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!
For the vegan pasta sauce with sun-dried tomatoes:
3/4cupsun-dried tomatoes in oil
3/4cupcashews (unsalted and not roasted)
2tablespoonstomato paste
2teaspoonswhite wine vinegar
3tablespoonsnutritional yeast
1 1/4cupsunsweetened almond milk
1/2teaspoonsalt
2cloves of garlic, peeled
Other ingredients:
14ozpenne
Instructions
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.