Creamy Sun Dried Tomato Pasta
This creamy sun dried tomato pasta features a luscious cashew-based sauce that makes it completely vegan without sacrificing richness. A restaurant-worthy vegan dinner that comes together in just 30 minutes.
Silky cashew cream sauce with intense sun dried tomatoes tossed with pasta for an elegant vegan dinner.
Nutrition per serving
Ingredients
main
sauce
aromatics
liquid
vegetables
spice
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
Blend the Cream Sauce
Drain soaked cashews and add to a blender along with vegetable broth, half the sun dried tomatoes, nutritional yeast, smoked paprika, and a pinch of salt. Blend on high for 90 seconds until completely smooth and creamy.
Cook Garlic and Tomatoes
In a large skillet heat a drizzle of oil over medium heat. Add garlic and remaining sun dried tomatoes and cook for 2 minutes. Add spinach and stir for 1 minute until wilted.
Combine and Finish
Pour the cashew cream sauce into the skillet and heat over medium-low. Add the drained pasta and toss to coat adding reserved pasta water a splash at a time to loosen the sauce. Serve immediately with fresh basil.
Substitutions
Common mistakes
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