Vegan sun dried tomato pasta is a delicious restaurant quality dish without leaving the comforts of home. Cashews, veggies, herbs and sun dried tomatoes are mixed to create a creamy sauce as well as adding extra protein, fiber and vitamin c.
Next time try this baked feta pasta.
Don't let the cashew soak time scare you away, this vegan creamy pasta dish can be easily prepped ahead a time and cooked in under 30 minutes.
Jump to:
❤️ Why You'll Love It
- No more boring red tomato sauce from a jar!
- Versatile dinner - add in cherry tomatoes, a handful of spinach or even sliced mushrooms to the sauce!
- Delicious and nutritious - cashews add protein and fiber to the meal while bell peppers add vitamin C.
Vegan sun dried tomato pasta is an easy pasta dinner with a creamy sauce that the whole family will love.
📝 Recipe Ingredients
🥄 Recipe Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Soak cashews in enough tap water for 2-3 hours. Drain cashews and rinse well with cold water then process in a food processor with water, red bell pepper, half the sun dried tomato and basil.
- In a non-stick skillet, heat up olive oil and sauté garlic, oregano, dry basil and rosemary until fragrant.
- Pour the cashew sauce over and stir well to combine, season with salt.
- Roughly chop the remaining sun dried tomatoes and mix them in. Mix in cooked pasta and serve.
💡 Recipe Expert Tips
- Adjust consistency by adding ¼ cup of water at a time.
- This recipe works well for any type of pasta including gluten free and Shirataki noodles.
- Serve your pasta garnished with more chopped basil, parsley, red pepper flakes or parmesan cheese.
💬 Recipe FAQs
If you're not a cashew fan or you're allergic, you can try sunflower seeds. Just like cashews, they need to be soaked before using.
To remove the enzyme inhibitors and get rid of all the anti-nutrients sometimes in plant based food. By soaking the nuts (or seeds) first, it makes it easier to digest. It also makes the cashews soft and then perfect for creating creamy sauces like this one!
Yes! Use your favorite pasta - penne, rigatoni, gluten-free, spaghetti or even Shirataki noodles work great with this creamy vegan pasta dish.
⌛ Make Ahead
The cashews can be soaked overnight on your counter or you can even soak them on the counter for 2-3 hours and move them into your fridge until you are ready to use them for a day or two. Be sure to change out the water daily.
🧺 Storage
Leftover will keep refrigerated in an airtight container for 2-3 days.
🍽️ Perfect pairings: what to serve with
- Peach Iced Tea is the perfect sip after such a creamy delicious meal.
📣 Related Vegan Recipes
Eating plant based is never boring with these flavorful recipes. Try some or all, I bet you will find something interesting.
- Here is a delicious vegan Egyptian lentil soup, so easy and tasty.
- A hearty Lebanese lentil soup made with brown lentils, potatoes and more.
- This chia pudding is not only vegan, it is also low carb and keto. A great breakfast for a great day
- Koshari is a delicious Vegetarian Egyptian dish with rice, pasta and lentiles all with a spicy carlicky tomato sauce. Learn how to make Koshari like a pro wih this easy recipe.
More Pasta Recipes
Cream Cheese Pasta is a another creamy pasta dish that is rich yet so simple to make. You only need 15 minutes and a handful of pantry ingredients.
I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Vegan Sun Dried Tomato Pasta
Ingredients
- 1 cup raw cashews
- 1 ½ cup water
- 1 red bell pepper
- 3 oz sun dried tomato divided
- 1 cup fresh basil
- ¼ cup olive oil
- 3 garlic cloves minced
- 2 teaspoon dry oregano
- 2 teaspoon dry basil
- 1 teaspoon fresh rosemary
- 1 pound pasta of choice
Instructions
Prep
- In a bowl add cashews and cover with enough tap water, soak for 2-3 hours.
- Boil pasta according to package direction and set aside.
Sauce
- Drain cashews and rinse well with cold water.
- Place cashews, 1 ½ cup water, red bell pepper, half the sun dried tomato and basil in a food processor.
- Process until smooth and creamy or to your preferred texture.
- In a non-stick skillet, heat up oil and sauté garlic for 30 seconds.
- Add oregano, basil and rosemary and continue cooking for another 30 seconds or until fragrant.
- Pour the cashew sauce over and stir well to combine.
- Add salt to taste to adjust seasoning.
- Roughly chop the remaining sun dried tomatoes and mix them in.
- Continue cooking for another minute or two then turn the heat off.
- Mix in Pasta and serve.
Notes
- Adjust consistency by adding ¼ cup of water at a time.
- This recipe works well for any type of pasta including gluten-free and Shirataki noodles.
- Serve your pasta garnished with more chopped basil, parley, red pepper flakes or parmesan cheese.
- If you are not serving this dish to vegans you can add your favorite protein in with the pasta like shrimp or shredded chicken, leftover rotisserie chicken works well too.
- Store leftover in an airtight container in your fridge for 2-3 days.
- Please check the nutrition disclaimer policy.
Nutrition
Sign up and learn more about Mediterranean flavors
Would you like to save this post?
We'll email this post to you, so you can come back to it later!
Leave a Reply