Vegan Creamy Sun-Dried Tomato Pasta (Vegan, Dairy-Free)

A Flavor Explosion in Every Bite

Ever had a pasta dish that makes you close your eyes and savor every bite? This Vegan Creamy Sun-Dried Tomato Pasta does just that! It’s quick, creamy, and packed with flavor, making it a perennial favorite in the vegan community. Plus, it’s all done in one pan — which means less cleanup and more time to enjoy your delicious meal!

Why Make This Recipe

Why should you whip up this delightful dish? Well, here are a few great reasons:

1. Easy Cleanup: One pot, one blender, and you’re done! Who doesn’t appreciate a little less dishwashing?
2. Flavorful and Filling: With the combination of sun-dried tomatoes and cashews, you’ll find satisfaction in every bite.
3. Family-Friendly: Kids love it, and adults do too! It’s an all-around winning dinner option.

Trust me, this meal is deserving of a permanent spot in your weekly rotation! 🍝

Ingredients

You don’t need fancy stuff — just these basics!

• 12 oz pasta (fusilli or penne)
• 1 cup raw cashews (soaked in hot water for 15 minutes)
• 1 cup sun-dried tomatoes (packed in oil, drained)
• 3 garlic cloves
• 1 ½ cups vegetable broth
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• ½ tsp sea salt (or to taste)
• Freshly ground black pepper, to taste
• Fresh basil, for garnish

Directions

Let’s dive into making this flavorful dish with these simple steps:

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
2. In a blender, combine the soaked cashews, sun-dried tomatoes, garlic, vegetable broth, nutritional yeast, lemon juice, salt, and pepper. Blend until the mixture is smooth and creamy.
3. Return the pasta to the pot, pour in the sauce, and toss until fully coated. Heat over low for 2-3 minutes until warmed through.
4. Serve immediately, topped with fresh basil and extra black pepper if desired.

How to Make Vegan Creamy Sun-Dried Tomato Pasta (Overview)

Making this dish is so straightforward that you might just blow your own mind! Start by cooking your pasta until it’s perfectly al dente — no need to show it who’s boss! While that simmers, blend together the creamy sauce ingredients. Don’t skip the soaking step for cashews; it makes a world of difference in texture. Finally, mix everything together, and voilà! You’ve got a delectable meal in no time. Think comfort food in less than 30 minutes.

How to Serve Vegan Creamy Sun-Dried Tomato Pasta

Serve this dish with a flourish! Picture a vibrant bowl of creamy pasta, beautifully adorned with fresh basil on top. You can add a sprinkle of crushed red pepper for some extra heat or serve it with a crispy side salad to balance the creaminess. The aroma will have everyone gathered around the table before you even hit serve.

How to Store Vegan Creamy Sun-Dried Tomato Pasta

This pasta remains delicious for about 3-4 days in the fridge. Make sure to store it in an airtight container to keep that creamy texture intact! You can also freeze it for up to 2 months. Just be sure to reheat gently on the stove, adding a splash of water or broth to loosen it back up.

Tips to Make Vegan Creamy Sun-Dried Tomato Pasta

Here are a few insider tips to elevate your pasta game:

1. Soaking: Don’t rush the soaking time for your cashews; it ensures that creamy texture that we all love.
2. Add a splash of white wine: For a sophisticated twist, toss in a bit of white wine while mixing your sauce.
3. Experiment with greens: Stir in some spinach or kale at the end for added nutrients and color.
4. Extra flavors: Consider adding a squeeze of lemon zest for a fresh kick!

Variation

Feel like switching it up? No problem! You can easily throw in some sautéed mushrooms or spinach to mix in extra flavors. For a cheesy twist, try using vegan cream cheese in place of cashews for a different texture. Trust me, your taste buds will thank you!

FAQs

Can I use a different type of pasta?
Absolutely! Feel free to switch it up with your favorite gluten-free or whole wheat pasta.

Can I make this ahead of time?
Yes! You can prepare the sauce in advance and keep it in the fridge until you’re ready to cook the pasta.

Can I freeze the leftovers?
Yes! Just remember to thaw and reheat gently later on.

📌 Pin this recipe for your next cozy dinner night!

Vegan Creamy Sun-Dried Tomato Pasta

A quick, creamy, and flavorful pasta dish made with sun-dried tomatoes and cashews, perfect for a vegan dinner.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Vegan

Calories: 350

Ingredients Method Notes

Ingredients

  

Pasta and garnish

• 12 oz pasta (fusilli or penne)
• Fresh basil Fresh basil, for garnish

Creamy sauce ingredients

• 1 cup raw cashews (soaked in hot water for 15 minutes) Soaking improves texture.
• 1 cup sun-dried tomatoes (packed in oil, drained)
• 3 cloves garlic
• 1.5 cups vegetable broth
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 0.5 tsp sea salt Or to taste.
• Freshly ground black pepper, to taste

Method

 

Preparation

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.

Making the sauce

1. In a blender, combine the soaked cashews, sun-dried tomatoes, garlic, vegetable broth, nutritional yeast, lemon juice, salt, and pepper. Blend until the mixture is smooth and creamy.

Combining

1. Return the pasta to the pot, pour in the sauce, and toss until fully coated. Heat over low for 2-3 minutes until warmed through.
2. Serve immediately, topped with fresh basil and extra black pepper if desired.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 2 months. Reheat gently, adding a splash of water or broth to loosen.