Vegan Cavatappi with Sun-Dried Tomato Cream
Rich, tangy, and deeply satisfying, this pasta delivers a creamy tomato sauce that genuinely rivals any dairy-based version — no shortcuts, no compromise. The secret is a blended cashew cream that comes together in minutes and gives the sauce a silky, luxurious body that clings beautifully to every spiral of cavatappi. Oil-packed sun-dried tomatoes bring an intense, almost jammy sweetness, balanced by white wine, sliced garlic, and a hit of red pepper flakes that keep things lively. Nutritional yeast adds a subtle savory depth that rounds out the sauce without tipping into anything artificial-tasting. A splash of reserved pasta water at the end is the move that ties it all together, helping the sauce flow loosely around the pasta rather than sitting heavy. Torn fresh basil scattered over the top at the last second keeps everything bright and fragrant. This one serves four and is the kind of weeknight dinner that quietly becomes a regular in the rotation.
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews
- 1 ½ cups boiling water
For the pasta
- 12 oz dry cavatappi pasta
- 1 tbsp salt
For the sauce
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ½ cup dry white wine
- ½ cup oil-packed sun-dried tomatoes, drained and roughly chopped
- 1 cup vegetable broth
- 2 tbsp nutritional yeast
- 1 tsp lemon juice
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- ½ cup fresh basil leaves, torn
- 2 tbsp vegan parmesan, for serving (optional)
Instructions
- 1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, until the cashews are softened and plump.
- 2
Drain the cashews, discarding the soaking water. Transfer to a blender with 3/4 cup fresh water and blend on high until completely smooth and creamy, about 1–2 minutes. Set aside.
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