This 30-minute vegan sun-dried tomato pasta recipe is easy to make and bursting with flavor! In just half an hour, you’ll have a creamy, satisfying, and delicious bowl of pasta that’s perfect for any day of the week. Packed with bold flavors and requiring minimal effort, this dish is sure to become a family favorite.
INGREDIENTS
- ½ cup raw cashews (75 g)
- 1.5 cups boiling water (375 mL)
- 210 mL jar sun-dried tomatoes, drained and chopped (1 cup)
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 7.5 cups bowtie pasta (510 g)
- 1 tbsp oil reserved from sun-dried tomatoes or olive oil (15 mL)
- 1 medium white onion, diced (1 cup)
- 3 cloves garlic, finely minced or grated (15 g)
- 1 tsp chili flakes
- 1 tsp dried oregano
- 2 cups kale, tough stems removed, roughly chopped or torn (50 g)
- 2 cups reserved pasta water (500 mL)
- ¼ cup parsley or basil, finely chopped (optional for serving)
- Salt and pepper to taste
INSTRUCTIONS
- Soak the Cashews: Place cashews in a bowl and cover them with boiling water. Let soak for 10 minutes. While waiting, bring a large pot of salted water to a boil and prep the kale.
- Drain Sun-Dried Tomatoes: Drain the jarred sun-dried tomatoes, saving some of the oil to use later.
- Make Cashew Cream: Blend the soaked cashews and water with lemon zest, lemon juice, and half of the sun-dried tomatoes until smooth and creamy.
- Cook the Pasta: Cook the bowtie pasta al dente according to package directions. Reserve 2 cups of pasta water before draining.
- Sauté Onion & Garlic: Heat 1 tablespoon of the reserved tomato oil (or olive oil) in a large pan over medium heat. Add diced onion and garlic, cooking for 3–4 minutes until softened.
- Add Herbs & Tomatoes: Stir in the remaining sun-dried tomatoes, chili flakes, and oregano. Cook for 2–3 minutes, stirring frequently.
- Incorporate Cashew Cream: Pour the cashew cream into the pan and mix well. Cook for 1 minute to combine flavors.
- Add Pasta & Kale: Stir the cooked pasta and kale into the sauce, ensuring everything is well-coated.
- Adjust with Pasta Water: Gradually add the reserved pasta water, ¼ cup at a time, stirring until you reach your desired creamy consistency. You may not need all 2 cups.
- Serve: Plate the pasta and garnish with chopped parsley or basil and freshly ground black pepper, if desired.
NOTES
- Best Fresh: The pasta is creamiest when freshly made. Leftovers tend to thicken as the pasta absorbs the sauce. If serving fewer people, consider halving the recipe.
- Storage: Store leftovers in the fridge for up to 5 days. Reheat with a splash of water or plant-based milk to loosen the sauce.
- Add Veggies: Enhance the dish with additional vegetables like zucchini, bell peppers, asparagus, or broccoli. Add them to the pan with the onion or cook separately (steamed or roasted) and mix them in at the end.
