Vegan Sun-Dried Tomato Pasta

A Flavor-Packed, Creamy Plant-Based Pasta

This Vegan Sun-Dried Tomato Pasta is a rich, creamy, and flavorful dish that brings together the tangy depth of sun-dried tomatoes with a luscious dairy-free sauce. It’s the perfect weeknight meal—quick, easy, and packed with vibrant Mediterranean-inspired flavors. Whether you’re a longtime vegan or just looking for a delicious plant-based meal, this pasta will satisfy your cravings.

Why You’ll Love This Recipe

• Quick & Easy – Ready in about 30 minutes, making it ideal for busy days.
• Creamy & Dairy-Free – A smooth, velvety sauce without any dairy.
• Nutrient-Rich – Sun-dried tomatoes are packed with antioxidants, and the addition of nuts (such as cashews) provides healthy fats and protein.
• Customizable – Easily adapt the recipe with different pasta types, add-ins, or protein sources.

Ingredients

For the pasta:

• 12 oz pasta (penne, fettuccine, or spaghetti)
• ½ cup sun-dried tomatoes (packed in oil, drained)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• ½ teaspoon red pepper flakes (optional, for heat)
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• Salt and black pepper to taste
• ½ cup cherry tomatoes, halved
• 2 cups fresh spinach

For the creamy sauce:

• 1 cup unsweetened plant-based milk (almond, oat, or soy)
• ½ cup raw cashews (soaked for at least 30 minutes)
• ¼ cup nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon smoked paprika
• ¼ teaspoon salt

For garnish:

• Fresh basil, chopped
• Vegan Parmesan (optional)
• Crushed red pepper (optional)

Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve ½ cup of pasta water before draining. Set aside.

2. Prepare the Creamy Sauce

• In a high-speed blender, combine the soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, smoked paprika, and salt. Blend until completely smooth. Set aside.

3. Sauté the Aromatics

• Heat olive oil in a large pan over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
• Add the sun-dried tomatoes, cherry tomatoes, oregano, and basil. Cook for 2-3 minutes, stirring frequently.

4. Combine Everything

• Reduce the heat to low and add the creamy cashew sauce to the pan. Stir well to combine with the tomatoes.
• Toss in the cooked pasta, fresh spinach, and reserved pasta water (a little at a time) to loosen the sauce if needed. Stir until the spinach wilts and everything is evenly coated.

5. Serve and Garnish

• Taste and adjust seasoning with salt and black pepper.
• Garnish with fresh basil, vegan Parmesan, and crushed red pepper, if desired.
• Serve immediately and enjoy!

Recipe Variations

• Nut-Free Version – Substitute cashews with sunflower seeds or use a store-bought nut-free vegan cream.
• Gluten-Free Option – Use gluten-free pasta.
• Extra Protein – Add pan-fried tofu, tempeh, or chickpeas for more protein.
• Mushroom Lover’s Twist – Sauté mushrooms with the garlic for a richer umami flavor.
• Zesty Addition – Add a teaspoon of lemon zest for extra brightness.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Reheating: Warm on the stovetop over low heat, adding a splash of plant-based milk or water to loosen the sauce.
• Freezing: Not recommended, as the sauce may separate when thawed.

Frequently Asked Questions

How do I make this pasta even creamier?

If you prefer a thicker, creamier sauce, use slightly less plant-based milk or add a tablespoon of blended silken tofu for extra richness.

Can I use sun-dried tomatoes that are not packed in oil?

Yes! If using dry sun-dried tomatoes, soak them in warm water for 10 minutes before chopping to soften them.

What type of pasta works best for this recipe?

Penne, rigatoni, or spaghetti work well, but any pasta shape can be used based on preference.

Can I make this recipe without a blender?

Yes, but the sauce may not be as smooth. Use a food processor or finely mash the cashews after soaking them.

How can I add more vegetables?

Try adding zucchini, bell peppers, mushrooms, or artichokes for extra flavor and nutrition.

What can I substitute for cashews?

Sunflower seeds, tahini, or store-bought dairy-free cream can replace cashews for a nut-free version.

Is this recipe good for meal prep?

Yes! The sauce can be made in advance and stored separately for up to 3 days.

Can I add a smoky flavor to the dish?

Try adding a pinch of smoked paprika or a few drops of liquid smoke for a deeper flavor.

What plant-based milk is best for the sauce?

Unsweetened almond, soy, or oat milk work well. Avoid coconut milk, as it may alter the flavor too much.

Can I make this a one-pot recipe?

Yes! Cook the pasta first, drain it, and then use the same pot to make the sauce and mix everything together.

Conclusion

Vegan Sun-Dried Tomato Pasta is a simple yet indulgent dish that’s full of bold flavors and creamy textures. Whether you’re making it for a quick dinner or meal prepping for the week, this plant-based pasta will be a hit. Try it out and customize it to your liking—your taste buds will thank you!

O

Print