Sun-Dried Tomato Vegan Pasta Recipe for Perfect Weeknight Dinners

You know that feeling when you’re craving something creamy, comforting, and flavorful, but don’t want to spend hours in the kitchen? That’s exactly where this dreamy creamy sun-dried tomato vegan pasta comes in. With its rich, velvety sauce and bursts of tangy sun-dried tomato goodness, it’s a dish that feels fancy but is totally weeknight-friendly. Honestly, this recipe saved me during one of those chaotic evenings where time was tight, but I still wanted something delicious. Now, I make it so often, it’s become a family favorite!

This pasta is not just about indulgence—it’s also plant-based, so you can feel good about every bite. The secret to its creaminess? A luscious cashew-based sauce that tastes like pure magic. Whether you’re a seasoned vegan or just looking to try something new, this recipe is sure to impress. It’s simple, satisfying, and packed with flavors that’ll make you wonder how something this easy can taste so good. Let’s dive into the details and make your dinner dreams come true!

Why You’ll Love This Recipe

• Quick & Easy: This sun-dried tomato vegan pasta is ready in under 30 minutes, making it perfect for busy weeknights.
• Simple Ingredients: Most of the ingredients are pantry staples or easy to find at your local grocery store.
• Rich & Creamy: The cashew-based sauce is ultra-smooth and indulgent without any dairy.
• Vegan & Versatile: It’s plant-based, but you can adapt it for various dietary needs or preferences.
• Family-Friendly: Even picky eaters love this pasta—trust me, I’ve tested it on mine!
• Restaurant-Quality Flavor: The combination of sun-dried tomatoes, garlic, and fresh basil creates a flavor profile that feels gourmet.

What sets this recipe apart is how it balances simplicity with bold flavor. The sun-dried tomatoes bring a tangy, slightly sweet punch, while the creamy cashew sauce ties it all together like a warm hug. Plus, it’s the kind of meal that makes you feel like a pro in the kitchen without breaking a sweat. Whether you’re cooking for yourself, your family, or even a casual dinner party, this pasta is guaranteed to impress.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a dish that’s both comforting and packed with flavor. Here’s what you’ll need:

• Pasta: Use your favorite pasta shape—penne, fettuccine, or even gluten-free pasta works great.
• Sun-Dried Tomatoes: I recommend oil-packed sun-dried tomatoes for their rich flavor and softness. Drain them but reserve a bit of the oil for the sauce.
• Cashews: Raw cashews are the base of the creamy sauce. Soak them in hot water for at least 15 minutes.
• Garlic: Fresh garlic adds a bold, aromatic flavor to the sauce.
• Vegetable Broth: Helps create the perfect sauce consistency and adds a savory depth.
• Nutritional Yeast: Adds a cheesy, umami flavor without any dairy.
• Lemon Juice: Brightens the sauce and balances the richness.
• Fresh Basil: A handful of chopped basil leaves takes this dish to the next level.
• Salt & Pepper: Essential for seasoning.
• Olive Oil: For sautéing the garlic and sun-dried tomatoes.

If you’re out of any ingredients, don’t worry! You can easily make substitutions. Almonds can replace cashews, or you can use jarred roasted red peppers for a different twist on the sauce. Just make sure you don’t skimp on the sun-dried tomatoes—they’re the star of the show!

Equipment Needed

You’ll only need a few basic tools to whip up this dreamy pasta:

• Blender: A high-speed blender works best for creating a super creamy sauce.
• Large Pot: For cooking the pasta.
• Skillet: To sauté the garlic and sun-dried tomatoes.
• Colander: For draining the pasta.
• Knife and Cutting Board: For chopping fresh basil and other ingredients.

If you don’t have a high-speed blender, a food processor can work—just soak the cashews longer for easier blending. A good-quality skillet is also key for evenly cooking the garlic and tomatoes without burning them.

Preparation Method

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions. Reserve 1 cup of pasta water before draining.
2. Soak the Cashews: While the pasta cooks, soak the cashews in hot water for at least 15 minutes to soften them.
3. Sauté the Aromatics: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in the sun-dried tomatoes and cook for another 2 minutes.
4. Blend the Sauce: Drain the cashews and add them to a blender along with the sautéed garlic and sun-dried tomatoes (save a few for garnish), vegetable broth, nutritional yeast, lemon juice, and a pinch of salt and pepper. Blend until smooth and creamy.
5. Combine: Return the drained pasta to the pot. Pour the creamy sauce over the pasta and toss to coat. If the sauce feels too thick, add reserved pasta water a little at a time until you reach your desired consistency.
6. Serve: Top the pasta with chopped fresh basil, reserved sun-dried tomatoes, and an extra drizzle of olive oil if desired. Serve warm and enjoy!

Pro tip: If your sauce feels grainy, blend it a little longer. A high-speed blender will make it silky smooth!

Cooking Tips & Techniques

• Don’t Skip Soaking the Cashews: This ensures the sauce is creamy and smooth.
• Reserve Pasta Water: It’s your secret weapon for adjusting the sauce consistency.
• Use Fresh Ingredients: Fresh garlic and basil make a world of difference in flavor.
• Taste as You Go: Adjust the seasoning to your liking—add more lemon juice for brightness or nutritional yeast for cheesiness.
• Work Quickly: This dish comes together fast, so have all your ingredients prepped and ready to go before you start cooking.

These small tips go a long way in ensuring your pasta turns out perfect every time. Trust me, I’ve learned the hard way!

Variations & Adaptations

• Gluten-Free: Swap regular pasta for your favorite gluten-free variety.
• Nut-Free: Use a coconut cream base instead of cashews for a creamy texture.
• Spicy Kick: Add a pinch of red pepper flakes while sautéing the garlic.
• Seasonal Twist: Mix in roasted cherry tomatoes or sautéed zucchini for extra veggies.
• Cheesy Boost: Sprinkle vegan Parmesan on top for an added layer of flavor.

I once tried adding roasted red peppers to the sauce, and it was a total hit. Feel free to experiment and make it your own!

Serving & Storage Suggestions

This pasta is best served warm, straight from the pot. Pair it with a side salad or garlic bread for a complete meal. A crisp white wine or sparkling water with a twist of lemon would also complement the flavors beautifully.

To store leftovers, transfer the pasta to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or vegetable broth to loosen the sauce. Unfortunately, this dish doesn’t freeze well due to the cashew-based sauce, but it’s so good, you probably won’t have any leftovers anyway!

Nutritional Information & Benefits

This sun-dried tomato vegan pasta is not just delicious—it’s also packed with wholesome ingredients:

• Cashews: Rich in healthy fats, protein, and essential vitamins like magnesium.
• Sun-Dried Tomatoes: High in antioxidants and bursting with flavor.
• Nutritional Yeast: A great source of B vitamins and plant-based protein.

Each serving is approximately 400-450 calories, depending on the pasta you use. It’s a balanced meal that’s satisfying and nourishing, perfect for fueling your busy days!

Conclusion

So there you have it—your new go-to recipe for dreamy creamy sun-dried tomato vegan pasta. It’s quick, easy, and oh-so-satisfying, making it the perfect choice for weeknight dinners or even a cozy weekend treat. I love how versatile it is, and I hope it becomes a staple in your kitchen too.

If you try this recipe, I’d love to hear how it turned out! Leave a comment below or share your adaptations—I’m always looking for new ideas. And don’t forget to save this recipe for later or share it with a friend who loves pasta as much as you do. Happy cooking!

FAQs

Can I use roasted cashews instead of raw?

It’s best to use raw cashews for this recipe. Roasted cashews can alter the flavor and may not blend as smoothly.

What can I use instead of nutritional yeast?

You can omit it or add a splash of soy sauce for umami flavor, but the nutritional yeast really adds that cheesy vibe.

Is this recipe gluten-free?

The sauce is naturally gluten-free. Just swap the pasta for a gluten-free option to make the entire dish gluten-free.

How do I make the sauce thinner?

Add a bit of reserved pasta water or extra vegetable broth until you reach your desired consistency.

Can I make this ahead of time?

You can prep the sauce ahead, store it in the fridge, and reheat it when ready to use. Just blend it again if it thickens too much.

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