Description
A creamy, dairy-free pasta made with a rich cashew and sun-dried tomato sauce, perfect for quick weeknight dinners or cozy weekends.
Ingredients
-
12 oz pasta (penne, rigatoni, or gluten-free variety)
-
¾ cup raw cashews (soaked in hot water for 15–30 minutes)
-
½ cup sun-dried tomatoes (oil-packed, drained)
-
2 tbsp oil from sun-dried tomatoes
-
2 cloves garlic, minced
-
1 shallot, finely chopped
-
1 cup unsweetened almond milk or oat milk
-
1 tbsp lemon juice
-
2 tbsp nutritional yeast (optional)
-
½ tsp salt (plus more to taste)
-
Fresh basil, chopped
-
Black pepper to taste
-
Optional: red pepper flakes, vegan parmesan
Instructions
-
Soak cashews in hot water for 15–30 minutes.
-
Cook pasta until al dente. Reserve ½ cup pasta water and drain.
-
In a skillet, sauté garlic and shallot in olive oil until soft.
-
Blend soaked cashews, sun-dried tomatoes, tomato oil, milk, lemon juice, salt, and optional nutritional yeast until smooth.
-
Add sauce to skillet and warm over low heat. Thin with pasta water if needed.
-
Stir in cooked pasta and toss to coat evenly.
-
Add chopped basil, adjust seasoning, and serve hot.
Notes
-
Use gluten-free pasta as needed.
-
Sauce can be made ahead and stored for up to 4 days.
-
Add veggies or plant-based proteins for variation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Cuisine: Vegan, Mediterranean
Nutrition
- Calories: ~450 per serving