How to Make Creamy Sun-Dried Tomato Vegan Pasta in 25 Minutes

Pasta is one of those meals that feels like home—warm, creamy, and comforting. But many people today are looking for ways to enjoy that same indulgence without heavy cream or cheese. That’s where this Creamy Sun-Dried Tomato Vegan Pasta comes in. It’s plant-based, nourishing, and every bit as flavorful as traditional pasta dishes.

The sauce is silky and rich, made with cashews, sun-dried tomatoes, garlic, and plant-based milk. Nutritional yeast adds a subtle cheesy note, while herbs bring brightness and depth. Pair it with your favorite pasta—spaghetti, penne, or gluten-free options—and you’ll have a dish that’s as wholesome as it is satisfying.

What makes this pasta so appealing is its versatility. It works for weeknight dinners, date nights, or even meal prep. You can serve it as is, or bulk it up with spinach, mushrooms, or chickpeas for extra nutrition. It’s easy to make, yet impressive enough to serve to guests.

This recipe is also a bridge between vegan and non-vegan eaters. Its bold, creamy flavors win over even the biggest dairy fans. Whether you’re exploring plant-based cooking or simply want a lighter pasta, this dish proves you don’t need cream or cheese to create something indulgent.

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

There are so many reasons this pasta deserves a spot in your weekly rotation.

Flavorful and Balanced: The sun-dried tomatoes give a tangy sweetness that blends perfectly with creamy cashew sauce and savory garlic.

100% Plant-Based: Dairy-free, but just as indulgent. Cashews and nutritional yeast mimic the creamy, cheesy notes without heaviness.

Quick and Easy: Ready in 30 minutes, perfect for weeknights.

Versatile: Works with gluten-free pasta, extra veggies, or added protein like beans or tofu.

Family-Friendly: Creamy enough for kids, flavorful enough for adults, and guests won’t even notice it’s vegan.

Nutritious: Packed with plant protein, fiber, and healthy fats—leaving you satisfied without feeling weighed down.

In short, it’s a creamy, comforting pasta that checks every box: quick, healthy, and delicious.

What You’ll Need

The beauty of this vegan pasta is that the ingredient list is simple, with items you can find at almost any grocery store. Here’s what you’ll need:

• Pasta – 12 oz (spaghetti, penne, or gluten-free if preferred).
• Sun-Dried Tomatoes – 1 cup (oil-packed for richness, drained before use).
• Raw Cashews – 1 cup (soaked in hot water for 15 minutes to soften).
• Garlic – 3 cloves, minced.
• Onion – 1 small, diced.
• Plant-Based Milk – 1 ½ cups (unsweetened almond, oat, or soy milk).
• Nutritional Yeast – ¼ cup (adds a subtle cheesy flavor).
• Olive Oil – 2 tablespoons.
• Italian Herbs – 1 teaspoon (oregano, basil, or mixed).
• Lemon Juice – 1 tablespoon (for brightness).
• Salt & Pepper – to taste.
• Optional Add-Ins – spinach, mushrooms, zucchini, or chickpeas for extra nutrition.

These ingredients come together to create a sauce that’s creamy, tangy, and savory. Cashews form the base, while sun-dried tomatoes add intensity. The rest builds layers of flavor that rival any dairy-based pasta.

How to Make Creamy Sun-Dried Tomato Vegan Pasta

1. Cook the Pasta
   Bring a large pot of salted water to a boil. Add pasta and cook until al dente, following package instructions. Drain, reserving 1 cup of pasta water.
2. Soften Cashews
   While pasta cooks, soak raw cashews in hot water for 15 minutes, then drain.
3. Make the Sauce Base
   Heat olive oil in a skillet. Sauté onion and garlic until fragrant and golden. Add sun-dried tomatoes and Italian herbs, cooking for 2–3 minutes.
4. Blend the Sauce
   In a blender, combine sautéed mixture, soaked cashews, plant-based milk, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy. Adjust consistency with reserved pasta water if needed.
5. Combine and Serve
   Toss cooked pasta with sauce in a skillet over low heat until well coated. Add optional veggies or protein at this stage. Serve hot with extra herbs or vegan Parmesan.

This process creates a velvety, flavorful dish that looks and tastes like something straight out of a restaurant kitchen—yet it’s ready in under 30 minutes.

You Must Know

Before you jump into cooking, here are some important things to keep in mind so your pasta turns out creamy and delicious every time:

• Soaking Cashews Is Key – Don’t skip this step. Soaking softens them and ensures your sauce blends into a silky cream without graininess. If you forget, boiling cashews for 10 minutes works too.
• Choose Unsweetened Milk – Sweetened almond or soy milk will throw off the flavor. Always use plain, unsweetened plant milk.
• Oil-Packed vs. Dry Sun-Dried Tomatoes – Oil-packed add more richness, while dry ones need rehydrating in hot water first. Both work, but oil-packed give the sauce an extra layer of flavor.
• Reserve Pasta Water – This starchy water is your secret weapon for adjusting sauce consistency. A splash will make the sauce cling to pasta like a professional chef’s dish.
• Don’t Overcook Pasta – Al dente pasta holds its shape better and won’t get mushy when tossed with the sauce.
• Taste and Adjust – Vegan sauces rely heavily on balance. Taste before serving and adjust salt, pepper, or lemon juice as needed.

These little tips ensure the recipe works no matter your cooking level. Think of them as the difference between a “pretty good pasta” and one that makes people ask for seconds.

Perfecting the Cooking Process

This pasta is simple, but technique matters if you want to elevate it from “weeknight dinner” to “restaurant quality.”

• Blend Until Creamy – Don’t rush blending the sauce. The longer you blend, the smoother it becomes. A high-speed blender works best, but patience helps even with a regular one.
• Cook Veggies Separately – If adding spinach, mushrooms, or zucchini, sauté them before tossing into the pasta. This keeps them from watering down the sauce.
• Finish in the Pan – After tossing pasta with sauce, let it simmer together for 2–3 minutes. This helps the flavors meld and thickens the sauce.
• Layer Flavors – Add a pinch of red pepper flakes for heat, or extra herbs for aroma. Little tweaks can take the flavor to the next level.
• Rest Before Serving – Letting the pasta sit for a few minutes before serving allows the sauce to thicken slightly and coat each noodle perfectly.

Perfecting these small steps transforms a quick recipe into a dish that tastes slow-cooked and intentional. It’s all about those finishing touches.

Add Your Touch Creamy Sun-Dried Tomato Vegan Pasta

One of the best things about this Creamy Sun-Dried Tomato Vegan Pasta is how customizable it is. The base recipe is delicious on its own, but you can easily adapt it to fit your taste, mood, or pantry staples.

• Boost the Protein – Stir in cooked chickpeas, white beans, or tofu cubes for added protein. A vegan chicken substitute also works well if you want a heartier meal.
• Add More Veggies – Spinach, kale, broccoli, or peas blend seamlessly with the sauce while adding color and nutrition. Mushrooms are especially great for a meaty texture.
• Play with Herbs & Spices – Fresh basil or parsley brings brightness, while a sprinkle of red pepper flakes adds gentle heat. Smoked paprika can add depth if you want a bolder flavor.
• Go Gluten-Free – Simply swap in rice pasta, lentil pasta, or any gluten-free option you love. The sauce pairs well with any base.
• Upgrade the Toppings – Finish with vegan Parmesan, a drizzle of good olive oil, or crunchy toasted pine nuts for texture.

This recipe acts like a blank canvas—you can make it light and refreshing, hearty and filling, or fancy and dinner-party ready. The flexibility is what makes it a go-to dish for any occasion.

Storing & Reheating

Another bonus of this recipe is how well it keeps. Unlike many creamy dishes, this vegan pasta stores beautifully and reheats without losing texture.

Explore 30-minute family meals.

• Refrigerating – Store leftovers in an airtight container for up to 3–4 days. The sauce may thicken, but that’s normal.
• Freezing – The sauce (without pasta) freezes well for up to 2 months. Simply thaw overnight in the fridge, then reheat and toss with freshly cooked pasta.
• Reheating on the Stove – Place the pasta in a pan with a splash of plant-based milk or reserved pasta water. Heat gently over low, stirring until creamy again.
• Reheating in the Microwave – Add a spoonful of plant milk, cover loosely, and microwave in 1-minute intervals, stirring between each.

The trick is moisture—since cashew sauces thicken when cold, adding liquid brings it back to that luscious, silky texture. This makes it an excellent meal-prep option for lunches or busy weeknights.

Chef’s Helpful Tips for Creamy Sun-Dried Tomato Vegan Pasta

Even though this pasta is simple, a few pro tips can make your dish taste like it came from a restaurant:

Browse fresh and light salad ideas

• Toast the Cashews – If you have time, lightly toast your cashews before soaking. This adds a deeper, nuttier flavor to the sauce.
• Use High-Quality Sun-Dried Tomatoes – Not all brands are equal. Look for ones packed in olive oil with rich color and aroma. They’ll make a huge difference in flavor.
• Balance the Acidity – Sun-dried tomatoes can be tangy. A touch of lemon juice or even a small pinch of sugar can balance the flavors beautifully.
• Finish with Fresh Herbs – Fresh basil or parsley brightens the dish and makes it pop visually. Don’t skip the garnish—it adds freshness.
• Don’t Drown the Pasta – Start with a modest amount of sauce, toss, then add more as needed. Pasta should be coated, not swimming.
• Cook Once, Eat Twice – Double the sauce recipe and freeze half. Next time you want pasta, all you need to do is cook noodles and reheat the sauce.

These small touches will elevate your pasta from “good” to “absolutely unforgettable.”

FAQ for Creamy Sun-Dried Tomato Vegan Pasta

Q: Can I make this without cashews?
Yes! Try sunflower seeds or silken tofu as substitutes. They’ll create a similar creamy texture.

Try more cozy pasta recipes here.

Q: What pasta shape works best?
Short pastas like penne or rigatoni hold onto the sauce best, but spaghetti or linguine are also delicious.

Q: Is this recipe kid-friendly?
Absolutely. The creamy texture and mild flavors appeal to kids, and you can sneak in extra veggies like spinach or peas.

Q: Can I make this oil-free?
Yes. Use dry sun-dried tomatoes rehydrated in hot water and sauté with veggie broth instead of oil.

Q: How do I thicken the sauce if it’s too runny?
Simmer it on low heat for a few extra minutes, or add a spoonful of nutritional yeast or blended cashews.

Q: What if the sauce is too thick?
Just add a splash of reserved pasta water or extra plant-based milk until it loosens up.

Conclusion

This Creamy Sun-Dried Tomato Vegan Pasta is proof that plant-based cooking can be just as comforting, indulgent, and satisfying as any traditional recipe. With a velvety cashew-based sauce, bold flavors from sun-dried tomatoes, and endless customization options, it’s a dish that delivers both taste and nourishment.

What makes it truly special is its balance: quick enough for a weeknight, elegant enough for guests, and flexible enough to suit any dietary needs. Whether you keep it simple with just pasta and sauce or load it up with veggies and protein, this recipe adapts to your lifestyle.

Beyond convenience, it’s also a bridge between eaters of all kinds. Vegans love it, but even dairy-lovers are surprised by how rich and creamy it tastes without cream or cheese. It’s a reminder that sometimes the best meals are the ones that combine creativity with wholesome ingredients.

So next time you’re craving comfort food, skip the takeout and whip up this pasta instead. In under 30 minutes, you’ll have a warm, flavorful dish that feels like a hug in a bowl—one you’ll want to make again and again.