Creamy Sun-Dried Tomato Vegan Pasta

I love making this creamy sun-dried tomato vegan pasta when I want something rich and comforting without using dairy. The sauce is smooth, flavorful, and packed with tangy sun-dried tomatoes that bring depth to every bite. It feels indulgent, yet it’s completely plant-based and satisfying.

Why You’ll Love This Recipe

I love how the creamy texture comes together using simple plant-based ingredients. There’s no heavy cream, yet the sauce turns out velvety and full of flavor.

I also appreciate how bold and savory it tastes. The sun-dried tomatoes add a slightly sweet, tangy intensity that pairs beautifully with garlic and herbs. It’s a dish I can serve to everyone, whether they follow a vegan diet or not.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 ounces pasta (penne, rigatoni, or fettuccine)
1/2 cup raw cashews (soaked in hot water for 15–20 minutes)
3/4 cup unsweetened plant-based milk
1/3 cup sun-dried tomatoes (packed in oil, drained)
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup fresh spinach (optional)
1/4 cup reserved pasta water

Directions

1. I bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. I reserve about 1/4 cup of pasta water before draining.

2. While the pasta cooks, I blend the soaked cashews, plant-based milk, and half of the sun-dried tomatoes until smooth and creamy.

3. In a large skillet, I heat the olive oil over medium heat and sauté the garlic for about 30 seconds until fragrant.

4. I stir in the tomato paste, dried basil, and dried oregano, cooking for another minute.

5. I pour in the blended cashew mixture and stir well.

6. I chop the remaining sun-dried tomatoes and add them to the sauce for extra texture.

7. I let the sauce simmer gently for 3–5 minutes until slightly thickened.

8. I add the drained pasta to the skillet along with a splash of reserved pasta water to loosen the sauce if needed.

9. If I’m using spinach, I stir it in and let it wilt into the sauce.

10. I season with salt and black pepper to taste and serve warm.

Servings and timing

This recipe serves about 4 people.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

I sometimes add sautéed mushrooms or roasted red peppers for extra flavor.

For a spicy kick, I sprinkle in red pepper flakes.

If I want a nut-free version, I substitute the cashews with a store-bought dairy-free cream alternative or blended silken tofu.

I also like adding fresh basil on top before serving for added freshness.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, I add a splash of plant-based milk or water and warm the pasta gently on the stovetop or in the microwave, stirring occasionally to maintain the creamy texture.

FAQs

Do I have to soak the cashews?

Yes, soaking softens them and helps create a smooth, creamy sauce. If I’m short on time, I soak them in very hot water for at least 15 minutes.

Can I use a different type of pasta?

Yes, I use any pasta shape I prefer. Short shapes like penne or rigatoni hold the sauce especially well.

Is this recipe gluten-free?

It can be gluten-free if I use gluten-free pasta.

Can I make the sauce ahead of time?

Yes, I blend and cook the sauce ahead and store it in the refrigerator for up to 3 days. I reheat it gently before tossing with fresh pasta.

What can I use instead of cashews?

I use silken tofu, sunflower seeds, or a store-bought vegan cream alternative for a similar creamy texture.

Conclusion

I find this creamy sun-dried tomato vegan pasta to be both comforting and full of bold flavor. It’s rich, satisfying, and surprisingly easy to prepare. Whenever I want a dairy-free dish that still feels indulgent, I make this recipe and enjoy every creamy, savory bites.

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