Quick Vegan Pasta with Creamy Sun-Dried Tomato Sauce
A rich and creamy vegan pasta featuring sun-dried tomatoes, garlic, and a dairy-free cashew-based sauce. Comforting, quick, and loaded with Mediterranean flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 12 oz pasta of choice
- 1/3–1/2 cup chopped oil-packed sun-dried tomatoes
- 2 tbsp olive oil
- 1 small onion or 2 shallots, chopped
- 3 garlic cloves, minced
- 3/4 cup raw cashews (soaked)
- 1/2 cup water
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1/4 tsp salt
- 1 cup reserved pasta water (as needed)
- Optional: red pepper flakes, fresh basil, spinach
Instructions
- Cook pasta until al dente. Reserve 1 cup pasta water, then drain.
- Blend soaked cashews with water, lemon juice, nutritional yeast, and salt until smooth.
- In a large skillet, sauté onion and garlic in olive oil for 3–4 minutes.
- Add sun-dried tomatoes and cook for 2 minutes.
- Pour in cashew cream and 1/2 cup pasta water. Stir to combine and simmer.
- Add cooked pasta, toss to coat, and adjust consistency with more pasta water.
- Season to taste and serve with basil, pepper flakes, or vegan cheese.
Notes
- Add spinach or protein for variation.
- Use gluten-free pasta if needed.
- Store leftovers in fridge up to 4 days.