Creamy Sun-Dried Tomato Vegan Pasta – Rich, Dairy-Free & Plant-Powered

This Creamy Sun-Dried Tomato Vegan Pasta is pure plant-based comfort food. Made with pantry-friendly ingredients like cashews, garlic, and sun-dried tomatoes, it delivers a luscious, velvety sauce that coats your favorite pasta in bold, savory flavor — no dairy, no cream, no compromise.

Perfect for a weeknight dinner, date night, or meal prep, this dish is packed with richness and depth thanks to the umami of sun-dried tomatoes and the subtle nuttiness of blended cashews. It’s quick to prepare (ready in 30 minutes), deeply satisfying, and naturally gluten-free if you use gluten-free pasta.

Whether you’re fully vegan or just looking to enjoy a delicious dairy-free pasta dish, this recipe will quickly become a go-to favorite.

Ingredients Overview

Here’s a closer look at the wholesome, flavor-packed ingredients that make this vegan pasta creamy and delicious:

Pasta

• Use your favorite pasta: penne, fettuccine, rigatoni, or rotini.

• For gluten-free, use brown rice, chickpea, or lentil pasta.

• Cook just until al dente so it holds up well to the sauce.

Sun-Dried Tomatoes

• Use oil-packed sun-dried tomatoes for the best flavor and silky texture.

• Drain well and chop before blending or sautéing.

• They bring rich, concentrated tomato flavor and a touch of sweetness.

Raw Cashews

• Soaked raw cashews create a creamy, dairy-free base when blended.

• Soak in hot water for 20–30 minutes, or overnight in cold water.

• Substitute: sunflower seeds or white beans if you’re nut-free.

Garlic & Onion

• Garlic and onion are sautéed for aromatic depth and savoriness.

• Use yellow onion or shallots for a milder flavor.

Tomato Paste

• Intensifies the tomato flavor and adds body to the sauce.

• Helps create that rich, umami depth.

Vegetable Broth or Pasta Water

• Thins the sauce to the perfect consistency.

• Use pasta cooking water to help the sauce stick better to the noodles.

Nutritional Yeast

• Adds a cheesy, umami note without dairy.

• Optional but highly recommended for flavor and added B-vitamins.

Fresh Basil or Spinach (Optional)

• Stir in chopped spinach for a nutritional boost.

• Garnish with fresh basil for brightness and color.

Lemon Juice

• Adds acidity and balances the richness of the sauce.

Step-by-Step Instructions

This creamy vegan pasta is easy to make in under 30 minutes. Here’s how to do it:

1. Soak the Cashews

• Place ½ cup raw cashews in hot water and soak for 20–30 minutes.

• Drain and set aside.

2. Cook the Pasta

• Bring a large pot of salted water to a boil.

• Cook 8 oz pasta until al dente. Reserve ½ cup pasta water, then drain and set aside.

3. Sauté the Aromatics

In a large skillet over medium heat:

• Add 1 tbsp olive oil

• Sauté ½ diced onion and 3 minced garlic cloves for 3–4 minutes until soft and fragrant.

Add:

• 2 tbsp tomato paste

• ½ cup chopped sun-dried tomatoes (oil-packed and drained)
  Sauté for 2 more minutes to deepen the flavor.

4. Blend the Sauce

In a high-speed blender, combine:

• Soaked cashews

• Sautéed onion, garlic, tomato paste, and sun-dried tomatoes

• 1½ cups vegetable broth or reserved pasta water

• 2 tbsp nutritional yeast

• Juice of ½ lemon

• Salt and pepper to taste

Blend on high until completely smooth and creamy.

5. Combine & Simmer

• Return the sauce to the skillet over low heat.

• Stir in drained pasta and toss to coat.

• Simmer for 2–3 minutes to heat through and let flavors meld.

• Optional: stir in a handful of baby spinach or kale until wilted.

6. Serve

• Plate pasta and garnish with chopped basil, chili flakes, or vegan parmesan.

• Serve hot with crusty bread or a fresh green salad.

Tips, Variations & Substitutions

• Nut-free version: Use sunflower seeds or canned white beans instead of cashews.

• Add protein: Stir in chickpeas, sautéed mushrooms, or grilled tofu for a heartier dish.

• Make it spicy: Add chili flakes, cayenne, or a touch of harissa to the sauce.

• Add greens: Spinach, kale, or arugula work well stirred in at the end.

• No blender? Use a food processor or an immersion blender for a slightly more rustic texture.

Serving Ideas & Occasions

This pasta is perfect for:

• Weeknight dinners – fast, filling, and flavorful

• Meal prep – stores well and reheats beautifully

• Dinner parties – looks elegant and tastes indulgent

• Date night – rich and cozy, with minimal effort

Pair with:

• A fresh salad with lemon vinaigrette

• Garlic bread or herbed focaccia

• A glass of dry white wine or sparkling water with citrus

Nutritional & Health Notes

This pasta is 100% plant-based, and:

• Rich in healthy fats from cashews

• Naturally dairy-free & gluten-free (with GF pasta)

• Protein-rich with added legumes or spinach

• Free of refined sugar or artificial ingredients

Approximate nutrition per serving (1 of 4):

• Calories: 420

• Protein: 12g

• Carbs: 48g

• Fat: 20g

• Fiber: 5g

For lower calories, reduce the cashews to ⅓ cup and thin sauce with more broth.

FAQs

Q1: Can I make this sauce ahead of time?

A1: Yes. Store the blended sauce in the fridge for up to 4 days. Reheat gently and add a splash of water if it thickens.

Q2: What pasta works best?

A2: Short shapes like penne, rigatoni, or fusilli hold the sauce well. Long noodles like fettuccine also work great.

Q3: Can I freeze the sauce?

A3: Absolutely. Freeze the sauce in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat gently.

Q4: What if I don’t have nutritional yeast?

A4: You can skip it or add a splash of soy sauce or miso paste for umami. Nutritional yeast adds a subtle cheesy flavor.

Q5: Can I use sun-dried tomatoes not packed in oil?

A5: Yes, but soak them in hot water for 10 minutes to soften before blending.

Q6: Is this dish kid-friendly?

A6: Definitely! It’s creamy, flavorful, and not spicy unless you add heat. A great way to sneak in veggies too.

Q7: How can I make it even creamier?

A7: Use less broth for a thicker sauce, or add a spoonful of unsweetened plant milk (like oat or almond) when blending.

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