This Vegan Sun-Dried Tomato Pasta is a dish that brings together rich, savory flavors with a creamy, luscious sauce. With the perfect balance of tangy sun-dried tomatoes, velvety cashew cream, and aromatic herbs, this pasta is both comforting and elegant. Whether you’re hosting a dinner party or craving a quick yet sophisticated meal, this recipe is sure to impress.
Why You’ll Love This Recipe
Creamy & Indulgent – A luxurious cashew-based sauce coats every bite.
Rich, Tangy Flavor – Sun-dried tomatoes bring an irresistible depth of taste.
Quick & Easy – Comes together in under 30 minutes for a stress-free meal.
Completely Plant-Based – A delicious option for vegans and non-vegans alike.
Total Time & Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
- 12 oz pasta (penne or fettuccine works well)
- ½ cup sun-dried tomatoes, chopped
- 1 cup unsweetened cashew cream
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- ¼ cup fresh basil, chopped
- Salt and black pepper, to taste
- ¼ cup reserved pasta water
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve ¼ cup of the pasta water before draining.
Step 2: Sauté the Garlic & Tomatoes
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the sun-dried tomatoes, oregano, and red pepper flakes, cooking for another 2 minutes.
Step 3: Make the Creamy Sauce
Lower the heat and add the cashew cream to the skillet, stirring well to combine. Pour in the reserved pasta water and let the sauce simmer for 2-3 minutes until it thickens slightly.
Step 4: Toss & Serve
Add the cooked pasta to the sauce and toss to coat evenly. Stir in fresh basil, season with salt and black pepper, and serve immediately.
Expert Tips for the Best Pasta
Use High-Quality Sun-Dried Tomatoes – Look for ones packed in olive oil for the best flavor.
Adjust the Spice Level – Add more red pepper flakes if you like a bit of heat.
Blend for Extra Smoothness – If you prefer an ultra-creamy sauce, blend the cashew cream before adding it to the pan.
Pair It With
Garlic Roasted Broccoli – A crispy, flavorful side that complements the creamy pasta.
Fresh Arugula Salad – A light and peppery contrast to balance the richness.
A Crisp White Wine – A chilled Sauvignon Blanc or Pinot Grigio enhances the dish’s flavors.
Storing & Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a skillet over low heat, adding a splash of water or plant-based milk to maintain creaminess.
Final Thoughts
This Vegan Sun-Dried Tomato Pasta is a simple yet elegant dish that transforms everyday ingredients into something truly special. Whether you’re preparing a cozy weeknight meal or entertaining guests, this creamy, flavorful pasta is a guaranteed crowd-pleaser. Twirl your fork, take a bite, and savor the richness of this beautifully balanced recipe.
