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.

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 651 kcal per serving

Ingredients

1 lb - pasta of choice
1 cup - pasta water
3 tablespoons - vegan butter
1 - white onion
3 cloves - garlic
1 tsp - dried oregano
½ cup - sun-dried tomatoes
1 cup - fresh spinach
salt and pepper
1 cup - raw cashews
½ cup - boiling water

Instructions

Soak cashews with boiling water for at least 30 mins.
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.
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.
Cook pasta al dente according to the instructions on the package with salted water.
While the pasta water is boiling, melt 2 TBSP of butter in a large skillet on medium-high heat.
Add onions and occasionally stir for about 10 minutes until the onions are browning.
Add garlic and stir for 1 minute.
Stir in the tomatoes and pour in the cashew sauce and pasta water.
Add salt, pepper, and dried oregano, then bring to a quick boil.
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.
Optional: Garnish with basil and pine nuts!

Nutrition