Are you ready to indulge in a creamy, vegan-friendly pasta dish packed with bold Mediterranean flavors?

Let's dive into this sun-dried tomato cashew cream pasta recipe, a delightful dish perfect for any weeknight dinner.

The Secret to Creaminess

What’s the secret to creating a luscious, creamy pasta sauce without dairy? The answer lies in cashew nuts. When soaked and blended, these mild-flavored nuts transform into a smooth and creamy base that lets the other ingredients shine. Paired with sun-dried tomatoes, garlic, and fresh herbs, this dish offers a harmonious blend of flavors that’s sure to please.

Essential Ingredients

This recipe comes together with a handful of simple ingredients:

Cashew nuts: Use raw, unsalted nuts for the best texture and flavor.

Sun-dried tomatoes: Opt for pre-sliced tomatoes in oil for convenience.

Aromatics: Sautéed onion and garlic build a robust flavor foundation.

Herbs and spices: Fresh basil and dried oregano provide a Mediterranean touch, while a pinch of chili flakes adds subtle heat.

Pasta: Penne works perfectly, with its tube-like shape holding the creamy sauce.

Spinach: Adds a nutrient boost and a pop of color.

Vegetable stock and tomato paste: Enhance the sauce with depth and richness.

You’ll also need some oil for sautéing and salt and pepper to season to perfection.

Creamy Vegan Sun-Dried Tomato Pasta 🌱 20 Minute Dinner Recipe!

Video by NikkiVegan

Step-by-Step Cooking

Follow these simple steps to prepare this delightful pasta:

Prepare the Cashews

Soak raw cashews in hot water for at least an hour. If you have time, soak them for 4 hours for a smoother texture.

Sauté Aromatics

In a pan, sauté chopped onion for 5 minutes. Add garlic and cook for another 5 minutes, followed by tomato paste, oregano, and chili flakes for 2 minutes to deepen the flavor.

Simmer and Blend

Add vegetable stock to the pan and bring it to a boil. Let it cool slightly, then transfer to a blender along with the soaked cashews and sun-dried tomatoes. Blitz until the sauce is smooth and creamy.

Cook the Pasta

Boil the pasta until tender, reserving half a cup of pasta water. Drain and set aside.

Combine and Serve

Return the sauce to the pan, add the cooked pasta, reserved pasta water, spinach, and reserved sun-dried tomatoes. Stir until the spinach wilts. Garnish with finely chopped cashews and fresh basil for a finishing touch.

Tips for Success

Save the pasta water: The starchy water helps bind the sauce and creates a silkier texture.

Boost the protein: Swap regular pasta for lentil or chickpea pasta, or toss in a can of white beans for added protein.

Adjust portions: Only cook as much pasta as needed, storing extra sauce separately to maintain its texture.

Serving and Storing

Serve the pasta immediately for the best experience. While leftovers can be refrigerated, cashew-based sauces may develop a slightly clumpy texture when stored. To enjoy leftovers, reheat the sauce separately and mix it into freshly cooked pasta.

Perfect for Any Occasion

This sun-dried tomato cashew cream pasta is a delicious and versatile dish, perfect for impressing guests or enjoying a cozy meal at home. With its vibrant flavors and creamy texture, it’s sure to become a favorite in your recipe repertoire.