Description
This Vegan Sun-Dried Tomato Pasta is a creamy, dairy-free dish packed with Mediterranean flavors. Featuring a rich cashew-based sauce, tangy sun-dried tomatoes, and fresh spinach, it’s a quick and easy plant-based meal perfect for any night of the week.
Ingredients
Scale
For the pasta:
- 12 oz pasta (penne, fettuccine, or spaghetti)
- 1/2 cup sun-dried tomatoes (packed in oil, drained)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- 1/2 cup cherry tomatoes, halved
- 2 cups fresh spinach
For the creamy sauce:
- 1 cup unsweetened plant-based milk (almond, oat, or soy)
- 1/2 cup raw cashews (soaked for at least 30 minutes)
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
For garnish:
- Fresh basil, chopped
- Vegan Parmesan (optional)
- Crushed red pepper (optional)
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.
- Prepare the Creamy Sauce
- In a high-speed blender, combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, smoked paprika, and salt. Blend until smooth. Set aside.
- Sauté the Aromatics
- Heat olive oil in a large pan over medium heat. Add garlic and red pepper flakes, sauté for about 30 seconds until fragrant.
- Add sun-dried tomatoes, cherry tomatoes, oregano, and basil. Cook for 2-3 minutes, stirring frequently.
- Combine Everything
- Reduce heat to low and add creamy cashew sauce to the pan. Stir well.
- Toss in cooked pasta, fresh spinach, and reserved pasta water (as needed) to loosen the sauce. Stir until spinach wilts and everything is evenly coated.
- Serve and Garnish
- Taste and adjust seasoning with salt and black pepper.
- Garnish with fresh basil, vegan Parmesan, and crushed red pepper if desired. Serve immediately.
Notes
- Nut-Free Version – Substitute cashews with sunflower seeds or use a nut-free vegan cream.
- Gluten-Free Option – Use gluten-free pasta.
- Extra Protein – Add tofu, tempeh, or chickpeas.
- Mushroom Lover’s Twist – Sauté mushrooms with the garlic.
- Zesty Addition – Add 1 teaspoon lemon zest for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, pasta
- Method: Stovetop
- Cuisine: Mediterranean, Vegan
Keywords: vegan pasta, sun-dried tomato pasta, dairy-free pasta, Mediterranean pasta, creamy vegan pasta