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- Whole Wheat Pasta: Use 8 oz of whole wheat pasta, like fusilli or penne. Whole wheat gives a hearty texture and adds fiber. - Sun-Dried Tomatoes: You need 1 cup of sun-dried tomatoes, packed in oil. Drain them and chop roughly. They bring a rich, tangy flavor to the dish. - Plant-Based Milk: Choose 1 cup of unsweetened almond milk or any plant-based milk. Almond milk keeps the sauce creamy without added sugar. - Dried Basil and Oregano: These herbs add warmth and depth. They make the dish taste fresh and bright. - Garlic: Use 3 cloves of finely minced garlic. Garlic gives a strong, savory flavor that enhances the whole dish. - Nutritional Yeast: This is optional but highly recommended. It adds a cheesy taste without using dairy. Just sprinkle some in for extra flavor! - Fresh Spinach: Add 2 cups of roughly chopped fresh spinach. Spinach adds vibrant color and nutrition. - Alternative Greens: You can substitute with kale or arugula for a different flavor. - Additional Herbs or Spices: Feel free to add fresh herbs like parsley or more spices to suit your taste. Experiment for your perfect blend! {{ingredient_image_2}} To cook the pasta perfectly, use a large pot. Bring salted water to a rolling boil. Add the whole wheat pasta, using either fusilli or penne. Follow the package instructions for timing. You want it to be al dente, which means it should have a slight bite to it. This gives the pasta a nice texture. Once cooked, drain it, but don’t forget to save about 1/2 cup of pasta water. This water has starch, which helps make the sauce creamy. Soaking the cashews is key for a smooth cream. Use raw cashews and soak them in water for 2-4 hours. This softens them and makes blending easier. After soaking, drain the cashews. In a high-speed blender, mix the soaked cashews with almond milk, minced garlic, dried basil, and oregano. Blend until smooth. If your cream is too thick, add a splash of the reserved pasta water. This helps you reach the creamy consistency you want. To enhance the flavors, sauté the sun-dried tomatoes. Heat olive oil in a large skillet over medium heat. Once hot, add the chopped sun-dried tomatoes. Sauté for about 3 minutes. This step helps the tomatoes release their rich flavors into the oil. It makes the whole dish taste better. Be careful not to burn the tomatoes; medium heat works best. Now it’s time to mix everything. Add the drained pasta to the skillet with the sautéed sun-dried tomatoes. Pour the creamy cashew mixture over the pasta. Gently toss everything together. If the sauce seems too thick, stir in the reserved pasta water little by little. This helps achieve your desired creamy texture. Next, fold in the chopped spinach. Cook for about 2 minutes, just until the spinach wilts. Make sure to taste and adjust the seasoning with salt and pepper. Serve the creamy sun-dried tomato pasta generously on plates. If you want, sprinkle nutritional yeast on top for a cheesy flavor and add fresh basil leaves for a nice touch. To get the perfect creaminess in your sauce, start by adjusting the thickness. If your cashew cream is too thick, add a splash of pasta water. This helps make the sauce silky and smooth. If you want an alternative to cashew cream, use silken tofu or coconut cream. Both options yield a rich texture. Adding spices or herbs can elevate your dish. Consider mixing in red pepper flakes for a kick. Fresh herbs, like parsley or chives, can brighten the flavor. You might also want to try adding a squeeze of lemon juice for a zesty twist. Optional ingredients like artichoke hearts or olives can also enhance the taste. Avoid overcooking your spinach. It should wilt quickly—just about two minutes is perfect. This keeps it vibrant and fresh. Also, make sure to blend your cashew mixture correctly. If it's too chunky, the sauce won’t be smooth. Blend until it’s creamy for the best texture. Pro Tips Soak Cashews Properly: For the creamiest texture, soak your cashews for at least 2-4 hours. This allows them to soften, making it easier to blend into a smooth sauce. Choose Quality Sun-Dried Tomatoes: Opt for sun-dried tomatoes packed in oil for added flavor. These will enhance the overall richness of the dish. Use Fresh Spinach: Fresh spinach wilts beautifully and adds vibrant color. Avoid using frozen spinach as it can release excess water into the dish. Adjust Creaminess: If you prefer a thinner sauce, gradually add reserved pasta water until you reach your desired consistency. This allows you to customize the dish to your liking. {{image_4}} For a protein boost, add chickpeas or lentils to your dish. These plant-based proteins blend well with the creamy sauce. Simply mix in a cup of cooked chickpeas when you combine the pasta and cream. They add a nice texture and are very filling. You can also try adding tofu or tempeh. Cook them in the skillet before adding the sun-dried tomatoes. This adds a hearty element and makes the meal even more satisfying. If you need gluten-free pasta, look for brown rice or chickpea pasta. These options work well and taste great. Cook them just like regular pasta. Whole grain pasta offers more fiber than regular pasta. It can make your dish more nutritious. I recommend using whole wheat fusilli or penne for a chewy texture. Regular pasta can be used, but whole grain adds a healthy twist. To switch up the flavors, add vegetables like mushrooms or bell peppers. Sauté them with the sun-dried tomatoes for extra taste. This adds color and nutrients to your dish. You can also experiment with different herbs. Try fresh basil or parsley for a pop of freshness. Adding a pinch of red pepper flakes can give your dish a nice kick. Don't hesitate to mix and match! To store leftovers of your creamy sun-dried tomato vegan pasta, let it cool first. Place it in an airtight container. This helps keep it fresh longer. You can store it in the fridge for up to three days. If you see any signs of spoilage, it’s best to throw it out. You can freeze this creamy pasta if you want to save some for later. First, let it cool down completely. Then, scoop it into freezer-safe containers. Make sure to leave some space at the top, as it will expand when frozen. You can keep it in the freezer for up to three months. When it’s time to eat, thaw the pasta in the fridge overnight. To reheat, warm it on the stove. Add a splash of plant-based milk or reserved pasta water to help it become creamy again. This creamy pasta pairs well with many dishes. Try serving it with a simple side salad or steamed veggies. You can also enjoy it with garlic bread for a hearty meal. If you want to add protein, consider serving it with lentils or chickpeas. A sprinkle of fresh herbs can also enhance the flavors. Yes, you can make this pasta gluten-free. Use gluten-free pasta options like brown rice or chickpea pasta. These alternatives cook well and hold sauce nicely. Just follow the package directions for cooking times. The sauce lasts about three to five days in the fridge. Store it in an airtight container. Make sure it cools down before sealing. When ready to eat, you can warm it on the stove or in the microwave. This recipe is not nut-free due to cashews. For a nut-free option, try using sunflower seeds instead. Soak them the same way and blend until smooth. This will give you a creamy texture without nuts. Yes, you can use other non-dairy milks. Options like oat milk or soy milk work well too. Each type adds its own flavor. Almond milk gives a subtle taste, while coconut milk adds richness. You can add heat by using red pepper flakes or diced jalapeños. Start with a small amount and taste as you go. This way, you can control the spice level to suit your taste. This blog post guides you in making a delicious pasta dish. We covered essential ingredients, including whole wheat pasta and sun-dried tomatoes. You learned tips on cooking pasta and making smooth cashew cream. Don't forget about optional add-ins like spinach and flavored herbs to boost taste. Storing leftovers properly extends shelf life and maintains flavor. With these tips, you'll create a creamy, satisfying meal every time. Enjoy experimenting and making this dish your own!

Creamy Sun-Dried Tomato Vegan Pasta

A delicious and creamy vegan pasta dish featuring sun-dried tomatoes and spinach.
Print Recipe Pin Recipe
Course Main Course
Cuisine Vegan
Servings 4
Calories 400 kcal

Ingredients
  

  • 8 oz whole wheat pasta (fusilli or penne recommended)
  • 1 cup sun-dried tomatoes, packed in oil, drained and roughly chopped
  • 1 cup unsweetened almond milk (or any plant-based milk of your choice)
  • 0.5 cup raw cashews (soaked in water for 2-4 hours for optimal creaminess)
  • 3 cloves garlic, finely minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste Salt and freshly ground black pepper
  • 2 cups fresh spinach, roughly chopped
  • optional Nutritional yeast (for an added cheesy flavor)
  • for garnishing Fresh basil leaves

Instructions
 

  • In a large pot, bring salted water to a rolling boil. Add the whole wheat pasta and cook according to the package instructions until it achieves an al dente texture. Once cooked, drain the pasta and set it aside, reserving about 1/2 cup of the pasta water for later use.
  • In a high-speed blender, combine the soaked cashews, almond milk, minced garlic, dried basil, dried oregano, and a pinch of salt and pepper. Blend on high speed until the mixture is smooth and creamy. If the cream is too thick, add a splash of the reserved pasta water to achieve your desired consistency.
  • In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped sun-dried tomatoes to the pan and sauté for about 3 minutes.
  • Add the drained cooked pasta to the skillet with the sautéed sun-dried tomatoes. Pour the creamy cashew mixture over the pasta and gently toss everything together until well combined. If the sauce feels too thick, gradually stir in the reserved pasta water, a little at a time, until you reach your preferred creamy consistency.
  • Fold in the chopped spinach, cooking for just about 2 minutes, or until the spinach is wilted but still vibrant. Taste and adjust your seasoning with additional salt and pepper if needed.
  • Plate the creamy sun-dried tomato pasta in generous portions. If you like, sprinkle nutritional yeast over the top for a cheesy flavor, and garnish with fresh basil leaves for extra color and freshness.

Notes

Soak cashews for optimal creaminess. Nutritional yeast is optional for added flavor.
Keyword creamy, dinner, pasta, sun-dried tomatoes, vegan