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Creamy Vegan Sun-Dried Tomato Pasta Recipe with Toasted Pine Nuts

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A cozy and flavorful vegan pasta dish featuring a creamy cashew-based sauce, tangy sun-dried tomatoes, and crunchy toasted pine nuts. Perfect for a quick, satisfying meal that feels indulgent without dairy.

Ingredients

Scale
  • 8 oz (225 g) dry pasta (penne, fusilli, or your favorite short-cut pasta)
  • Salt for pasta water
  • 1 cup (140 g) raw cashews, soaked for at least 2 hours or overnight
  • 1/2 cup (120 ml) unsweetened plant milk (almond, oat, or cashew milk)
  • 1/4 cup (40 g) sun-dried tomatoes, soaked in hot water for 10 minutes, drained
  • 2 cloves garlic, minced
  • 2 tablespoons nutritional yeast
  • 2 tablespoons olive oil (plus extra for toasting pine nuts)
  • 1 tablespoon lemon juice
  • 1 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup (30 g) pine nuts, toasted
  • Fresh basil or parsley, chopped (for garnish)

Instructions

  1. Soak 1 cup of raw cashews in water for at least 2 hours or overnight. If short on time, soak in hot water for 1 hour.
  2. Bring a large pot of salted water to a boil. Add 8 oz (225 g) pasta and cook according to package instructions until al dente (usually 8-10 minutes). Drain, reserving 1/2 cup (120 ml) pasta water, and set aside.
  3. While pasta cooks, heat a dry skillet over medium-low heat. Add 1/4 cup (30 g) pine nuts and toast, stirring frequently, until golden and fragrant (about 3-5 minutes). Remove from heat and set aside to cool.
  4. Drain soaked cashews and add to a high-speed blender along with 1/2 cup (120 ml) unsweetened plant milk, 1/4 cup (40 g) soaked sun-dried tomatoes, 2 tablespoons olive oil, 2 cloves minced garlic, 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, and 1 teaspoon smoked paprika if using.
  5. Blend on high until smooth and creamy, about 1-2 minutes. Stop to scrape down the sides as needed. The sauce should be thick but pourable. If too thick, add a little more plant milk or reserved pasta water.
  6. Heat a large skillet over medium heat. Pour the sauce into the pan and cook gently for 3-4 minutes, stirring often. Season with salt and pepper to taste.
  7. Add the drained pasta to the skillet with the sauce. Toss to coat evenly, adding reserved pasta water a tablespoon at a time if the sauce needs loosening.
  8. Transfer to serving plates, sprinkle with toasted pine nuts and chopped fresh basil or parsley for garnish.

Notes

Soaking cashews overnight yields the creamiest sauce. Toast pine nuts carefully over medium-low heat to avoid burning. Use reserved pasta water to adjust sauce consistency. Nutritional yeast adds a subtle cheesy flavor. For gluten-free, substitute pasta with rice or chickpea pasta. Cashews can be substituted with soaked sunflower seeds or white beans for nut allergies, though texture will vary.

Nutrition

Keywords: vegan pasta, sun-dried tomato pasta, creamy vegan sauce, toasted pine nuts, plant-based dinner, dairy-free pasta, quick vegan meal

Find it online: https://larameals.com/creamy-vegan-sun-dried-tomato-pasta-recipe-with-toasted-pine-nuts-easy-and-perfect/