Creamy Sun-Dried Tomato Pasta
Creamy Sun-Dried Tomato Pasta is a rich and flavorful vegan pasta dish made with a blend of sun-dried tomatoes, cashews, garlic, and nondairy milk. This quick 20-minute recipe is perfect for busy weeknights or plant-based dinner parties. Enjoy a creamy, tangy sauce over your favorite pasta, garnished with fresh herbs and vegan parmesan.
Ingredients
- 1 pound 16 oz) pasta of choice (I prefer fettuccine for this but support any choice you make!)
- 1 tablespoon olive oil use oil from the sun-dried tomato jar if packed in oil
- 1 onion chopped
- 6 cloves garlic minced
- 1 cup sun-dried tomatoes chopped
- 2 cups unsweetened nondairy milk
- 2 tablespoons tomato paste
- ½ cup raw cashews sub unsalted unroasted sunflower seeds for allergies
- 2 tablespoons nutritional yeast
- 1 tablespoons balsamic vinegar
- 3/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- Vegan parmesan garnish
- Fresh basil or parsley garnish
Instructions
- Cook the pasta according to package instructions, reserving 1 cup of pasta water before draining.
- In a skillet, heat the olive oil over medium heat and sauté onion for 4 minutes until translucent. Add the garlic and saute one additional minute until fragrant. Add the sun-dried tomatoes and cook for 2-4 minutes until soft. Stir in the tomato paste and milk and let it simmer for a few minutes. Transfer to a blender.
- Add cashews, nutritional, balsamic vinegar, salt, and pepper and half of the reserved cooking water. Blend until smooth and creamy, add more water as needed to achieve desired creaminess.
- Transfer back to the skillet and add the cooked pasta, stir until well coated. Garnish with fresh herbs before serving.
Notes
This makes a lot of sauce, you may have ½ to 1 cup extra that you can reserve and add to leftovers if you wish after the pasta has soaked up the initial sauce. Or add it all like I do, I like my pasta extra saucy!
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