This creamy sun-dried tomato vegan pasta is the perfect combination of rich flavors and wholesome ingredients, making it a satisfying plant-based dinner for any night of the week.
The velvety sauce, made with cashews and sun-dried tomatoes, clings beautifully to your favorite pasta, creating a dish that feels indulgent yet nourishing.
We first discovered this recipe during a week when we craved something comforting but still quick and easy. Its bold, tangy flavors and creamy texture immediately won us over.
Whether you’re a seasoned vegan or simply exploring plant-based meals, this pasta dish is sure to become a favorite in your recipe rotation.
Quick Look at What’s Inside
Nutritional Benefits of Sun-Dried Tomato Vegan Pasta
This pasta isn’t just delicious it’s packed with nutrients that fuel your body and mind. Here’s why we love it:
- Sun-dried tomatoes are rich in antioxidants like lycopene, which support heart health and reduce inflammation. Plus, they add a punch of umami that elevates the dish.
- Cashews, the base of the creamy sauce, provide healthy fats, plant-based protein, and essential minerals like magnesium and zinc to keep you energized.
- Using whole-grain or legume-based pasta boosts fiber and protein, keeping you fuller longer and supporting digestion.
- Garlic and fresh basil not only enhance the flavor but also provide immune-boosting properties, making this dish both tasty and functional.
Ingredients for Creamy Sun-Dried Tomato Vegan Pasta
To make this flavorful dish, you’ll need a handful of simple pantry staples and fresh ingredients. Here’s what to gather:
- 12 ounces of your favorite pasta (whole-grain, chickpea, or gluten-free varieties work well)
- 1 cup raw cashews (soaked in hot water for 10 minutes)
- ½ cup sun-dried tomatoes (oil-packed or rehydrated in water)
- 1 ½ cups unsweetened plant-based milk (such as almond or oat milk)
- 3 garlic cloves, minced
- 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- 1 tablespoon olive oil or reserved oil from sun-dried tomatoes
- ¼ cup fresh basil, chopped
Optional:
- Red pepper flakes for a little heat
Special tools: A high-powered blender for the creamy sauce.
Step-by-Step Instructions for Creamy Sun-Dried Tomato Vegan Pasta
Making this dish is as simple as it is satisfying! Follow these steps to create your new favorite vegan dinner.
1. Cook the Pasta
Start by bringing a large pot of salted water to a boil. Cook your pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.
2. Blend the Sauce
While the pasta cooks, prepare the creamy sauce. In a high-powered blender, combine the soaked cashews, sun-dried tomatoes, plant-based milk, garlic, nutritional yeast, Italian seasoning, salt, and pepper.
Blend on high until the mixture is smooth and creamy. Taste and adjust seasonings as needed.
3. Sauté the Garlic
Heat the olive oil (or oil from the sun-dried tomatoes) in a large skillet over medium heat. Add an extra minced garlic clove if you love bold garlic flavor, and sauté until fragrant, about 1 minute.
4. Combine Pasta and Sauce
Lower the heat to medium-low and pour the blended sauce into the skillet. Stir in the reserved pasta water a little at a time until the sauce reaches your desired consistency. Add the cooked pasta to the skillet and toss to coat evenly.
5. Garnish and Serve
Remove the skillet from heat and stir in the fresh basil. For extra flavor, sprinkle on red pepper flakes or an additional drizzle of olive oil. Serve warm and enjoy!
Simply Nourished Life’s Cooking Tips
- For an extra creamy sauce, soak the cashews longer (up to 4 hours) or use a high-speed blender.
- If you don’t have raw cashews, sunflower seeds or silken tofu can work as alternatives.
- Need a gluten-free option? Choose a chickpea or brown rice pasta for a deliciously wholesome twist.
- Don’t skip the fresh basil! It adds a burst of freshness to balance the rich, creamy sauce.
Variations, Leftovers, and Storage
This recipe is versatile and perfect for meal prep. Here are some ways to customize and store it:
- Add veggies: Toss in sautéed spinach, roasted broccoli, or sun-dried tomato halves for added texture and nutrition.
- Protein boost: Stir in chickpeas or crumbled tofu for extra plant-based protein.
- Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of plant-based milk if the sauce thickens.
- Meal prep: Make the sauce ahead of time and store it separately. Combine with freshly cooked pasta for a quick dinner.
Nutrition Facts
Here’s a nutritional snapshot of this creamy sun-dried tomato vegan pasta. Per serving (based on standard ingredients):
- Calories: 420
- Protein: 14g
- Fat: 15g
- Carbohydrates: 58g
- Fiber: 6g
- Sugar: 4g
These values are estimates and may vary depending on the specific ingredients and brands you use. Either way, this dish is a delicious balance of nutrients to fuel your day.
Frequently Asked Questions About Vegan Sun-Dried Tomato Pasta
How can I make this pasta gluten-free?
Simply swap the regular pasta for a gluten-free option like chickpea, brown rice, or quinoa pasta. The sauce is naturally gluten-free and pairs beautifully with any pasta base.
Can I use fresh tomatoes instead of sun-dried tomatoes?
Fresh tomatoes won’t provide the same concentrated flavor, but you can roast cherry tomatoes to achieve a similar tangy, sweet taste.
What if I don’t have a blender?
If you don’t have a high-speed blender, you can use a food processor. Just soak the cashews longer to ensure a smoother sauce.
Can I freeze the sauce?
Yes! The creamy sauce freezes well in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently, adding a splash of plant-based milk to refresh it.
A Pasta Recipe Worth Sharing
This creamy sun-dried tomato vegan pasta is a comforting, flavorful dish that’s perfect for everything from easy family dinners to date nights.
Its rich, creamy sauce, combined with the bold flavors of sun-dried tomatoes and fresh basil, makes it a standout addition to your vegan recipe collection.
We’d love to hear how your pasta turns out! Share your thoughts in the comments below or tag us on social media to show off your creation. For more plant-based dinner ideas, check out our other recipes for easy, flavorful vegan meals.
Creamy Sun-Dried Tomato Vegan Pasta
Equipment
- A high-powered blender for the creamy sauce
Ingredients
- 12 ounces of your favorite pasta whole-grain, chickpea, or gluten-free varieties work well
- 1 cup raw cashews soaked in hot water for 10 minutes
- ½ cup sun-dried tomatoes oil-packed or rehydrated in water
- 1 ½ cups unsweetened plant-based milk such as almond or oat milk
- 3 garlic cloves minced
- 1 tablespoon nutritional yeast optional, for a cheesy flavor
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil or reserved oil from sun-dried tomatoes
- ¼ cup fresh basil chopped
Instructions
Cook the Pasta
- Start by bringing a large pot of salted water to a boil. Cook your pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.
Blend the Sauce
- While the pasta cooks, prepare the creamy sauce. In a high-powered blender, combine the soaked cashews, sun-dried tomatoes, plant-based milk, garlic, nutritional yeast, Italian seasoning, salt, and pepper. Blend on high until the mixture is smooth and creamy. Taste and adjust seasonings as needed.
Sauté the Garlic
- Heat the olive oil (or oil from the sun-dried tomatoes) in a large skillet over medium heat. Add an extra minced garlic clove if you love bold garlic flavor, and sauté until fragrant, about 1 minute.
Combine Pasta and Sauce
- Lower the heat to medium-low and pour the blended sauce into the skillet. Stir in the reserved pasta water a little at a time until the sauce reaches your desired consistency. Add the cooked pasta to the skillet and toss to coat evenly.
Garnish and Serve
- Remove the skillet from heat and stir in the fresh basil. For extra flavor, sprinkle on red pepper flakes or an additional drizzle of olive oil. Serve warm and enjoy!
Notes
- Calories: 420
- Protein: 14g
- Fat: 15g
- Carbohydrates: 58g
- Fiber: 6g
- Sugar: 4g