Creamy Sun-Dried Tomato Vegan Pasta Recipe (Dairy-Free Dinner)
This creamy sun-dried tomato vegan pasta is rich, comforting, and packed with bold flavor without any dairy. Made with a luscious plant-based sauce, tangy sun-dried tomatoes, and perfectly cooked pasta, it’s an easy and satisfying meal for weeknights or cozy dinners. Creamy, savory, and completely irresistible!
Equipment
- Blender or food processor
- Large pot (for pasta)
- Skillet (for sautéing vegetables)
- Wooden spoon or spatula
- Strainer
Ingredients
- Pasta of choice (spaghetti, penne, or gluten-free)
- Sun-dried tomatoes (oil-packed or rehydrated dry-packed)
- Garlic cloves
- Soaked cashews or plant-based milk (oat, soy, or coconut)
- Lemon juice
- Olive oil
- Salt and pepper
- Optional: spinach, mushrooms, fresh basil, nutritional yeast
Instructions
- Cook Pasta: Boil pasta until al dente. Reserve 1 cup of pasta water.
- Blend Sauce: In a blender, combine sun-dried tomatoes, garlic, soaked cashews (or plant milk), lemon juice, olive oil, salt, and pepper. Blend until smooth.
- Sauté Vegetables: In a skillet, sauté onions and garlic until fragrant. Add spinach or mushrooms if desired.
- Combine: Toss cooked pasta with sauce and vegetables. Add reserved pasta water gradually until sauce is silky.
- Finish: Garnish with fresh basil, nutritional yeast, or chili flakes. Serve warm.
- Expert Tip: Oil-packed sun-dried tomatoes give the richest flavor. If using dry-packed, soak them in warm water for 20 minutes before blending.
Notes
- Soak cashews for at least 20 minutes for a smooth sauce.
- Reserve pasta water—it’s the secret to a creamy, clingy sauce.
- Nut-free? Use oat cream or coconut milk instead of cashews.
- Gluten-free? Swap pasta for rice, lentil, or chickpea varieties.
- Store leftovers in the fridge for 3–4 days; reheat gently with plant milk.
- Avoid freezing cashew-based sauces—they can become grainy.