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Creamy Sun-Dried Tomato Vegan Pasta

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This creamy sun-dried tomato vegan pasta is rich, velvety, and completely dairy-free. Blended cashews create a smooth sauce packed with tangy sun-dried tomatoes, garlic, and herbs, making it a comforting and flavorful plant-based meal.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-Inspired
  • Diet: Vegan

Ingredients

  • 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

Instructions

  1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/4 cup pasta water before draining.
  2. Blend soaked cashews, plant-based milk, and half of the sun-dried tomatoes until smooth and creamy.
  3. Heat olive oil in a large skillet over medium heat and sauté garlic for about 30 seconds until fragrant.
  4. Stir in tomato paste, dried basil, and dried oregano. Cook for 1 minute.
  5. Pour in the blended cashew mixture and stir well.
  6. Chop remaining sun-dried tomatoes and add to the sauce.
  7. Simmer gently for 3–5 minutes until slightly thickened.
  8. Add drained pasta and a splash of reserved pasta water to loosen the sauce if needed.
  9. If using spinach, stir it in and cook until wilted.
  10. Season with salt and black pepper to taste and serve warm.

Notes

  • Soak cashews in very hot water for at least 15 minutes for a smooth sauce.
  • Add sautéed mushrooms or roasted red peppers for extra flavor.
  • Sprinkle red pepper flakes for heat.
  • Substitute cashews with blended silken tofu or a dairy-free cream alternative for a nut-free version.
  • Use gluten-free pasta to make the recipe gluten-free.
  • Store leftovers in the refrigerator for up to 4 days and reheat with a splash of plant-based milk or water.

Nutrition

Find it online: https://juliameals.com/creamy-sun-dried-tomato-vegan-pasta/