Creamy Vegan Sun Dried Tomato Pasta – Ready in 25 Minutes
Creamy Vegan Sun Dried Tomato Pasta ready in 25 minutes. After making this many times, I’ve perfected the creamiest, tangiest sauce. The trick I discovered is using cashews for a smooth, dairy-free creaminess. The result is a cozy, comforting bowl of pasta that’s better than takeout. If you love recipes like this, you’ll also enjoy Easy Black Bean Stuffed Sweet Potatoes for Quick Dinner and Authentic Pot Birria Tacos Recipe for Easy Dinner.
Why This Creamy Vegan Sun Dried Tomato Pasta – Ready in 25 Minutes Is Pure Comfort
- Rich, tangy sun dried tomato flavor
- Creamy, dairy-free sauce made with cashews
- Ready in just 25 minutes
- Perfect for busy weeknights
What You'll Need for Creamy Vegan Sun Dried Tomato Pasta – Ready in 25 Minutes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Pasta
- Sun dried tomatoes
- Cashews
- Garlic
- Onion
- Salt
- Pepper
- Red pepper flakes
- Olive oil
- Optional: Fresh basil
- Optional: Vegan parmesan
- Optional: Red pepper flakes
📝 Ingredient Notes
- Pasta: Use your favorite shape. I like penne or fusilli.
- Sun dried tomatoes: Use oil-packed for the best flavor.
🛒 Tools & Equipment I Recommend
- High-speed blender — Blends cashews into a smooth, creamy sauce. → See on Amazon
- Food processor — Chops sun dried tomatoes and garlic quickly. → See on Amazon
How to Make Creamy Vegan Sun Dried Tomato Pasta – Ready in 25 Minutes
- Step 1: Cook pasta according to package instructions.
- Step 2: In a high-speed blender, combine cashews, sun dried tomatoes, garlic, onion, salt, pepper, and olive oil. Blend until smooth.
- Step 3: Drain pasta and return to pot. Pour sauce over pasta. Stir to combine.
- Step 4: Serve hot, topped with fresh basil and vegan parmesan if desired.
Cook's Tips for Perfect Creamy Vegan Sun Dried Tomato Pasta – Ready in 25 Minutes
- Common mistake and fix: Don't overcook the pasta. It can become mushy and absorb too much sauce.
- Pro tip: For a spicier pasta, add more red pepper flakes or a pinch of cayenne pepper.
- Pro tip: Make a double batch and freeze leftovers for an easy meal later.
Storing & Reheating Creamy Vegan Sun Dried Tomato Pasta – Ready in 25 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: The sauce can be made up to 3 days ahead and stored in the fridge.
Freezing Creamy Vegan Sun Dried Tomato Pasta – Ready in 25 Minutes
Freeze leftovers in an airtight container for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Soak the cashews for at least 2 hours or quick-soak them in boiling water for 15 minutes for easier blending.
- Best substitution: Use pine nuts instead of cashews for a nut-free version.
- Make-ahead: The sauce can be made up to 3 days ahead and stored in the fridge.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the sauce is too thick, thin it out with a little pasta water.
Want to level up this recipe?
Instant pot — Cooks pasta and sauce together in one pot for less cleanup. → Check price on Amazon
Creamy Vegan Sun Dried Tomato Pasta – Ready in 25 Minutes
Ingredients
Main Ingredients
- Pasta
- Sun dried tomatoes
- Cashews
- Garlic
- Onion
Seasonings
- Salt
- Pepper
- Red pepper flakes
- Olive oil
Optional Toppings
- Fresh basil
- Vegan parmesan
- Red pepper flakes
Instructions
- Step 1: Cook pasta according to package instructions.
- Step 2: In a high-speed blender, combine cashews, sun dried tomatoes, garlic, onion, salt, pepper, and olive oil. Blend until smooth.
- Step 3: Drain pasta and return to pot. Pour sauce over pasta. Stir to combine.
- Step 4: Serve hot, topped with fresh basil and vegan parmesan if desired.
Notes
- Chef tip: Soak the cashews for at least 2 hours or quick-soak them in boiling water for 15 minutes for easier blending.
- Best substitution: Use pine nuts instead of cashews for a nut-free version.
- Make-ahead: The sauce can be made up to 3 days ahead and stored in the fridge.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the sauce is too thick, thin it out with a little pasta water.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze leftovers in an airtight container for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The sauce can be made up to 3 days ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 18g
- Carbs: 60g
- Fiber: 5g
- Sugar: 6g
- Sodium: 750mg
- Cholesterol: 0mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Vegan Sun Dried Tomato Pasta – Ready in 25 Minutes FAQs
Yes, the sauce can be made up to 3 days ahead. Cook the pasta just before serving.
Overcooking the pasta can cause it to absorb too much sauce. Be sure to cook it al dente.
Yes, cook the pasta and sauce together in the instant pot for 4-5 minutes at high pressure.
Pine nuts can be used as a nut-free substitute.
Yes, use your favorite gluten-free pasta. I recommend brown rice or chickpea pasta.
A Warm Final Note
I can’t wait for you to try Creamy Vegan Sun Dried Tomato Pasta – Ready in 25 Minutes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
