If you know anything about me, you probably know, I LOVE pasta. Carbs of any kind really. These vegan cheesy sun-dried tomato shells are off the charts delicious. Creamy, cheesy, a little sweet, salty, and incredibly satisfying. The pasta is cooked in the same pot as the sauce. The only reason I’m not calling this a one pot recipe is because you need a blender to create a cashew cream. It is so worth that extra effort though!
What You Need For These Cheesy Shells:
- Sun-Dried Tomatoes in Oil: So, I use some of the oil from the jar to start sautéing garlic and shallots, then you use the entire jar of tomatoes.
- Shallots and Garlic: I guess that was obvious, but that’s how this pasta gets started.
- Italian Seasoning and Red Pepper Flakes: To season this properly.
- Pasta: Of course I recommend shells, but any kind of short pasta will work.
- Raw Cashews and Non-Dairy Milk: These are blended together to make a very creamy, thick cashew cream.
- Vegan Parmesan: I used Violife parmesan!
- Lemon Juice, Fresh Basil, Salt and Pepper: To finish this cheesy pasta and make it perfect.
These vegan cheesy sun-dried tomato shells are a great weeknight meal. It is so fast and easy. Plus, it’s perfect for a chilly winter meal. I have been eating this non-stop, with a side salad and I’m obsessed. If you really want to make this a completely one-pot meal, you can use a different kind of non-dairy milk, instead of cashew cream. However, it won’t be as thick and creamy.
Why Should You Make This Pasta?
- Super duper simple.
- Comforting as heck.
- Cheesy, creamy, sweet and salty and everything good in this world.
- Perfect to serve alongside a salad or any roasted or steamed veggies.
- Kid and adult-approved!
Vegan Cheesy Sun-Dried Tomato Shells
Ingredients
- 1 Cup Raw cashews, soaked*
- 1 Cup Non-dairy milk, unsweetened I used oat milk
- 1 Jar(8oz.) Sun-dried tomatoes in oil
- 1 Shallot, diced
- 6 Cloves Garlic, chopped
- 1 teaspoon Italian seasoning
- Pinch of Red pepper flakes
- 4 Cups Water
- 16 Ounces Pasta shells, medium or large
- 1/2 Cup Vegan Parmesan, I used Violife
- 1 teaspoon Lemon juice
- Salt and Pepper to taste
- Fresh basil for topping
Instructions
- After you have soaked your cashews, drain them and add them to a blender. Then add the non-dairy milk and a pinch of salt and pepper.
- Blend on high, scraping down the sides as needed until it is completely smooth. It may take a few minutes depending on your blender. Set aside.
- Now, take 2 Tablespoons of the oil from the sun-dried tomato jar and add it to a large pot. Heat on medium high.
- Add the shallots and garlic and sauté, reducing heat as needed, until the shallots are translucent. About 2-3 minutes.
- Then add the Italian seasoning, red pepper and a pinch of salt and pepper. Stir and sauté for another minute.
- Now, add the water and bring it to a simmer.
- Add the pasta and make sure it is as submerged in the water as possible. Cover and simmer, stirring occasionally to make sure it is evenly cooked. Simmer for about 12-15 minutes, Check your package for timing, and simmer until the pasta is al dente.
- Once the pasta is cooked, the water should be absorbed. Put the heat on low. Then pour in the cashew cream you made, the vegan Parmesan, lemon juice. Stir to combine.
- Take the tomatoes out of the remaining oil. Then, chop the sun-dried tomatoes, and add them to the pot. Toss to combine.
- Season with a few pinches of salt and pepper. Taste and adjust seasoning.
- Serve immediately with extra Parm and fresh basil!
Notes
Nutrition
Unbelievably good! My daughter’s non vegan boyfriend loved it too. I had to add more water to cover the pasta, but it all absorbed with a little more cooking time. I couldn’t find Violife parm, so I used Follow Your Heart and it was super tasty.
Hi , this looks AMAZING! Would you happen to know what i could substitute cashews with? The person I’m making this for is allergic to cashews.
Thanks!