the tomato jar for extra flavor.
- Always reserve your pasta water before draining.
- Add the spinach at the very end to keep it bright.
- For a Spring twist, add a squeeze of fresh lemon.
- Double the red pepper flakes if you like a kick.
- Use a high-speed blender for the creamiest results.
Easy Flavor Ideas
- Swap penne for gluten-free pasta to keep it wheat-free.
- Add sautéed mushrooms for an earthy flavor.
- Use kale instead of spinach for more texture.
- Stir in roasted chickpeas for extra protein.
Common Questions
Can I use a different nut?
Cashews work best for creaminess. You can try blanched almonds if needed. However, the texture may be slightly grainier.
How do I know the sauce is done?
The sauce will thicken as it simmers. It should coat the back of a spoon. Use pasta water to reach your perfect consistency.
Will my kids like this?
Most kids love the creamy texture. It tastes very similar to traditional Alfredo. You can chop the spinach small to hide it!
I hope this creamy pasta brings a little joy to your table tonight. It is such a simple way to eat well and feel great. Happy cooking!
— Lidia
Vegan Creamy Sun-Dried Tomato Pasta
Ingredients
- 12 oz penne or fettuccine pasta
- 1/2 cup sun -dried tomatoes in oil, drained and chopped
- 1 cup raw cashews, soaked in hot water for 30 minutes and drained
- 1 cup vegetable broth
- 3 cloves garlic , minced
- 1 small shallot , finely diced
- 2 tablespoons nutritional yeast
- 1/2 teaspoon red pepper flakes
- 2 cups fresh baby spinach
- 1/2 cup reserved pasta water
- 2 tablespoons fresh basil, chiffonade
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
- In a high-speed blender, combine the soaked cashews, vegetable broth, and nutritional yeast, processing until completely smooth.
- Heat one tablespoon of oil from the sun-dried tomato jar in a large skillet over medium heat.
- Sauté the shallot and garlic for 2 to 3 minutes until translucent and fragrant.
- Add the chopped sun-dried tomatoes and red pepper flakes to the skillet and cook for an additional 2 minutes.
- Lower the heat and pour the cashew cream mixture into the skillet, stirring constantly until the sauce begins to simmer and thicken.
- Drain the pasta, ensuring at least 1/2 cup of the cooking water is reserved.
- Add the cooked pasta and fresh spinach to the skillet, tossing until the spinach is wilted and the pasta is thoroughly coated.
- Adjust the sauce consistency using the reserved pasta water if necessary.
- Season with salt and black pepper to taste and garnish with fresh basil before serving.
