Go Back
Creamy sun-dried tomato vegan pasta with linguine, spinach, garlic, fresh basil, and silky dairy-free cashew sauce.

Creamy Sun-Dried Tomato Vegan Pasta

Creamy vegan pasta with sun-dried tomatoes, spinach, garlic, and a silky homemade cashew sauce for an easy dairy-free dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 6
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Method Notes

Ingredients
  

  • 12 ounces linguine or pasta of choice
  • 1 cup raw unsalted cashews
  • 1 cup unsweetened oat milk or soy milk
  • 3/4 cup oil-packed sun-dried tomatoes drained and sliced
  • 1 tablespoon reserved sun-dried tomato oil
  • 3 packed cups fresh baby spinach
  • 4 large garlic cloves minced
  • 1/4 cup nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon tomato paste
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 teaspoon kosher salt or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup loosely packed fresh basil leaves
  • Up to 1 cup reserved pasta cooking water as needed

Method
 

  1. Place the raw cashews in a heatproof bowl and cover completely with very hot water. Soak for 20–30 minutes.
  2. Slice the sun-dried tomatoes, mince the garlic, and prepare the spinach.
  3. Bring a large pot of salted water to a boil.
  4. Add the pasta and cook according to package directions until al dente.
  5. Reserve approximately 1 cup pasta cooking water before draining.
  6. Drain the pasta without rinsing.
  7. Drain the soaked cashews and discard their soaking water.
  8. Add the cashews, plant milk, nutritional yeast, lemon juice, 1/2 teaspoon salt, and half the black pepper to a high-speed blender.
  9. Blend for 1–2 minutes or until completely smooth and creamy.
  10. Heat the olive oil and reserved sun-dried tomato oil in a large deep skillet over medium heat.
  11. Add the sliced sun-dried tomatoes and cook for approximately 2 minutes.
  12. Add the garlic and cook for approximately 30 seconds.
  13. Stir in the Italian seasoning and crushed red pepper flakes.
  14. Add the tomato paste and cook for approximately 1 minute.
  15. Reduce the heat to medium-low.
  16. Pour the cashew cream into the skillet.
  17. Stir in approximately 1/4 cup reserved pasta water.
  18. Simmer gently for 2–3 minutes.
  19. Add the spinach and fold it through the sauce until wilted, approximately 1–2 minutes.
  20. Add the drained pasta to the skillet.
  21. Toss gently until every strand is coated in the creamy sauce.
  22. Add additional pasta water 2 tablespoons at a time if the sauce becomes too thick.
  23. Taste and adjust the salt, black pepper, red pepper flakes, or lemon juice.
  24. Remove from the heat.
  25. Fold in most of the fresh basil.
  26. Divide between serving bowls.
  27. Garnish with additional basil, black pepper, sliced sun-dried tomatoes, and nutritional yeast if desired.
  28. Serve immediately.

Notes

Use raw unsalted cashews rather than roasted cashews.
Soaking the cashews helps produce a smoother sauce.
Use only unsweetened, unflavored plant milk.
Oil-packed sun-dried tomatoes work particularly well because they are soft and their oil can be used for additional flavor.
Reserve pasta cooking water before draining the pasta.
Cashew sauce thickens considerably as it cools, so keep the finished sauce slightly looser than you think you need.
Add pasta water or plant milk when reheating leftovers.
For a gluten-free version, use certified gluten-free pasta and verify packaged ingredients as needed.
Cashews are tree nuts and are unsuitable for anyone with a cashew allergy.
Store refrigerated leftovers for up to 3–4 days.
For best freezing results, freeze the sauce separately and cook fresh pasta when serving.