Creamy Vegan Sun-Dried Tomato Pasta

Making a cozy dinner in just 30 minutes can feel impossible, but this Creamy Vegan Sun-Dried Tomato Pasta turns that notion on its head. The rich, silky cashew sauce envelops perfectly cooked pasta, delivering a satisfying meal that is both nourishing and indulgent. It’s the kind of dish that will make you swoon with each bite, and the creaminess comes from simple ingredients, making it an accessible recipe for everyone.

This recipe is perfect for busy weeknights or when you want to impress guests with a delicious vegan option. It’s easy to make ahead and stores well, ensuring you can savor that creamy goodness later on.

Why You’ll Love This Recipe

• The creamy texture from cashews makes you forget it’s vegan.
• Sun-dried tomatoes add a burst of rich, savory flavor.
• It’s a one-pan dish that minimizes cleanup.
• This pasta dish can be ready in under 30 minutes.

What You’ll Need

Gather these simple ingredients to create your creamy delight.

For the Pasta

• 8 oz pasta of choice

For the Creamy Sauce

• 1 cup raw cashews, soaked for at least 2 hours
• 1 cup sun-dried tomatoes, packed in oil, drained
• 2 cloves garlic
• 1 cup vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste

For Serving

• Fresh basil for garnish
• Vegan parmesan for garnish
• Red pepper flakes for garnish

Use any pasta shape you prefer for this recipe.

Substitutions & Swaps

• Almonds can replace cashews.
• Fresh tomatoes can substitute sun-dried tomatoes.
• Any vegetable stock works in place of broth.
• Garlic powder can be used instead of fresh garlic.

How to Make It

Get ready to whip up a deliciously creamy pasta dish.

1. Cook

Cook the pasta according to package instructions. Drain and set aside.

2. Blend

Combine soaked cashews, sun-dried tomatoes, garlic, vegetable broth, olive oil, salt, and pepper in a blender or food processor. Blend until smooth and creamy.

3. Heat

In a large skillet over medium heat, add the creamy sauce and cook for 3-5 minutes until heated through.

4. Toss

Add the cooked pasta to the skillet and toss to coat evenly.

5. Serve

Serve hot, garnished with fresh basil, vegan parmesan, and red pepper flakes.

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: no, sauce can separate when thawed.
Reheat: gently in a skillet over medium heat for 5-7 minutes.

Tips for Best Results

• Soak the cashews long enough for a smooth sauce.
• Use high-quality sun-dried tomatoes for the best flavor.
• Adjust the sauce consistency with more vegetable broth if needed.
• Keep the skillet on medium heat to prevent the sauce from burning.

Serving Suggestions

• Pair with a side salad for a well-rounded meal.
• Enjoy alongside crusty bread for dipping.
• Serve as a delicious dish at potlucks and gatherings.