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Creamy Vegan Tomato Basil Pasta Recipe Perfect for Dinner

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A creamy, dairy-free tomato basil pasta recipe made with cashews and sun-dried tomatoes. Perfect for cozy dinners or impressing guests.

Ingredients

Scale
  • 12 ounces pasta (penne, spaghetti, or fettuccine)
  • 1 cup raw, unsalted cashews (soaked in water)
  • 1/2 cup sun-dried tomatoes (packed in oil)
  • 2 cups cherry tomatoes or canned diced tomatoes
  • 4 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1/2 cup fresh basil leaves
  • 2 tablespoons olive oil
  • 1 cup vegetable broth
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Soak the cashews in warm water for at least 15 minutes or overnight. Drain and set aside.
  2. Cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.
  3. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add minced garlic and diced onion. Sauté until fragrant and translucent, about 3-4 minutes.
  4. Add cherry tomatoes (or canned diced tomatoes) and sun-dried tomatoes to the skillet. Cook until softened and breaking down, about 5 minutes.
  5. Transfer the sautéed mixture to a blender. Add soaked cashews, vegetable broth, lemon juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.
  6. Pour the sauce back into the skillet and heat gently over low heat. Add reserved pasta water to reach desired consistency.
  7. Toss cooked pasta into the skillet with the sauce until evenly coated. Stir in fresh basil leaves.
  8. Serve immediately, garnished with more basil or nutritional yeast for a cheesy flavor.

Notes

Soaking the cashews is essential for a smooth sauce. Reserve pasta water to adjust sauce consistency. Add nutritional yeast for a cheesy flavor.

Nutrition

Keywords: vegan pasta, tomato basil pasta, creamy vegan sauce, dairy-free pasta, plant-based dinner

Find it online: https://tastypierecipes.com/creamy-vegan-tomato-basil-pasta-recipe-perfect-for-dinner/