Creamy Sun Dried Tomato Pasta (Printable)

Velvety sun-dried tomato and cashew sauce coats tender pasta in this rich Italian-inspired dish ready in 30 minutes.

# What You'll Need:

→ Pasta

01 - 12 oz dried pasta (penne, fusilli, or spaghetti)

→ Sauce Base

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

→ Seasonings

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 for serving
15 - Crushed red pepper flakes, optional for serving

# How to Make It:

01 - Prepare pasta according to package directions until al dente. Drain thoroughly, 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 on high until completely smooth and creamy.
03 - Heat olive oil (or reserved sun-dried tomato oil) in a large skillet over medium heat. Add finely chopped onion and sauté 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 - Add fresh baby spinach to the simmering sauce and cook until wilted, approximately 2 minutes.
06 - Add cooked pasta to the skillet, tossing thoroughly to coat with sauce. Add a splash of reserved pasta water if the sauce needs thinning. Serve immediately, garnished with torn fresh basil leaves and red pepper flakes if desired.

# Expert Hacks:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Cashews create that luxurious creamy texture without any dairy at all
  • Leftovers actually taste better the next day as the flavors deepen
02 -
  • The sauce thickens up quickly as it cools so don't worry if it seems slightly thin in the pan
  • Really blend the sauce until it's completely smooth, no one wants gritty cashew bits in their pasta
  • That reserved pasta water is pure gold for adjusting consistency and helping the sauce cling to every piece
03 -
  • High-speed blenders work best but if yours struggles, soak the cashews longer or use boiling water
  • Don't skip reserving that pasta water, it's the secret to restaurant-style sauce consistency

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