Homemade Creamy Sun-Dried Tomato Vegan Pasta
This Creamy Sun-Dried Tomato Vegan Pasta is the ultimate plant-based comfort meal that brings the vibrant, sun-drenched flavors of Italy straight to your kitchen table. Featuring al dente pasta ribbons tossed in a rich, velvety sauce infused with tangy sun-dried tomatoes and fresh herbs, this dish is a soulful and satisfying masterpiece that proves dairy-free eating can be truly indulgent.
Ingredients
- 12 oz Pasta fettuccine or linguine
- ½ cup Sun-dried tomatoes packed in oil, chopped
- 1 cup Cashew cream or full-fat coconut milk
- 3 cloves Garlic minced
- 1 Shallot finely diced
- ¼ cup Fresh parsley chopped
- 1 tbsp Olive oil or oil from the tomato jar
- 1 tsp Red pepper flakes
- 1 tbsp Lemon juice
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining.
- In a large skillet, heat the oil over medium heat. Add the shallot and sauté for 3 minutes until translucent.
- Stir in the garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Add the sun-dried tomatoes and sauté for 2 minutes to release their flavors.
- Pour in the plant-based cream and bring to a gentle simmer for 3–5 minutes until the sauce thickens.
- Add the cooked pasta to the skillet, along with a splash of the reserved pasta water.
- Toss thoroughly until the pasta is coated in a glossy sauce.
- Remove from heat and stir in the fresh parsley and lemon juice. Season with salt and pepper.
- Serve immediately while warm and creamy.