Creamy Vegan Sun-Dried Tomato Pasta

Name: Creamy Vegan Sun-Dried Tomato Pasta
Prep time: 4 h
Cook time: 15 min
Total time: 4 h 15 min
Cuisine: Italian
Ingredients: Pasta of choice; 1 cup cashews; 1/2 cup sun-dried tomatoes; 2 cloves garlic; 1/4 cup nutritional yeast; 1 cup vegetable broth; Salt to taste; Pepper to taste; Fresh basil (for garnish); Vegan parmesan (for garnish); Red pepper flakes (for garnish)

written by :

Eliza Nooman

October 26, 2025

Creamy vegan sun-dried tomato pasta served in a bowl with fresh basil

Jump to Recipe·Print Recipe

Why Make This Recipe

Creamy Vegan Sun-Dried Tomato Pasta is a delightful dish that is both rich in flavor and easy to prepare. This recipe is perfect for anyone looking for a comforting, plant-based meal. The combination of cashews, sun-dried tomatoes, and garlic creates a creamy sauce that is packed with flavor. It’s a fantastic option for lunch or dinner and can impress even non-vegan friends at the dinner table!

How to Make Creamy Vegan Sun-Dried Tomato Pasta

Ingredients:

Pasta of choice
Cashews
Sun-dried tomatoes
Garlic
Nutritional yeast
Vegetable broth
Salt
Pepper
Fresh basil (for garnish)
Vegan parmesan (for garnish)
Red pepper flakes (for garnish)

Directions:

Soak the cashews in water for 2-4 hours, then drain.
In a blender, combine soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, vegetable broth, salt, and pepper. Blend until smooth.
Cook the pasta according to package instructions.
Drain the pasta and return it to the pot.
Pour the creamy sauce over the pasta and mix until well combined.
Serve hot, garnished with fresh basil, vegan parmesan, and a sprinkle of red pepper flakes.

How to Serve Creamy Vegan Sun-Dried Tomato Pasta

Serve this pasta hot for a warm and comforting meal. Add fresh basil on top for a pop of color and flavor. You can also sprinkle vegan parmesan and red pepper flakes over the dish for extra taste and presentation. This recipe pairs well with a side salad or garlic bread for a complete meal.

How to Store Creamy Vegan Sun-Dried Tomato Pasta

If you have leftovers, store them in an airtight container in the refrigerator. The pasta is best enjoyed within 3-4 days. When you are ready to eat, simply reheat it on the stove with a splash of vegetable broth to bring back the creamy texture.

Tips to Make Creamy Vegan Sun-Dried Tomato Pasta

Use roasted garlic for a sweeter and deeper flavor.
If you want a thinner sauce, add more vegetable broth until it reaches your desired consistency.
Feel free to add vegetables like spinach or cherry tomatoes into the pasta for an extra nutritional boost.

Variation

You can substitute sun-dried tomatoes with fresh cherry tomatoes for a lighter version. Adding spinach or kale will also enhance the nutrition and provide a lovely color contrast in the dish.

FAQs

Can I make this pasta gluten-free?
Yes! Just use gluten-free pasta of your choice, and the recipe will still turn out delicious.

Is this dish nut-free?
No, this recipe contains cashews, but you can experiment with coconut cream or silken tofu for a creamier texture without nuts.

Can I freeze the creamy sauce?
Yes, you can freeze the sauce before mixing it with pasta. Just ensure it’s in an airtight container, and it can be stored for up to 2 months. Thaw it in the refrigerator before use.

Creamy Vegan Sun-Dried Tomato Pasta

Author: alhaouil
Total Time: 255 minutes
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

A delightful dish featuring a creamy sauce made from cashews, sun-dried tomatoes, and garlic, perfect for a comforting plant-based meal.

Instructions

Soak the cashews in water for 2-4 hours, then drain.
In a blender, combine soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, vegetable broth, salt, and pepper. Blend until smooth.
Cook the pasta according to package instructions.
Drain the pasta and return it to the pot.
Pour the creamy sauce over the pasta and mix until well combined.
Serve hot, garnished with fresh basil, vegan parmesan, and a sprinkle of red pepper flakes.

Notes

Best enjoyed hot with fresh basil, vegan parmesan, and red pepper flakes. For a lighter version, substitute sun-dried tomatoes with fresh cherry tomatoes.

Prep Time: 240 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Blending and Boiling
Cuisine: Italian