Creamy vegan sun-dried tomato pasta topped with fresh herbs

Creamy Vegan Sun-Dried Tomato Pasta

BySavannah Brooks
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Why Make This Recipe

Creamy Vegan Sun-Dried Tomato Pasta is a delightful dish that brings comfort and flavor to your table. This recipe is not only plant-based but also creamy and satisfying, making it a perfect choice for vegans and non-vegans alike. With a rich blend of sun-dried tomatoes and cashews, it offers a burst of flavor while being easy to prepare. It’s a great dish to share with family or to enjoy on a cozy night in.

How to Make Creamy Vegan Sun-Dried Tomato Pasta

Ingredients

  • 8 oz pasta of choice
  • 1 cup raw cashews (soaked in water for at least 2 hours)
  • 1/2 cup sun-dried tomatoes (packed in oil, drained)
  • 1 garlic clove
  • 1/2 cup vegetable broth
  • 2 tbsp nutritional yeast
  • Salt and pepper to taste
  • Fresh basil for garnish
  • Vegan parmesan for garnish
  • Red pepper flakes for garnish

Directions

  1. Cook the pasta according to package instructions. Drain and set aside.
  2. In a blender, combine the soaked cashews, sun-dried tomatoes, garlic, vegetable broth, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
  3. In a large skillet, heat the blended sauce over medium heat. Add the cooked pasta and toss to coat well.
  4. Serve hot, garnished with fresh basil, vegan parmesan, and red pepper flakes if desired.

How to Serve Creamy Vegan Sun-Dried Tomato Pasta

Serve Creamy Vegan Sun-Dried Tomato Pasta warm, straight from the skillet. It pairs well with a simple salad or crusty bread. For extra flavor, sprinkle some fresh basil and vegan parmesan on top. You can also add red pepper flakes for a bit of heat.

How to Store Creamy Vegan Sun-Dried Tomato Pasta

To store leftover pasta, let it cool completely. Transfer it to an airtight container and refrigerate. It will last up to 3 days in the fridge. You can also freeze it for up to a month. When ready to reheat, warm it gently in a skillet or microwave, adding a splash of vegetable broth if needed.

Tips to Make Creamy Vegan Sun-Dried Tomato Pasta

  • Soak the cashews for at least 2 hours to achieve that creamy texture.
  • You can adjust the thickness of the sauce by adding more vegetable broth if needed.
  • For added flavor, consider including spinach or other vegetables in the skillet when warming the sauce.

Variation

Try adding cooked vegetables like zucchini or bell peppers for extra nutrition. You can also swap out the sun-dried tomatoes for roasted red peppers for a different taste.

FAQs

Can I use different types of pasta?
Yes, you can use any pasta of your choice, whether it’s whole wheat, gluten-free, or traditional.

Can I make this recipe nut-free?
Yes! Replace the cashews with silken tofu or a store-bought dairy-free cream for a nut-free alternative.

How can I make it spicier?
You can add more red pepper flakes or even a dash of hot sauce to the sauce for extra heat.

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Creamy Vegan Sun-Dried Tomato Pasta

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegan
Print Recipe

Description

A delightful creamy pasta dish made with sun-dried tomatoes and cashews, perfect for vegans and non-vegans alike.

Ingredients

  • 8 oz pasta of choice
  • 1 cup raw cashews (soaked in water for at least 2 hours)
  • 1/2 cup sun-dried tomatoes (packed in oil, drained)
  • 1 garlic clove
  • 1/2 cup vegetable broth
  • 2 tbsp nutritional yeast
  • Salt and pepper to taste
  • Fresh basil for garnish
  • Vegan parmesan for garnish
  • Red pepper flakes for garnish

Instructions

  1. Cook the pasta according to package instructions. Drain and set aside.
  2. In a blender, combine the soaked cashews, sun-dried tomatoes, garlic, vegetable broth, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
  3. In a large skillet, heat the blended sauce over medium heat. Add the cooked pasta and toss to coat well.
  4. Serve hot, garnished with fresh basil, vegan parmesan, and red pepper flakes if desired.

Notes

To store leftover pasta, let it cool completely and transfer it to an airtight container. It will last up to 3 days in the fridge or can be frozen for up to a month.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Blending, Cooking
  • Cuisine: Italian

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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