This Creamy Sun-Dried Tomato Vegan Pasta is the ultimate plant-based comfort meal: rich, savory, and bursting with deep Mediterranean flavor. With its velvety sauce made from cashews and almond milk, plus the bold umami kick from sun-dried tomatoes, this dish tastes indulgent while staying 100% dairy-free. Whether you’re a full-time vegan or just dabbling in meatless Mondays, this recipe is fast becoming a dinner favorite for its simplicity, creaminess, and crave-worthy taste.
Introduction: A Mediterranean Classic Goes Plant-Based
Creamy pasta is often associated with heavy dairy and butter, but this version reimagines the comfort food staple with wholesome, plant-based ingredients that don’t sacrifice flavor or texture. Inspired by the bold flavors of Southern Italy—sun-dried tomatoes, garlic, basil, and olive oil—this vegan version offers the same lush, satisfying bite without any animal products.
Originally, sun-dried tomatoes were a method of preserving summer’s bounty. Italians would dry tomatoes under the sun and pack them in oil, herbs, and sometimes vinegar. Today, their deep umami and chewy texture make them a pantry favorite, especially for elevating simple dishes like this creamy vegan pasta.
Perfect for weeknights, date nights, or prepping meals ahead, this pasta is a balance of simplicity and richness. Plus, it’s entirely customizable—gluten-free, nut-free, or protein-packed depending on your preferences.
Ingredients Overview
Here’s a breakdown of the ingredients that make this creamy vegan pasta so satisfying and flavorful:
Sun-Dried Tomatoes (in oil)
These are the star of the show. Packed in olive oil, sun-dried tomatoes are rich in umami, slightly tangy, and deeply savory. The oil they come in is also infused with flavor—don’t waste it! It adds depth when sautéing garlic or blending into the sauce.
Raw Cashews
Soaked cashews provide a creamy base that mimics traditional dairy-based sauces. When blended with plant milk and seasonings, they create a silky, rich texture that coats the pasta perfectly. Make sure to soak them beforehand for the smoothest results.
Garlic
Minced fresh garlic is essential for that aromatic base flavor. It blends beautifully with the sun-dried tomatoes and cashew cream, offering depth and complexity.
Nutritional Yeast
A vegan’s best friend for adding cheesy, nutty flavor without dairy. It enhances the creaminess of the sauce and adds savory balance.
Unsweetened Almond Milk
Acts as the liquid to blend the sauce. Almond milk has a neutral, slightly nutty taste that complements the cashew base. Make sure it’s unsweetened to avoid clashing with the savory profile.
Pasta of Choice
Use your favorite variety—penne, rigatoni, or linguine all work well. For gluten-free diets, opt for chickpea or brown rice pasta. The pasta should be cooked al dente so it doesn’t get mushy when coated in the sauce.
Fresh Basil
Fresh basil leaves add a touch of brightness and a fragrant finish that cuts through the richness of the sauce.
Olive Oil
Used to sauté garlic and sun-dried tomatoes, olive oil adds another layer of Mediterranean flavor.
Salt & Pepper
Balance and enhance all the other flavors.
Optional:
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Chili flakes for heat
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Lemon juice for brightness
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Spinach or kale for added greens
Step-by-Step Instructions
Making this pasta is a straightforward process that comes together in about 30 minutes, making it ideal for busy nights.
1. Soak the Cashews
Start by soaking 1 cup of raw cashews in hot water for at least 20 minutes. You can also soak them overnight in cold water. This softens them for easy blending and ensures a silky texture.
2. Cook the Pasta
Bring a large pot of salted water to a boil and cook your pasta according to package directions. Reserve about 1 cup of pasta water before draining—it’s useful to loosen the sauce later if needed.
3. Sauté Garlic and Tomatoes
In a large skillet, heat 2 tablespoons of olive oil (you can use the oil from the sun-dried tomato jar for added flavor). Sauté 3 cloves of minced garlic until fragrant, about 1 minute. Add ½ cup chopped sun-dried tomatoes and sauté for another 2–3 minutes until slightly softened.
4. Make the Creamy Sauce
In a high-speed blender, combine:
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Soaked cashews (drained)
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1 cup unsweetened almond milk
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2 tablespoons nutritional yeast
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A squeeze of lemon juice (optional)
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Salt and pepper to taste
Blend until smooth and creamy. If the sauce is too thick, add more almond milk a little at a time.
5. Combine Everything
Add the cashew sauce to the skillet with the garlic and tomatoes. Stir over low heat until everything is heated through and the flavors have melded. If the sauce thickens too much, add a splash of the reserved pasta water.
6. Toss with Pasta
Add the drained pasta directly to the skillet. Toss everything together until the pasta is fully coated. Fold in chopped fresh basil and greens (if using), and cook for an additional 1–2 minutes.
7. Serve
Serve immediately, topped with more basil, cracked black pepper, and optional vegan Parmesan.
Tips, Variations, and Substitutions
This creamy sun-dried tomato vegan pasta is endlessly flexible. Here are some creative ways to adjust it based on what you have on hand:
Tips for Best Results:
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Soaking cashews is key to a smooth sauce. Don’t skip this step unless you have a high-powered blender.
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Use sun-dried tomatoes packed in oil for the best texture and flavor.
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Add pasta water gradually to control sauce consistency.
Substitutions:
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Cashews → swap with soaked sunflower seeds for a nut-free version.
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Almond milk → try oat milk or soy milk.
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Nutritional yeast → omit or sub with a vegan cheese alternative.
Flavor Add-Ins:
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Sauté chopped onions or shallots along with the garlic.
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Stir in chopped spinach, kale, or arugula for added nutrition.
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Add white beans or chickpeas for extra protein.
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Finish with a touch of smoked paprika or chili flakes for a smoky or spicy kick.
Serving Ideas & Occasions
This pasta is hearty enough to stand on its own, but it also pairs beautifully with sides:
Serve With:
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A crisp arugula salad with lemon vinaigrette
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Garlic bread or toasted sourdough
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Grilled or roasted vegetables like zucchini, bell peppers, or asparagus
Occasions:
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Weeknight dinners: Fast, filling, and easy cleanup.
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Meal prep: Stores well for 3–4 days in the fridge.
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Dinner parties: Impress non-vegans with this rich, satisfying dish.
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Date night: Cozy, flavorful, and best served with a glass of red wine.
Nutritional & Health Notes
This pasta is a nourishing, plant-based meal packed with healthy fats, fiber, and plant protein.
Key Nutritional Benefits:
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Cashews: Rich in heart-healthy fats, copper, and magnesium.
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Sun-Dried Tomatoes: High in antioxidants, especially lycopene, which supports heart health.
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Nutritional Yeast: Provides B vitamins, including B12 if fortified.
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Almond Milk: Low in calories and often calcium-fortified.
Balanced Meal
Pairing the pasta with greens or legumes adds fiber and protein, making this a more complete and balanced dish. Opting for whole-grain or legume-based pasta further boosts nutrition.
FAQ: Common Questions About Creamy Vegan Pasta
1. Can I make the sauce ahead of time?
Yes! The cashew cream sauce can be made up to 3 days in advance and stored in an airtight container in the fridge. Reheat it gently on the stovetop and thin with a splash of almond milk or water as needed.
2. How do I make this gluten-free?
Simply substitute your favorite gluten-free pasta—brown rice, chickpea, or lentil-based pastas all work great. Be sure to cook it al dente and rinse if it tends to get sticky.
3. What if I don’t have a high-speed blender?
Soak the cashews for at least 4–6 hours or boil them for 15 minutes to soften. Then blend for a few extra minutes, scraping down the sides until smooth. You may need to strain the sauce if your blender leaves it a bit gritty.
4. Is there a nut-free version?
Yes. Use sunflower seeds in place of cashews and opt for oat or soy milk instead of almond milk. The flavor will be slightly different, but still creamy and delicious.
5. Can I freeze this pasta?
While the pasta itself doesn’t freeze well due to texture changes, the sauce can be frozen for up to 2 months. Store it in a freezer-safe jar or container. Thaw overnight in the fridge and stir well when reheating.
6. What protein can I add to make it more filling?
Add cooked lentils, chickpeas, or white beans. Grilled tofu or vegan chicken strips also work beautifully to bulk up the dish and make it more protein-rich.
7. Can I use other dried tomatoes that aren’t in oil?
Yes, but you’ll need to rehydrate them in hot water for about 20 minutes before using. You may also want to add a bit of extra olive oil to compensate for the missing oil-packed flavor.
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Print
Creamy Sun-Dried Tomato Vegan Pasta (Easy Weeknight Comfort Food)
A rich, creamy vegan pasta made with sun-dried tomatoes and cashew sauce. Perfect for weeknight dinners or entertaining, this dish is packed with flavor and ready in under 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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12 oz pasta of choice
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1 cup raw cashews, soaked
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1 cup unsweetened almond milk
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½ cup sun-dried tomatoes (in oil), chopped
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3 garlic cloves, minced
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2 tbsp olive oil
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2 tbsp nutritional yeast
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1 tbsp lemon juice (optional)
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Salt and pepper, to taste
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½ cup fresh basil, chopped
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Optional: chili flakes, spinach, or vegan Parmesan
Instructions
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Soak cashews in hot water for 20 minutes, then drain.
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Cook pasta until al dente; reserve 1 cup of pasta water.
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In a skillet, sauté garlic in olive oil for 1 minute. Add sun-dried tomatoes and cook 2–3 minutes more.
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Blend soaked cashews, almond milk, nutritional yeast, lemon juice, salt, and pepper until smooth.
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Pour sauce into skillet and heat over low. Add pasta water if needed to thin the sauce.
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Toss cooked pasta into sauce and mix to coat. Stir in fresh basil and optional greens.
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Serve hot with more basil, pepper, and vegan Parmesan.