Creamy Sun Dried Tomato Pasta (Printable)
Rich, velvety sun-dried tomato and cashew cream sauce coating perfectly cooked pasta, finished with fresh spinach and aromatic basil.
# 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 of the 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 - Cook pasta according to package directions until al dente. Drain, reserving ½ cup of the cooking water, and set aside.
02 - Combine soaked cashews, sun-dried tomatoes, plant-based milk, nutritional yeast, garlic, lemon juice, oregano, salt, and pepper in a high-speed blender. Blend until completely smooth and creamy.
03 - Heat olive oil (or reserved sun-dried tomato oil) in a large skillet over medium heat. Sauté chopped onion for 3–4 minutes until translucent.
04 - Pour the creamy sun-dried tomato sauce into the skillet and bring to a gentle simmer for 3–4 minutes, stirring occasionally.
05 - Add spinach to the skillet and cook until wilted, about 2 minutes.
06 - Add cooked pasta to the skillet, tossing to combine. Add a splash of reserved pasta water if the sauce is too thick.
07 - Serve immediately, garnished with fresh basil and red pepper flakes if desired.
# Expert Advice:
01 -
- The cashew base creates an unbelievably silky texture that makes even skeptics forget there's no dairy involved
- One jar of sun-dried tomatoes transforms basic pasta into something that feels restaurant-worthy on a Tuesday night
02 -
- Don't skip soaking the cashews, even if you have a powerful blender. I learned this the hard way with a disappointingly gritty sauce.
- That reserved pasta water is your secret weapon for adjusting consistency without diluting the flavor.
03 -
- If your sauce seems too thick after blending, add plant milk one tablespoon at a time until it reaches heavy cream consistency
- Reserving the sun-dried tomato oil isn't just frugal—it's genuinely the most flavorful cooking oil you'll use in this recipe