A creamy, tangy, dairy-free pasta tossed with sun-dried tomatoes, garlic, and fresh herbs. Rich in flavor and ready in 30 minutes — the perfect weeknight vegan comfort dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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12 oz pasta of choice
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3/4 cup raw cashews (soaked)
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1 cup unsweetened plant milk or water
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1/4 cup oil-packed sun-dried tomatoes, chopped
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1 small shallot or 1/2 onion, minced
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3–4 garlic cloves, minced
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1 tbsp tomato paste
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2 tbsp nutritional yeast
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1 tbsp lemon juice
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1 tbsp oil (from tomatoes or olive oil)
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2 tbsp chopped fresh basil
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Salt & pepper to taste
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Reserved pasta water (as needed)
Instructions
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Soak cashews in hot water for 20–30 minutes.
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Cook pasta according to package instructions. Reserve 1/2 cup pasta water.
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Sauté shallot, garlic, and sun-dried tomatoes in oil. Add tomato paste and cook 1 minute more.
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Blend cashews, plant milk, lemon juice, nutritional yeast, salt, and pepper until smooth.
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Pour sauce into pan with tomato mixture. Stir and simmer 2–3 minutes.
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Add cooked pasta and toss to coat. Adjust with pasta water as needed.
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Finish with fresh basil and extra lemon juice. Serve hot.