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VEGAN PASTA SAUCE WITH SUN-DRIED TOMATOES

This vegan pasta sauce with sun-dried tomatoes is super creamy, packed with flavor, and so easy to make! If you like creamy pasta dishes you will love it! 

Oh how I love pasta dishes! When I first became vegan, I really missed creamy pasta sauces. Luckily, you can use cashews as a base to make ultimate creamy pasta sauces. This sun-dried tomato pasta is one of my favorites when it comes to creamy pasta dishes!

WHAT YOU NEED FOR THE VEGAN PASTA SAUCE: 

  • sun-dried tomatoes (in oil)
  • cashews (unsalted)
  • tomato paste
  • white wine vinegar
  • nutritional yeast
  • unsweetened milk
  • salt 
  • garlic

As always, you can find the full ingredient list and the recipe instructions in a printable recipe box at the end of this post. 

HOW TO MAKE THIS SUN-DRIED TOMATO PASTA: 

STEP 1: Cook the pasta according to the instructions on the package. 

STEP 2: Combine all of the ingredients for the sauce in a high speed blender and blend on high until smooth. This should take about a minute. 

STEP 3: Pour the sauce into a large pan and heat on low heat. Stir with a wooden spoon. 

STEP 4: Add the cooked pasta and stir until well combined. 

STEP 5: Serve immediately. If you want you could add some thinly sliced sun-dried tomatoes, fresh oregano, and red pepper flakes on top

RECIPE NOTES:

  • It’s important to use a high speed blender for this recipe. Otherwise the sauce won’t become as creamy as it is supposed to be. I used my Vitamix to make it. 
  • I didn’t soak the cashews and I think it’s not necessary if you use a high speed blender. However, you could soak them overnight or for about 30 minutes in hot water if you want to make things a bit easier for your blender. 
  • Make sure to use unsweetened plant-based milk. I usually use unsweetened almond milk but the recipe also works with unsweetened soy or oat milk. 
  • To make this pasta dish gluten-free, I recommend using brown rice penne. You could also use chickpea or red lentil pasta if you want, but I usually prefer brown rice pasta. 
  • I recommend using sun-dried tomatoes in oil instead of dry ones. The sauce turns out much creamier and richer this way. 

VEGAN PASTA SAUCE WITH SUN-DRIED TOMATOES

Recipe by VuneliCourse: Recipes
Servings

4

servings
Prep time

5

minutes
Cooking time

2

minutes
Calories

585

kcal

This vegan pasta sauce with sun-dried tomatoes is super creamy, packed with flavor, and so easy to make! If you like creamy pasta dishes you will love it! 

Ingredients

  • For the vegan pasta sauce with sun-dried tomatoes:
  • 3/4 cup sun-dried tomatoes in oil

  • 3/4 cup cashews (unsalted and not roasted)

  • 2 tablespoons tomato paste

  • 2 teaspoons white wine vinegar

  • 3 tablespoons nutritional yeast

  • 1 1/4 cups unsweetened almond milk

  • 1/2 teaspoon salt

  • 2 cloves of garlic, peeled

  • Other ingredients:
  • 14 oz penne

Directions

  • Cook the pasta according to the instructions on the package. 
  • Combine all of the ingredients for the sauce in a high speed blender and blend on high until smooth. This should take about a minute. 
  • Pour the sauce into a large pan and heat on low heat. Stir with a wooden spoon. 
  • Add the cooked pasta and stir until well combined. 
  • Serve immediately. If you want you could add some thinly sliced sun-dried tomatoes, fresh oregano, and red pepper flakes on top. 

Notes

  • It’s important to use a high speed blender for this recipe. Otherwise the sauce won’t become as creamy as it is supposed to be. I used my Vitamix to make it. 
  • I didn’t soak the cashews and I think it’s not necessary if you use a high speed blender. However, you could soak them overnight or for about 30 minutes in hot water if you want to make things a bit easier for your blender. 
  • To make this pasta dish gluten-free, I recommend using brown rice penne. You could also use chickpea or red lentil pasta if you want, but I usually prefer brown rice pasta. 
  • I recommend using sun-dried tomatoes in oil instead of dry ones. The sauce turns out much creamier and richer this way. 

This recipe was created by veganheaven read the full article here

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