Creamy Vegan Sun Dried Tomato Pasta (20 minutes!)

This creamy vegan sun-dried tomato pasta recipe made pasta night much tastier. Whether you’re looking for a quick and easy weeknight dinner or a comforting meal to share with friends and family, this dish will surely impress. With its rich and flavorful sauce, tender noodles, and mouth-watering toppings, this sun-dried tomato pasta will surely become a regular in your recipe rotation. 

Why You’ll Love This Recipe

• 20-minute meal, perfect for weeknights
•  Flavor-packed pasta
•  Creamy, vegan sauce made with cashews, soy milk, and sun-dried tomatoes
•  Nutritious and delicious
•  Easy for home cooks of all levels

What Are Sun Dried Tomatoes?

Sun-dried tomatoes are ripe tomatoes that have been dried in the sun or using a dehydrator. They have a rich, intense, sweet, and slightly tangy flavor. A staple in Italian cuisine, they are often used to add depth and richness to sauces, salads, and pasta dishes. Sun-dried tomatoes are also high in antioxidants, especially Lycopene, which has been linked to various health benefits such as reducing the risk of heart disease and certain types of cancer.

Ingredients & Substitutions

• Sun-Dried Tomatoes: These are the stars of the show! They have a tangy, sweet flavor and are a good source of vitamins, minerals, and fiber. They cannot be substituted as the base flavor of our pasta sauce. I highly recommend buying the best quality that you can from a delicatessen. These have so much more flavor than sun-dried tomatoes in a jar; it will make a world of difference to the final flavor!
•  Basil: Add fresh basil leaves to the sauce for a fresh, herby flavor. You could replace this with oregano if preferred. However, it will have a very different flavor. I recommend sticking to basil 🙂
•  Raw cashews: Ahhh, a vegan’s best friend for making creamy sauces! Soaked cashews are blended to create a creamy, dairy-free sauce base. Suppose you are allergic or would prefer not to use them. In that case, cashews can be omitted from the recipe (however, you may need to simmer the sauce a little longer to thicken it). Note that the sauce will be quite as rich, thick, and creamy as the cashews. You can also replace the cashews with sunflower seeds to make it nut-free. However, these will have a slightly different flavor.
•  Soy Milk: Add creaminess to the sauce, but you can replace it with any unsweetened plant-based or dairy milk. However, I recommend avoiding some sweeter oat milk, rice, or coconut milk varieties as these will impart their flavor.
•  Pasta: I love rigatoni for this recipe as the sauce coats it very nicely, but this would also be great with fusilli; however, any pasta will do!
•  Oil: If you have enough, use the oil in which the sun-dried tomatoes were marinated for that extra tomato-infused flavor. If not, olive oil or any other mild-flavored vegetable oil will do just fine!

How to Make Vegan Sun Dried Tomato Pasta

1. Prep your ingredients. Boil cashews for 10 minutes, then drain and rinse. Roughly chop sun-dried tomatoes and mince garlic.
2.  Cook pasta to packet instructions.
3.  Saute garlic, ic, basil, and sun-dried sun-dried tomatoes.
4.  Form a roux sauce by combining the remaining ingredients and simmering.
5.  Transfer the sauce to a high-speed blender and blitz until smooth. 
6.  Pour the sauce over the cooked pasta. Garnish and enjoy! 
7. Pour the sauce over the cooked pasta. Garnish and enjoy!

   

   

Storage Instructions

This vegan sun-dried tomato pasta is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce will thicken once cooled and reheated. To reheat, use your microwave or heat through on the stovetop. If reheating on the stove, add a tiny splash of water if the sauce becomes too thick. I would not recommend freezing this pasta as the sauce won’t thaw well.

FAQs

• 

  This vegan sun-dried tomato pasta is a delicious, easy-to-make meal perfect for those looking for a quick, and delicious dinner. If you’d like to try more creamy plant-based pasta, my Creamy Spinach & Avocado Pasta, Cauliflower Alfredo, or Pumpkin Pasta with Basil Pesto are all delicious and have been very popular. If you enjoy this recipe (or any of my other recipes) I am always so grateful if you could leave a comment and star rating below. Or feel free to tag me in your photos on social media, my handle on Instagram is @glowdiaries___ 🙂

  Video – Watch Me Make This Recipe

  
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  Creamy Vegan Sun Dried Tomato Pasta (20 minutes!)
  Creamy vegan sun-dried tomato pasta in 20 minutes! A rich cashew-tomato sauce with garlic and basil makes a flavorful, satisfying Italian main dish.
  Course Main Course
  Cuisine Italian
  Prep Time 10 minutes minutes
  Cook Time 10 minutes minutes
  Total Time 20 minutes minutes
  Servings 4 serves
  Calories 774kcal
  Equipment
  • High speed blender
  Ingredients
  • ½ cup raw cashews soaked in boiling water 10 min, drained; approx. 57 g
  • 7 oz sun-dried tomatoes jar, packed in oil, drained & chopped; approx. 200 g
  • 2 tbsp oil reserved from sun-dried tomatoes or use olive oil; approx. 30 ml
  • 3 cloves garlic minced
  • ¼ cup fresh basil leaves roughly chopped; approx. 5 g
  • 2 tbsp all-purpose flour approx. 16 g
  • 1 cup unsweetened soy milk approx. 240 ml
  • ¾ cup vegetable broth approx. 180 ml
  • 2 tbsp tomato paste approx. 34 g
  • ¼ tsp salt to taste
  • ¼ tsp ground black pepper to taste
  • 1 lb pasta of choice; cook per package
  To serve
  • cashew parmesan optional
  • fresh basil leaves roughly chopped
  Instructions
  • Place cashews in a small saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and set aside.
  • While the cashews are simmering, cook the pasta according to package instructions. Drain and set aside. Meanwhile, mince the garlic, chop the basil, and drain/chop the sun-dried tomatoes.
  • In a large skillet or saucepan, heat the reserved tomato oil (or olive oil) over medium heat. Add the garlic and cook for 1 minute until fragrant. Add most of the chopped basil (save a little for garnish) and the sun-dried tomatoes. Stir in the flour and cook for 1 minute, stirring frequently.
  • Whisk in the soy milk, vegetable broth, and tomato paste. Cook for 2–3 minutes, stirring occasionally, until the sauce begins to thicken slightly.
  • Transfer the sauce and the soaked cashews to a high-speed blender. Blend on high until completely smooth and creamy. Season with salt and black pepper to taste.
  • Toss the sauce with the cooked pasta until evenly coated. Divide among bowls and top with optional cashew parmesan and remaining basil.
  Video
  Nutrition
  Calories: 774kcal | Carbohydrates: 118g | Protein: 24g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Sodium: 412mg | Potassium: 1346mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1117IU | Vitamin C: 58mg | Calcium: 147mg | Iron: 5mg

  If you love tomato recipes, then check out this vegan roasted tomato soup from my friends over at Vegan Bilaraby.

  Author

  • 
    Liz Douglas

    I’m Liz, I share recipes and easy substitutes to make plant-based living simple!

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