I’ll never forget the night I first made this Creamy Sun-Dried Tomato Vegan Pasta – it was one of those “what do I have in the pantry?” moments that turned into a total kitchen win. I’d been craving something rich and comforting, but all my usual dairy-based sauces were off the table. That’s when I discovered the magic of blending soaked cashews with those intense sun-dried tomatoes from the back of my cupboard. The result? A sauce so velvety and flavorful, my meat-loving roommate actually asked for seconds! What I love most is how this dish comes together in about the time it takes to boil pasta – simple enough for weeknights, but fancy-tasting enough to impress guests. The sun-dried tomatoes give that perfect punch of umami, while the cashew cream makes it feel indulgent without any dairy. Trust me, this is one vegan pasta that’ll make everyone at the table forget they’re eating plant-based!
Why You’ll Love This Creamy Sun-Dried Tomato Vegan Pasta
Oh my gosh, where do I even start? This pasta is seriously my go-to for so many reasons:
- Weeknight miracle: Ready in 25 minutes flat – faster than delivery!
- Crazy flavorful: Those sun-dried tomatoes pack a punch that’ll make your taste buds dance.
- Silky smooth sauce: Cashews create the creamiest texture – no one will believe it’s dairy-free.
- Toss in anything: Add spinach, mushrooms, or vegan chicken – it all works.
- Good for you: Packed with protein and nutrients, no food coma included.
Honestly? I make this at least twice a month and never get tired of it. That’s saying something!
Ingredients for Creamy Sun-Dried Tomato Vegan Pasta
Here’s everything you’ll need to make this dreamy pasta happen – I promise, it’s all simple stuff! Just gather these goodies before you start:
- 8 oz pasta (I love fusilli or penne, but use whatever shape makes you happy)
- 1/2 cup sun-dried tomatoes, chopped (the oil-packed ones are extra flavorful!)
- 1 cup raw cashews, soaked (just cover them with hot water for 10 minutes – this is the creamy secret weapon)
- 2 cloves garlic (because can we even cook without it?)
- 1 cup vegetable broth (low-sodium is best so you can control the salt)
- 2 tbsp nutritional yeast (this gives that cheesy flavor without the dairy)
- 1 tbsp lemon juice (freshly squeezed makes all the difference)
- 1 tsp salt (plus more to taste – I always sneak a pinch extra)
- 1/2 tsp black pepper (freshly cracked if you’re feeling fancy)
- 1 tbsp olive oil (just enough to sauté those tomatoes to perfection)
- Fresh basil for garnish (optional but oh-so-pretty)
See? Nothing weird or hard-to-find here. Now let’s make some magic!
How to Make Creamy Sun-Dried Tomato Vegan Pasta
Alright, let’s get cooking! This comes together so fast you’ll want to have everything ready before you start. I like to get my pasta water boiling first – that way everything finishes at the same time. Here’s exactly how I make it, step by step:
Cook the Pasta
First things first – get that pasta going! Bring a big pot of salted water to a rolling boil (it should taste like the sea). Toss in your pasta and cook it just until al dente – usually about 1 minute less than the package says. You want it to still have a little bite since it’ll cook a tiny bit more in the sauce later. Drain it, but save about 1/2 cup of that starchy pasta water – trust me, it’s liquid gold for adjusting sauce consistency later!
Prepare the Creamy Cashew Sauce
While the pasta cooks, let’s make that magical sauce. Drain your soaked cashews (no need to be perfect – a little water is fine) and toss them in the blender with the garlic, vegetable broth, nutritional yeast, lemon juice, salt, and pepper. Now blend the heck out of it! I usually go for a full minute until it’s completely smooth – you shouldn’t feel any graininess when you rub a bit between your fingers. If it’s too thick, add a splash more broth. This creamy dreaminess is what makes the whole dish sing!
Sauté the Sun-Dried Tomatoes
Heat the olive oil in a large skillet over medium heat – you’ll know it’s ready when a piece of garlic sizzles immediately. Add your chopped sun-dried tomatoes and let them get friendly with the heat for about 2 minutes, stirring occasionally. They’ll soften up and release all that incredible concentrated tomato flavor. The kitchen should smell amazing right about now!
Combine and Serve
Here comes the best part! Pour that luscious cashew sauce right into the skillet with the tomatoes. Let it simmer gently for about 3 minutes – you’ll see it thicken slightly and the flavors will really come together. Now toss in your drained pasta and stir until every noodle is coated in that creamy red goodness. If it seems too thick, splash in some of that reserved pasta water a tablespoon at a time until it’s perfect. Finish with a handful of torn fresh basil leaves – the bright green against that creamy orange sauce is just gorgeous. Serve immediately and watch those forks fly!
Tips for the Best Creamy Sun-Dried Tomato Vegan Pasta
After making this dish more times than I can count, I’ve picked up some tricks that take it from good to “oh-my-goodness” amazing:
- Soak those cashews! I know it’s tempting to skip this step, but trust me – soaking for at least 10 minutes in hot water makes all the difference for that silky-smooth texture we’re after.
- Taste as you go – sun-dried tomatoes vary in saltiness, so I always adjust the seasoning right at the end. A pinch more salt or squeeze of lemon can really wake up the flavors!
- Blend longer than you think – that cashew sauce should be completely lump-free. If your blender struggles, add an extra splash of broth to help it along.
- Got greens? Toss in a couple handfuls of fresh spinach or arugula right at the end – the heat wilts them perfectly and adds gorgeous color.
- Oil-packed tomatoes for the win – they’re more flavorful than dry-packed, and you can use that delicious oil for sautéing instead of regular olive oil!
Bonus tip from my many kitchen experiments: Leftovers taste even better the next day as the flavors continue to develop. Not that there’s usually any left!
Ingredient Substitutions for Creamy Sun-Dried Tomato Vegan Pasta
Listen, I get it – sometimes you’re staring into your pantry thinking “I don’t have THAT!” No worries, friend. This recipe is super flexible. Here are my tried-and-true swaps that still give you amazing results:
Out of cashews?
Don’t panic! Raw walnuts or blanched almonds work too, though they’ll give a slightly grainier texture. If you’re nut-free, try sunflower seeds (soak them same as cashews) or a can of white beans for creaminess. The flavor will be different, but still delicious!
No vegetable broth on hand?
I’ve used plain water in a pinch – just bump up the seasonings a bit. Almond milk works too, though it makes a sweeter sauce. For extra umami, dissolve a vegan bouillon cube in hot water.
Sun-dried tomato alternatives
In desperate times, I’ve used roasted red peppers or even a couple tablespoons of tomato paste with a pinch of sugar. It won’t be quite the same intense flavor, but still tasty. Fresh cherry tomatoes sautéed until jammy can work in a pinch too!
Nutritional yeast substitutions
If you don’t have this vegan pantry staple, try a tablespoon of white miso paste for that savory depth. Or just leave it out – the sauce will still be creamy, just less “cheesy.”
Remember, cooking is all about making it work with what you’ve got! The beauty of this recipe is how adaptable it is – I’ve probably made a dozen different versions depending on what’s in my fridge. The key is keeping that creamy element and the tomato flavor, everything else is flexible.
Serving Suggestions for Creamy Sun-Dried Tomato Vegan Pasta
Okay, let’s talk about how to turn this pasta into a full meal that’ll make everyone at the table happy! My absolute must-have pairing is garlic bread – because what’s pasta without something to scoop up every last bit of that creamy sauce? I just toast some crusty bread with olive oil, garlic powder, and a sprinkle of nutritional yeast for that buttery flavor without the dairy.
For something fresh, a simple arugula salad with lemon vinaigrette cuts through the richness perfectly. The peppery greens balance the sweet tomatoes so well. If I’m feeling fancy, I’ll add some toasted pine nuts and shaved vegan parmesan on top.
Craving protein? Chickpeas roasted with smoked paprika make an amazing topping that adds texture and heft. Or toss in some sautéed mushrooms when you’re cooking the sun-dried tomatoes for extra umami goodness.
Honestly though? This pasta is so satisfying, sometimes I just pile it high in a bowl and dig in with a big spoon – no sides needed! The way that creamy sauce coats each noodle is basically a complete meal in itself.
Storing and Reheating Creamy Sun-Dried Tomato Vegan Pasta
Here’s the thing about leftovers – they’re rare with this dish, but when you do have some, you’ll want to keep that creamy perfection intact! I’ve learned a few tricks over the years to make sure day-old pasta still tastes amazing.
Storing: Pop any leftovers in an airtight container (I’m obsessed with glass ones because they don’t absorb smells) and stash it in the fridge. The sauce actually thickens as it chills, which isn’t a bad thing! It’ll keep beautifully for about 3 days.
Reheating: When you’re ready to enjoy it again, my favorite method is gently warming it on the stovetop over low heat with a splash of water or vegetable broth. Stir frequently and add liquid a tablespoon at a time until it’s back to that luscious, creamy consistency. The key is low and slow – too much heat can make the cashew sauce separate.
If you must use the microwave (no judgment – we’ve all been there!), do it in 30-second bursts with a damp paper towel over the bowl, stirring between each round. But honestly? Sometimes I eat it cold straight from the fridge – the flavors are more concentrated and it makes an awesome pasta salad!
One last pro tip: If the sauce seems too thick after storing, don’t be afraid to whisk in a little extra lemon juice or broth when reheating. It brings back that fresh, vibrant taste like magic.
Nutritional Information for Creamy Sun-Dried Tomato Vegan Pasta
Let’s chat about what’s nourishing you in this gorgeous bowl of pasta! While I’m not a nutritionist (just a pasta enthusiast), I can tell you this dish packs some serious goodness. The cashews give you healthy fats and plant-based protein, while those sun-dried tomatoes are loaded with antioxidants. Nutritional yeast adds B vitamins, and the whole dish is completely cholesterol-free!
Now, a little disclaimer – exact numbers can vary based on your specific ingredients (like how much oil your sun-dried tomatoes were packed in, or which pasta brand you use). But generally speaking, each serving gives you:
- A solid protein boost from the cashews and nutritional yeast
- Fiber from the whole wheat pasta (if you use it) and tomatoes
- Healthy monounsaturated fats from the olive oil and nuts
- Vitamins C and K from the tomatoes and any greens you add
The best part? Unlike heavy cream-based pastas, this version leaves you feeling satisfied but not sluggish. It’s the kind of meal that fuels your body while still tasting like total comfort food. Every time I eat it, I’m reminded that plant-based eating doesn’t mean missing out – it means discovering new ways to enjoy food that loves you back!
Frequently Asked Questions About Creamy Sun-Dried Tomato Vegan Pasta
I get asked the same delicious questions about this pasta all the time! Here are quick answers to the ones that pop up most:
Can I use a different nut besides cashews?
Absolutely! Raw walnuts or blanched almonds work – just soak them first. For nut-free, try sunflower seeds (soaked) or white beans. The texture changes slightly, but still creamy!
How do I make this gluten-free?
Easy! Swap regular pasta for your favorite GF brand (I love brown rice or chickpea pasta). Check that your broth and nutritional yeast are GF too.
My sauce turned out grainy – what happened?
Your blender might not be powerful enough. Blend longer (1-2 mins) and make sure cashews soak at least 10 minutes. Straining helps too!
Can I freeze leftovers?
Honestly, the texture gets weird. The sauce separates when thawed. Best enjoyed fresh or fridge-stored for 3 days max.
What if my sauce is too thick?
No stress! Thin it with reserved pasta water, broth, or a splash of plant milk while reheating. Add gradually until perfect.
Print
25-Minute Creamy Sun-Dried Tomato Vegan Pasta Perfection
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A rich and creamy vegan pasta dish featuring sun-dried tomatoes for a burst of flavor.
Ingredients
- 8 oz pasta
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup cashews, soaked
- 2 cloves garlic
- 1 cup vegetable broth
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- Fresh basil for garnish
Instructions
- Cook pasta according to package instructions.
- Blend cashews, garlic, vegetable broth, nutritional yeast, lemon juice, salt, and pepper until smooth.
- Heat olive oil in a pan and sauté sun-dried tomatoes for 2 minutes.
- Pour the creamy cashew sauce into the pan and simmer for 3 minutes.
- Toss the cooked pasta with the sauce.
- Garnish with fresh basil before serving.
Notes
- Soak cashews in hot water for 10 minutes for a smoother sauce.
- Adjust salt and pepper to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
