Creamy Sun-Dried Tomato Vegan Pasta is a de‑licious, velvety dish that’s as comforting as a warm hug, and it comes together in just 40 minutes. Pair it with my Sweet Potato and Chickpea Curry for a hearty meal. It’s a bright, tomato‑rich sauce that never feels heavy, and the chickpeas give it that satisfying protein bite. No fancy ingredients or messy steps, just a simple skillet and a few pantry staples. With a side of garlic bread or a green salad, it’s a full, family‑friendly dinner in no time.
Why You'll Love Creamy Sun-Dried Tomato Vegan Pasta: Quick & Homemade Comfort
- Velvety sunflower‑tomato sauce that coats every bite.
- Bright, sun‑dried tomatoes add a punch of umami.
- Protein‑packed chickpeas give a hearty, satisfying bite.
- Quick weeknight dinner—ready in 40 minutes.
Ingredients
Main Ingredients
- 12 oz dried fusilli pasta
- 1 cup sun‑dried tomatoes (oil‑packed)
- 1 cup cooked chickpeas, drained
- 1 cup coconut milk (full‑fat)
- ½ cup cashews, soaked 30 min
Seasonings & Flavor Boosters
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp nutritional yeast
- Salts and pepper to taste
Optional Toppings
- Fresh basil, chopped
- Vegan parmesan, grated
- Crushed red pepper flakes
- Toasted pine nuts
Instructions
Step 1
Step 1 – Cook the Pasta: Bring a pot of salted water to a boil, add pasta, and cook until al dente (about 10–12 min). Drain and set aside.
Step 2
Step 2 – Blend Cashew Cream: In a blender, combine soaked cashews, coconut milk, and garlic; blend until silky smooth. Stir this into a saucepan over medium heat.
Step 3
Step 3 – Build the Sauce: Add sun‑dried tomatoes, chickpeas, smoked paprika, oregano, and nutritional yeast to the cashew‑cream base. Simmer for 4–5 min, letting flavors meld. Season with salt, pepper.
Recipe Card
Indulge in quick & homemade Creamy Sun-Dried Tomato Vegan Pasta – creamy, flavorful, and perfect for weeknight dinners. Easy, family-friendly, budget‑friendly.