Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes
Creamy Vegan Sun Dried Tomato Pasta ready in 25 minutes. After making this many times, I discovered the trick to a perfectly creamy sauce without any dairy. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy S’mores Cookie Cake Recipe Perfect for Dessert and Easy Salmon Cakes Recipe Ready in 20 Minutes.
Why This Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes Is Pure Comfort
- Rich, tangy sun dried tomato flavor
- Creamy sauce without any dairy
- Ready in just 25 minutes
- Perfect for busy weeknights
What You'll Need for Creamy Vegan Sun Dried Tomato Pasta 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
- olive oil
- salt
- black pepper
- red pepper flakes
- nutritional yeast
- lemon juice
- Optional: fresh basil
- Optional: vegan parmesan
- Optional: red pepper flakes
📝 Ingredient Notes
- sun dried tomatoes: Use oil-packed for best flavor.
- cashews: Soak for 2 hours or use boiling water for 15 minutes.
🛒 Tools & Equipment I Recommend
- High-speed blender — Creates smooth, creamy sauce. → See on Amazon
- Food processor — Chops sun dried tomatoes quickly. → See on Amazon
How to Make Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes
- Soak cashews: Soak cashews in water for 2 hours or use boiling water for 15 minutes.
- Cook pasta: Cook pasta according to package instructions.
- Blend sauce: Blend soaked cashews, sun dried tomatoes, garlic, olive oil, salt, pepper, nutritional yeast, and lemon juice until smooth.
- Combine: Combine cooked pasta and sauce. Add pasta water if needed.
- Serve: Serve with optional toppings.
Cook's Tips for Perfect Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes
- Common mistake and fix: Don't overcook the pasta. It will soak up too much liquid and make the sauce too thick.
- Substitution: Use pine nuts instead of cashews for a nut-free version.
- Make-ahead: Cook pasta and blend sauce separately. Combine when ready to serve.
Storing & Reheating Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: Blend sauce and cook pasta separately. Combine when ready to serve.
Freezing Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes
Freeze sauce for up to 3 months. Thaw and combine with cooked pasta.
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: Use a high-speed blender for the smoothest sauce.
- Best substitution: Use pine nuts instead of cashews for a nut-free version.
- Make-ahead: Blend sauce and cook pasta separately. Combine when ready to serve.
- Scaling: This recipe can easily be doubled.
- Troubleshooting: If sauce is too thick, add more pasta water.
Want to level up this recipe?
Pasta pot with strainer — Makes draining pasta easy and mess-free. → Check price on Amazon
Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes
Ingredients
Main Ingredients
- pasta
- sun dried tomatoes
- cashews
- garlic
- olive oil
Seasonings
- salt
- black pepper
- red pepper flakes
- nutritional yeast
- lemon juice
Optional Toppings
- fresh basil
- vegan parmesan
- red pepper flakes
Instructions
- Soak cashews: Soak cashews in water for 2 hours or use boiling water for 15 minutes.
- Cook pasta: Cook pasta according to package instructions.
- Blend sauce: Blend soaked cashews, sun dried tomatoes, garlic, olive oil, salt, pepper, nutritional yeast, and lemon juice until smooth.
- Combine: Combine cooked pasta and sauce. Add pasta water if needed.
- Serve: Serve with optional toppings.
Notes
- Chef tip: Use a high-speed blender for the smoothest sauce.
- Best substitution: Use pine nuts instead of cashews for a nut-free version.
- Make-ahead: Blend sauce and cook pasta separately. Combine when ready to serve.
- Scaling: This recipe can easily be doubled.
- Troubleshooting: If sauce is too thick, add more pasta water.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze sauce for up to 3 months. Thaw and combine with cooked pasta.
- 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: Blend sauce and cook pasta separately. Combine when ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 20g
- Carbs: 55g
- Fiber: 5g
- Sugar: 6g
- Sodium: 800mg
- 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 in 25 Minutes FAQs
Blend sauce and cook pasta separately. Combine when ready to serve.
Make sure to soak cashews properly and use a high-speed blender.
Freeze sauce for up to 3 months. Thaw and combine with cooked pasta.
Pine nuts make a good nut-free substitute.
Use gluten-free pasta to make this recipe gluten-free.
A Warm Final Note
I can’t wait for you to try Creamy Vegan Sun Dried Tomato Pasta 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!
