Sun-Dried Tomato & Herb Creamy Pasta
A vibrant vegan pasta dish with sun-dried tomatoes, fresh herbs, and a velvety cashew cream sauce that comes together in under 30 minutes. This vegetarian-inspired pasta (vegan, gluten-free) ready in about 27 minutes pairs spaghetti, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 3 tbsp olive oil
- 4 cloves garlic
- 3 tbsp sun-dried tomatoes in oil
- 1/2 cup raw cashews
- 3 tbsp nutritional yeast
- 1/4 cup fresh basil
- 1 tbsp lemon juice
- 1 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring 4 quarts of salted water (1/2 cup water + 2 tsp salt) to a rolling boil in a large pot. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1 cup pasta water.
- Step 2: While pasta cooks, blend 1/2 cup raw cashews, 1/4 cup pasta water, 3 tbsp nutritional yeast, 1 tbsp lemon juice, 1/4 tsp black pepper, and 1/4 cup fresh basil in a high-speed blender until completely smooth and creamy, scraping down sides as needed.
- Step 3: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 3 tbsp sun-dried tomatoes (with oil) and cook for 2 minutes until garlic is fragrant and golden, not browned.
- Step 4: Add the drained spaghetti to the skillet with 1/2 cup reserved pasta water and the cashew cream sauce. Toss vigorously for 2-3 minutes until sauce thickens and coats every strand, adding more pasta water if needed to reach a creamy consistency.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Dried Tomato & Herb Creamy Pasta take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sun-Dried Tomato & Herb Creamy Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Sun-Dried Tomato & Herb Creamy Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sun-Dried Tomato & Herb Creamy Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sun-Dried Tomato & Herb Creamy Pasta vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
