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Vegan Sun Dried Tomato Pasta

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  • Author: Eat Drink Shrink
  • Total Time: 45 minutes
  • Yield: Serves 4-6 1x


Units Scale




  • 1 Box Cooked Pasta


  1. Soak cashews in boiling water, set aside.
  2. Heat oil in a large saucepan over medium heat. Add diced onion (optional), cook for 5 minutes until translucent. If not adding onion, just use the oil from the jar of sun dried tomatoes. Add 1/2 the jar of sun dried tomatoes, garlic, and spices. Cook for 2-3 minutes until garlic is slightly golden.
  3. Add the white wine and cook for 3-5 minutes until slightly reduced. You can skip the wine if needed, but it gives more flavor!
  4. Add the mixture to a blender with the soaked drained cashews. Add in the vegetable broth and blend until smooth. Add additional broth to achieve desired consistency.
  5. Add the blended sauce back into the pan and add the cooked pasta. Add in the other half of the jar of sun dried tomatoes (chopped). Cook until warmed through. Garnish with fresh basil, toasted pine nuts and cracked black pepper.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Pasta
  • Cuisine: Lunch/Dinner


  • Serving Size: 4 bowls