I love making this Creamy Sun-Dried Tomato Vegan Pasta when I want something rich, comforting, and completely dairy-free. The sauce turns out velvety and flavorful, with tangy sun-dried tomatoes adding depth and a little sweetness. I find it perfect for weeknights when I want a satisfying meal that feels indulgent but is still plant-based.
Why You’ll Love This Recipe
I enjoy how this pasta delivers a creamy texture without using any dairy. I like that it comes together quickly and uses simple ingredients I often already have in my kitchen. The sun-dried tomatoes bring bold flavor, and the garlic and herbs make the whole dish taste restaurant-worthy. I also appreciate how easy it is to customize with extra vegetables or protein.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 oz pasta (penne or fettuccine)
1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup raw cashews, soaked
1 cup unsweetened plant-based milk
1/2 cup vegetable broth
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 teaspoon dried Italian seasoning
salt
black pepper
1 cup fresh spinach (optional)
fresh basil for garnish
Directions
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I cook the pasta according to the package instructions until al dente, then I reserve about 1/2 cup of pasta water before draining.
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While the pasta cooks, I heat olive oil in a large skillet over medium heat and sauté the garlic until fragrant.
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I add the chopped sun-dried tomatoes and cook for another minute to release their flavor.
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In a blender, I combine soaked cashews, plant-based milk, vegetable broth, nutritional yeast, lemon juice, Italian seasoning, salt, and pepper. I blend until completely smooth and creamy.
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I pour the creamy sauce into the skillet with the sun-dried tomatoes and let it simmer gently for 3–5 minutes, stirring occasionally.
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I add the cooked pasta to the skillet and toss everything together. If the sauce feels too thick, I stir in a splash of reserved pasta water until it reaches my desired consistency.
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I fold in fresh spinach and let it wilt slightly from the heat.
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I garnish with fresh basil before serving.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
I sometimes add sautéed mushrooms or cherry tomatoes for extra texture and flavor. When I want more protein, I mix in cooked chickpeas or crispy tofu. I also like using whole wheat or gluten-free pasta depending on what I have available. For a little heat, I sprinkle in red pepper flakes before serving.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm the pasta gently on the stovetop over low heat and add a splash of plant-based milk or water to loosen the sauce. I can also reheat individual portions in the microwave, stirring halfway through for even heating.
FAQs
Can I make this without cashews?
I can substitute soaked sunflower seeds or use a store-bought dairy-free cream alternative, though the flavor and texture may vary slightly.
Do I need to soak the cashews?
I prefer soaking them for at least 4 hours or using hot water for 15–20 minutes to help them blend into a smoother sauce.
Can I use jarred sun-dried tomatoes in oil?
I use either dry-packed or oil-packed sun-dried tomatoes. If I use oil-packed, I sometimes reduce the added olive oil slightly.
Is this pasta gluten-free?
I make it gluten-free by choosing my favorite gluten-free pasta variety.
Can I freeze this pasta?
I can freeze it, but I find the sauce texture is best when fresh. If I freeze it, I reheat gently and stir well to bring back the creaminess.
Conclusion
I find this Creamy Sun-Dried Tomato Vegan Pasta to be one of my favorite plant-based comfort meals. The rich, silky sauce and bold tomato flavor make it incredibly satisfying. I love how simple it is to prepare, and it always feels like a special meal without requiring complicated ingredients or techniques.
