Creamy Sun-Dried Tomato Vegan Pasta is the kind of cozy, weeknight magic that makes you feel like you pulled off something fancy with almost no effort. Maybe you got home late, you are craving something creamy and comforting, and you also want to keep it dairy free without sacrificing flavor. I have been there, staring into the pantry, hoping inspiration will strike. This pasta saves the day every time. It is silky, tomatoey, a little garlicky, and it is fast. Let me show you how I make it so you can get it on your own table tonight.
Why This Dish Stands Out
I love a pasta that feels restaurant special but uses simple ingredients. This one leans on the rich flavor of sun-dried tomatoes packed in oil and a quick, dairy free cream base that blends up in minutes. No special equipment besides a blender, no weird ingredients, and definitely no fuss.
The sauce is creamy without cream, thanks to blended cashews or coconut milk, and it hugs every little curve of your pasta. It is also flexible. You can toss in spinach, mushrooms, peas, or leftover roasted veggies. It holds up beautifully for lunch the next day, which is a huge win in my house.
Flavor-wise, those sun-dried tomatoes bring concentrated tomato sweetness, balanced with garlic, a splash of acid, and a touch of heat if you like. The combo makes your kitchen smell amazing. If you are into creamy pastas in general, you might also love my bright and fresh creamy basil pasta salad for a lighter, cold option.
“I made this on a Monday and my partner asked for it again on Wednesday. We are not vegan, and we did not miss the dairy at all. Creamiest sauce I have made at home.”
And yes, I make it when guests are coming over because it looks like I tried really hard. No one needs to know it took twenty minutes.
Takeaway: fast, flexible, creamy, and pantry friendly.
Ingredients for Vegan Creamy Sundried Tomato Pasta
What you will need
- Pasta: 12 ounces of your favorite shape. Penne, rigatoni, or fusilli all work. Use gluten free if needed.
- Sun-dried tomatoes in oil: 1 packed cup, plus 2 tablespoons of the oil from the jar for extra flavor.
- Raw cashews: 3/4 cup, soaked in hot water for 15 minutes, then drained. Sub full-fat canned coconut milk if you prefer.
- Vegetable broth: 3/4 to 1 cup to help blend and thin the sauce.
- Garlic: 3 to 4 cloves, minced.
- Onion: 1 small, diced. Optional but tasty.
- Lemon juice or red wine vinegar: 1 to 2 teaspoons for brightness.
- Nutritional yeast: 2 tablespoons for a savory, cheesy note.
- Olive oil: 1 tablespoon if you are not using the oil from the tomato jar.
- Salt and pepper: to taste.
- Crushed red pepper flakes: optional, for a gentle kick.
- Spinach or kale: 2 cups, optional, stirred in at the end.
- Fresh basil: a handful, for garnish.
Ingredient notes: If you choose coconut milk, start with 3/4 cup and thin with broth until silky. If you prefer a nut-free option, try silken tofu. It blends creamy and mild. For extra protein, stir in chickpeas or crispy tofu. For a low carb vibe, you can serve the sauce over zucchini noodles or steamed cauliflower florets. If creamy low carb comfort is your thing, peek at this cozy cauliflower mac and cheese too.
Pro tip: reserve a cup of pasta water before draining. It is starchy and can rescue a sauce that is too thick. 
How to Make Vegan Creamy Sundried Tomato Pasta
Blend the sauce
Add the drained cashews, sun-dried tomatoes, nutritional yeast, lemon juice, 1/2 cup of vegetable broth, a pinch of salt, and a few grinds of black pepper to a blender. Blend until totally smooth, scraping the sides as needed. If it looks too thick to blend well, add broth a splash at a time. You want a velvety pourable sauce. Taste and adjust salt and acidity. The lemon should brighten without taking over.
Sauté the aromatics
In a large skillet, warm 1 tablespoon of the tomato oil or olive oil over medium heat. Add the onion and cook until soft and lightly golden, about 5 minutes. Stir in the garlic and cook for 30 seconds until fragrant. Pour in the blended sauce and let it gently bubble on low. It will thicken a bit. If the sauce tightens up, loosen with more broth or pasta water.
Cook pasta and toss
Cook the pasta in salted water until al dente. Reserve a cup of pasta water, then drain. Toss the hot pasta straight into the simmering sauce. Add a handful of chopped basil and the spinach if using. Stir until the greens wilt and the sauce clings to every piece. If needed, add a splash of pasta water to get that glossy finish.
Finish with more cracked pepper and a tiny sprinkle of red pepper flakes if you like heat. Serve right away. If you enjoy spoon-worthy creamy dishes made easy, you might also like this comforting Instant Pot mushroom risotto for a hands-off dinner night.
Tips for Perfect Pasta
- Salt your water generously. Pasta water should taste like the sea. It is your first layer of flavor.
- Use the jar oil. The oil from the sun-dried tomatoes is loaded with flavor. Use it to sauté your onions and garlic.
- Blend long enough. Keep blending until silky. Grainy sauce means the cashews needed more time or more liquid.
- Adjust thickness with pasta water. A few splashes make the sauce clingy and glossy without getting heavy.
- Add greens at the end. Spinach, kale, or arugula wilt quickly. Stir them in right before serving.
- Make it nut-free. Swap cashews for silken tofu or coconut milk. Taste and adjust seasoning; you may want a pinch more salt or acid.
- Reheat gently. Use a splash of water to loosen the sauce when warming leftovers.
- Love creamy sides that pair nicely? Try these dairy free mashed potatoes for holidays or cozy nights.
Storage: Keeps in the fridge for up to 4 days. Add a little water or broth when reheating to bring the sauce back to life.
What to Serve with Sundried Tomato Pasta
Easy sides and add-ins
This pasta is rich and satisfying, so I like to balance it with something crisp or bright. A simple arugula salad with lemon vinaigrette is perfect. Garlicky green beans or roasted broccoli work too. For extra texture, add toasted pine nuts or walnuts on top.
If you want a fun finger-food side, gluten free fried green tomatoes bring crunch that plays well with the creamy sauce. For a full Italian-inspired spread, you can also make soft, buttery potatoes in your slow cooker. These slow cooker mashed potatoes are easy and indulgent.
Looking for a dairy free appetizer to keep the theme? A cool and tangy dip like dairy free tzatziki is fresh and satisfying. Serve it with warm pita and veggies alongside the pasta.
Common Questions
Can I make the sauce without cashews?
Yes. Use 3/4 cup full-fat coconut milk or 1 cup silken tofu. Blend with the sun-dried tomatoes and season well. Adjust with broth for texture.
How do I keep the sauce from getting too thick?
Save pasta water before you drain. Add a little at a time until you get a silky coating. The starch keeps it smooth and glossy.
What pasta shape works best?
Short shapes like penne, rigatoni, or rotini catch the sauce in their ridges. Long pasta is fine too, but the chunkier shapes grab more.
Can I make it ahead?
Blend the sauce up to 3 days in advance and store it in the fridge. Reheat gently, add a splash of broth, then toss with fresh hot pasta.
Is it freezer friendly?
The sauce by itself freezes well for up to a month. Thaw overnight and reblend with a splash of broth if it separates. I do not recommend freezing the pasta once combined.
Let’s Get You Twirling
If you want a satisfying plant-based dinner that is both fast and rich, Creamy Sun-Dried Tomato Vegan Pasta is your new go-to. It delivers big flavor with simple steps, and it is easy to tweak with what you have. Keep cashews or coconut milk on hand, grab a jar of sun-dried tomatoes, and you are basically halfway there. For more ideas and inspiration, I love browsing others’ takes like this helpful version from Jackfruitful Kitchen and this cozy, creamy favorite over at It Doesn’t Taste Like Chicken. Now go make a pot, taste, adjust, and enjoy a big bowl. You have got this.
Creamy Sun-Dried Tomato Vegan Pasta
Ingredients
Pasta Ingredients
- 12 ounces 12 ounces of your favorite pasta shape (penne, rigatoni, or fusilli) Use gluten-free if needed.
Sauce Ingredients
- 1 cup 1 packed cup of sun-dried tomatoes in oil Plus 2 tablespoons of oil for flavor.
- 3/4 cup 3/4 cup raw cashews, soaked in hot water for 15 minutes and drained Substitute with full-fat coconut milk if preferred.
- 3/4-1 cup 3/4 to 1 cup vegetable broth To help blend and thin the sauce.
- 3-4 cloves 3 to 4 cloves of garlic, minced
- 1 small 1 small onion, diced (optional) Adds flavor.
- 1-2 teaspoons 1 to 2 teaspoons lemon juice or red wine vinegar For brightness.
- 2 tablespoons 2 tablespoons nutritional yeast For a savory, cheesy note.
- 1 tablespoon 1 tablespoon olive oil Use if not using tomato jar oil.
- to taste Salt and pepper To taste.
- Crushed red pepper flakes (optional) For a gentle kick.
- 2 cups 2 cups spinach or kale (optional) Stirred in at the end.
- 1 handful Fresh basil For garnish.
Instructions
Blend the Sauce
- Add drained cashews, sun-dried tomatoes, nutritional yeast, lemon juice, 1/2 cup of vegetable broth, a pinch of salt, and black pepper to a blender. Blend until smooth, adding broth as needed if too thick.
Sauté the Aromatics
- In a large skillet, warm 1 tablespoon of tomato oil or olive oil over medium heat. Add onion and cook until soft and lightly golden, about 5 minutes. Then stir in the garlic and cook for 30 seconds.
- Pour in the blended sauce and let it gently bubble on low until it thickens.
Cook Pasta and Toss
- Cook the pasta in salted water until al dente and reserve a cup of pasta water. Drain the pasta and toss it straight into the simmering sauce.
- Add chopped basil and spinach if using. Stir until greens wilt and sauce clings to the pasta, adjusting with pasta water for desired thickness.
- Finish with cracked pepper and red pepper flakes if desired, and serve right away.
