Creamy Sun Dried Tomato Vegan Pasta (Printable Version)

Velvety sun-dried tomato and cashew sauce coating pasta with wilted spinach. A rich, satisfying Italian-inspired dish ready 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 with 2 tbsp oil reserved
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 - 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)

# Directions:

01 - Prepare pasta according to package directions until al dente. Drain thoroughly, reserving ½ cup of the cooking liquid, and set aside.
02 - Combine soaked cashews, sun-dried tomatoes, plant-based milk, nutritional yeast, garlic, lemon juice, oregano, salt, and black pepper in a high-speed blender. Process until completely smooth and creamy, approximately 1-2 minutes.
03 - Heat olive oil (or reserved sun-dried tomato oil) in a large skillet over medium heat. Add finely chopped onion and cook for 3-4 minutes until translucent and fragrant.
04 - Pour the blended sun-dried tomato sauce into the skillet with the onions. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally to prevent sticking.
05 - Stir in fresh baby spinach and cook until just wilted, approximately 2 minutes. The spinach should remain vibrant green.
06 - Add cooked pasta to the skillet and toss thoroughly to coat with sauce. Add a splash of reserved pasta water if the sauce appears too thick. Serve immediately, garnished with torn fresh basil leaves and red pepper flakes if desired.

# Expert Hints:

01 -
  • The sauce hits that perfect spot between rich comfort food and something you can actually feel good about eating.
  • It comes together in under 30 minutes but tastes like it simmered all afternoon.
  • Leftovers actually improve overnight as the flavors deepen.
02 -
  • High-speed blenders make a difference here, but if you only have a standard one, just blend longer and strain through a fine-mesh sieve for ultra-smooth results.
  • The sauce will seem thin when it first comes out of the blender, but it thickens beautifully as it simmers in the skillet.
  • Do not skip reserving that pasta water—it is what transforms this from good to absolutely restaurant-quality.
03 -
  • Use the oil from your sun-dried tomato jar to sauté the onion—it adds another layer of concentrated flavor that makes the sauce taste much more complex than the effort required.
  • If you want extra protein, stir in white beans or roasted chickpeas during the last few minutes of cooking.

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