Creamy Sun Dried Tomato Pasta (Printable)
Rich, velvety pasta with sun-dried tomatoes and cashews creates satisfying Italian-inspired comfort in 30 minutes.
# What You'll 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 reserved oil
03 - 1 cup raw cashews, soaked in hot water for 15 minutes and drained
04 - 2 cups unsweetened plant-based milk (almond, soy, or oat)
05 - 3 tbsp nutritional yeast
06 - 2 cloves garlic
07 - 1 tbsp lemon juice
08 - 1 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 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 for serving
15 - Crushed red pepper flakes, optional for serving
# How To Make:
01 - Prepare pasta according to package directions until al dente. Drain thoroughly while reserving 1/2 cup of the cooking liquid for later use.
02 - Combine soaked cashews, sun-dried tomatoes, plant-based milk, nutritional yeast, garlic cloves, lemon juice, oregano, salt, and black pepper in a high-speed blender. Process until completely smooth and creamy.
03 - Heat olive oil or reserved sun-dried tomato oil in a large skillet over medium heat. Sauté finely chopped onion for 3 to 4 minutes until translucent and fragrant.
04 - Pour the blended sun-dried tomato sauce into the skillet with onions. Bring to a gentle simmer and cook for 3 to 4 minutes, stirring occasionally to prevent sticking.
05 - Stir fresh baby spinach into the simmering sauce. Cook for approximately 2 minutes until leaves are fully wilted and incorporated.
06 - Add cooked pasta to the skillet and toss thoroughly to coat evenly with sauce. Add a splash of reserved pasta water if the sauce becomes too thick.
07 - Plate immediately, topping with torn fresh basil leaves. Add crushed red pepper flakes as desired for additional heat.
# Expert Tips:
01 -
- The sauce is so creamy and rich that nobody guesses it's completely dairy-free
- It comes together faster than delivery and tastes infinitely better
02 -
- If your sauce feels too thick, the pasta water is your secret weapon for perfect consistency
- Room temperature cashews blend much smoother than cold ones straight from the fridge
03 -
- High-speed blenders make the smoothest sauce, but a regular blender works with extra blending time
- Taste the sauce before adding salt since sun-dried tomatoes can already be quite salty