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Sun-Dried Tomato Vegan Pasta with Creamy Cashew Sauce—Weeknight Friendly Pinterest recipe pin

Creamy Sun-Dried Tomato Vegan Pasta

A silky, plant-based pasta sauce made from soaked cashews, roasted red pepper, and sun-dried tomatoes that coats pasta beautifully for an easy weeknight or dinner-party meal.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces pasta of choice penne, rigatoni, or fettuccine
  • 1 cup raw cashews soaked (see notes)
  • 3/4 cup jarred roasted red peppers drained (or 1 medium roasted red bell pepper, peeled)
  • 1/3 cup sun-dried tomatoes drained and chopped (rehydrated if dry-packed)
  • 3/4 to 1 cup reserved pasta water divided
  • 1 small shallot finely diced
  • 1 tablespoon olive oil optional or 2 tablespoons reserved pasta water for oil-free
  • 1 clove garlic smashed
  • 2 tablespoons nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon fine sea salt plus more to taste
  • 1/4 teaspoon smoked paprika or sweet paprika
  • Fresh basil leaves for garnish
  • 2 tablespoons vegan parmesan or extra nutritional yeast for serving optional
Optional additions
  • 1 cup baby spinach or 8 ounces sautéed mushrooms optional

Equipment

  • 1 High-speed blender or countertop blender
  • 1 Large pot for boiling pasta
  • 1 12-inch skillet
  • 1 Fine-mesh sieve (optional)

Method
 

Prepare cashews and sun-dried tomatoes
  1. Place raw cashews in a bowl and cover with hot water; soak 20 minutes, then drain. For best texture soak overnight in cold water if time allows.
  2. If using dry-packed sun-dried tomatoes, pour boiling water over them and let sit 10–15 minutes, then drain and chop.
Cook pasta
  1. Bring a large pot of salted water to a rolling boil and cook pasta according to package directions until just shy of al dente; reserve 1 cup pasta water, then drain.
Make sauce
  1. In a high-speed blender combine drained cashews, roasted red pepper, chopped sun-dried tomatoes, 1/2 cup reserved pasta water, nutritional yeast, lemon juice, garlic, salt, and paprika; blend on high until completely smooth, adding more reserved pasta water a tablespoon at a time if needed to reach a pourable but thick cream.
  2. Heat a 12-inch skillet over medium and add olive oil or 2 tablespoons reserved pasta water for oil-free. Sauté the diced shallot 2–3 minutes until translucent, then add the blended sauce and reduce heat to low.
  3. Simmer the sauce gently, stirring frequently, 4–6 minutes to cook out raw cashew taste and marry flavors. If sauce appears to separate, whisk in 1–2 tablespoons reserved pasta water off heat.
Finish and serve
  1. Add the drained pasta (and optional spinach or mushrooms) to the skillet, toss to combine, and cook together 1–2 minutes until pasta finishes cooking and sauce clings. Taste and adjust salt, lemon, or red pepper flakes.
  2. Serve topped with torn fresh basil and a sprinkle of vegan parmesan or more nutritional yeast.

Notes

Soak cashews at least 20 minutes in hot water or overnight for the smoothest texture; if your blender is weak, blend with extra liquid and strain through a fine-mesh sieve. For oil-free, sauté shallot in a couple tablespoons of reserved pasta water instead of oil. The sauce thickens after chilling—reheat gently with 2–4 tablespoons water.