Go Back
Dinner bowl full of pasta 45
Print Recipe

Creamy Pasta with Sun-dried Tomatoes

This pasta is Heaven for all sun-dried tomato lovers! Throw in some basil and lemon and enjoy the rest of your day!


  • 1 pkg whole wheat linguini pasta
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 pinch red pepper flakes optional
  • 1 cup raw cashews soaked overnight
  • 1 ½ cup almond milk or other plant milk
  • ½ cup sun-dried tomatoes divided and sliced
  • zest and juice from one medium lemon
  • ¾ cup mushrooms sliced
  • ¼ cup vegan parmesan cheese optional
  • salt and pepper to taste
  • 1 handful fresh basil leaves optional, loosely torn or cut into ribbons


  • Cook pasta according to package directions. Take off the heat just before they are done cooking
  • Saute onions and garlic on medium heat until fragrant and just beginning to brown. Season with oregano and red pepper flakes.
  • Combine onions, garlic, soaked cashews, almond milk, half of the sun-dried tomatoes, and lemon juice in a high-speed blender and blend until smooth and creamy.
  • Using the same pan that you cooked the onions in, saute the mushrooms until their water has evaporated and they turn a dark reddish-brown.
  • Add the remaining sun-dried tomatoes to the pan along with the blended sauce.
  • Add the slightly undercooked pasta to finish cooking in the sauce.
  • Season with salt and pepper to taste. Don't be shy with the pepper!
  • Add the basil, lemon zest, and parmesan cheese
  • Stir to combine and enjoy!