How to Make the Best Creamy Sun-Dried Tomato Vegan Pasta at Home

Pasta is comfort food at its best—simple, hearty, and satisfying. This Creamy Sun-Dried Tomato Vegan Pasta takes it up a notch with bold flavor and a velvety, dairy-free sauce. Sun-dried tomatoes add sweetness and tang, while blended cashews create a smooth, creamy base. Garlic, herbs, and nutritional yeast bring everything together for a dish that tastes indulgent but is completely plant-based. Quick to prepare and easy to customize, it’s perfect for busy weeknights or a cozy dinner with friends.

Why You’ll Love This creamy vegan sun-dried tomato pasta

This pasta is all about flavor and ease. The sun-dried tomatoes give richness, while the cashew cream makes it silky without dairy. Nutritional yeast adds a subtle cheesy note, making the dish both satisfying and wholesome. It’s ready in under 30 minutes, works with any pasta shape, and can be adapted with extra veggies or protein. Plus, leftovers reheat beautifully, so it’s as practical as it is delicious.

What You’ll Need

To make this creamy sun-dried tomato vegan pasta, you don’t need anything fancy—just pantry staples and one star ingredient. Here’s the full list:

• Pasta – 12 oz (about 340 g) of your favorite shape (penne, rigatoni, or fettuccine work best).
• Sun-dried tomatoes – 1 cup, packed. Use oil-packed for the best flavor and creaminess.
• Raw cashews – 1 cup, soaked in hot water for at least 20 minutes. This is the base for the cream sauce.
• Vegetable broth – 1 ½ cups, to blend into the sauce.
• Garlic – 3 cloves, minced.
• Onion – ½ medium, diced.
• Olive oil – 2 tbsp, for sautéing.
• Nutritional yeast – 2 tbsp, adds a cheesy depth.
• Italian seasoning – 1 tsp, or a mix of oregano, basil, and thyme.
• Salt & black pepper – to taste.
• Fresh basil – for garnish.

Optional add-ins: spinach, roasted red peppers, mushrooms, or chickpeas for extra protein.

These ingredients are widely available in U.S. grocery stores, and most are items you may already have stocked. The cashews provide the creamy base, the sun-dried tomatoes add tangy richness, and the rest builds layers of flavor.

How to Make creamy vegan sun-dried tomato pasta

1. Cook the pasta
   • Bring a large pot of salted water to a boil.
   • Add 12 oz pasta and cook according to package instructions until al dente.
   • Drain, reserve ½ cup of pasta water, and set aside.
2. Prepare the sauce
   • In a blender, combine:
     • 1 cup soaked cashews (drained)
     • 1 cup sun-dried tomatoes (oil-packed, drained slightly)
     • 1 ½ cups vegetable broth
     • 2 tbsp nutritional yeast
     • 1 tsp Italian seasoning
     • Salt and pepper to taste
   • Blend until smooth and creamy.
3. Cook the aromatics
   • Heat 2 tbsp olive oil in a skillet over medium heat.
   • Sauté ½ diced onion and 3 minced garlic cloves until soft and fragrant (about 3–4 minutes).
4. Combine
   • Pour the blended sauce into the skillet with onions and garlic.
   • Simmer for 5 minutes, stirring occasionally, until it thickens slightly.
   • Add cooked pasta and toss to coat evenly. If too thick, use reserved pasta water to loosen.
5. Serve
   • Garnish with fresh basil and black pepper.
   • Enjoy immediately, or pair with a side salad and bread.

The process is straightforward, making it easy for even beginner cooks. The result is creamy, tangy, and incredibly satisfying.

You Must Know

• Soak cashews: Softens them for a smooth sauce.
• Oil-packed sun-dried tomatoes: Richer and easier to blend.
• Save pasta water: Helps the sauce cling and stay creamy.
• Nutritional yeast: Adds cheesy depth (optional but great).
• Taste as you go: Adjust salt, pepper, or spice to your liking.

These small steps make the difference between good and amazing pasta.

Perfecting the Cooking Process

1. Salt pasta water generously.
2. Cook pasta al dente for best texture.
3. Sauté garlic and onion before adding sauce.
4. Let sauce simmer briefly to thicken.
5. Toss pasta in the pan so it absorbs flavor.
6. Adjust with pasta water if too thick.

Follow these, and your pasta will be creamy, flavorful, and restaurant-worthy.

Add Your Touch creamy vegan sun-dried tomato pasta

This pasta is super versatile, so you can make it your own:

• Veggies: Add spinach, kale, zucchini, or roasted peppers.
• Protein: Toss in chickpeas, lentils, or vegan sausage crumbles.
• Spice: Sprinkle red pepper flakes for heat.
• Herbs: Fresh basil or parsley brighten the dish.
• Toppings: Toasted pine nuts or vegan parmesan for extra flair.

Mix and match to suit your taste—this recipe is your blank canvas.

Storing & Reheating

Meal prep favorites for the week

• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Sauce can be frozen for 1–2 months (store separately from pasta).
• Reheating: Warm gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce.
• Pro tip: Pasta tastes even better the next day as the flavors meld.

This way, you can meal-prep it ahead or enjoy it again without losing that creamy texture.

Chef’s Helpful Tips for creamy vegan sun-dried tomato pasta

Creamy comfort food favorites

• Blend until silky: Take your time blending the cashew sauce—smooth texture is key.
• Warm, don’t burn: Cook garlic and onion gently; burnt garlic can overpower the sauce.
• Balance flavors: If it tastes too tangy, add a pinch of sugar or extra cashew cream.
• Make ahead: Blend the sauce in advance, then heat and toss with pasta when ready.
• Presentation counts: A sprinkle of fresh basil or vegan parmesan makes it look gourmet.

Little details like these make a simple dish taste chef-level.

FAQ for creamy vegan sun-dried tomato pasta

Can I make this nut-free?
Yes—swap cashews for canned coconut milk or silken tofu.

Plant-based dinner inspiration

What pasta works best?
Short shapes like penne or rigatoni hold the sauce well, but spaghetti also works.

Do I need nutritional yeast?
No, but it adds a nice cheesy flavor.

Can I make it gluten-free?
Absolutely—just use gluten-free pasta.

How spicy is it?
The base recipe is mild; add red pepper flakes if you like heat.

These quick answers cover the most common questions and help you adapt the recipe easily.

Conclusion

This Creamy Sun-Dried Tomato Vegan Pasta is proof that plant-based meals can be comforting, flavorful, and easy to make. With its silky cashew-tomato sauce, hearty pasta, and endless customization options, it’s a recipe you’ll want to come back to again and again.

It’s weeknight-friendly yet elegant enough for guests, nourishing yet indulgent, and flexible for every dietary need. Whether you keep it simple or dress it up with veggies, herbs, and toppings, it always delivers that crave-worthy balance of creamy and tangy.

Next time you’re in the mood for comfort food, skip the takeout and whip up this pasta—you’ll impress yourself (and anyone lucky enough to share a bowl).