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Creamy Vegan Sun-Dried Tomato Pasta

This creamy vegan pasta dish combines blended cashews and sun-dried tomatoes for a comforting and flavorful meal that is simple to prepare. Perfect for both beginners and seasoned cooks looking for a plant-based option.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Base
  • 8 oz pasta of choice Any shape works — long noodles or short shapes.
  • 1 cup raw cashews Cashews create the creamy texture when blended.
  • 1 cup water Used to achieve sauce consistency.
  • 1 cup sun-dried tomatoes (packed in oil, drained) Adds a concentrated flavor to the sauce.
  • 2 cloves garlic Brings warmth and depth to the sauce.
  • Salt and pepper to taste Enhances flavors of the dish.
Garnishes (optional)
  • Fresh basil For a fresh finish.
  • Vegan parmesan A cheesy note without dairy.
  • Red pepper flakes For heat if desired.

Method
 

Preparation
  1. Cook the pasta according to package instructions. Drain and set aside.
  2. In a blender, combine cashews, water, sun-dried tomatoes, garlic, salt, and pepper. Blend until smooth and creamy.
Cooking
  1. In a large pan over medium heat, pour the sauce and heat through.
  2. Add the cooked pasta to the sauce and toss to combine.
Serving
  1. Serve immediately, garnished with fresh basil, vegan parmesan, and red pepper flakes if desired.

Notes

Cool leftovers to room temperature, then refrigerate for up to 3-4 days. Reheat gently with a splash of water to restore creaminess.