Are you a busy professional or a parent looking for a delicious meal that won’t keep you in the kitchen for hours? Look no further! Creamy Vegan Sun-Dried Tomato Pasta is here to save the day. This tasty dish is not only quick to prepare, but it also brings rich flavors that will impress your family or guests.
Imagine twirling perfectly cooked pasta in a luscious sauce that’s both creamy and bursting with the tangy goodness of sun-dried tomatoes. Complimented by a hint of garlic and a sprinkle of fresh basil, this meal is a delightful explosion of flavor that feels indulgent but is completely plant-based. The creamy texture, combined with the savory notes of nutritional yeast, makes it a winning recipe for any pasta lover.
This Creamy Vegan Sun-Dried Tomato Pasta is a dream come true for those busy weeknights when time is short but a satisfying dinner is still needed. Not only is it quick to make, but it also uses simple ingredients and is perfect for meal prep, allowing you to enjoy your favorite flavors without much fuss.
Why You’ll Love This Recipe
- Ready in 30 minutes
- Made with pantry staples
- Perfect for weekly meal prep
- Naturally vegan and gluten-free
Ingredients
- 8 oz pasta of choice
- 1 cup cashews (soaked for at least 2 hours)
- 1 cup sun-dried tomatoes (packed in oil, drained)
- 1 clove garlic
- 1/2 cup vegetable broth
- 1 tablespoon nutritional yeast
- Salt and pepper to taste
- Fresh basil (for garnish)
- Vegan parmesan (for garnish)
- Red pepper flakes (for garnish)
Step-by-Step Instructions of Creamy Vegan Sun-Dried Tomato Pasta
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Soak the cashews in water for at least 2 hours, then drain.
- Blend the soaked cashews, sun-dried tomatoes, garlic, vegetable broth, nutritional yeast, salt, and pepper in a high-speed blender until smooth and creamy.
- Warm the creamy sauce in a large skillet over low heat, then add the drained pasta and toss well to combine.
- Serve the pasta in bowls, garnished with fresh basil, vegan parmesan, and a sprinkle of red pepper flakes for a kick.
Tips for Success
- Soaking the cashews helps create a smoother, creamier sauce.
- Use high-quality sun-dried tomatoes for the best flavor.
- Adjust the amount of red pepper flakes depending on your spice preference.
- Don’t overcook the pasta; it should have a nice bite to it.
Substitutions & Variations of Creamy Vegan Sun-Dried Tomato Pasta
To Make It Vegan/Gluten-Free: Substitute regular pasta with gluten-free pasta for a gluten-free option.
Variations: Toss in some spinach or kale for a vibrant touch, or add chickpeas for extra protein. You can even drizzle some balsamic glaze for a refined twist!
Storage Instructions of Creamy Vegan Sun-Dried Tomato Pasta
Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of water if the sauce is too thick.
Freezer: This pasta freezes well. Portion it out in airtight containers for up to 3 months.
Make-Ahead: Prepare the creamy sauce a day in advance and keep it in the fridge. Cook the pasta fresh when you’re ready to eat.
Frequently Asked Questions (FAQ) of Creamy Vegan Sun-Dried Tomato Pasta
Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, but keep in mind that sun-dried tomatoes provide a richer flavor. You may need to adjust the seasoning accordingly.
Can I make this dish nut-free?
Of course! You can substitute the cashews with silken tofu for a creamy texture without the nuts.
Is this recipe suitable for meal prep?
Yes! This recipe is perfect for meal prep. Just store the sauce and pasta separately for the best texture.
Conclusion
This Creamy Vegan Sun-Dried Tomato Pasta is sure to become a favorite in your household. Whether you’re running late or looking for something comforting, this recipe ticks all the boxes for a quick, wholesome meal. Give it a try, and let us know what you think by leaving a comment and a star rating!
Print
Creamy Vegan Sun-Dried Tomato Pasta
A quick and delicious creamy pasta dish made with sun-dried tomatoes, cashews, and fresh basil, perfect for busy weeknights.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 8 oz pasta of choice
- 1 cup cashews (soaked for at least 2 hours)
- 1 cup sun-dried tomatoes (packed in oil, drained)
- 1 clove garlic
- 1/2 cup vegetable broth
- 1 tablespoon nutritional yeast
- Salt and pepper to taste
- Fresh basil (for garnish)
- Vegan parmesan (for garnish)
- Red pepper flakes (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Soak the cashews in water for at least 2 hours, then drain.
- Blend the soaked cashews, sun-dried tomatoes, garlic, vegetable broth, nutritional yeast, salt, and pepper in a high-speed blender until smooth and creamy.
- Warm the creamy sauce in a large skillet over low heat, then add the drained pasta and toss well to combine.
- Serve the pasta in bowls, garnished with fresh basil, vegan parmesan, and a sprinkle of red pepper flakes for a kick.
Notes
Soaking the cashews helps create a smoother, creamier sauce. Use high-quality sun-dried tomatoes for the best flavor. Adjust red pepper flakes based on spice preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Blending, Cooking
- Cuisine: Italian
- Diet: Vegan, Gluten-Free