Ever have one of those nights where you need a dinner that’s both incredibly satisfying and on the table in a flash? That’s where this Creamy Sun-Dried Tomato Vegan Pasta swoops in to save the day. It’s a dish that proves you don’t need dairy to create something rich, indulgent, and packed with flavor. The sauce is made from a clever blend of soaked cashews and those magical sun-dried tomatoes, which lend a tangy, sweet, and deeply savory punch. It’s a bowl of pure comfort that even my most steadfast carnivore friends happily clean their plates of. Seriously, who could say no to a creamy pasta that’s this easy and this good?
Top Reasons To Make It
This recipe is a true weeknight hero. First, it comes together in about 30 minutes, making it a perfect candidate for your fast dinner recipes vegetarian rotation. Second, that luxuriously creamy sauce is a total crowd-pleaser, winning over both vegans and non-vegans at the table. It’s one of those flavorful vegan recipes that feels like a treat. And finally, it’s built on whole food ingredients, landing it squarely in the healthy vegetarian dinner category without skimping on soul-satisfying taste.
Ingredients
You can find the full measurements in the recipe card below, but here’s a look at what you’ll need and why each component matters.
- Sun-Dried Tomatoes: They’re the star, providing a powerful, tangy-sweet flavor base.
- Raw Cashews: Soaked until soft, they blend into the most incredibly silky, rich cream.
- Nutritional Yeast: This is the secret for that classic, savory “cheesy” flavor in so many tasty vegan foods.
- Garlic and Shallot: For building a savory, aromatic foundation.
- Vegetable Broth: Thins the sauce to the perfect, spoon-coating consistency.
- Pasta: I like fusilli or penne to catch all that creamy goodness.
- Baby Spinach: An easy way to sneak in some greens that wilt perfectly into the warm sauce.
- Fresh Basil: For a bright, herbal finish that cuts through the richness.
Instructions
- Start by soaking your cashews in very hot water for at least 15 minutes to soften them.
- While the cashews soak, cook your pasta in well-salted water according to the package directions. Reserve a cup of the starchy pasta water before you drain it.
- In a blender, combine the soaked and drained cashews, sun-dried tomatoes, nutritional yeast, garlic, shallot, and vegetable broth. Blend on high for a minute or two until the sauce is completely smooth and creamy.
- Pour the sauce into a large skillet and warm it over medium heat for 2-3 minutes, stirring often, until it just starts to simmer.
- Add the drained pasta and the fresh spinach to the skillet, tossing everything together until the spinach is wilted and the pasta is coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
- Turn off the heat and stir in the fresh basil. Give it a taste and season with salt and pepper as needed. Serve immediately!
Variations & Substitutions
This recipe is wonderfully adaptable. Don’t have cashews? A cup of canned coconut milk will give you a different but equally creamy result. For a nut-free version, try using shelled hemp seeds or even a store-bought vegan cashew-free cream cheese thinned with a little broth. Feel free to swap the spinach for kale or chopped broccoli florets. And if you want a protein boost, a can of rinsed chickpeas or some chopped vegan sausage sizzled in the pan before adding the sauce is a fantastic addition.
Serving Ideas & Pairings
This pasta is a complete meal all on its own, but I love starting with a simple arugula salad with a lemony vinaigrette to add a fresh, peppery contrast. A hunk of crusty bread is non-negotiable for mopping up every last bit of that creamy sauce. For a restaurant-style touch, finish each bowl with an extra sprinkle of nutritional yeast, a drizzle of good olive oil, and a few cracks of black pepper. So simple, so good.
Storage & Reheating
Leftovers will keep in an airtight container in the fridge for up to 4 days. The sauce will thicken up considerably as it chills. The best way to reheat it is in a saucepan over medium-low heat with a splash of water, vegetable broth, or even a little non-dairy milk. Stir it frequently until it’s warm and creamy again. You can microwave it in a pinch, but stir it every 30 seconds to encourage it to loosen up evenly. I don’t recommend freezing this one, as the creamy sauce can separate when thawed.
Pro Tips For Success
- Don’t skip soaking the cashews! It’s the key to a smooth sauce, not a gritty one.
- Always reserve that starchy pasta water. It’s liquid gold for adjusting your sauce consistency.
- If your sun-dried tomatoes are particularly dry or packed in salt, give them a quick rinse before blending.
- For an even deeper flavor, sauté the minced garlic and shallot in a little olive oil before adding them to the blender.
- Honestly, if you’re not a strict vegan, a generous sprinkle of real Parmesan on top is a delicious finisher.
- Taste and season at the end! The salt level can vary based on your broth and tomatoes.
Frequently Asked Questions
- Q: Can I make this sauce ahead of time?
A: Absolutely! The blended sauce will keep in the fridge for 3-4 days. Just give it a good shake or whisk when you’re ready to use it, as it will separate a bit. - Q: I’m new to vegan cooking. Will my family like this?
A: This is one of my top vegan recipes for non vegans because it’s so rich and familiar. The creamy texture and savory tomato flavor are universally loved. - Q: What’s the best pasta shape to use?
A: I prefer short shapes with ridges or folds like fusilli, rotini, or penne. They’re fantastic at holding onto every bit of the creamy sauce. - Q: Is this one of those healthy vegetarian recipes I can feel good about?
A> You bet. It’s packed with whole food ingredients, healthy fats from the nuts, and you can easily sneak in extra veggies. It’s a nutritious and delicious vegan recipe that doesn’t sacrifice flavor.
Creamy Sun-Dried Tomato Vegan Pasta You’ll Make On Repeat
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Creamy Sun-Dried Tomato Vegan Pasta is rich, tangy, and loaded with flavor thanks to blended cashews, garlic, and nutritional yeast. It’s a plant-based dinner that feels indulgent but is made with wholesome ingredients.
Ingredients
1/2 cup raw cashews, soaked in hot water for 15–30 minutes
1/2 cup sun-dried tomatoes (oil-packed, drained)
2 tablespoons nutritional yeast
2 garlic cloves
1 small shallot, peeled
3/4 cup vegetable broth
8 oz fusilli or penne pasta
2 cups baby spinach
1/4 cup fresh basil, chopped
Salt and pepper, to taste
Instructions
1. Soak the raw cashews in hot water for at least 15 minutes to soften.
2. Meanwhile, cook pasta in salted water according to package directions. Reserve 1 cup pasta water before draining.
3. In a high-speed blender, combine soaked cashews, sun-dried tomatoes, nutritional yeast, garlic, shallot, and vegetable broth. Blend until smooth and creamy.
4. Pour sauce into a large skillet and heat over medium for 2–3 minutes, until it begins to simmer.
5. Add drained pasta and baby spinach to skillet. Toss to coat, cooking until spinach is wilted. If the sauce is too thick, add reserved pasta water to loosen.
6. Turn off heat, stir in chopped basil, and season with salt and pepper to taste.
7. Serve hot and enjoy!
Notes
For a spicier kick, add a pinch of crushed red pepper flakes when blending the sauce.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan, Mediterranean-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 0mg
