Creamy Sun Dried Tomato Pasta (Print Version)
Rich and velvety pasta with sun-dried tomatoes and cashew cream
# What You Need:
→ Pasta
01 - 12 oz dried pasta (penne, fusilli, or spaghetti; gluten-free if desired)
→ Sauce
02 - 3.5 oz sun-dried tomatoes in oil (drained, plus 2 tbsp of the oil reserved)
03 - 1 cup raw cashews (soaked in hot water for 15 minutes and drained)
04 - 2 cups unsweetened plant-based milk (e.g., almond, soy, or oat)
05 - 3 tbsp nutritional yeast
06 - 2 cloves garlic
07 - 1 tbsp lemon juice
08 - 1 tsp dried oregano
09 - ½ tsp salt
10 - ¼ tsp freshly ground black pepper
→ Vegetables & Garnish
11 - 1 tbsp olive oil (or reserved sun-dried tomato oil)
12 - 1 small yellow onion, finely chopped
13 - 2 cups fresh baby spinach
14 - Fresh basil leaves, torn (to serve)
15 - Crushed red pepper flakes (optional, to serve)
# How-To Steps:
01 - Cook the pasta according to package directions until al dente. Drain, reserving ½ cup of the cooking water, and set aside.
02 - While pasta cooks, combine soaked cashews, sun-dried tomatoes, plant-based milk, nutritional yeast, garlic, lemon juice, oregano, salt, and pepper in a high-speed blender. Blend until completely smooth and creamy.
03 - In a large skillet, heat olive oil (or reserved sun-dried tomato oil) over medium heat. Sauté chopped onion for 3–4 minutes until translucent.
04 - Pour the creamy sun-dried tomato sauce into the skillet and bring to a gentle simmer for 3–4 minutes, stirring occasionally.
05 - Add spinach and cook until wilted, about 2 minutes.
06 - Add cooked pasta to the skillet, tossing to combine. Add a splash of reserved pasta water if the sauce is too thick. Serve immediately, garnished with fresh basil and red pepper flakes if desired.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Even your dairy loving friends wont believe this creaminess comes from cashews
- Leftovers actually taste better the next day as the flavors deepen
02 -
- If your sauce seems too thick, that pasta water is your secret weapon not more plant milk
- The sauce will continue thickening as it sits so err on the slightly thinner side when tossing
- A high speed blender makes a huge difference but soak those cashews extra long if using a regular one
03 -
- Reserve more pasta water than you think you need. It's better to have too much than not enough.
- Room temperature cashews blend better than cold ones straight from the fridge.