Creamy vegan sun-dried tomato pasta coats noodles in a blended cashew sauce with garlic, nutritional yeast, and basil. Soaking the cashews first helps the sauce become smooth, while reserved pasta water loosens it as you toss. Plan for the soak as well as the cooking time.
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Why This Recipe Works
Cashews give creamy vegan sun-dried tomato pasta its body, while the concentrated tomatoes provide savory flavor. The blender needs liquid to turn the softened nuts into a pourable sauce. Gentle warming and small additions of pasta water keep the coating creamy instead of allowing it to tighten into a thick paste.
Ingredients for Creamy Vegan Sun-Dried Tomato Pasta
Measure the cashews before soaking them, then drain and rinse. Oil-packed sun-dried tomatoes should be drained; dry tomatoes need softening according to their package. Use pasta and Parmesan alternatives labeled vegan. Blend with one cup of fresh water, then thin with reserved pasta water as needed.
Pasta
- 12 oz dried pasta (choose a vegan variety)
Cream Sauce
- 1 cup raw cashews (measured before soaking; soak 4 hours, drain and rinse)
- 1/2 cup sun-dried tomatoes (oil-packed and drained, or dry-packed and softened)
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 cup water (for blending; reserve pasta water separately for thinning)
Garnish
- 1/4 cup Fresh basil (Chopped.)
- 1/4 cup Vegan parmesan (For serving.)
- 1/2 tsp Red pepper flakes (Optional, for some heat.)
How to Make Creamy Vegan Sun-Dried Tomato Pasta
1. Soften the cashews and prepare the tomatoes. Cover the raw cashews with water and soak for four hours in the refrigerator, then drain and rinse. This waiting time happens before the active cooking. Drain oil-packed tomatoes thoroughly, or soften dry-packed ones following their instructions. Roughly chop any large pieces so the blender does not have to break them down from whole strips.
2. Cook the pasta and save some water. Bring a large pot of water to a boil and cook the twelve ounces of pasta according to the package until al dente. Before draining, scoop out at least a cup of the cooking water. Its starch helps loosen the sauce without making it taste thin. Have the colander ready so the noodles can be combined with the sauce promptly.
3. Blend a smooth cashew sauce. Combine the drained cashews, tomatoes, minced garlic, olive oil, nutritional yeast, salt, pepper, and one cup of fresh water. Blend until the mixture is smooth, pausing to scrape down the sides. A high-powered blender makes this easier, but softened cashews still need time to lose their grainy texture. Add a little reserved pasta water if the blades are struggling.
4. Warm, toss, and finish. Pour the sauce into a wide pan over medium-low heat and stir until hot. Add the drained pasta and turn gently, splashing in reserved water a little at a time until the sauce coats the noodles and remains loose. Avoid a hard boil, which thickens the cashew sauce quickly. Finish with basil, vegan Parmesan, and optional red pepper flakes.
How to Serve
Serve creamy vegan sun-dried tomato pasta immediately in four bowls, with a simple salad or vegetable side. The sauce continues to thicken while it stands, so keep a little warm pasta water available until serving. Use the basil and vegan Parmesan across all four portions rather than adding the full amounts to each bowl.
Soak the cashews ahead and keep them chilled until you blend the sauce. You can make the sauce before cooking the pasta, refrigerate it, then warm it gently while the noodles boil. Cook the pasta close to serving so it has the best texture when coated, and save fresh cooking water for thinning.
Storage and Reheating
Refrigerate creamy vegan sun-dried tomato pasta in a covered shallow container within two hours, keeping it at 40°F or below. Use within three days. Reheat gently in a saucepan or microwave to 165°F, stirring and adding small splashes of water as needed. Expect a thicker coating after refrigeration, even when the noodles were properly sauced initially.
For temperature and handling guidance, see safe cooking and reheating temperatures and refrigerated food storage.
Tips and Variations
- Let the blender run until the sauce feels smooth; stopping early leaves small pieces of cashew.
- Thin creamy vegan sun-dried tomato pasta gradually so you can control the coating rather than flooding the pan.
- Check the pasta, nutritional yeast, and vegan cheese labels if you need to avoid a particular allergen.
Frequently Asked Questions
Can I skip soaking the cashews?
Soaking is part of this method and improves blending, particularly with a standard blender. A powerful machine can process nuts differently, but this recipe’s timing includes the four-hour soak.
Is creamy vegan sun-dried tomato pasta nut-free?
No. Cashews are the main sauce ingredient. A nut-free sauce would need its own measured formula rather than a direct untested replacement here.
Should I use dry or oil-packed tomatoes?
Both can work when prepared correctly. Drain oil-packed tomatoes, and soften dry ones according to the package before measuring and blending them into the sauce.
Why did the sauce become too thick?
Cashew sauce tightens as it warms and coats hot pasta. Add warm reserved pasta water a little at a time, and take the pan off the heat once everything is coated and hot.
Can I use spaghetti instead of penne?
Yes. Creamy vegan sun-dried tomato pasta works with different shapes, but cook each according to its package and toss gently. Long noodles benefit from tongs so the sauce reaches all the strands.
More Recipe Ideas
For sides and other dinners to plan around creamy vegan sun-dried tomato pasta, explore these recipes.
- Sun Dried Tomato Pasta with Cream, Spinach, and Parmesan
- Amazing Sticky Honey Garlic Cauliflower in 5 Steps
- Mushroom and Tofu Stir-Fry
- Chickpea Feta Avocado Salad
Creamy Vegan Sun-Dried Tomato Pasta
Ingredients
Pasta
- 12 oz dried pasta choose a vegan variety
Cream Sauce
- 1 cup raw cashews measured before soaking; soak 4 hours, drain and rinse
- 1/2 cup sun-dried tomatoes oil-packed and drained, or dry-packed and softened
- 2 cloves garlic minced
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- 1/2 tsp salt adjust to taste
- 1/2 tsp black pepper
- 1 cup water for blending; reserve pasta water separately for thinning
Garnish
- 1/4 cup Fresh basil Chopped.
- 1/4 cup Vegan parmesan For serving.
- 1/2 tsp Red pepper flakes Optional, for some heat.
Instructions
Method
- Cover the 1 cup raw cashews with water and refrigerate for 4 hours. Drain and rinse. Drain oil-packed tomatoes, or soften dry tomatoes according to their package.
- Boil the pasta according to its package until al dente. Reserve at least 1 cup cooking water before draining.
- Puree the tomatoes, drained cashews, 1 cup fresh water, olive oil, nutritional yeast, minced garlic, salt, and pepper in a blender. Scrape the sides as needed, adding a splash of pasta cooking water if the mixture struggles to circulate.
- Stir the sauce in a wide pan over medium-low heat until hot. Add the drained noodles and loosen the coating with small splashes of pasta cooking water. Keep the heat gentle and stop when evenly coated.
- Portion into 4 bowls. Scatter the chopped basil and vegan Parmesan over them, adding red pepper flakes if desired.
Notes
- The total includes a 4-hour cashew soak. Check pasta and cheese labels for vegan suitability.
- Refrigerate promptly and use within 3 days; add water while reheating to 165°F.
