Creamy Sun-Dried Tomato Vegan Pasta Recipe – Easy Plant-Based Comfort Food Dinner Idea
Creamy sun-dried tomato vegan pasta is the perfect blend of indulgent and wholesome! Made with sun-dried tomatoes, garlic, dairy-free cream, and fresh herbs, this recipe creates a silky, flavorful sauce tossed with pasta for a cozy plant-based comfort food dinner. Ideal for weeknights, family meals, or anyone craving a rich vegan dish.
Equipment
- Blender or food processor
- Saucepan
- Skillet
- Pasta pot
- Wooden spoon
Ingredients
- 12 oz (340 g) pasta (fettuccine, penne, or gluten-free)
- 1 cup sun-dried tomatoes (oil-packed preferred)
- 1 cup soaked cashews (or 1 cup coconut cream / blended tofu)
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp dried oregano
- ½ cup fresh basil or parsley
- 1–2 cups reserved pasta water
- Salt & pepper to taste
- Optional: chili flakes, spinach, or kale
Instructions
- Prep Cream Base: Soak cashews in hot water for 20 minutes, or prepare coconut cream.
- Blend Sauce: In a blender, combine sun-dried tomatoes, cashews (or cream base), garlic, onion, balsamic vinegar, herbs, and seasonings. Blend until smooth.
- Cook Pasta: Boil pasta until al dente. Reserve 1–2 cups of pasta water.
- Combine Pasta & Sauce: Toss pasta with sauce in a skillet, adding pasta water gradually until creamy.
- Add Greens: Stir in spinach or kale just before serving.
- Serve: Garnish with parsley, nutritional yeast, or chili flakes.
Notes
- Use oil-packed sun-dried tomatoes for richer flavor.
- Add roasted red peppers for sweetness.
- Boost protein with tofu or chickpeas.
- Gluten-free pasta works perfectly for dietary needs.
- Freeze sauce separately for up to 2 months.