Creamy Sun-Dried Tomato Vegan Pasta

I love making this Creamy Sun-Dried Tomato Vegan Pasta when I want something rich, comforting, and completely dairy-free. The sauce is velvety and packed with bold sun-dried tomato flavor, balanced with garlic and a touch of herbs. I find it perfect for weeknight dinners when I want a satisfying meal that feels indulgent but is still plant-based.

Why You’ll Love This Recipe

I love how this pasta delivers a creamy texture without using any dairy at all. I get a deep, slightly tangy flavor from the sun-dried tomatoes that blends beautifully with the smooth sauce. I also appreciate how quickly it comes together, making it ideal for busy evenings. It feels elegant enough for guests, yet simple enough that I can prepare it without much effort. I like that it’s both comforting and nourishing at the same time.

Ingredients

• 12 oz pasta (penne or fettuccine work well)

• 1 cup raw cashews (soaked for at least 4 hours or quick-soaked in hot water)

• 1/2 cup sun-dried tomatoes (packed in oil, drained)

• 3 cloves garlic

• 1 tablespoon olive oil

• 1 cup unsweetened plant-based milk

• 1/2 cup vegetable broth

• 2 tablespoons nutritional yeast

• 1 teaspoon Italian seasoning

• Salt to taste

• Black pepper to taste

• Fresh basil for garnish (optional)

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

Directions

1. I cook the pasta in salted boiling water according to the package instructions until al dente, then I reserve about 1/2 cup of pasta water before draining.

2. While the pasta cooks, I drain the soaked cashews and place them in a blender.

3. I add the sun-dried tomatoes, garlic, plant-based milk, vegetable broth, nutritional yeast, Italian seasoning, salt, and pepper to the blender.

4. I blend everything until completely smooth and creamy.

5. In a large skillet, I heat the olive oil over medium heat and pour in the sauce. I let it simmer gently for 3–5 minutes until slightly thickened.

6. I add the drained pasta to the skillet and toss it to coat evenly in the sauce. If needed, I stir in a bit of the reserved pasta water to loosen the sauce.

7. I taste and adjust the seasoning, then garnish with fresh basil before serving.

Servings and timing

I usually get about 4 servings from this recipe.

Preparation time: 15 minutes (plus soaking time for cashews if needed)
Cooking time: 15 minutes
Total time: about 30 minutes (excluding soaking time)

Variations

I sometimes add sautéed spinach, mushrooms, or cherry tomatoes for extra vegetables. If I want a bit of heat, I sprinkle in red pepper flakes. I also like stirring in roasted broccoli or grilled zucchini for more texture. For extra protein, I occasionally mix in chickpeas or crispy tofu.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I add a splash of plant-based milk or water to help loosen the sauce, since it thickens as it sits. I gently warm it on the stovetop or in short intervals in the microwave, stirring in between to keep the sauce smooth.

FAQs

Can I make this recipe nut-free?

I can substitute the cashews with soaked sunflower seeds for a similar creamy texture, although the flavor will be slightly different.

What type of pasta works best?

I like using penne or fettuccine because they hold the sauce well, but I can use any pasta shape I have on hand.

Do I have to soak the cashews?

I prefer soaking them to achieve a smoother sauce. If I am short on time, I quick-soak them in boiling water for about 15 minutes.

Can I make this ahead of time?

I often prepare the sauce ahead and store it separately in the refrigerator. When I am ready to serve, I cook fresh pasta and combine it with the reheated sauce.

Is this pasta freezer-friendly?

I can freeze the sauce on its own for up to 2 months. I thaw it in the refrigerator and reheat gently, adding liquid if needed to restore the creamy texture.

Conclusion

I find this Creamy Sun-Dried Tomato Vegan Pasta to be one of my favorite plant-based comfort meals. The rich, smooth sauce combined with bold sun-dried tomato flavor makes it deeply satisfying without any dairy. I enjoy how simple it is to prepare, and I love serving it whenever I want a creamy, flavorful pasta dish that everyone can enjoy.