I still remember the first time I made a bowl of pasta that felt like a warm hug on a rainy night. The kitchen filled with the tang of sun-dried tomatoes and the subtle nuttiness of blended cashews, and I felt instant comfort. Somewhere between stirring the pot and tearing fresh basil leaves, I realized this recipe belonged in my weeknight rotation.

This Creamy Vegan Sun-Dried Tomato Pasta is easy enough for a busy Tuesday and special enough for a cozy dinner for two. If you love rich, silky sauces without dairy, you might also enjoy trying a different take on comfort pasta like Baked Creamy Cajun Chicken Mozzarella Penne Pasta for nights when you want something heartier. Tonight’s bowl is bright, velvety, and wildly satisfying, with a little heat if you like. The sauce clings to every strand and tastes like sunshine and slow-cooked goodness even when it only takes minutes to finish.

Kitchen Essentials You’ll Need

This pasta sings best when you have a few simple tools on hand. A good high-speed blender or food processor is key to turning soaked cashews into a truly creamy sauce. A wide, heavy pot helps the pasta cook evenly and gives you room to finish the sauce with reserved pasta water. A fine-mesh strainer or colander for draining, and a wooden spoon or tongs for tossing, complete the lineup.

High-speed blender or food processor
Large pot for boiling pasta
Colander or fine-mesh strainer
Measuring cups and spoons
Cutting board and sharp knife

Having a blender that can make the cashew cream ultra-smooth will change the texture from slightly gritty to lusciously silky. A ladle is helpful for transferring pasta water slowly so you control the creaminess. These little tools make the process feel effortless and joyful.

Why You’ll Love This Creamy Vegan Sun-Dried Tomato Pasta

This dish is the kind of meal that comforts and delights at the same time. The sauce has a luxuriously smooth texture thanks to blended cashews. Sun-dried tomatoes give a concentrated burst of savory, sweet, almost-roasted flavor that feels indulgent without heaviness. Each bite is a balance of richness, brightness, and a whisper of garlic.

Emotionally, it’s a bowl that calms. It is the kind of dinner you serve when you want to show care without fuss. It is the dish you bring to potlucks when you want vegans and omnivores to sit side by side and smile.

Key reasons to fall for this pasta:

Creamy but dairy-free comfort that feels indulgent.
Fast enough for weeknights yet special enough for guests.
Flavor depth from sun-dried tomatoes without needing long simmering.
Easily adaptable for spicier, herbier, or lighter versions.

Practicality is another win. Cashews are pantry-friendly and blend into a stable sauce that reheats beautifully. The recipe plays well with whatever Pasta of your choice you have on hand. It is dependable, flexible, and always hits that cozy, satisfying note.

Creamy Vegan Sun-Dried Tomato Pasta Ingredients

Pasta of your choice, Cashews, Sun-dried tomatoes, Garlic, Nutritional yeast, Olive oil, Salt, Pepper, Fresh basil, Vegan parmesan (optional), Red pepper flakes (optional)

Start with those essentials and you have all you need for a creamy, savory sauce. I like to use short pasta like penne or rigatoni because the little tubes catch the sauce. If you prefer long noodles, spaghetti or fettuccine work beautifully too. Cashews are the base of the cream; soaking them softens them so the blender produces a silky texture. Sun-dried tomatoes deliver bright, concentrated tomato flavor without extra cooking. Nutritional yeast adds that savory, slightly cheesy note we often crave. Olive oil makes the sauce glossy and helps carry flavors.

You can also add small pantry items like a splash of vegetable broth to thin the sauce, or a touch of lemon juice to brighten if needed. Fresh basil at the end makes each bite fragrant and alive. Vegan parmesan and red pepper flakes are optional but delightful toppings for contrast and heat.

Step-by-Step Instructions

Soak the cashews in water for at least 2 hours then drain. You want them soft enough that they mash easily between your fingers. If you are short on time, pour boiling water over the cashews and let them sit 30 minutes. The texture should be tender and slightly pillowy before blending.
Blend soaked cashews with sun-dried tomatoes, garlic, nutritional yeast, olive oil, salt, and pepper until smooth. Add a few tablespoons of water or vegetable broth while blending to coax a velvety consistency. The mixture should be glossy and the sun-dried tomatoes completely broken down so there are no chewy bits. Taste for seasoning and adjust.
Boil water and cook pasta until al dente. Drain, reserving some pasta water. Watch the pasta toward the end; you want a slight bite when you taste it. The timing on the package minus a minute often does the trick. Save about a cup of the starchy cooking water before you drain.
Mix the drained pasta with the creamy sauce, adding reserved pasta water as needed to achieve desired creaminess. Toss gently over low heat so the sauce warms and clings to every piece. The starchy water will help the sauce loosen and become glossy. Aim for a sauce that coats the pasta but still moves when you swirl the pan.
Garnish with fresh basil, vegan parmesan, and red pepper flakes if desired. Serve warm. Tear the basil leaves just before serving to release their aroma. A sprinkle of vegan parmesan adds savory depth and red pepper flakes add a lively finish. Enjoy right away for the best texture and aroma.

Fun Variations You Can Try

Add roasted cherry tomatoes and baby spinach for a brighter, garden-forward version. Toss them in at the end so the spinach wilts just slightly.
Swap sun-dried tomatoes for slow-roasted red peppers to change the flavor profile to smoky-sweet.
For extra protein, stir in crisp pan-seared tofu cubes or chickpeas tossed in smoked paprika and salt.
Make it lighter by using half the cashews and adding silken tofu or white beans to keep creaminess with fewer calories.
Amp up the heat with a spoonful of harissa or smoked chipotle paste for a smoky, spicy twist.
Use whole wheat or legume-based pasta for more fiber and a nuttier texture.
Blend in a handful of roasted red pepper or a little lemon zest for brightness.

These swaps let you tailor the dish to your pantry and palate. Small changes can shift the mood from cozy and rich to bright and fresh without losing the core comforting texture.

How I Love to Serve It

I like serving this pasta in deep bowls that hold the sauce and feel homely in your hands. A scattering of torn basil right at the end makes the aroma pop as soon as you sit down. For a weeknight dinner, pair with a crisp green salad dressed in lemon and olive oil to cut through the richness. On a Sunday dinner night, roast some vegetables alongside and let everyone help themselves family-style.

Serve with crusty bread to sop up any leftover sauce.
Add a side of simply roasted asparagus or garlic-scented green beans for texture contrast.
For a casual dinner party, present it in a warmed serving dish and let guests top their bowls with vegan parmesan and extra red pepper flakes.

I sometimes put out little bowls of toppings so people can customize. That personal touch turns a simple meal into a cozy event. When I add a glass of sparkling water with lemon, the whole meal feels balanced and gentle.

Helpful Tips from My Kitchen

Cashews are the secret to silkiness, so soak them well. If your blender struggles, add the liquids first and blend in pulses, scraping down the sides. Always reserve pasta water; it rescues a sauce that is too thick and helps it cling.

For the creamiest texture, use a high-speed blender and scrape the sides regularly so everything blends evenly.
If the sauce tastes flat, a small squeeze of lemon or a pinch more salt brightens it beautifully.
Sun-dried tomatoes packed in oil are more flavorful. If using dry ones, rehydrate them in hot water for 10 minutes before blending.
To save time, soak cashews overnight or during the day in the refrigerator.
Use a splash of vegetable broth instead of water if you want extra savory depth without extra fat.
Leftovers thicken in the fridge. Reheat gently with a splash of water or plant milk and stir until creamy.

Trust your senses. Taste as you go and adjust. Cooking should feel reassuring, not stressful, and these little tips keep the process calm and successful.

Important Cooking Reminders

Always soak cashews thoroughly; under-soaked nuts will result in a gritty sauce.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove over low heat with a splash of pasta water, broth, or plant milk to revive creaminess.
Do not leave hot pasta or sauce at room temperature for more than two hours.
When draining pasta, reserve at least 1/2 cup of pasta water before discarding the rest.
Avoid overheating the sauce in the blender; blend in short bursts if the mixture gets too hot.
If the sauce separates when reheating, whisk in a little warm water or broth to bring it back together.

Nutritional Information (Estimated)

This creamy vegan pasta is balanced for comfort with plant-based fat from cashews and olive oil, carbohydrates from the pasta, and a modest amount of protein from cashews and nutritional yeast. A typical serving may be around 500 to 650 calories depending on portion size and the type of pasta used. Carbs will primarily come from the pasta, hovering around 60 to 80 grams per serving. Fat ranges from 20 to 35 grams, mostly from cashews and olive oil. Protein is moderate, roughly 12 to 20 grams, boosted by the cashews and nutritional yeast. These numbers are estimates and will vary with ingredient brands and portion sizes.

Recipe Details

Prep Time: 15–20 minutes (plus 2 hours soaking)
Cook Time: 10–12 minutes
Total Time: 2 hours 30 minutes (including soak) or 30 minutes active
Yield: 4 servings

Common Questions You Might Have

What can I use instead of cashews if I have a nut allergy? You can use blanched sunflower seeds or cooked white beans for a nut-free creamy base. Sunflower seeds should be soaked similarly to cashews and then blended until silky. White beans will produce a slightly different texture and flavor but will still give you a creamy, hearty sauce. Add a splash of olive oil and a touch more nutritional yeast to mimic the richness.

Can I make the sauce ahead of time? Yes. Make the cashew-tomato sauce up to two days ahead and keep it in an airtight container in the fridge. When reheating, warm gently on the stove with a little reserved pasta water or vegetable broth. If it thickens too much, thin it slowly while stirring. Prepare pasta just before serving for the best texture.

How do I keep the flavors bright and not too heavy? Brighten the sauce with a squeeze of lemon juice right before serving and add fresh herbs like basil to lift the dish. Use some pasta water to thin the sauce rather than excess oil or cream. If you want a lighter dinner, serve smaller portions with a big green salad or steamed vegetables on the side. For inspiration on pairing with punchy flavors, check this bowtie pasta with creamy Cajun chicken which balances creamy sauce with bold seasonings.

Conclusion

I hope this recipe becomes one of those joyful staples you reach for when you want comfort without fuss. The way the sun-dried tomatoes lift the cashew cream makes each forkful sing with savory warmth. I keep a jar of sun-dried tomatoes in my pantry almost always, because a handful can turn simple ingredients into something memorable. When the house smells of garlic and basil and the pasta sits steaming in bowls, it feels like home in the best possible way.

This Creamy Vegan Sun-Dried Tomato Pasta is forgiving, adaptable, and deeply satisfying. It welcomes substitutions and improvisation but rewards patience with soaked cashews and a little reserved pasta water. Whether you serve it for a quiet solo meal or as a centerpiece for friends, it offers that cozy, nurturing magic food can give. Take a moment to tear basil by hand, taste as you go, and give yourself permission to savor the small, delicious ritual of dinner.

Creamy Vegan Sun-Dried Tomato Pasta

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

A warm, comforting bowl of creamy vegan pasta featuring sun-dried tomatoes and blended cashews, perfect for weeknights or special dinners.

Ingredients

Scale

Pasta of your choice
1 cup cashews
1/2 cup sun-dried tomatoes
2 cloves garlic
1/4 cup nutritional yeast
2 tablespoons olive oil
Salt to taste
Pepper to taste
Fresh basil
Vegan parmesan (optional)
Red pepper flakes (optional)

Instructions

Soak the cashews in water for at least 2 hours then drain.
Blend soaked cashews with sun-dried tomatoes, garlic, nutritional yeast, olive oil, salt, and pepper until smooth.
Boil water and cook pasta until al dente.
Drain pasta, reserving some pasta water.
Mix the drained pasta with the creamy sauce, adding reserved pasta water as needed.
Garnish with fresh basil, vegan parmesan, and red pepper flakes if desired. Serve warm.

Notes

For a lighter version, consider using half the cashews and adding silken tofu or white beans. Always reserve pasta water to adjust the sauce consistency.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Boiling and Blending
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 4g
Sodium: 300mg
Fat: 25g
Saturated Fat: 3g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 5g
Protein: 15g
Cholesterol: 0mg

Keywords: vegan pasta, creamy pasta, sun-dried tomatoes, comfort food, weeknight dinner