Craving a comforting, flavorful pasta dish that’s both vegan and ridiculously easy to make? Look no further! This Creamy Sun-Dried Tomato Vegan Pasta recipe is exactly what you need. It’s a delicious, plant-based take on a classic favorite, bursting with the tangy-sweet flavour of sun-dried tomatoes and a luxuriously creamy sauce that you won’t believe is dairy-free!
What is Creamy Sun-Dried Tomato Vegan Pasta?
Ever wonder how certain recipes get their names? Is it pure coincidence, a stroke of culinary genius, or maybe just a really, really good lunch? With this “Creamy Sun-Dried Tomato Vegan Pasta,” the name pretty much tells the delicious tale! What is unexpected is how such a simple dish can be so incredibly satisfying and packed with flavour.
Is it the sun-dried tomatoes that dance on your taste buds, or the creamy sauce that wraps your pasta in a warm embrace? Maybe… Or is it the magic of creating something utterly delicious that aligns with your values? Well, whatever it is, give this recipe a try – after all, they say ‘the way to a man’s (or anyone’s!) heart is through their stomach,’ and this pasta is sure to win over even the most skeptical of eaters! Get ready to create some delicious magic!
Why You’ll Love This Creamy Sun-Dried Tomato Vegan Pasta:
This Creamy Sun-Dried Tomato Vegan Pasta will become your new go-to weeknight meal! First, the creamy sauce is what sets it apart – it’s unbelievably rich and decadent and even though it contains only plant based ingredients. Ditch the expensive takeout and make this dish at home for a fraction of the cost with a very brief preparation time.
Furthermore, sprinkle a generous helping of fresh basil, a sprinkle of red pepper flakes for a hint of heat, or even some toasted pine nuts for added crunch. Feeling adventurous? Try our Creamy Vegan Pesto Pasta for another easy and flavorful dish. So put on your apron, grab your ingredients, and get ready to fall in love with this easy, delicious recipe!
Key Ingredients For Creamy Sun-Dried Tomato Vegan Pasta:
Here’s a visual and textual breakdown of what you will need:
- Pasta: 1 pound of your favorite pasta shape (gluten-free options work great too!)
- Sun-dried Tomatoes: 1 cup, oil-packed, drained (reserve the oil!)
- Raw Cashews: 1 cup, soaked in hot water for at least 30 minutes (or boiled for 10 minutes)
- Garlic: 4 cloves, minced
- Vegetable Broth: 1 cup
- Nutritional Yeast: 2 tablespoons
- Lemon Juice: 1 tablespoon
- Olive Oil: 2 tablespoons
- Fresh Basil: ¼ cup, chopped, for garnish
- Red Pepper Flakes: ¼ teaspoon (or more, to taste), for garnish
- Salt and Black Pepper: To taste
How to Make Creamy Sun-Dried Tomato Vegan Pasta:
This dish is incredibly easy to throw together, making it perfect for busy weeknights. By simply blending cashews, vegetable broth, sun-dried tomatoes, and a few other key ingredients you will be left with a creamy vegan sauce that is both rich and satisfying. With a preparation time of just 30 minutes, you can have a delicious and satisfying dinner on the table in no time!
Step-by-Step Instructions:
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
Soak the Cashews: While the pasta is cooking, ensure your cashews have soaked for at least 30 minutes in hot water. Drain and rinse them well.
Make the Sauce: In a high-speed blender, combine the drained and rinsed cashews, drained sun-dried tomatoes, minced garlic, vegetable broth, nutritional yeast, and lemon juice. Blend until completely smooth and creamy, adding a little pasta water if needed to reach your desired consistency.
Sauté Garlic (Optional): While the sauce is blending, heat the reserved oil from the sun-dried tomatoes (mixed with olive oil) in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
Combine and Simmer: Add the blended sauce to the skillet with the sautéed garlic. Bring to a simmer and cook for 2-3 minutes, stirring constantly, to allow the flavours to meld together.
Add Pasta: Add the cooked pasta to the skillet with the sauce. Toss well to coat, adding pasta water as needed to adjust the consistency.
Season and Serve: Season with salt and black pepper to taste. Garnish with fresh basil and red pepper flakes. Serve immediately and enjoy!
What to Serve Creamy Sun-Dried Tomato Vegan Pasta With
This creamy pasta dish is fantastic on its own, but here are a few ideas to round out your meal:
- Garlic Bread: A classic pairing! Use a vegan butter alternative to keep it plant-based.
- Side Salad: A simple green salad with a lemon vinaigrette balances the richness of the pasta perfectly.
- Roasted Vegetables: Try roasted broccoli, asparagus, or bell peppers for added nutrients and texture.
- Vegan Meatballs: Add some plant-based meatballs for a more substantial meal.
- Crusty Bread: For soaking up any leftover creamy sauce!
Top Tips for Perfecting Creamy Sun-Dried Tomato Vegan Pasta:
- Soak Those Cashews! Don’t skip the cashew soaking step! This is essential for a super creamy sauce. If you’re short on time, boil the cashews for 10 minutes instead.
- Use High-Quality Sun-Dried Tomatoes: The flavour of the sun-dried tomatoes will greatly impact the overall taste of the dish. Look for good-quality, oil-packed sun-dried tomatoes for the best result.
- Don’t Discard the Pasta Water: Pasta water is your friend! It helps to create a silky, emulsified sauce. Always reserve some before draining your pasta.
- Adjust the Consistency: If the sauce is too thick, simply add more pasta water, a tablespoon at a time, until you reach your desired consistency.
- Spice it Up! Add a pinch of red pepper flakes for a little heat, or a squeeze of lemon juice for extra brightness.
- Ingredient Substitions: If you are allergic to cashews, raw sunflower seeds work as a great replacement. These will also need to be soaked for the creamiest end result.
- Season Thoughtfully: Sun-dried tomatoes can be quite salty, so taste your sauce before adding more salt.
Storing and Reheating Tips :
Storing:
- Allow the pasta to cool completely before storing.
- Transfer the pasta to an airtight container.
- Store the pasta in the refrigerator for up to 3-4 days.
Reheating:
- Microwave: Reheat individual portions in the microwave for 1-2 minutes, or until heated through. Add a splash of water or vegetable broth if the pasta seems dry.
- Stovetop: Reheat the pasta in a skillet over medium heat, adding a splash of water or vegetable broth to loosen the sauce. Stir occasionally until heated through.
- Freezing: While the texture may change slightly, you can freeze this pasta. Freeze individual portions in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight and reheat as directed above.
Final Thoughts:
This Creamy Sun-Dried Tomato Vegan Pasta recipe is a guaranteed crowd-pleaser that you’ll make again and again. It’s quick, easy, and bursting with flavour. Plus, it’s a great way to incorporate more plant-based meals into your diet without sacrificing taste or satisfaction.
Give it a try and let us know what you think in the comments below! What are you waiting for? Get cooking!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
FAQs:
Q: Can I use a different type of pasta?
A: Absolutely! Any type of pasta will work well with this sauce.
Q: Can I make this recipe without a blender?
A: While a high-speed blender is ideal for achieving a super creamy sauce, you can make it without one. Soak the cashews for a longer period (at least 4 hours or overnight) and use a food processor to grind them as finely as possible. The sauce won’t be as perfectly smooth, but it will still be delicious.
Q: Can I add protein to this dish?
A: Yes! Adding some cooked chickpeas, white beans, or lentils would be a great way to boost the protein content. You could also add some vegan sausage or crumbled tofu.
Q: Is this recipe gluten-free?
A: The recipe is easily made gluten-free by using gluten-free pasta.