Description
This creamy sun-dried tomato cashew cream pasta is a rich, dairy-free twist on a classic Italian favorite. Featuring a luscious cashew-based sauce blended with sun-dried tomatoes, herbs, and sautéed aromatics, it delivers vibrant flavors and a creamy texture without cream. The addition of fresh baby spinach and basil adds freshness and color to every bite, making it a wholesome, satisfying vegetarian meal perfect for weeknight dinners.
Ingredients
Cashew Cream Base
- 1 cup raw cashew nuts
- 2 cups vegetable stock
- 150 g sun-dried tomato sliced in oil, from a jar and drained (reserve 50 g for tossing)
Vegetables and Aromatics
- 1 Tbsp oil, olive or from sun-dried tomato jar
- 1 brown onion, peeled and sliced
- 2 cloves garlic, peeled and roughly chopped
- 2 Tbsp tomato paste
- ½ tsp dried oregano
- Pinch of chili flakes (approx. ⅛ tsp)
- 4 tightly packed cups baby spinach (approx. 120 g)
- ½ cup fresh basil leaves, sliced
Pasta and Seasoning
- 340 g pene pasta, dry weight
- Salt and pepper, to taste
Instructions
- Soften the cashews: Place the cashew nuts in a heat-proof bowl. Remove 2 tablespoons of cashews and set aside for garnish. Cover the remaining cashews with boiling water and allow them to soak for 4 hours, or 1 hour if using a high-speed blender. Replace the boiling water once or twice as it cools to keep the nuts soaking in hot water.
- Prepare aromatics: Peel and slice the onion and roughly chop the garlic. Heat 1 tablespoon of oil in a large deep fry-pan over medium heat. Add the sliced onions and sauté for 5 minutes until softened and translucent.
- Sauté garlic and spices: Add the chopped garlic to the fry-pan with the onions, reduce heat to medium-low and sauté for another 5 minutes. During the last 2 minutes, stir in tomato paste, dried oregano, and chili flakes to develop the flavorful base.
- Add vegetable stock and cool: Pour in the vegetable stock and bring it to a boil. Reduce heat to a simmer briefly, then remove the pan from heat and allow the stock mixture to cool enough so it is safe to blend.
- Cook pasta: While the stock cools, cook the penne pasta according to the package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining.
- Blend the sauce: In a food processor, combine the cooled stock mixture, soaked cashews (drained), and sun-dried tomatoes (except the reserved 50 g). Blend on high speed until the sauce turns creamy and smooth.
- Assemble the pasta: Add the fresh baby spinach leaves to the bottom of the large fry-pan. Layer the drained pasta on top, followed by sliced fresh basil and the reserved sliced sun-dried tomatoes.
- Toss and finish: Gently toss all ingredients together over low heat just until the spinach softens. Add a splash of reserved pasta water as needed to loosen and create a rich, creamy consistency. Season with salt and pepper to taste before serving.
Notes
- Soaking cashews properly is essential to achieving a smooth creaminess; do not skip or shorten soaking time unless using a high-speed blender.
- You can substitute penne with any other short pasta like rigatoni or fusilli if preferred.
- Adjust chili flakes according to your preferred spice level or omit for milder flavor.
- Keep some pasta water reserved—it’s key to making the sauce silky when tossing.
- To make this recipe nut-free, replace cashew cream with a store-bought vegan cream or blended silken tofu, but texture will vary.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
