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Creamy Vegan Sun-Dried Tomato Pasta

This delicious Creamy Vegan Sun-Dried Tomato Pasta is full of flavor and ready in under 30 minutes. A cashew cream sauce keeps it oil-free. The perfect weeknight meal!
Total Time30 minutes
Course: Dinner, Entree
Cuisine: American, Italian, Vegan, Vegetarian
Keyword: 30 minutes or less, chickpea pasta, creamy, hearty, Italian, mushrooms, pasta, protein, spinach, sun-dried tomato, weeknight
Servings: 4
Calories: 636kcal

Ingredients

For the Veggies:

  • 12 ounces cremini mushrooms sliced
  • 4 cloves garlic minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flake to taste
  • 1 tablespoon capers drained
  • 1/4 cup sun-dried tomatoes NOT packed in oil, chopped
  • 2 10-ounce bags baby spinach
  • 2 tablespoons fresh chopped basil

For the Pasta:

  • 12 ounces whole grain pasta penne, curly mac, shells, rotini, or other squiggly shape

For the Cashew Cream Sauce:

  • 1 1/2 cups about 6 ounces raw cashews, soaked for at least 1 hour (or overnight in the fridge)
  • 2 tablespoons tomato paste
  • 2 teaspoons dried garlic granules or garlic powder
  • 1 tablespoon dried basil
  • 3 tablespoons nutritional yeast
  • 1 1/4 cups 12 ounces water
  • 1/4 teaspoon salt to taste
  • Ground black pepper to taste

Instructions

  • For the pasta: Get a medium pot of a water boiling over high heat. While that is coming to a boil, you can prepare your veggies and sauce.
  • For the Veggies: Heat a wide saute pan over medium heat. Add the mushrooms and saute, stirring often, until brown around the edges, 7-10 minutes.
  • Add the garlic, dried basil, dried thyme, and crushed red pepper. Saute 30 seconds, until aromatic.
  • Add the capers, sun-dried tomatoes, spinach, and 1/2 cup of water. Cook until the spinach is wilted, about 3 more minutes, stirring often. Once the spinach is wilted, turn the heat down as low as possible. You can make your pasta and sauce.
  • For the pasta: Add the pasta to the boiling water. Cook according to the package instructions. Check to make sure the pasta is done, but it still is "al dente"...it should still have a bite.
  • While the pasta boils, make your sauce. In a high-speed blender, combine all ingredients. Puree utnil smooth, scraping down the sides of the blender as needed.
  • When the past is down, drain well. Transfer to the saute pan that has the veggies. Add the Garlic Cashew Sauce. Stir and cook over low heat, combining until everything is coated in the sauce.
  • Add the fresh chopped basil. Taste to adjust seasoning. Enjoy!