Sun-Dried Tomato Pasta

This Sun-Dried Tomato Pasta is creamy, smooth, and delicious. Made with these sweet-tart tomatoes, garlic, and cashews, this pasta dish is full of flavor and surprisingly easy to make.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Soaking Time 15

Total Time 30

Servings servings

Calories 568kcal

Author Tania Sheff

Ingredients

16 oz. penne, or other pasta
2 oz. sun-dried tomatoes
1 oz. cashews
1 large garlic clove, peeled
1 cup clean water
½ cup full-fat coconut milk
1 tbsp. nutritional yeast
¼ tsp. sea salt
¼ tsp. pepper
⅛ tsp. red pepper flakes

Instructions

Place the sun dried tomatoes, cashews, and a garlic clove into a smoothie cup, along with about 2 cups of boiling water, and soak for 15 minutes.
In the meantime, bring a large pot of salted water to a boil and start cooking the pasta, according to the package instructions. (It's best to add the pasta to the boiling water right before you start blending the sauce).
When the sauce ingredients have soaked, drain the liquid, and add 1 cup of clean water to it. Then add in the coconut milk, nutritional yeast, and spices. Process everything until very smooth.
Pour the sauce into a skillet and cook on low heat, just until heated through.
Add the drained pasta to the sauce and stir well. Use some reserved pasta water to thin the sauce, if necessary.

Video

Notes

Tips for the best Sun Dried Tomato Pasta

Timing is everything. Time the sauce and pasta just right to serve this dish at its best. Add the pasta to the boiling water right before you start blending the sauce, so the sauce will warm as the pasta cooks.
Don't rinse the pasta. Despite the familiar advice to rinse your pasta, in this case, only drain it once it's cooked. The starch on the outside of the pasta will help the sauce adhere to it better.
Reserve some pasta water. It may not be necessary, but hold onto some of the pasta water to thin the sauce if it's too thick. The water will be hot, flavored, and starchy, mixing well with the sun dried tomato sauce.

How to Store and Reheat

You can store any leftover Sun Dried Tomato Pasta in the refrigerator in an airtight container for 3-4 days. To reheat it, just place it back on the stovetop and warm through, adding some more coconut milk if the sauce has gotten too thick in the fridge.

Nutrition