Home VM Creamy Sun-Dried Tomato Pasta

Creamy Sun-Dried Tomato Pasta

by Ramona Debono
Creamy Sun-Dried Tomato Pasta plate

Creamy Sun-Dried Tomato Pasta plate

When it comes to weeknight dinner, pasta is the go-to dish for most of us. This recipe is so quick to make, there’s no need for any pre-made sauce, because there is some serious flavour into this dish with fresh produce and minimal effort.


  • 400g pasta of your choice

Creamy Sun-Dried Tomato Pasta ingreients ramona debono

For the creamy sun-dried tomato sauce 

  • 1/2 cup raw cashews
  • 1/2 cup sun-dried tomatoes (drained if in oil)
  • 3 tablespoons of vegan parmesan cheese
  • 1/2 cup water
  • 3 tablespoons tomato paste
  • a handful of fresh basil (dried basil can be used as well)
  • 5 cloves of garlic
  • 1 small onion
  • salt and pepper to taste
  • 1 cup water

Creamy Sun-Dried Tomato Pasta cooking ramona debono


  • Bring a large pot of water to a boil and cook the pasta according to the directions on the package.
  • In another small pot, boil the cashews in water until tender and drain (about 10 minutes)
  • In a blender cup, add the boiled cashews, basil, vegan parmesan cheese, 1/2 cup water and sun-dried tomatoes (save some for later)
  • Blend well until smooth (scrape the sides if needed), and set aside.
  • Heat the olive oil in a pan and saute garlic and onion until translucent.
  • Slice the saved sun-dried tomatoes and add to the pan.
  • Reduce heat, and stir in the blended cream sauce, tomato paste and more basil (optional)
  • Once bubbling, remove from heat and add to your cooked pasta.
  • Season according to your taste and serve hot.

You can also incorporate more veggies (and fiber) into the dish by mixing your pasta with zucchini zoodles.


Creamy Sun-Dried Tomato Pasta ramona debono

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