Creamy Sundried Tomato Pasta is easy to make on a weeknight, but elegant enough for a special occasion. And it’s oil free, dairy free, and gluten free!
Do you know the secret to creamy pasta without dairy?
All you need to do is blend soaked raw cashews with water and some seasoning, and you get a luxurious sauce without any milk or oil. For example, you can make Creamy Asparagus Pasta.
Be sure to buy raw cashews rather than roasted. In addition, it helps to have a high-speed blender such as a Vitamix. But if you don’t have one, fear not. You can soak the cashews for a few hours or overnight, and you’ll be good to go.
Besides making this recipe when you feel like a comforting pasta dish, you can also serve it on special occasions, like Christmas and Valentine’s Day. I like it with a salad like Mediterranean Tomato and Cucumber Salad or a Massaged Kale Salad. And, of course, a fancy dessert, preferably one with chocolate.
Look how easy it is to make Creamy Sundried Tomato Pasta!
Yields 4-6 servings
Creamy Sundried Tomato Pasta comes together quickly without oil or dairy. If you don't have a high-speed blender such as a Vitamix, soak the raw cashews in advance for a few hours or overnight.
- 1 pound pasta of choice, gluten free, if desired (I use Barilla gluten free spaghetti )
- 1/2 cup sundried tomatoes (not packed in oil)
- 1 cup raw cashews
- 1 cup water
- 1 Tbsp. lemon juice
- Salt and pepper, to taste
- Fresh parsley for garnish, optional
- Cook the pasta according to the package directions. Drain, return to the pot, and set aside.
- Blend the sundried tomatoes, cashews, water, lemon juice, and salt and pepper in a high-speed blender until sauce is very smooth. Add more water, if needed.
- Add the sauce to the cooked pasta and toss until well coated.
- Serve the pasta in bowls and top with fresh parsley, if desired.
Looking for more easy pasta recipes? Try this Pasta with Garlicky Chard.
Don’t forget to pin this recipe to try later!
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