Creamy Sun-Dried Tomato Vegan Pasta – Dairy-Free, Rich & Delicious

Introduction

If you’re looking for a hearty, creamy, plant-based pasta that doesn’t compromise on flavor, this Creamy Sun-Dried Tomato Vegan Pasta will absolutely satisfy. Made with a luscious cashew or coconut-based sauce, bold sun-dried tomatoes, garlic, and fresh herbs, this dish is the ultimate comfort food with a Mediterranean twist.

Perfect for weeknight dinners or entertaining guests, this pasta is naturally dairy-free, egg-free, and 100% vegan, but still rich, silky, and packed with depth from sun-dried tomatoes and nutritional yeast. You won’t believe it’s vegan!

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Ingredients Overview

This recipe relies on wholesome, plant-based ingredients that deliver creamy texture and big flavor.

For the Sauce:

• Sun-Dried Tomatoes (oil-packed or rehydrated): Provide tangy, savory richness and a slightly chewy texture.

• Raw Cashews or Full-Fat Coconut Milk: Cashews (soaked) make the creamiest vegan base, while coconut milk offers a shortcut with rich results.

• Garlic: Essential for bold flavor.

• Onion or Shallots: Adds sweetness and depth.

• Nutritional Yeast: Adds cheesy, umami notes.

• Lemon Juice or Apple Cider Vinegar: Brightens the cream sauce and balances the richness.

• Salt + Pepper + Red Pepper Flakes: Basic but essential seasonings.

For the Pasta:

• Pasta of Choice: Use penne, fettuccine, rigatoni, or gluten-free pasta. Chickpea or lentil pasta adds extra protein.

• Fresh Spinach (optional): Adds color and nutrition.

• Basil or Parsley: For fresh garnish.

• Reserved Pasta Water: Helps emulsify and loosen the sauce for perfect coating.

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Step-by-Step Instructions

1. Prep the Cashew Base (If Using)

• Soak ¾ cup raw cashews in hot water for at least 15–20 minutes.

• Drain and rinse before blending.

Skip this step if using full-fat coconut milk instead.

2. Cook the Pasta

• Bring salted water to a boil.

• Cook 8 oz pasta according to package directions.

• Reserve ½ cup of the pasta water, then drain and set pasta aside.

3. Sauté the Aromatics

In a skillet over medium heat:

• Add 1 tbsp olive oil.

• Sauté ½ chopped onion and 3 minced garlic cloves until translucent and fragrant (about 3–4 minutes).

Add:

• ½ cup chopped sun-dried tomatoes (drain excess oil if needed).

• Cook for 2–3 minutes to soften and release flavor.

4. Blend the Creamy Sauce

In a blender, combine:

• Sautéed onions, garlic, and sun-dried tomatoes

• Soaked cashews OR ¾ cup full-fat coconut milk

• 2 tbsp nutritional yeast

• 1 tbsp lemon juice

• ½ tsp salt, ¼ tsp pepper

• Optional: ¼ tsp red pepper flakes

Blend until completely smooth. Add a splash of reserved pasta water if needed to help blend.

5. Combine Sauce and Pasta

• Return pasta to the skillet.

• Pour the creamy sauce over and stir to coat.

• Add a few splashes of pasta water until the sauce clings beautifully.

Optional: Stir in 1–2 cups baby spinach and let wilt in the heat.

6. Serve Warm

Garnish with:

• Fresh chopped basil or parsley

• Extra sun-dried tomatoes

• Cracked black pepper or red pepper flakes

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Tips, Variations & Substitutions

Tips for Success:

• Blend until silky smooth — use a high-speed blender for best texture.

• Adjust sauce thickness with reserved pasta water.

• Add veggies like sautéed mushrooms, roasted red peppers, or kale for a boost.

Flavor Variations:

• Smoky Twist: Add ½ tsp smoked paprika to the sauce.

• Protein Boost: Stir in pan-seared tofu, tempeh, or chickpeas.

• Nut-Free Version: Use sunflower seeds (soaked) or coconut milk instead of cashews.

• Gluten-Free: Choose gluten-free pasta like brown rice, chickpea, or quinoa pasta.

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Serving Ideas & Occasions

This creamy vegan pasta is ideal for:

• Weeknight dinners

• Vegan date nights

• Meal prep (sauce can be made ahead)

• Potlucks and gatherings – no one will miss the dairy!

Pair with:

• A crisp green salad with lemon vinaigrette

• Roasted vegetables (zucchini, eggplant, broccoli)

• Crusty sourdough or garlic bread

• A glass of chilled white wine or lemon-infused sparkling water

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Nutritional & Health Notes

This recipe is:

• 100% plant-based

• Naturally dairy-free and egg-free

• Easy to make gluten-free

• Rich in healthy fats, fiber, and vitamins

Estimated per serving (1 of 4):

• Calories: ~420

• Protein: ~11g

• Carbs: ~38g

• Fat: ~22g

• Fiber: ~4g

Add more protein with chickpea pasta, tofu, or hemp seeds sprinkled on top.

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FAQs

Q1: Can I use jarred sun-dried tomatoes?
Yes! Use oil-packed or dry-packed sun-dried tomatoes. If dry, soak in warm water for 10 minutes first.

Q2: What’s the best substitute for cashews?
Try sunflower seeds (nut-free), silken tofu, or full-fat coconut milk for a creamy base.

Q3: Can I store the sauce?
Yes, the sauce can be made ahead and stored for up to 5 days in the fridge or frozen for 1 month.

Q4: How do I reheat the pasta?
Reheat in a pan with a splash of plant milk or water to loosen the sauce.

Q5: Can I make this spicy?
Definitely! Add chili flakes or a splash of hot sauce to the blender for a kick.

Q6: What pasta shape works best?
Short pasta like penne, rigatoni, or rotini hold the sauce well. Long noodles like linguine also work.

Q7: Can I use store-bought vegan cream?
Yes, but the homemade cashew version offers better flavor and nutrition.

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