Vegan Creamy Sun-Dried Tomato Pasta Recipe
If you’re searching for a plant-based showstopper that tastes like pure comfort with a dash of Mediterranean sunshine, look no further than Vegan Creamy Sun-Dried Tomato Pasta. This dish wraps everything you want in a weeknight meal—lush creaminess, tangy sun-dried tomatoes, and a silky sauce that hugs each strand of pasta—into just 30 minutes. It’s dairy-free magic, but you’d never guess from that rich, velvety texture. Whether you’re a seasoned vegan or just after a lighter twist on your favorite Italian classics, this recipe brings pure joy to your dinner table.
Ingredients You’ll Need
The beauty of Vegan Creamy Sun-Dried Tomato Pasta lies in its simplicity! Each ingredient is carefully chosen to maximize flavor and creaminess while keeping the dish light and accessible. You’ll find a mix of pantry staples and fresh touches that balance tangy, savory, and herbaceous notes.
- Pasta of choice (12 oz): Choose fettuccine for an elegant twirl or penne for capturing all that sauce—both shine here.
- Olive oil (1 tablespoon): Adds a subtle, fruity richness that’s classic in Italian cooking.
- Onion (1 small, diced): Offers a gentle sweetness as the foundation for the sauce.
- Garlic (3 cloves, minced): Gives a bold, aromatic punch and depth with every bite.
- Sun-dried tomatoes in oil (1/2 cup, drained and chopped): Bring intense flavor and a gorgeous red hue to your sauce.
- Unsweetened oat or almond milk (1 ½ cups): Creates the base for a creamy, dairy-free sauce.
- Raw cashews (1/2 cup, soaked and drained): The secret to that dreamy, luscious creaminess.
- Nutritional yeast (2 tablespoons): Lends a cheesy, savory note without any dairy.
- Tomato paste (1 tablespoon): Deepens the tomato flavor and thickens the sauce.
- Lemon juice (1 tablespoon): Lifts and brightens all the flavors with a fresh zing.
- Salt (1/2 teaspoon): Essential for bringing every flavor to the forefront.
- Black pepper (1/4 teaspoon): Adds a hint of warmth and bite to the creamy sauce.
- Dried basil (1/2 teaspoon): Gives an herby, Italian flair throughout.
- Baby spinach (2 cups): Wilts gorgeously into the sauce for a pop of green and extra nutrition.
- Fresh parsley or basil (for garnish, optional): For aroma and a restaurant-worthy finish.
How to Make Vegan Creamy Sun-Dried Tomato Pasta
Step 1: Cook Your Pasta Perfectly
Begin by bringing a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente—tender but with a hint of bite. Once ready, drain and set aside, remembering to reserve a cup of the pasta water in case you want to thin the sauce later. This is the easiest way to ensure your Vegan Creamy Sun-Dried Tomato Pasta has the perfect texture.
Step 2: Sauté the Aromatics
In a large skillet, warm the olive oil over medium heat. Toss in the diced onion and cook for three to four minutes until softened and fragrant, stirring gently to prevent browning. Add the minced garlic and chopped sun-dried tomatoes, stirring as the garlic sizzles and everything becomes deeply aromatic. This step builds a sweet-savory backbone for your sauce.
Step 3: Whip Up the Creamy Vegan Sauce
While the aromatics soften, make your sauce. Drain and rinse the soaked cashews, then add them to a high-speed blender along with the unsweetened oat or almond milk, nutritional yeast, tomato paste, lemon juice, salt, black pepper, and dried basil. Blend everything until you get an ultra-smooth, creamy mixture that looks almost too good to be true. This glorious blend is what transforms this pasta into Vegan Creamy Sun-Dried Tomato Pasta royalty!
Step 4: Simmer and Wilt
Pour your creamy sauce into the skillet with the sautéed onion and sun-dried tomatoes. Set the heat to medium-low and let everything gently bubble together for three to five minutes, thickening up and infusing each bite with bold flavor. Stir in the fresh baby spinach; it will wilt perfectly in the heat of the sauce, adding nutrients, color, and that extra special touch.
Step 5: Bring It All Together
Add your cooked pasta directly into the skillet, tossing everything until the noodles are gloriously coated with the rich sauce. If your sauce feels a little thick, splash in a bit of reserved pasta water until you reach your ideal creaminess. Taste for seasoning, then get ready to serve up a bowl of pure comfort!
How to Serve Vegan Creamy Sun-Dried Tomato Pasta
Garnishes
Don’t underestimate the power of a finishing touch! Sprinkle your Vegan Creamy Sun-Dried Tomato Pasta with a generous handful of chopped fresh parsley or basil for a boost of color and a pop of herby fragrance. For a bit of heat, add freshly cracked black pepper or a pinch of red pepper flakes, and if you’ve got vegan parmesan on hand, even better!
Side Dishes
This creamy pasta pairs beautifully with a crisp green salad tossed in lemon vinaigrette or a platter of roasted seasonal veggies. Garlic bread—especially the vegan kind—is a natural companion, perfect for soaking up every drop of that luscious sauce. Consider a glass of chilled rosé or an Italian soda for a truly bistro-worthy meal.
Creative Ways to Present
To make your Vegan Creamy Sun-Dried Tomato Pasta shine for a dinner party or casual get-together, serve it in large, shallow bowls and top with extra sun-dried tomatoes and a swirl of cashew cream. Or, try plating each serving with grilled asparagus or steamed broccolini on the side for even more color and elegance. For a cozy family-style dinner, bring the entire skillet to the table and let everyone dig in right from the pan!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), transfer the Vegan Creamy Sun-Dried Tomato Pasta to an airtight container and refrigerate. It will keep well for up to three days without losing its delectable creamy texture or flavor. The sauce may thicken a bit as it sits, but that just makes it even more decadent upon reheating.
Freezing
Want to prep this meal ahead of time? You can freeze the sauce portion—cashew-based sauces generally hold up well to freezing. Pour the cooled sauce into a freezer-safe container (just the sauce, not the pasta) and store for up to a month. When ready to serve, thaw it in the fridge overnight and warm gently on the stove before tossing with freshly cooked pasta and spinach.
Reheating
For best results, reheat the pasta on the stovetop over low heat, splashing in a little unsweetened plant milk or water to loosen the sauce to your liking. Microwave reheating is quick and works in a pinch; just stir halfway through to keep things creamy. Always garnish with fresh herbs after reheating to bring back some of the brightness!
FAQs
Can I make Vegan Creamy Sun-Dried Tomato Pasta gluten-free?
Absolutely! Just swap in your favorite gluten-free pasta brand—rice, corn, or chickpea pastas all work well. Be sure to cook them according to package instructions as texture can vary by type.
What if I don’t have a high-speed blender?
No worries! If your blender isn’t super powerful, simply soak the cashews longer (about an hour or more) or boil them for 10-15 minutes to soften thoroughly. This ensures your sauce gets beautifully creamy.
Can I add extra veggies or plant-based protein?
Definitely! Toss in sautéed mushrooms, zucchini, bell peppers, or even vegan sausage crumbles for more heartiness. This Vegan Creamy Sun-Dried Tomato Pasta is super adaptable—more veggies are always welcome!
How can I make the sauce even richer?
If you love decadent sauces, swap half of the plant milk for canned coconut milk, or add an extra tablespoon of olive oil into the blender. This amps up the silkiness and adds a slightly nutty depth.
Is it possible to make this nut-free?
Yes! Substitute raw sunflower seeds for cashews in the sauce, and use a nut-free plant milk such as oat or rice milk. The results are still wonderfully creamy and allergy-friendly for everyone around the table.
Final Thoughts
There’s something undeniably special about settling in with a bowl of Vegan Creamy Sun-Dried Tomato Pasta—each forkful is full of comforting flavors and uplifting zest. Whether you’re indulging alone or sharing with friends, this is one plant-based meal that truly feels like a celebration. Gather your ingredients and enjoy the magic for yourself tonight!
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Vegan Creamy Sun-Dried Tomato Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Indulge in the rich and creamy flavors of this Vegan Creamy Sun-Dried Tomato Pasta. The velvety sauce coats each strand of pasta perfectly, while the sun-dried tomatoes add a burst of umami goodness. A satisfying and flavorful plant-based dish that’s easy to make!
Ingredients
Pasta:
- 12 oz pasta of choice (e.g., fettuccine or penne)
Sauce:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 ½ cups unsweetened oat or almond milk
- 1/2 cup raw cashews (soaked in hot water for 15 minutes, then drained)
- 2 tablespoons nutritional yeast
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried basil
- 2 cups baby spinach
- Fresh parsley or basil for garnish (optional)
Instructions
- Cook the pasta: Boil the pasta according to package instructions, drain, and set aside.
- Prepare the sauce: In a skillet, sauté onion, garlic, and sun-dried tomatoes. Blend milk, cashews, nutritional yeast, tomato paste, lemon juice, salt, pepper, and basil until smooth.
- Combine and simmer: Mix the sauce with sautéed ingredients, simmer until thickened. Add spinach, then toss in the cooked pasta.
- Serve: Garnish with fresh herbs and enjoy hot!
Notes
- You can substitute canned coconut milk for a richer sauce.
- Add sautéed mushrooms or vegan sausage for extra protein.
- This recipe also works well with gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 440
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 0mg
