Description
This comforting and flavorful plant-based pasta is perfect for weeknight dinners or cozy evenings at home. With a creamy sun-dried tomato sauce, fresh vegetables, and rich Mediterranean-inspired flavors, it delivers a satisfying meal that feels both nourishing and indulgent. It’s quick to make, easy to customize, and enjoyable for vegans and non-vegans alike.
Ingredients
-
12 oz (340 g) pasta of choice (penne, fusilli, or spaghetti)
-
1/2 cup sun-dried tomatoes, chopped
-
1 medium onion, finely diced
-
3 cloves garlic, minced
-
1 red bell pepper, thinly sliced
-
1 yellow bell pepper, thinly sliced
-
1 medium zucchini, sliced
-
1 cup cherry tomatoes, halved
-
1/2 cup raw cashews, soaked
-
1 cup unsweetened plant-based milk
-
2 tablespoons nutritional yeast
-
1 tablespoon olive oil
-
1 teaspoon dried oregano
-
1 teaspoon dried basil
-
1/2 teaspoon red pepper flakes (optional)
-
Salt and black pepper to taste
-
Fresh basil leaves for garnish
-
Optional: 2 tablespoons lemon juice
Instructions
-
Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
-
In a blender, combine soaked cashews, sun-dried tomatoes, plant-based milk, nutritional yeast, oregano, basil, and a pinch of salt. Blend until smooth. Add pasta water as needed to thin.
-
Heat olive oil in a skillet over medium heat. Sauté onion for 2–3 minutes until soft. Add garlic and cook 1 minute.
-
Add bell peppers and zucchini, cooking 5–6 minutes until tender. Stir in cherry tomatoes and cook 2 more minutes.
-
Reduce heat and pour sauce over vegetables. Stir to combine.
-
Add cooked pasta into the skillet and toss to coat evenly. Adjust consistency with reserved pasta water if needed.
-
Season with salt, black pepper, and red pepper flakes to taste. Add optional lemon juice for brightness.
-
Serve warm, garnished with fresh basil leaves.
Notes
-
Use sun-dried tomatoes packed in oil for richer flavor or rehydrated dry-packed tomatoes for a lighter sauce.
-
To speed up soaking, cover cashews in hot water for 15–20 minutes.
-
Substitute zucchini with mushrooms, spinach, or asparagus for seasonal variations.
-
Sauce can be prepared ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes