Creamy Sun-Dried Tomato Vegan Pasta – Rich and Flavorful

Hi there! Let’s Make a Creamy Sun-Dried Tomato Vegan Pasta Together

If you’re anything like me, you love a pasta dish that feels indulgent but is totally plant-based and wholesome. I recently discovered this creamy sun-dried tomato vegan pasta, and I just have to share it with you! It’s rich, smooth, and packed with flavor. Plus, it’s made with simple ingredients that you can find easily. Trust me, the creamy sauce made from cashews and sun-dried tomatoes is a game changer—no dairy needed!

Why This Vegan Pasta Is So Good for You

One of the reasons I keep coming back to this recipe is because it feels nourishing without weighing me down. The cashews add a wonderful creaminess but also provide healthy fats and protein, which help keep you full and satisfied. The sun-dried tomatoes bring in tons of antioxidants and a natural tanginess that brightens the whole dish. Using plant-based milk instead of cream keeps it lighter too. If you want a comforting pasta but want to keep it good for your body, this recipe perfectly hits that balance.

How to Make This Recipe Your Own

• Switch Up the Pasta: I love fettuccine or tagliatelle here because their broad noodles grab the sauce so well. But feel free to use penne, rigatoni, or even gluten-free pasta if you prefer.
• Nut Swap: If you can’t do cashews or want to try something different, soaked macadamia nuts or blanched almonds can also create a creamy texture.
• Add Some Heat: I sometimes toss in a pinch of chili flakes or a dash of smoked paprika to give the sauce a subtle kick.
• Boost Greens: Stir in fresh spinach or kale at the end of cooking for a bit of green goodness.

Let’s Cook: Creamy Sun-Dried Tomato Vegan Pasta Recipe

Ingredients

• 8 oz vegan fettuccine or tagliatelle pasta
• 1/2 cup sun-dried tomatoes (preferably in oil, roughly chopped)
• 1 cup raw cashews (soaked in hot water for at least 30 minutes)
• 2-3 cloves garlic (minced)
• 1/4 cup nutritional yeast
• 1-2 tablespoons fresh lemon juice
• 1/2 to 1 cup unsweetened plant-based milk (almond, oat, or soy)
• 2 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup fresh basil leaves (chopped, plus extra whole leaves for garnish)
• Optional: 1 small onion or shallot (finely chopped)

Step-by-Step Instructions

1. Start by soaking the raw cashews in hot water for at least 30 minutes so they get nice and soft. When they’re done, drain them well before using.
2. Cook your vegan pasta according to the package directions until it’s al dente—meaning it has a bit of bite without being mushy. Drain and set aside, but don’t toss out that pasta cooking water! Save about half a cup; it’s great for adjusting your sauce’s texture later.
3. While the pasta cooks, heat the olive oil in a skillet over medium heat. If you’re using the onion or shallot, sauté it until it’s translucent, about 3-4 minutes. Then, add the minced garlic and let it cook for another 1-2 minutes, but be careful not to burn it because burnt garlic gets bitter.
4. Now for the magic blender step! In a high-speed blender, combine your soaked cashews, sun-dried tomatoes (save a few for garnish if you like), nutritional yeast, lemon juice, the sautéed garlic (and onion if you added it), plant-based milk, salt, and pepper.
5. Blend everything until it’s super smooth and creamy. If it seems too thick, add a bit more plant milk or some of the reserved pasta water to reach just the right, luscious sauce consistency.
6. Toss the cooked pasta in this creamy sun-dried tomato sauce. Warm everything gently over low heat so the flavors come together well. Don’t forget to stir in the chopped fresh basil and the leftover sun-dried tomatoes for extra bursts of flavor.
7. Serve it up in bowls, garnished with extra fresh basil leaves and a sprinkle of black pepper. And there you go, a delicious, dairy-free pasta that feels so indulgent you wouldn’t believe it’s vegan!

Handy Tips to Make It Even Better

• Soaking Cashews: If you’re short on time, soaking in very hot water for 30 minutes works, but soaking overnight in cold water makes them even creamier.
• Adjusting Sauce Thickness: The saved pasta water is a fantastic way to loosen the sauce without diluting the flavor. Add just a splash at a time.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of plant milk to revive the creaminess.
• Serving Idea: Pair this pasta with a crisp green salad or roasted veggies for a perfectly balanced meal.

Equipment You’ll Need

• Large pot for boiling pasta
• Fine mesh strainer or colander
• Skillet or frying pan for sautéing garlic and onions
• High-speed blender for the creamy sauce
• Measuring cups and spoons
• Wooden spoon or tongs for mixing pasta and sauce

Frequently Asked Questions

1. Can I skip soaking the cashews? Soaking makes the cashews easier to blend and gives you a smoother sauce. You might get a less creamy texture if you skip this step.
2. What if I don’t have nutritional yeast? Nutritional yeast adds a cheesy depth, but you can leave it out or add a little miso paste or vegan parmesan as a substitute.
3. Can I make this gluten-free? Absolutely! Just swap the pasta for your favorite gluten-free variety.
4. How do I store leftovers? Keep them in an airtight container in the fridge for up to three days. When reheating, warm gently and add a splash of plant milk if the sauce thickens too much.
5. Can I prepare the sauce ahead of time? Yes! You can make the sauce a day ahead and store it in the fridge. Give it a quick blend or stir before tossing with pasta.

Give It a Try and Share Your Delicious Creations!

I hope you’ll love this creamy sun-dried tomato vegan pasta as much as I do. It’s one of those recipes that’s easy to whip up any night of the week but still feels special. If you make it, I’d be thrilled to see your photos and hear how it turned out. Pin this recipe on Pinterest so you can find it whenever those pasta cravings strike. Happy cooking and bon appétit!