Creamy Sun Dried Tomato Pasta (Print Version)

Rich and velvety sun-dried tomato sauce coats pasta in this satisfying Italian-inspired dish ready in 30 minutes.

# 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)

# Step-by-Step Guide:

01 - Cook the pasta according to package directions until al dente. Drain, reserving ½ cup of the cooking water, and set aside.
02 - While pasta cooks, 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 - In a large skillet, heat olive oil (or reserved sun-dried tomato oil) 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 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. Serve immediately, garnished with fresh basil and red pepper flakes if desired.

# Expert Suggestions:

01 -
  • The sauce achieves that impossibly velvety texture usually reserved for heavy cream without any dairy whatsoever
  • Sun-dried tomatoes bring such concentrated savory depth that nobody notices it's plant-based
  • It comes together in under 30 minutes but tastes like something that simmered all afternoon
02 -
  • If your blender isn't high-speed, soak the cashews longer or even boil them briefly to ensure zero grittiness in the final sauce
  • The sauce thickens as it sits, so don't panic if it looks slightly thin in the skillet; that pasta water will save you
  • Sun-dried tomatoes vary wildly in saltiness, always taste the sauce before adding any extra salt beyond the initial half teaspoon
03 -
  • Using the sun-dried tomato oil instead of plain olive oil adds an extra layer of flavor that makes a noticeable difference
  • Tearing the basil by hand rather than cutting it releases more oils and prevents bruising that can make the leaves taste bitter

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