Creamy Sun-Dried Tomato Vegan Pasta 🌱🍝 is a rich and dreamy dish that captures all the comforting flavors you crave, without dairy. This vegan pasta is easy to make in under 40 minutes and features a luscious, velvety sauce made from plant-based ingredients and sun-dried tomatoes that add a perfect tangy depth. The pasta is tossed with a garlicky, creamy sauce that clings beautifully to every strand, making this meal both satisfying and simple. Pair it with my Vegan Sweet Potato Burrito Bowl for a wholesome plant-based dinner.
Why You'll Love Creamy Sun-Dried Tomato Vegan Pasta 🌱🍝 – Easy & Delicious Weeknight Dinner
Try this Creamy Sun-Dried Tomato Vegan Pasta 🌱🍝 recipe that's easy, quick, and packed with rich flavors. Perfect for a comforting weeknight vegan meal!
- Rich and creamy texture without any dairy or heavy cream.
- Uses pantry staples and fresh ingredients for easy meal prep.
- Perfect for vegan, plant-based, and dairy-free diets.
- Comforting and filling, ideal for weeknight dinners or leftovers.
Ingredients for Creamy Sun-Dried Tomato Vegan Pasta 🌱🍝 – Easy & Delicious Weeknight Dinner
Cashews: Use raw for creaminess; soak in hot water if short on time. Substitute with silken tofu for a nut-free option.Sun-Dried Tomatoes: Oil-packed preferred for richer flavor; rehydrate dry-packed in warm water before chopping.
- Cashews: Use raw for creaminess; soak in hot water if short on time. Substitute with silken tofu for a nut-free option.
- Sun-Dried Tomatoes: Oil-packed preferred for richer flavor; rehydrate dry-packed in warm water before chopping.
Ingredient Note: Full measurements for Creamy Sun-Dried Tomato Vegan Pasta 🌱🍝 – Easy & Delicious Weeknight Dinner are listed in the printable recipe card below.
How to Make Creamy Sun-Dried Tomato Vegan Pasta 🌱🍝 – Easy & Delicious Weeknight Dinner
Step 1 — Prep & Preheat
Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
Step 2 — Cook and Build Flavor
Prepare the creamy sauce: Drain soaked cashews and add to a blender with plant milk, nutritional yeast, lemon juice, smoked paprika, salt, and pepper. Blend until very smooth and creamy. Set aside.
Step 3 — Finish, Taste, and Adjust
Sauté the aromatics and sun-dried tomatoes: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 4–5 minutes. Add garlic and cook another minute. Stir in chopped sun-dried tomatoes and red pepper flakes; cook for 2 minutes.
Expert Tips for Creamy Sun-Dried Tomato Vegan Pasta 🌱🍝 – Easy & Delicious Weeknight Dinner
- Soak cashews in hot water if pressed for time for quicker blending.
- Reserve some pasta water to thin the sauce if needed.
- Toast nuts before adding for an extra crunch topping.
Creamy Sun-Dried Tomato Vegan Pasta 🌱🍝 – Easy & Delicious Weeknight Dinner
Try this Creamy Sun-Dried Tomato Vegan Pasta 🌱🍝 recipe that's easy, quick, and packed with rich flavors. Perfect for a comforting weeknight vegan meal!
Ingredients
Main Ingredients
- 12 oz pasta (penne or fusilli work best)
- 1 cup sun-dried tomatoes (packed in oil), chopped
- 1 cup raw cashews (soaked for at least 2 hours)
- 1 1/4 cups unsweetened plant milk (almond or oat)
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 2 tbsp olive oil (plus more for sun-dried tomatoes)
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
Seasonings & Flavor Boosters
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes (optional for heat)
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Optional Toppings
- Fresh parsley or oregano
- Toasted pine nuts or walnuts for crunch
- Vegan parmesan substitute
Instructions
How to Make Creamy Sun-Dried Tomato Vegan Pasta 🌱🍝
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare the creamy sauce: Drain soaked cashews and add to a blender with plant milk, nutritional yeast, lemon juice, smoked paprika, salt, and pepper. Blend until very smooth and creamy. Set aside.
- Sauté the aromatics and sun-dried tomatoes: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 4–5 minutes. Add garlic and cook another minute. Stir in chopped sun-dried tomatoes and red pepper flakes; cook for 2 minutes.
- Combine and simmer: Pour the blended cashew sauce into the skillet. Stir well and simmer gently for 5–7 minutes until warmed through and thickened, stirring occasionally.
- Toss pasta with sauce: Add cooked pasta to the skillet and combine until pasta is evenly coated in the creamy sauce. Adjust seasoning with salt and pepper as needed.
- Serve: Garnish with fresh basil leaves and optional toasted nuts or vegan parmesan. Enjoy warm.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Creamy Sun-Dried Tomato Vegan Pasta 🌱🍝 – Easy & Delicious Weeknight Dinner FAQs
Yes, you can prepare the sauce and pasta separately and combine just before serving to keep the texture fresh.
Silken tofu or soaked sunflower seeds can be used as nut-free alternatives for the creamy base.
Keep leftovers in an airtight container in the fridge for up to 4 days.
If the sauce is too thick, add reserved pasta water or more plant milk to loosen it up while reheating.
You Might Also Like
- Vegan Sweet Potato Burrito Bowl
- Quick & Easy Homemade Butter Chicken Recipe
- Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots
Before You Go
If you try this Creamy Sun-Dried Tomato Vegan Pasta 🌱🍝 – Easy & Delicious Weeknight Dinner, I'd love for you to leave a rating or share how you customized it.