Hey There! Let’s Make Creamy Sun-Dried Tomato Penne Together
If you’re anything like me, you love a creamy, comforting pasta dish that feels a little fancy but is actually pretty easy to whip up. This creamy sun-dried tomato penne recipe is one of my favorites because it’s dairy-free, super tasty, and has that perfect tangy kick from sun-dried tomatoes. Plus, it’s vegan, so it feels light yet satisfying. I’m excited to share this with you and make cooking simple and fun!
Why This Recipe is So Great for You
One thing I adore about this pasta is the use of cashews to make the sauce creamy instead of cream or cheese. Cashews, when blended, create this rich, velvety texture without any dairy. They’re packed with healthy fats, protein, and important minerals like magnesium and zinc, which support your heart health and energy levels.
Also, sun-dried tomatoes add a punch of flavor and a dose of antioxidants, which are fantastic for your immune system. And since this recipe uses nutritional yeast, it naturally adds that cheesy flavor plus some extra B vitamins—super important if you’re following a plant-based diet.
How You Can Mix It Up a Bit
- Swap the Pasta: If penne isn’t your favorite, feel free to use fusilli, rigatoni, or even gluten-free pasta to suit your needs.
- Make It Nut-Free: You can replace cashews with cooked white beans or even cauliflower blended with a little olive oil for a creamy sauce if you’re allergic to nuts.
- Add Veggies: Toss in fresh spinach or kale right at the end for a boost of greens.
- Make It Spicy: Increase the crushed red pepper flakes or add a dash of smoked paprika for extra heat and smoky depth.
Step-by-Step Creamy Sun-Dried Tomato Penne Recipe
Ingredients You’ll Need
- 12 oz penne pasta
- 1 cup sun-dried tomatoes (oil-packed or rehydrated dry-packed)
- 1 cup raw cashews (soaked in hot water for 20-30 min if using cashews)
- 2-3 cloves garlic, minced
- 1 small onion or shallot, finely chopped (optional)
- 2 tbsp olive oil
- 1/4 cup nutritional yeast
- 1 cup unsweetened plant milk (almond, cashew, or oat milk work great)
- 1-2 tbsp lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
- Crushed red pepper flakes (optional, about 1/4 tsp)
- Fresh basil leaves, sliced for garnish
Let’s Cook!
- Start by cooking the penne pasta in boiling salted water, following the package instructions until it’s al dente (that’s pasta that’s soft but still has a little bite). Drain and set aside.
- If you’re using raw cashews, soak them in hot water for 20-30 minutes to make blending easier. Then drain well.
- In a blender, combine soaked cashews, your choice of plant milk, nutritional yeast, lemon juice, minced garlic, and a pinch of salt. Blend everything until it’s smooth and creamy—this is going to be your luscious sauce!
- Heat olive oil in a large skillet over medium heat. Add your chopped onion or shallot (if using) and sauté until it turns translucent, about 3-4 minutes.
- Add the minced garlic and sun-dried tomatoes to the skillet. Let them cook together for another 2-3 minutes so all those flavors come alive.
- Pour the creamy cashew sauce into the skillet and stir well. Let it simmer gently for 3-5 minutes. If the sauce feels too thick, just add a splash more plant milk until it’s just right. Taste and adjust with salt and pepper.
- Toss the cooked penne into the skillet with the sauce. Mix gently so that every piece is coated with that yummy creamy goodness.
- If you like a little heat, sprinkle in those crushed red pepper flakes and stir them through.
- Turn off the heat and garnish with fresh basil leaves and more freshly ground black pepper.
- Serve immediately while it’s warm and comforting!
Helpful Tips From Me to You
- If you want extra flavor, try adding a splash of white wine when you sauté the onions and garlic—it makes such a difference!
- Don’t skip soaking your cashews! It really helps create a smoother sauce and makes blending easier.
- If you have leftovers, store the pasta in an airtight container in the fridge for up to 3 days. When reheating, add a little plant milk to loosen up the sauce.
- For an even quicker meal, you can make the cashew sauce ahead of time and keep it in the fridge.
- Want it creamier? Add a tablespoon of vegan butter or a drizzle of olive oil right before serving.
Equipment You’ll Need
- A large pot for boiling pasta
- A colander to drain the pasta
- A blender or food processor for making the cashew sauce
- A large skillet or sauté pan for cooking the sauce and combining everything
- Chopping board and knife for prepping garlic, onions, and basil
- Measuring cups and spoons
- A spatula or wooden spoon for stirring
Frequently Asked Questions
- Can I use toasted cashews instead of raw cashews? It’s best to use raw cashews for the sauce because toasted ones can be harder to blend smoothly and might change the flavor a bit.
- What if I don’t have nutritional yeast? You can leave it out, but the sauce might not have that cheesy flavor. A pinch of ground turmeric can add some color and mild flavor too.
- Can I make this gluten-free? Absolutely! Just swap the penne for a gluten-free pasta of your choice.
- Is it okay to use dry sun-dried tomatoes? Yes! Just rehydrate them in warm water for about 10 minutes before using.
- How do I store leftovers? Store any leftovers in an airtight container in the fridge for up to 3 days. It’s best reheated gently with a splash of plant milk to keep the sauce creamy.
Let’s Keep Cooking Together!
I hope you enjoyed this recipe as much as I enjoy sharing it with you. It’s a great way to get a creamy, delicious pasta meal without any dairy fuss. If you make it, I’d absolutely love to see your photos or hear your twists on the recipe! Follow me on Pinterest for more easy, tasty recipes that brighten up your week. Happy cooking!
