Creamy Vegan Sun-Dried Tomato Pasta

Creamy Vegan Sun-Dried Tomato Pasta

Introduction
Imagine a warm bowl of glossy, velvety pasta coating each forkful in a sun-kissed tomato tang, toasted cashew richness, and an undercurrent of roasted garlic. The aroma of garlic and basil rises as steam curls from the plate; the first bite is silky, slightly tangy, and utterly comforting — a texture that’s both lush and satisfying without any dairy. This Creamy Vegan Sun-Dried Tomato Pasta feels like a hug in food form: effortless to make, decadent enough for guests, and soulful enough for a quiet weeknight when you need something that tastes like you cared.

This recipe is perfect for cozy dinners, quick weeknight meals, potluck gatherings, or when you want to impress friends with a plant-based dish that feels indulgent. It scales well, reheats beautifully, and sits comfortably on the menu for both weekday simplicity and weekend entertaining.

Dish Snapshot

• Prep Time: 15 minutes (includes soaking cashews if you plan ahead; quick soak or refrigerate overnight)
• Cook Time: 15–20 minutes
• Total Time: 30–35 minutes
• Servings: 4
• Difficulty Level: Easy — great for beginner cooks and busy home chefs

Nutrition Highlights
Estimated nutrition per serving (1 of 4)

• Calories: ~420 kcal
• Protein: ~15 g
• Carbohydrates: ~55 g
• Fat: ~17 g
• Fiber: ~4 g
• Sodium: variable (depends on sun-dried tomatoes and broth; see notes)

Notes on accuracy and sources:
Nutrition values are estimates calculated from standard ingredient databases (USDA FoodData Central values for dry pasta, raw cashews, sun-dried tomatoes, etc.) and are meant as a close approximation for home cooking. Actual values will vary with brand choices (especially pasta type, whether sun-dried tomatoes are salted, and added vegan parmesan). For reliable general nutrition guidance, consult resources such as the USDA FoodData Central and the CDC nutrition pages.

Why You’ll Love It
This dish wins on three fronts:

• Flavor and Texture: The cashew-based sauce gives real creaminess and body, while sun-dried tomatoes deliver concentrated, tangy-sweet tomato flavor. Nutritional yeast adds a subtle savory depth that reads almost cheesy.
• Ease and Speed: You can have this on the table in about 30 minutes using mostly pantry ingredients. The blender does the heavy lifting.
• Social & Seasonal: It’s impressive enough for dinner guests yet comforting for a solo meal. Use fresh basil in summer for brightness; in cooler months, it brings cozy richness to the table.

Method & Process

Ingredients

• 2 cups pasta of choice (about 200 g dry; rigatoni, penne, or fusilli work well)
• 1 cup raw cashews (soaked for 1–4 hours or quick-soaked in hot water for 15 minutes)
• 1/2 cup sun-dried tomatoes (packed in oil, drained)
• 1/2 cup vegetable broth (120 ml)
• 2 cloves garlic (minced)
• 1 tablespoon nutritional yeast
• Salt and black pepper to taste
• Fresh basil for garnish
• Vegan parmesan for garnish (optional)
• Red pepper flakes for garnish (optional)

Optional ingredients and substitutions

• For a lower-fat version: replace half the cashews with silken tofu or use 1/2 cup cashews + 1/2 cup silken tofu.
• Gluten-free: use gluten-free pasta.
• Nut-free option: substitute soaked sunflower seeds for cashews (roast lightly for flavor).
• Add-ins: sautéed spinach, roasted mushrooms, or sun-dried tomato oil for extra flavor.
• If sun-dried tomatoes are very salty, rinse briefly under cool water before blending.

Step-by-step directions

1. Cook the pasta according to package instructions in generously salted water. Cook until al dente, drain, and reserve about 1/4 cup pasta water.
2. While pasta cooks, prepare the sauce: drain the soaked cashews and place them in a blender with the drained sun-dried tomatoes, vegetable broth, garlic, and nutritional yeast. Blend until very smooth and creamy. Add a splash of the reserved pasta water if needed to reach a saucy consistency.
3. Heat a large pan over medium-low heat. Pour in the blended sauce and warm gently, stirring. Cook just until heated through — don’t boil vigorously. Taste and season with salt and pepper.
4. Toss the cooked pasta into the pan, stirring until the noodles are well coated. If the sauce feels too thick, add a little more reserved pasta water or vegetable broth to loosen it.
5. Serve hot, garnished with torn fresh basil, a sprinkle of vegan parmesan, and a pinch of red pepper flakes if desired.

Practical tips

• Soak cashews until soft for ultra-smooth sauce; quick-soak in very hot water for 15 minutes if short on time.
• Blend until the sauce is perfectly silky — any graininess usually disappears with a bit more blending or extra liquid.
• Heat the sauce gently; too-high heat can cause separation in nut-based sauces.
• Keep reserved pasta water handy: its starchiness helps the sauce cling to noodles.

Best Pairings

• Simple green salad with a lemon vinaigrette — the acidity cuts through the richness.
• Crusty garlic bread (vegan butter + minced garlic) for mopping up sauce.
• Roasted vegetables — asparagus, broccoli, or Brussels sprouts complement the tomato note.
• Light, chilled white wine or a medium-bodied rosé; for non-alcoholic, sparkling water with a lemon slice.
• For brunch or a comfort twist: top a small portion of pasta with crispy pan-fried tofu cubes or baked chickpeas.

Shelf Life & Storage

• Room temperature: Not safe to keep for more than 2 hours (per USDA/FDA food safety guidance). Discard if left out longer.
• Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently on the stovetop with a splash of broth or water to restore creaminess.
• Freezer: Can be frozen for up to 2–3 months in a freezer-safe container. Thaw overnight in the fridge and reheat slowly; texture may change slightly (stirring in fresh broth helps restore silkiness).

Chef’s Advice

• Texture is king: fully hydrate the cashews and blend until ultra-smooth; this is what makes the sauce truly creamy without dairy.
• Balance the acidity: if the sauce tastes too tangy from sun-dried tomatoes, balance with a pinch of sugar or a splash of non-dairy milk to mellow it.
• Toast your sun-dried tomatoes lightly in a dry pan for a minute before blending to deepen their flavor (especially if they were packed dry).
• Use the pasta water technique: adding a tablespoon or two of starchy pasta water will help the sauce emulsify and cling to the noodles.
• Batch prep: make extra sauce and refrigerate for 3 days — it’s quick to toss with freshly cooked pasta later.

Creative Twists

1. Marry-Me Style: Add a pinch of red pepper flakes and a splash of white wine to the sauce; finish with sun-dried tomato pieces folded in and top with crisped smoky vegan bacon for a “Marry Me” inspired version.
2. Green Goddess: Blend in a handful of steamed spinach or kale along with the cashews for a creamy green variation that boosts the nutrient profile and color.
3. Mediterranean Roast: Stir roasted artichoke hearts and kalamata olives into the finished pasta for a briny, savory lift. Finish with chopped oregano and lemon zest.
4. Protein Boost: Fold in pan-seared tempeh cubes or white beans for extra protein and texture.

All Your Questions Answered
Q: Can I make this nut-free?
A: Yes — substitute soaked sunflower seeds or use silken tofu (or a mix of tofu + plant milk) to replicate creaminess.

Q: How do I fix a grainy sauce?
A: Blend longer, use more liquid (broth or reserved pasta water), and strain if necessary. Fully softened cashews are crucial.

Q: Is this dish freezer-friendly?
A: Yes — freeze in airtight containers up to 2–3 months. Expect a slight texture change; rehydrate with a little broth when reheating.

Q: Can I use sun-dried tomatoes not packed in oil?
A: Yes — if dry-packed, soften them in warm water for 10–15 minutes before blending to rehydrate and release flavor.

Q: How can I reduce sodium?
A: Use low-sodium vegetable broth and rinse salted sun-dried tomatoes, or choose unsalted varieties.

Conclusion

I hope this Creamy Vegan Sun-Dried Tomato Pasta inspires you to try a comforting, plant-based meal that’s quick, versatile, and satisfying. If you’re looking for more creamy, tomato-forward vegan pasta inspiration, check out this detailed take on Vegan Creamy Sun Dried Tomato Pasta – Jackfruitful Kitchen. For a fun “marry me” pasta spin that shares similar creamy vibes, take a look at Creamy Vegan Marry Me Pasta | It Doesn’t Taste Like Chicken.

If you make this recipe, I’d love to hear how you customized it — leave a comment, share a photo, or tag your creations on social so we can celebrate your kitchen wins together. Happy cooking!

Creamy Vegan Sun-Dried Tomato Pasta

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• Author: recipechangegmail-com
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A warm bowl of creamy, vegan pasta featuring sun-dried tomatoes and cashews for a comforting and easy meal.

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Ingredients

Scale 1x2x3x

• 2 cups pasta of choice (about 200 g dry; rigatoni, penne, or fusilli)
• 1 cup raw cashews (soaked for 1–4 hours or quick-soaked in hot water for 15 minutes)
• 1/2 cup sun-dried tomatoes (packed in oil, drained)
• 1/2 cup vegetable broth (120 ml)
• 2 cloves garlic (minced)
• 1 tablespoon nutritional yeast
• Salt and black pepper to taste
• Fresh basil for garnish
• Vegan parmesan for garnish (optional)
• Red pepper flakes for garnish (optional)

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Instructions

1. Cook the pasta according to package instructions in generously salted water until al dente, drain, and reserve about 1/4 cup of pasta water.
2. Drain the soaked cashews and place them in a blender with the drained sun-dried tomatoes, vegetable broth, garlic, and nutritional yeast. Blend until very smooth and creamy, adding reserved pasta water if needed.
3. Heat a large pan over medium-low heat and pour in the blended sauce, warming gently. Season with salt and pepper.
4. Toss the cooked pasta into the pan, stirring until well coated. Adjust consistency by adding reserved pasta water or broth as needed.
5. Serve hot, garnished with torn fresh basil, vegan parmesan, and red pepper flakes if desired.

Notes

For a lower-fat version, replace half the cashews with silken tofu. Can be made gluten-free with gluten-free pasta or nut-free by substituting sunflower seeds.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Blending, Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 3g
• Sodium: 300mg
• Fat: 17g
• Saturated Fat: 2g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 0mg