Dairy-Free Pasta Recipe That’s Rich and Creamy
A creamy, dairy-free pasta dish with bold sun-dried tomato flavor, rich texture, and a touch of garlic and herbs. Vegan comfort food made easy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 12 oz pasta (penne, fusilli, or spaghetti)
- 1/2 cup sun-dried tomatoes (oil-packed)
- 3/4 cup raw cashews (or 1 cup coconut milk)
- 3 cloves garlic, minced
- 1 small shallot or onion (optional)
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1/2 tsp dried oregano
- 1/2 tsp salt, 1/4 tsp pepper
- 1 cup pasta water (reserve)
- 1 tbsp oil from sun-dried tomatoes
- Optional: 2 handfuls spinach or kale
- Fresh basil, red pepper flakes (for serving)
Instructions
- Soak cashews in hot water for 20 minutes if using. Drain.
- Cook pasta until al dente. Reserve 1 cup pasta water.
- Sauté garlic (and onion) in tomato oil until soft. Set aside.
- Blend cashews (or coconut milk), sautéed garlic/onion, sun-dried tomatoes, nutritional yeast, lemon juice, herbs, and 1/2 cup water until smooth.
- Pour sauce into pan. Add pasta, spinach, and pasta water as needed. Toss to coat.
- Serve hot with basil, red pepper, and vegan cheese if desired.
Notes
To make nut-free, use coconut milk. For added protein, add sautéed chickpeas or tofu.