Name: Creamy Vegan Sun-Dried Tomato Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 12 oz dried pasta (penne, fusilli, or your favorite); 1 cup raw cashews, soaked in hot water 15–20 minutes (or boiled 10 minutes); 3/4 cup sun-dried tomatoes packed in oil, drained and roughly chopped (reserve 1 tbsp oil); 1 small onion, diced (about 1 cup); 3 cloves garlic, minced; 1 1/2 cups unsweetened plant milk (almond or oat); 1/2 cup vegetable broth (low sodium); 2 tbsp nutritional yeast (for a cheesy note); 2 tbsp lemon juice (fresh); 1 tsp salt (plus more to taste); 1/2 tsp black pepper; 2 tbsp olive oil (use oil from sun-dried tomatoes if you like); Fresh basil leaves for garnish; 2 cups baby spinach or kale (stir in at the end); Red pepper flakes (for heat)

Creamy Vegan Sun-Dried Tomato Pasta is a warm, cozy dish that fills your kitchen with a rich, tangy smell. This simple pasta brings comfort on busy weeknights and makes picky eaters smile. If you love creamy pasta dishes, you might also enjoy our creamy beef pasta for a different take. This recipe is easy to follow, uses pantry staples, and gives you a velvety sauce without dairy.

Jump to Recipe Print Recipe

Why Make This Recipe

Quick & Easy: Ready in about 30 minutes from start to finish.
Family Favorite: Mild, creamy, and full of flavor kids and adults enjoy.
Budget-Friendly: Mostly pantry ingredients and a little fresh produce.
Make-Ahead: Sauce keeps well and reheats nicely for leftovers.

This recipe stands out because the cashew-based sauce is smooth and rich, and the sun-dried tomatoes add a bright, tangy bite. It gives a cozy, nostalgic feel—like a warm hug on a plate—perfect for rainy nights or simple family dinners.

Ingredients

For the pasta and sauce:

12 oz (340 g) dried pasta (penne, fusilli, or your favorite)
1 cup raw cashews, soaked in hot water 15–20 minutes (or boiled 10 minutes)
3/4 cup sun-dried tomatoes packed in oil, drained and roughly chopped (reserve 1 tbsp oil)
1 small onion, diced (about 1 cup)
3 cloves garlic, minced
1 1/2 cups unsweetened plant milk (almond or oat)
1/2 cup vegetable broth (low sodium)
2 tbsp nutritional yeast (for a cheesy note)
2 tbsp lemon juice (fresh)
1 tsp salt, plus more to taste
1/2 tsp black pepper
2 tbsp olive oil (use oil from sun-dried tomatoes if you like)
Fresh basil leaves for garnish

Optional add-ins:

2 cups baby spinach or kale (stir in at the end)
Red pepper flakes for heat

Helpful notes: soak cashews to make the sauce ultra-smooth; if you use sun-dried tomatoes in oil, keep a tablespoon for flavor.

Also try a lighter citrus twist like our creamy lemon ricotta pasta for a fresh change.

How to Make Creamy Vegan Sun-Dried Tomato Pasta

Prep: Bring a large pot of salted water to a boil for the pasta. Soak cashews in hot water for 15–20 minutes, then drain. Prepping first keeps the timing smooth.
Cook pasta: Cook pasta until just al dente according to package instructions. Reserve 1 cup pasta water, then drain. The starchy water helps loosen the sauce.
Sauté aromatics: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add diced onion and cook 4–5 minutes until soft and slightly golden. Add garlic and cook 30 seconds until fragrant. This builds the sauce’s base flavor.
Blend the sauce: In a blender, combine soaked cashews, sun-dried tomatoes, reserved tomato oil (1 tbsp), plant milk, vegetable broth, nutritional yeast, lemon juice, salt, and pepper. Blend until very smooth, about 1–2 minutes. If too thick, add a splash of plant milk. Smooth blending makes the sauce silky.
Warm the sauce: Pour blended sauce into the skillet with onions and garlic. Cook on low for 3–4 minutes, stirring, until it thickens slightly and smells creamy and tangy. Taste and adjust salt or lemon as needed.
Combine: Add the drained pasta to the skillet and toss with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until it coats the pasta nicely. Stir in spinach now if using, just until wilted. This step ensures every bite is coated.
Finish and serve: Remove from heat, stir in chopped fresh basil, and add a pinch of red pepper flakes if you like a mild kick. Serve warm and enjoy the creamy, tangy flavors.

How to Serve Creamy Vegan Sun-Dried Tomato Pasta

Garnish with fresh basil leaves and a drizzle of olive oil for a glossy finish.
Serve with a simple green salad and crusty bread to soak up the sauce.
Add roasted vegetables or a side of garlic sautéed mushrooms for extra heartiness.

How to Store Creamy Vegan Sun-Dried Tomato Pasta

In the fridge: Cool to room temperature, then store in an airtight container for up to 3–4 days.
To freeze: Place cooled pasta in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
To reheat: Warm gently in a skillet over low heat with a splash of plant milk or reserved pasta water, stirring until heated through and creamy. Avoid high heat to keep the sauce smooth.

Tips to Make Creamy Vegan Sun-Dried Tomato Pasta

Soak cashews hot for best texture; quick soak works fine in a pinch.
Reserve pasta water — it helps loosen the sauce without diluting flavor.
Blend until very smooth to avoid grainy texture.
Taste and adjust lemon or salt at the end to brighten the flavors.

Variation

Gluten-free: Use your favorite gluten-free pasta. The sauce stays the same.
Extra veg: Stir in roasted bell peppers or zucchini for more color and texture.

FAQs

Can I use jarred sun-dried tomatoes in water instead of oil?

Yes. If they’re packed in water, drain and add 1 tablespoon olive oil to the sauce for richness. You may also add a pinch of salt to boost flavor.

What can I use instead of cashews for the creamy base?

Silken tofu or a store-bought vegan cream can work. Tofu gives a lighter texture; adjust seasonings and blend until smooth.

How do I make this nut-free?

Replace cashews with cooked white beans (like cannellini) and a little extra plant milk. Blend until very smooth for a creamy result.

Conclusion

This Creamy Vegan Sun-Dried Tomato Pasta brings warm, comforting flavors with a bright, tangy finish. The sauce feels rich and silky, yet it’s simple to make and friendly on the wallet. If you want another plant-based version or inspiration, check out this recipe: Vegan Creamy Sun Dried Tomato Pasta – Jackfruitful Kitchen. I hope this recipe becomes a weeknight favorite—please leave a comment and a star rating if you try it. Share the recipe on Pinterest or Facebook so friends can make it too. What twist did you try? Let us know below!