Dinner Recipes for Two Vegetarian: Cozy Vegan Tomato Pasta
A rich, creamy vegan pasta made with sun-dried tomatoes, garlic, and blended cashews or coconut milk. Full of flavor and completely dairy-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2-3 servings 1x
Ingredients
Scale
- 8 oz pasta of choice
- ¾ cup raw cashews (soaked) or ¾ cup full-fat coconut milk
- ½ cup oil-packed sun-dried tomatoes, chopped
- 1 tbsp olive oil
- 3–4 cloves garlic, minced
- ½ onion, chopped
- 1 tsp Italian seasoning
- 1 cup water or unsweetened plant milk
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Optional: 2 cups baby spinach or kale
- Fresh basil or parsley, for garnish
Instructions
- Soak cashews in hot water for 20 minutes, then drain.
- Cook pasta in salted water. Reserve ½ cup pasta water and drain.
- Sauté garlic, onion, sun-dried tomatoes, and seasoning in olive oil for 3–4 minutes.
- Blend sautéed mixture with cashews, plant milk, nutritional yeast, lemon juice, salt, and pepper until smooth.
- Pour sauce back into skillet. Add pasta and toss. Stir in spinach if using.
- Serve with fresh herbs and extra pepper.
Notes
Store leftover sauce up to 3 days in the fridge. Add chili flakes for heat or roasted veggies for texture.