This recipe is sponsored by Sfoglini Pasta. All opinions are 100% my own.
Creamy, vegan sun dried tomato pasta is a delicious side dish that can also work as an entree!
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This delicious sun dried tomato pasta features reginetti pasta from Sfoglini Pasta. The curved, ridged shape and rough texture is perfect for the creamy sauce to cling to!
Sun dried tomato pasta is a crowd-pleasing Easter lunch side dish that's hearty enough to serve as a main dish, too!
I was so excited to work with Sfoglini on a recipe! Their pasta is top notch, and they make such fun shapes. Be sure to check out their website for the other cool pasta shapes they make.
Not only is Sfoglini Pasta just plain cool, but it's also made here in the U.S. using Italian techniques. It's also organic and non-GMO, so you know it's some super delicious pasta!
If you want to try the reginetti or any other Sfoglini Pastas, check out their website (affiliate link).
🍅 Ingredients and substitutions
- pasta - I'm using Sfoglini reginetti pasta. The bite-sized shape is perfect for a side dish like this, and the texture holds onto the delicious sun dried tomato sauce like a dream.
- cashews - You can use raw or roasted, salted or unsalted. Soaking in hot water will soften them up and soak away the salt.
- water - In addition to hot soaking water, you'll need a little more water to make the blended sauce.
- lemon juice - For tang.
- nutritional yeast - Gives the sauce a nice, mildly cheesy flavor.
- miso - Gives the sauce an amazing umami flavor!
- salt and spices - Italian seasoning, garlic powder, salt, and pepper season the sauce.
- sun dried tomatoes - You can use oil-packed or reconstituted dried tomatoes in water.
- fresh basil - Adds so much flavor to this sun dried tomato pasta!
- crushed pepper flakes - For garnish. You can skip if your guests are heat-averse.
🥣 How to make sun dried tomato pasta
Start soaking the cashews, if you haven't already. Add the pasta to a pot of boiling water, and cook for 10 to 12 minutes, then drain.
Make the sun dried tomato sauce while the pasta cooks.
Add the soaked cashews, water, lemon juice, nutritional yeast, miso, Italian seasoning, garlic powder, salt, and pepper to your blender, and blend until completely smooth.
Transfer the pasta to a large serving bowl. Add the sauce, sun dried tomatoes, and fresh basil, and mix well. Serve topped with crushed pepper flakes and more minced basil.
💡 Helpful tip
When you're blending up the cashews, you want to make sure they're perfectly smooth and creamy. I like to blend them well, then let the blender rest a few minutes and blend again. It gets much creamier this way!
🫙 Storage directions
Leftovers will keep for three to five days in the refrigerator. Serve warm or cold, and be sure to give it a good stir before serving.
💬 Frequently asked questions
I love adding sun dried tomatoes to salads and potato dishes for some tang and umami punch. They're also a great addition to your favorite veggie side dishes.
The great thing about pasta is that it's so versatile! Try Sfoglini reginetti in my chorizo pasta, cacio e pepe, pasta salad, and spinach artichoke pasta.
🍝 More vegan pasta recipes
📖 Recipe
Creamy Sun Dried Tomato Pasta
Ingredients
For the pasta
- 12 ounces Sfoglini reginetti pasta
For the sun dried tomato sauce
- ½ cup cashews soaked in hot water for 10 minutes
- ⅓ cup water NOT the soaking water
- 4 to 5 teaspoons lemon juice
- 1 tablespoon nutritional yeast
- 1 tablespoon miso
- ½ teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 8.5- ounces sun dried tomatoes in oil drained. I like to save the oil for making pesto!
- ¼ cup fresh basil minced. Use a packed ¼ cup.
- crushed red pepper flakes for topping, optional
Instructions
- Start soaking the cashews, if you haven't already. Add the pasta to a pot of boiling water, and cook for 10 to 12 minutes, then drain.
Make the sun dried tomato sauce while the pasta cooks.
- Add the soaked cashews, water, lemon juice, nutritional yeast, miso, Italian seasoning, garlic powder, salt, and pepper to your blender, and blend until completely smooth.
- Transfer the pasta to a large serving bowl. Add the sauce, sun dried tomatoes, and fresh basil, and mix well. Serve topped with crushed pepper flakes and more minced basil.
Got a question? Tried this recipe? Leave a reply!