- VE
- LC
Vegan Sun-Dried Tomato Pasta
This Creamy Vegan Sun-Dried Tomato Pasta is rich, savory, and packed with wholesome ingredients. Thanks to a homemade cashew cream sauce, it’s incredibly silky without a drop of dairy. Perfect for weeknight dinners or when you want something comforting but not too heavy.
Ingredients
Instructions
Creamy Cashew Sauce
- Step 1
Soak cashews with boiling water for at least 30 mins.
- Step 2
In a food processor or blender, blend the cashews with half the water that the cashews were soaking in. Blend for about 2 minutes or until it looks like a paste.
- Step 3
Add the rest of the water 1/4 cup at a time, and salt and blend till you get a silky consistency and set aside.
Pasta
- Step 4
Cook pasta al dente according to the instructions on the package with salted water.
- Step 5
While the pasta water is boiling, melt 2 TBSP of butter in a large skillet on medium-high heat.
- Step 6
Add onions and occasionally stir for about 10 minutes until the onions are browning.
- Step 7
Add garlic and stir for 1 minute.
- Step 8
Stir in the tomatoes and pour in the cashew sauce and pasta water.
- Step 9
Add salt, pepper, and dried oregano, then bring to a quick boil.
- Step 10
Turn off the stove, immediately add the pasta straight from the pot, toss in the remaining 1 TBSP of butter and add the chopped spinach. Stir till all the sauce covers the pasta.
- Step 11
Optional: Garnish with basil and pine nuts!
Tips & Tricks
Per serving
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