Vegetarian Dinner Idea: Sun-Dried Tomato Vegan Pasta
A rich, dairy-free pasta with a creamy sun-dried tomato cashew sauce, perfect for a weeknight plant-based meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 12 oz pasta (penne or spaghetti)
- ¾ cup raw cashews, soaked
- 1 cup oil-packed sun-dried tomatoes, chopped
- 1 small shallot or ½ onion, diced
- 3 garlic cloves, minced
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- ¾ cup water or veggie broth (more as needed)
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Optional: spinach, basil, red pepper flakes
Instructions
- Soak cashews in hot water for 15–30 minutes.
- Cook pasta in salted water. Reserve 1 cup pasta water.
- Sauté shallot in olive oil. Add garlic and sun-dried tomatoes. Cook until fragrant.
- Blend soaked cashews with ½ tomato mixture, water/broth, nutritional yeast, lemon juice, salt, and pepper until smooth.
- Return sauce to skillet with remaining tomatoes. Heat gently and add cooked pasta. Toss to coat.
- Adjust consistency with pasta water. Serve with fresh herbs or toppings.
Notes
- Store sauce separately for meal prep.
- Nut-free option: use white beans or cauliflower.
- Add greens or mushrooms for extra nutrients.