Creamy, dairy-free pasta made with sun-dried tomatoes, garlic, and a silky cashew or coconut base. A bold and satisfying vegan dish perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
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12 oz pasta (fettuccine, penne, or gluten-free)
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½ cup raw cashews (soaked) or 1 cup full-fat coconut milk
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⅓ cup oil-packed sun-dried tomatoes, plus more for garnish
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2–3 garlic cloves, minced
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1 cup water or unsweetened almond milk
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2 tbsp nutritional yeast
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1 tbsp olive oil (or tomato oil from jar)
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1 tsp salt
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½ tsp black pepper
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¼ tsp red pepper flakes (optional)
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Fresh basil or parsley for garnish
Instructions
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Soak cashews for 2–4 hours or boil for 10 minutes.
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Cook pasta until al dente. Reserve ½ cup pasta water.
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In a blender, combine soaked cashews (or coconut milk), sun-dried tomatoes, water, nutritional yeast, salt, and pepper. Blend until smooth.
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In a skillet, heat oil and sauté garlic for 1 minute. Add optional spinach or mushrooms.
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Pour in the sauce and heat gently. Thin with pasta water as needed.
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Add cooked pasta and toss to coat. Simmer 1–2 minutes.
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Serve topped with herbs and extra sun-dried tomatoes.