Creamy Vegan Sun-Dried Tomato Pasta

Bursting with tangy, umami-packed sun-dried tomatoes and a luscious cashew-based cream sauce, this recipe is quick, flavorful, and perfect for weeknight dinners or impressing guests. It’s dairy-free, customizable, and oh-so-satisfying. Let’s get cooking!

Why You’ll Love This Vegan Pasta

• Bold Flavors: Sun-dried tomatoes bring a punch of tangy, savory goodness.

• Creamy Without Dairy: Cashews create a velvety sauce that rivals any Alfredo.

• Quick & Easy: Ready in under 30 minutes with pantry staples.

• Versatile: Add veggies, protein, or spices to make it your own.

Vegan Sun-Dried Tomato Pasta Recipe

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Equipment: Blender, large pot, skillet

Ingredients

For the Pasta:

• 12 oz (340g) pasta (spaghetti, rigatoni, or your favorite)

• ½ cup (100g) sun-dried tomatoes packed in oil, drained and chopped (reserve 2 tbsp oil)

• 1 small yellow onion, finely diced

• 3 garlic cloves, minced

• 2 cups (150g) fresh spinach or kale (optional)

• Salt and pepper to taste

• Optional: Red chili flakes for heat

For the Creamy Sauce:

• ¾ cup (100g) raw cashews, soaked for 15 minutes in hot water (or 4 hours in cold water)

• 1 ½ cups (360ml) vegetable broth

• 2 tbsp nutritional yeast

• 1 tbsp lemon juice

• 1 tsp dried Italian herbs (or fresh basil/oregano)

• 1 tbsp reserved sun-dried tomato oil (or olive oil)

• Salt to taste

For Garnish:

• Fresh basil or parsley, chopped

• Vegan parmesan (store-bought or homemade: blend ¼ cup cashews, 1 tbsp nutritional yeast, pinch of salt)

• Extra sun-dried tomatoes for topping

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook your pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water for later.

Step 2: Make the Creamy Sauce

Drain the soaked cashews and add them to a blender with vegetable broth, nutritional yeast, lemon juice, Italian herbs, sun-dried tomato oil, and a pinch of salt. Blend until completely smooth and creamy, about 1-2 minutes. Taste and adjust seasoning with more salt or lemon juice if needed.

Step 3: Sauté the Aromatics

In a large skillet, heat 1 tbsp of the reserved sun-dried tomato oil (or olive oil) over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the garlic and chopped sun-dried tomatoes, cooking for another 1-2 minutes until fragrant. If using spinach or kale, add it now and cook until wilted, about 1 minute.

Step 4: Combine Everything

Pour the cashew cream sauce into the skillet with the onion-tomato mixture. Stir to combine and let it simmer for 2-3 minutes to thicken slightly. Add the cooked pasta to the skillet, tossing to coat evenly. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency. Season with salt, pepper, and red chili flakes (if using).

Step 5: Serve and Garnish

Divide the pasta among plates or bowls. Sprinkle with fresh basil or parsley, vegan parmesan, and extra chopped sun-dried tomatoes for a pop of color and flavor. Serve immediately with a side of crusty bread or a simple green salad.

Tips for the Perfect Vegan Pasta

• No Blender? Use cashew butter (2-3 tbsp) instead of whole cashews and whisk the sauce ingredients in a bowl for a slightly less creamy but still delicious result.

• Nut-Free Option: Swap cashews for silken tofu or blend cooked white beans with the broth for a creamy base.

• Add-Ins: Toss in roasted zucchini, mushrooms, or cherry tomatoes for extra veggies. For protein, try vegan sausage, chickpeas, or tofu crumbles.

• Sun-Dried Tomatoes: Oil-packed tomatoes add richer flavor, but if using dry ones, rehydrate in warm water for 10 minutes before chopping.

Why This Recipe Shines

This vegan sun-dried tomato pasta is a game-changer for anyone who thinks plant-based meals can’t be indulgent. The cashew sauce is so creamy you’ll forget it’s dairy-free, and the sun-dried tomatoes add a gourmet touch without extra effort. It’s also a fantastic way to use pantry staples for a restaurant-quality dish at home.

Serving Suggestions

• Pair with a glass of chilled white wine or sparkling water with lemon.

• Serve alongside a simple arugula salad with balsamic dressing.

• Make it a meal prep star: Store leftovers in an airtight container in the fridge for up to 3 days; reheat with a splash of plant milk to revive the sauce.

Ready to Dig In?

This creamy vegan sun-dried tomato pasta is proof that simple ingredients can create bold, unforgettable flavors. Whether you’re vegan, dairy-free, or just looking to mix up your pasta game, this dish will become a staple in your kitchen. Try it out, share with loved ones, and let me know your favorite add-ins.