Creamy Vegan Sun Dried Tomato Pasta (Printable Version)
A rich, dairy-free pasta with smooth sun-dried tomato cashew sauce and fresh herbs
# What You Need:
→ Pasta
01 - 12 oz dried pasta (penne, fusilli, or spaghetti)
02 - Salt, for pasta water
→ Creamy Sun-Dried Tomato Sauce
03 - 3.5 oz sun-dried tomatoes in oil, drained (reserve oil)
04 - 1 cup raw cashews, soaked in hot water for 15 minutes and drained
05 - 2 cloves garlic, peeled
06 - 1 small shallot, roughly chopped
07 - 1 1/4 cups unsweetened plant-based milk (almond, soy, or oat)
08 - 2 tbsp reserved sun-dried tomato oil (or olive oil)
09 - 2 tbsp nutritional yeast
10 - 1 tbsp lemon juice
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 1/2 tsp dried oregano
14 - 1/2 tsp smoked paprika
→ To Finish
15 - 1/4 cup fresh basil leaves, chopped
16 - 2 tbsp toasted pine nuts (optional)
17 - Freshly ground black pepper, to taste
# How To Make:
01 - Cook the pasta in salted boiling water according to package instructions. Reserve 1/2 cup of pasta water before draining.
02 - While the pasta cooks, soak the cashews in hot water for 15 minutes, then drain.
03 - In a blender, combine the soaked cashews, sun-dried tomatoes, garlic, shallot, plant-based milk, reserved sun-dried tomato oil, nutritional yeast, lemon juice, salt, black pepper, oregano, and smoked paprika. Blend until completely smooth and creamy.
04 - Taste and adjust seasoning if needed. If the sauce is too thick, add a splash of reserved pasta water or more plant-based milk to reach desired consistency.
05 - Return the drained pasta to the pot over low heat. Pour the creamy sun-dried tomato sauce over the pasta and toss well to coat, adding reserved pasta water as needed.
06 - Stir in chopped basil. Divide among plates and top with toasted pine nuts and extra black pepper.
# Expert Advice:
01 -
- The sauce achieves that velvety restaurant quality texture that usually requires heavy cream
- It comes together in under 40 minutes but tastes like something you simmered all afternoon
- The leftovers actually improve overnight as the flavors deepen and mingle
02 -
- Don't skip the cashew soaking step or your sauce will have an unpleasant gritty texture
- The sauce thickens quickly as it cools so keep some pasta water handy for reheating
- Blending longer than you think necessary is the key to getting that truly luxurious mouthfeel
03 -
- Reserve more pasta water than you think you'll need because it's your secret weapon for sauce consistency
- Toast your pine nuts in a dry pan until golden for maximum flavor impact