(Vegan) Creamy Sun-Dried Tomato Pasta

Yaasss ! I love it when I can put together a meal that is healthy and oh so creamy, that would normally be so high in unnecessary calories and fats

Personally, anything with heavy cream I try to avoid because A) I’m lactose-intolerant and B) why consume so much calories and saturated fat when you can have an alternative that tastes JUST as good, if not better?? For this recipe, the creaminess comes from homemade cashew cream. Yes, cashews! Who knew?

(Servings: 5)


  • 450 g of pasta (use any pasta to your liking. I personally like to use gluten-free, brown rice spaghetti)
  • 1/2 cup of raw cashews + 1/2 cup of water
  • 2 tablespoons of olive oil
  • 1/2 cup of sliced sun-dried tomatoes + 1 cup water
  • 6 cloves of garlic – sliced
  • 4 tablespoons of tomato paste
  • 1/2 cup fresh basil – chopped
  • Salt & pepper to taste


  • Bring a large pot of water to a boil and add the pasta. Cook it according to package directions
  • Now let’s make the cashew cream. In a pot, add water and the cashews, keep them until the water boils, and until the cashews become tender. Then drain. Bring a blender, add the cashews, 1/2 cup of fresh water, and blend until completely smooth

pasta 1

  • Now let’s make the sun-dried tomato sauce. In a large pan over medium-high heat (if you do not have a large pan, use a pot), add the olive oil. When hot, add the sliced sun-dried tomatoes and the garlic, and sauté for 2-3 minutes
  • In that pan, stir in the cashew cream, tomato paste, and the chopped fresh basil. Keep stirring for 3-4 minutes until you see bubbles. Place the hot pasta in the pan (if you see that the pan is too small to fit everything, switch to a large pot), add in some salt and pepper, fresh basil, and serve

pasta 4

Bon appetit!

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