Description
This Creamy Sun-Dried Tomato Vegan Pasta is rich, tangy, and loaded with flavor thanks to blended cashews, garlic, and nutritional yeast. It’s a plant-based dinner that feels indulgent but is made with wholesome ingredients.
Ingredients
1/2 cup raw cashews, soaked in hot water for 15–30 minutes
1/2 cup sun-dried tomatoes (oil-packed, drained)
2 tablespoons nutritional yeast
2 garlic cloves
1 small shallot, peeled
3/4 cup vegetable broth
8 oz fusilli or penne pasta
2 cups baby spinach
1/4 cup fresh basil, chopped
Salt and pepper, to taste
Instructions
1. Soak the raw cashews in hot water for at least 15 minutes to soften.
2. Meanwhile, cook pasta in salted water according to package directions. Reserve 1 cup pasta water before draining.
3. In a high-speed blender, combine soaked cashews, sun-dried tomatoes, nutritional yeast, garlic, shallot, and vegetable broth. Blend until smooth and creamy.
4. Pour sauce into a large skillet and heat over medium for 2–3 minutes, until it begins to simmer.
5. Add drained pasta and baby spinach to skillet. Toss to coat, cooking until spinach is wilted. If the sauce is too thick, add reserved pasta water to loosen.
6. Turn off heat, stir in chopped basil, and season with salt and pepper to taste.
7. Serve hot and enjoy!
Notes
For a spicier kick, add a pinch of crushed red pepper flakes when blending the sauce.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan, Mediterranean-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 0mg