Flavorful Sun-Dried Tomato Vegan Pasta You’ll Love
A creamy and dairy-free vegan pasta made with sun-dried tomatoes, garlic, and a cashew or coconut-based sauce. Rich, flavorful, and ready in 25 minutes—perfect for quick dinners or date nights.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
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8 oz pasta (penne or fusilli)
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½ cup sun-dried tomatoes (in oil), chopped
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3 garlic cloves, minced
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½ small onion, diced
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1 cup cashew cream or ¾ cup coconut milk
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2 tbsp nutritional yeast
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2 tbsp oil (preferably from the tomato jar)
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Juice of ½ lemon
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1 tsp Italian seasoning
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Salt and pepper, to taste
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½ cup reserved pasta water
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Fresh basil or parsley (optional)
Instructions
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Cook pasta in salted water. Reserve ½ cup water, drain and set aside.
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In a skillet, heat oil. Sauté onion and garlic until soft.
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Add sun-dried tomatoes, seasoning, salt, and pepper. Cook 2 minutes.
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Stir in cashew cream (or coconut milk), nutritional yeast, and lemon juice. Simmer until creamy.
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Add pasta and toss to coat. Use pasta water to thin as needed.
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Garnish with herbs or chili flakes. Serve warm.
Notes
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Make nut-free by using coconut milk
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Add tofu, spinach, or beans for a protein boost
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Store leftovers in the fridge for up to 4 days