Creamy Sun-Dried Tomato Vegan Pasta Dinner Recipes For Two
A creamy, dairy-free vegan pasta made with sun-dried tomatoes, cashew cream, garlic, and nutritional yeast. Perfect for date night or weeknight comfort food.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
Ingredients
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8 oz fettuccine or vegan pasta of choice
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¾ cup raw cashews, soaked
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1 shallot, finely chopped
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3 garlic cloves, minced
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2 tbsp tomato paste
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½ cup sun-dried tomatoes (in oil), chopped
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1 cup unsweetened almond or oat milk
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3 tbsp nutritional yeast
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1 tbsp lemon juice
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Salt & black pepper, to taste
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1 tbsp oil from sun-dried tomato jar
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Fresh parsley, chopped (for garnish)
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Reserved pasta water (as needed)
Instructions
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Soak cashews in hot water for 30 minutes or boil for 10 minutes.
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Cook pasta until al dente. Reserve ½ cup pasta water.
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In a skillet, heat oil and sauté shallot and garlic for 3 minutes. Add tomato paste, cook 2 more minutes.
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Blend cashews with sautéed mix, plant milk, nooch, lemon juice, salt, and pepper until smooth.
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Return sauce to skillet. Add sun-dried tomatoes and simmer for 3–4 minutes.
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Toss in pasta and stir to coat. Add pasta water as needed.
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Garnish with fresh parsley and serve hot.
Notes
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Swap cashews with silken tofu for nut-free option.
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Add greens or mushrooms for extra texture.
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Store sauce separately and reheat with plant milk.