Creamy Basil and Sun Dried Tomato Vegan Pasta
Indulge in the rich, plant-based creaminess of this Creamy Basil and Sun-Dried Tomato Vegan Pasta—a recipe that’s as delicious as it is comforting. This dairy-free dish combines the earthy sweetness of sun-dried tomatoes, the fresh aroma of basil, and the velvety smoothness of a cashew-based sauce for a meal that’s both satisfying and wholesome. With just 30 minutes from start to finish, this quick and easy vegan pasta recipe is perfect for weeknight dinners or when you’re craving a gourmet experience without the fuss. Tossed with your favorite pasta and finished with a touch of garlic and olive oil, this recipe is completely customizable and made for sharing. Plus, it’s packed with ingredients like nutritional yeast for a cheesy flavor boost and crushed red pepper flakes for optional heat, making it the perfect crowd-pleaser. Serve it warm, garnished with vibrant fresh basil, for a restaurant-quality dish in the comfort of your home.
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Recipe Information
Ingredients
- 8 oz Pasta of choice (e.g., penne, fettuccine, or spaghetti)
- 1 cup Raw cashews (soaked for 4 hours or boiled for 10 minutes)
- 1.25 cups Unsweetened plant-based milk (e.g., almond or oat)
- 1 cup Fresh basil leaves
- 0.5 cup Sun-dried tomatoes (packed in oil, drained)
- 3 tbsp Nutritional yeast
- 2 tbsp Lemon juice
- 2 tbsp Olive oil
- 3 Garlic cloves (minced)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional, for garnish)
Instructions
Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining and set the cooked pasta aside.
If you haven’t done so, soak the cashews in water for 4 hours or boil them for 10 minutes to soften. Drain the cashews and set aside.
In a high-speed blender, combine the softened cashews, plant-based milk, fresh basil leaves, 1/4 cup of the sun-dried tomatoes, nutritional yeast, lemon juice, salt, and black pepper. Blend until the mixture is completely smooth and creamy. If needed, add a splash more plant milk to adjust the consistency.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Roughly chop the remaining sun-dried tomatoes and add them to the skillet. Cook for another 2 minutes, stirring occasionally.
Reduce the heat to low and pour the creamy basil sauce into the skillet. Stir to combine with the garlic and sun-dried tomatoes. Simmer gently for 3-4 minutes, allowing the flavors to meld together.
Add the cooked pasta to the skillet and toss to coat the noodles evenly with the sauce. If the sauce is too thick, add small amounts of the reserved pasta water until the desired consistency is reached.
Taste and adjust seasoning with more salt or pepper if needed.
Serve the pasta warm, garnished with additional fresh basil leaves and a sprinkle of crushed red pepper flakes, if desired.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3632 mg | 158% | |
| Total Carbohydrate | 157.3 g | 57% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 30.9 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 560 mg | 43% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3417 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
