Creamy Sun-Dried Tomato Vegan Pasta
I first made this creamy sun-dried tomato vegan pasta on a rainy weeknight and it instantly became a go-to. Velvet cashew cream, punchy sun-dried tomatoes and fresh basil make a simple pasta feel indulgent — without dairy. It’s fast, pantry-friendly, and perfect when you want something comforting but plant-based.
Why you’ll love this dish
This recipe hits a sweet spot: rich, tangy, and incredibly satisfying without hard-to-find ingredients. It’s ideal for weeknight dinners, simple date nights, or when you need a make-ahead lunch that reheats well. The cashew cream gives the sauce a silky mouthfeel similar to dairy cream, while sun-dried tomatoes add concentrated umami and brightness. If you’re cooking for mixed-diet households, this vegan version stands up on its own — even meat-eaters ask for seconds.
“Creamy, tangy, and quick — this is my new “I don’t feel like cooking” dinner.” — a regular tester
If you like recipes that translate easily to other mains, I’ve linked a similar creamy sun-dried tomato chicken version for reference: creamy sun-dried tomato chicken.
How this recipe comes together
Quick overview of the process so you know what to expect:
- Boil salted pasta until al dente and reserve a little cooking water for loosening the sauce.
- Blend soaked cashews with vegetable broth, garlic, and seasoning into a smooth cashew cream.
- Sauté the sun-dried tomatoes briefly to wake up their flavor.
- Warm the cashew cream in the skillet with the tomatoes, then toss in the pasta and basil. Adjust texture with reserved pasta water and finish seasoning.
This short sequence keeps textures bright (no overcooked pasta) and gives the sauce a fresh basil finish that cuts the richness.
Gather these items
What you’ll need — amounts for about 2–3 servings:
- 8 oz pasta (fusilli, penne, or farfalle) — choose shapes that hold sauce.
- 1 cup sun-dried tomatoes (oil-packed preferred; rehydrated dry tomatoes OK) — roughly chopped.
- 1 cup cashews, soaked (at least 2 hours or quick-soak in hot water for 20 minutes).
- 1 cup vegetable broth (or unsalted stock) — for blending the cashews.
- 2 cloves garlic, smashed or minced.
- 1/4 cup fresh basil, torn or chopped.
- Salt and freshly ground black pepper, to taste.
- 1–2 tbsp olive oil for sautéing.
Notes and substitutions:
- Use oil-packed sun-dried tomatoes for deeper flavor and extra fat; if using dry-packed, rehydrate in hot water for 15–20 minutes and reserve some soaking liquid if you like.
- For a nut-free swap, see the FAQs below for alternatives.
- Want more protein? Stir in white beans or chickpeas, or pair with a simple pan-seared tofu.
How to prepare it
Step-by-step instructions written for clarity and speed:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/4 cup of the pasta cooking water, then drain and set the pasta aside.
- Drain the soaked cashews. In a blender, combine the cashews, vegetable broth, garlic, and a small pinch of salt and pepper. Blend until completely smooth and creamy — stop and scrape the sides as needed. The sauce should be pourable but thick.
- Heat 1–2 tablespoons of olive oil in a large skillet over medium heat. Add the sun-dried tomatoes and sauté for 2–3 minutes until fragrant and slightly softened. This step brings out their sweetness.
- Pour the cashew cream into the skillet and stir to combine with the tomatoes. Warm the sauce for about a minute — avoid boiling.
- Add the cooked pasta and fresh basil to the skillet. Toss gently to coat every piece. If the sauce feels too thick, loosen it with the reserved pasta water, a tablespoon at a time, until you reach a silky consistency.
- Taste and adjust seasoning with salt and pepper. Cook together for another 2–3 minutes so the flavors can meld. Serve hot.
Short timing: about 10–12 minutes active (not counting cashew soak), 20–25 minutes total if cashews are pre-soaked.
Best ways to enjoy it
Serving suggestions and pairings:
- Plate it with a scattering of fresh basil and a drizzle of good olive oil. Add cracked black pepper just before serving.
- Pair with a crisp green salad (arugula or mixed greens with lemon vinaigrette) to cut the richness.
- For extra texture, top with toasted pine nuts or breadcrumbs sautéed in olive oil.
- Serve alongside garlic-roasted vegetables or a simple bruschetta. If you want a protein boost, fold in canned white beans or serve with grilled tempeh.
Storage and reheating tips
How to keep leftovers tasting great:
- Refrigerator: Store in an airtight container for up to 3–4 days. The cashew sauce thickens when chilled; loosen with a splash of water or vegetable broth when reheating.
- Freezing: You can freeze the pasta, but texture will soften. Freeze in a shallow container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with added liquid.
- Reheating: Warm on low heat in a skillet, stirring often and adding reserved water/broth to restore creaminess. Avoid high heat — cashew cream can split if boiled aggressively.
- Food safety: Cool leftovers quickly (within 2 hours), then refrigerate. Reheat to steaming hot before serving.
Pro chef tips
Tricks that make this recipe sing:
- Blend the cashews until completely smooth. Use a high-speed blender or process longer in a regular blender with intermittent scraping — grainy cream comes from under-blended nuts.
- Reserve pasta water — the starchy water acts as an emulsifier and helps the sauce cling to the pasta.
- Don’t over-sauté the tomatoes; a quick warm-up releases flavor without making them tough.
- If your sun-dried tomatoes are very salty (common with oil-packed), taste the sauce before adding extra salt.
- For deeper flavor, add a splash of white wine or a teaspoon of miso to the cashew cream while blending.
- Want less prep? Use cashew cream jars available in some stores, but check ingredients for oils/additives.
Also, for an alternative protein-centered dinner idea in the same flavor family, check out this hearty creamy beef and bowtie pasta.
Creative twists
Ways to adapt and vary the dish:
- Spicy: Add red pepper flakes when sautéing the tomatoes or stir in harissa for a North African spin.
- Green version: Fold in baby spinach or kale at the last minute until wilted for extra color and nutrients.
- Mushroom boost: Sauté sliced cremini or shiitake with the tomatoes for earthiness.
- Pesto swirl: Stir a spoonful of basil pesto into the sauce for an herb-forward version.
- Low-carb: Serve the sauce over zoodles or roasted cauliflower rice.
- Nut-free: Swap cashews for silken tofu blended with nutritional yeast and a touch of olive oil (see FAQ for details).
Your questions answered
Q: How long does this take to make from start to finish?
A: Active time is about 10–12 minutes if cashews are already soaked. Soak cashews for 2 hours (or quick-soak 20 minutes in hot water). Overall, plan 20–30 minutes total.
Q: Can I use something other than cashews for the cream?
A: Yes — silken tofu blended with a bit of olive oil and nutritional yeast makes a nut-free alternative. For a lighter option, try blended white beans with a touch of olive oil and plant milk, but the texture will be slightly different.
Q: My sun-dried tomatoes are dry-packed. How do I use them?
A: Rehydrate in hot water for 15–20 minutes, drain, and chop. You can reserve the soaking liquid and use a tablespoon or two to loosen the sauce (it contains tomato flavor).
Q: Can I make this ahead for a dinner party?
A: Make the cashew cream and chop basil a day ahead. Cook pasta just before serving for best texture, or undercook it slightly and finish in the sauce to reheat.
Q: Is this freezer-friendly?
A: You can freeze, but texture is best when eaten fresh. If freezing, add a little extra liquid when reheating to restore creaminess.
Conclusion
If you enjoyed this vegan take on a rich, sun-drenched pasta, you might like exploring similar recipes for more inspiration — for another creamy vegan version try this Vegan Creamy Sun Dried Tomato Pasta by Jackfruitful Kitchen: Vegan Creamy Sun Dried Tomato Pasta – Jackfruitful Kitchen, or see a popular dairy-free "marry me" pasta interpretation here: Creamy Vegan Marry Me Pasta | It Doesn’t Taste Like Chicken.
Enjoy the pasta, and don’t be afraid to tweak the herbs, heat level, or add-ins to make it your own.
Creamy Sun-Dried Tomato Vegan Pasta
Ingredients
Pasta and Base Ingredients
- 8 oz 8 oz pasta (fusilli, penne, or farfalle) Choose shapes that hold sauce.
- 1 cup 1 cup sun-dried tomatoes (oil-packed preferred; rehydrated dry tomatoes OK) Roughly chopped.
- 1 cup 1 cup cashews, soaked Soak for at least 2 hours or quick-soak in hot water for 20 minutes.
- 1 cup 1 cup vegetable broth (or unsalted stock) For blending the cashews.
- 2 cloves 2 cloves garlic, smashed or minced
- 1/4 cup 1/4 cup fresh basil, torn or chopped
- 1-2 tbsp 1–2 tbsp olive oil for sautéing
- to taste Salt and freshly ground black pepper
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/4 cup of the pasta cooking water, then drain and set the pasta aside.
- Drain the soaked cashews. In a blender, combine the cashews, vegetable broth, garlic, and a small pinch of salt and pepper. Blend until completely smooth and creamy — stop and scrape the sides as needed. The sauce should be pourable but thick.
Cooking
- Heat 1–2 tablespoons of olive oil in a large skillet over medium heat. Add the sun-dried tomatoes and sauté for 2–3 minutes until fragrant and slightly softened.
- Pour the cashew cream into the skillet and stir to combine with the tomatoes. Warm the sauce for about a minute — avoid boiling.
- Add the cooked pasta and fresh basil to the skillet. Toss gently to coat every piece. If the sauce feels too thick, loosen it with the reserved pasta water, a tablespoon at a time, until you reach a silky consistency.
- Taste and adjust seasoning with salt and pepper. Cook together for another 2–3 minutes so the flavors can meld. Serve hot.
