A rich, dairy-free pasta with sun-dried tomatoes, garlic, and a creamy cashew sauce. This vegan pasta is bold, comforting, and comes together in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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12 oz pasta (penne or fusilli)
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½ cup sun-dried tomatoes (oil-packed or rehydrated)
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¾ cup raw cashews (soaked)
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1¼ cups unsweetened almond milk (or oat/soy milk)
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2 tbsp nutritional yeast
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2–3 cloves garlic, minced
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1 tbsp olive oil
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1 tbsp lemon juice
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Salt and pepper, to taste
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Fresh basil or parsley, for garnish
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½ cup reserved pasta water
Instructions
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Soak cashews in hot water for 15–20 minutes. Drain before using.
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Cook pasta until al dente. Reserve ½ cup pasta water and drain.
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Sauté garlic and chopped sun-dried tomatoes in olive oil for 2–3 minutes.
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Blend soaked cashews, plant milk, nutritional yeast, lemon juice, and sautéed mix until smooth.
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Return sauce to skillet. Stir in cooked pasta and warm gently. Adjust consistency with pasta water.
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Season to taste and garnish with herbs or vegan Parmesan.