Creamy Vegan Sun-Dried Tomato Pasta

The first forkful of this creamy vegan sun-dried tomato pasta hits the mouth like a warm hug: the rich, velvety sauce cloaks each strand of pasta, the sun-dried tomatoes lend a concentrated, slightly sweet-tart umami, and a whisper of garlic and basil lifts the whole bowl. Aromas of toasted cashew and roasted tomato fold together with a hint of oil from the preserved tomatoes, promising comfort and satisfaction. The texture is indulgent — lush, silky, and just clingy enough to make every bite memorable.

This is food that comforts the soul. It’s perfect for a slow weekend supper when you want something cozy but effortless, for a weeknight when you need a fast, nourishing meal, or for feeding friends who appreciate a plant-based dish that feels special. Serve it on a rainy evening with a glass of red, bring it to a casual potluck to impress without fuss, or tuck it into your weekday lunch rotation for a protein-rich, satisfying bowl.

Dish Snapshot

Prep Time: 10 minutes (plus 2–4 hours soaking for cashews; can use hot soak to shorten)
Cook Time: 12–15 minutes
Total Time: 2 hours 25 minutes (including passive soak) — active time about 25 minutes
Servings: 3 generous servings
Difficulty Level: Easy–Moderate

Nutrition Highlights

Estimated nutrition per serving (based on 3 servings; calculated from USDA FoodData Central ingredient profiles and standard portion sizes):

Calories: ~600 kcal
Protein: ~21 g
Carbohydrates: ~81 g
Fat: ~23 g
Fiber: ~6 g
Sodium: variable depending on added salt and broth

Notes: These are estimates calculated from ingredient-level data in the USDA FoodData Central database and rounded for clarity. For personalized nutrition advice (allergies, medical conditions, precise tracking), consult a registered dietitian or trusted resources such as the CDC or Mayo Clinic. The creamy cashew base contributes healthy monounsaturated fats and plant protein; choosing whole-grain or legume-based pasta can increase fiber and protein further.

Why You’ll Love It

Flavor & Texture: Sun-dried tomatoes concentrate tomato sweetness and tang, working with a silky cashew base to create a layered, deeply savory sauce that feels decadent without dairy.
Ease: Most of the work is blending — no complicated techniques. Once cashews are soaked and pasta cooked, assembly is quick.
Social & Seasonal: This dish is a crowd-pleaser for friends and family, and adapts beautifully to warming winter dinners or breezy summer al fresco nights when paired with a simple salad.
Healthful Comfort: Plant-based, nutrient-dense fats and protein make it satisfying and balanced, especially when paired with a vegetable side.

Method & Process

Ingredients

8 oz (226 g) pasta of your choice
1 cup raw cashews (soaked in water for 2–4 hours; see tips for fast soak)
1/2 cup sun-dried tomatoes (packed in oil, drained)
1 garlic clove
1/4 cup (60 ml) vegetable broth (or water)
1 tablespoon nutritional yeast
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish
Vegan parmesan, for garnish
Red pepper flakes, for garnish

Optional ingredients & substitutions

Use gluten-free pasta to make the dish gluten-free.
Swap cashews for blanched almonds or sunflower seeds (for a nut-free option, use toasted pumpkin seeds or more vegetable broth with silken tofu).
Add 1–2 tablespoons lemon juice for brightness.
Stir in roasted red pepper or a splash of plant-based milk for extra creaminess.
Add cooked chickpeas or sautéed tofu for extra protein.

Step-by-step instructions

Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain and set the pasta aside.
In a blender, combine the soaked cashews (drained), sun-dried tomatoes (drained), garlic clove, vegetable broth, nutritional yeast, salt, and pepper. Blend on high until smooth and silky, adding a tablespoon or two of reserved pasta water if needed to reach a sauce-like consistency.
In a large skillet over medium heat, add the blended sauce and warm it gently, stirring occasionally. Taste and adjust seasoning — add more salt, pepper, or a splash of lemon if desired.
Add the cooked pasta to the skillet and toss to coat completely in the sauce. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until it reaches the desired creaminess.
Serve warm, garnished with fresh basil, a sprinkle of vegan parmesan, and a pinch of red pepper flakes.

Practical tips

Soak cashews for at least 2 hours for maximum creaminess; for a quicker trick, pour boiling water over cashews and soak 20–30 minutes.
Use a high-speed blender for the silkiest texture; blend longer and scrape down the sides as needed.
Don’t overcook the pasta — al dente will hold the sauce best.
Adjust salt after blending; sun-dried tomatoes can be quite salty depending on brand.
If the sauce separates when reheating, whisk in a splash of plant milk or broth off heat to recombine.

Best Pairings

Simple arugula salad with lemon vinaigrette — the peppery greens cut through the richness.
Crusty bread or garlic bread (vegan) to mop up sauce.
Roasted vegetables — asparagus, broccolini, or cherry tomatoes tossed with olive oil and sea salt.
Light-bodied red wine (Pinot Noir) or a zesty white (Sauvignon Blanc).
For a brunch twist, pair with a lightly brewed black tea or a citrusy coffee alternative.

Keeping it Fresh

Room temperature: Do not leave pasta with a cashew-based sauce at room temperature for more than 2 hours — per food safety guidance from the CDC, perishable foods should not sit out longer than 2 hours.
Refrigeration: Store in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stove with a splash of water or broth to restore creaminess.
Freezer: You can freeze portions in airtight, freezer-safe containers for up to 2 months for best quality. Thaw overnight in the fridge and reheat slowly on the stove, adding liquid as needed. Note: texture may change slightly after freezing.

Insider Secrets

For the creamiest sauce, use a high-power blender and blend cashews thoroughly — patience makes a velvety finish.
Reserve pasta water — the starch helps emulsify and loosen the sauce without watering it down.
If your sun-dried tomatoes are very oily, blot them on paper towel to control added oil; if they’re dry-packed, rehydrate in warm water for 10 minutes.
Taste as you season: sun-dried tomatoes and vegetable broth vary widely in salt content.
For a richer flavor profile, add a small splash (1–2 teaspoons) of white miso to the blender — it deepens umami while keeping the dish vegan.

Fun Flavor Ideas

Mediterranean Twist: Add chopped kalamata olives, artichoke hearts, and a squeeze of lemon for a briny, bright bowl.
Smoky Chipotle: Blend in 1/2 teaspoon chipotle in adobo (or smoked paprika) for warmth and smokiness; balance with a touch of maple syrup if needed.
Greens & Protein: Stir in sautéed spinach or kale and roasted chickpeas for a heartier, greener meal.
Herby Lemon: Add lemon zest and extra basil or parsley in the blender for a fresher, more aromatic sauce.
Baked Pasta Casserole: Toss assembled pasta into a baking dish, top with breadcrumbs and vegan parmesan, and bake until golden for a comfort-food upgrade.

All Your Questions Answered

Q: Can I skip soaking cashews?
A: You can quick-soak in boiling water for 20–30 minutes, but unsoaked cashews yield a grainier sauce unless you use a very high-speed blender. Soaking yields smoother texture.

Q: I’m nut-free. How can I make the sauce without cashews?
A: Use blanched sunflower seeds, toasted pumpkin seeds, or silken tofu with a little extra oil for richness. Adjust seasonings and blend until smooth.

Q: My sauce is too thin or too thick — how do I fix it?
A: Too thin: simmer gently to reduce, or add a few more soaked cashews and re-blend. Too thick: add reserved pasta water, vegetable broth, or a splash of plant milk a tablespoon at a time.

Q: Can I make this ahead?
A: Yes — make the sauce and refrigerate up to 3 days; reheat gently and toss with freshly cooked pasta for best texture.

Q: Is this recipe healthy?
A: It’s plant-based and provides protein and healthy fats from cashews. For more fiber and micronutrients, use whole-grain pasta and add vegetables. For personalized health guidance, consult reputable sources like the CDC or a registered dietitian.

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Conclusion

This creamy vegan sun-dried tomato pasta brings together indulgent texture and bold umami in a simple, approachable recipe — perfect for busy weeknights, cozy dinners, and friendly gatherings. Try it as written or explore the variations above, then share your photos and tweaks so we can all learn and cook together.

For more inspiration and variations that expand on creamy, tomato-forward plant-based pasta, see this detailed version at Vegan Creamy Sun Dried Tomato Pasta – Jackfruitful Kitchen, and for a related creamy vegan pasta idea with a cult following, check out Creamy Vegan Marry Me Pasta.

If you make this recipe, leave a comment or tag your photo — I love seeing your versions and swap ideas. Happy cooking!