Name: Creamy Sun-Dried Tomato Vegan Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 oz pasta (fusilli, penne, or farfalle); 1 cup cashews, soaked (Soak for 4+ hours or boil for 10-15 minutes.); 1 cup vegetable broth (or unsalted stock); 2 cloves garlic, smashed or minced; 1 cup sun-dried tomatoes (oil-packed preferred) (Rehydrated dry tomatoes are okay.); 1/4 cup fresh basil, torn or chopped; 1-2 tbsp olive oil for sautéing; Salt and freshly ground black pepper, to taste

I first made this creamy sun-dried tomato vegan pasta on a rainy weeknight and it immediately became my quick-comfort go-to. It’s rich without dairy, bright with basil and tomatoes, and ready in about 25–30 minutes — perfect when you want something satisfying but simple. If you like creamy pasta dinners that are plant-based and pantry-friendly, this one delivers a velvety sauce from soaked cashews and punchy umami from sun-dried tomatoes.

Why you’ll love this dish

This pasta hits three kitchen sweet spots: fast, comforting, and flexible. The cashew cream gives a luxurious mouthfeel that feels indulgent but uses whole-food ingredients. Sun-dried tomatoes add concentrated tomato flavor without having to simmer a long sauce, so you get great taste in a fraction of the time. It’s ideal for busy weeknights, casual dinner parties, or when you need a simple vegan main that even non-vegans will enjoy.

“Velvety, bright, and unbelievably simple — this became our new favorite weeknight meal.” — a weekend test-cooker

If you like one-pot-ish pasta meals, this has a similar comfort to other hearty pasta dishes like creamy beef pasta, but entirely plant-based.

How this recipe comes together

Before you start, here’s the process in plain steps so you know what to expect:

Soak cashews ahead (or use a quick boil) to make a smooth cashew cream.
Boil the pasta until al dente and reserve a splash of pasta water.
Sauté sun-dried tomatoes briefly to bloom their flavor in olive oil.
Stir in blended cashew cream, add pasta and fresh basil, and finish with seasoning.
This is mostly assembly — no long simmering or complicated techniques — which is why it’s great for busy cooks.

What you’ll need

8 oz pasta (fusilli, penne, or farfalle work well)
1 cup sun-dried tomatoes (oil-packed preferred; rehydrated dry tomatoes OK)
1 cup cashews, soaked (see notes)
1 cup vegetable broth (or unsalted stock)
2 cloves garlic, smashed or minced
1/4 cup fresh basil, torn or chopped
Salt and freshly ground black pepper, to taste
1–2 tbsp olive oil for sautéing

Notes/substitutions:

Oil-packed sun-dried tomatoes give a richer finish; if using dry-packed, rehydrate in hot water for 10–15 minutes and reserve some soaking liquid as flavor.
For nut-free: try a cauliflower-based cream (steam cauliflower, blend with broth) — the texture will be slightly different.
Use gluten-free pasta to keep the recipe gluten-free.

Directions to follow

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving about 1/4 cup of the pasta cooking water, and set the pasta aside.
While the pasta cooks, prepare the cashew cream. Drain soaked cashews and add them to a blender with 1 cup vegetable broth, garlic, and a pinch of salt and pepper. Blend until very smooth and silky. If the blender struggles, add a splash more broth or the reserved pasta water.
Heat 1–2 tablespoons of olive oil in a large skillet over medium heat. Add the sun-dried tomatoes and sauté for 2–3 minutes until they become fragrant and slightly softened.
Pour the cashew cream into the skillet with the sun-dried tomatoes. Stir to combine and warm the sauce through for a minute.
Add the cooked pasta and fresh basil to the skillet. Toss gently so every piece is coated. If the sauce feels too thick, loosen it with a tablespoon or two of the reserved pasta water until you reach your desired consistency.
Taste and adjust seasoning with more salt and pepper if needed. Cook together for another 2–3 minutes so flavors meld. Serve hot.

Best ways to enjoy it

Garnish with extra fresh basil leaves and a drizzle of good olive oil.
Sprinkle toasted pine nuts or chopped roasted peppers for added texture and color.
Pair with a crisp green salad (arugula with lemon vinaigrette) or roasted vegetables.
For a heartier meal, add sautéed mushrooms or a handful of spinach at step 5. If you want protein, pan-seared tofu cubes or crispy chickpeas work well and keep it vegan.

I sometimes serve this alongside a simple garlic bread or a bright fennel and orange salad to cut through the creaminess. You can also explore richer pairings similar in comfort level to dishes like this white lasagna-style soup (if you’re making a mixed menu).

Storage and reheating tips

Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Cashew-based sauces thicken in the fridge; loosen with a splash of vegetable broth or warm water when reheating.
Freezing: You can freeze the sauce (without pasta) for up to 2 months in a freezer-safe container. Thaw overnight in the fridge and reheat gently. Avoid freezing the pasta mixed with the sauce; the texture degrades more.
Reheating: Warm on the stovetop over low heat, stirring and adding liquid as needed. Microwaving works for single servings — heat in 30-second intervals and stir to keep the sauce smooth.
Always reheat to at least 165°F (74°C) for safe serving if the food has been refrigerated.

Pro chef tips

Soak cashews 4+ hours or overnight for the creamiest texture. If short on time, boil cashews for 10–15 minutes then drain and blend warm.
Use high-powered blender or immersion blender for a truly silky cream; small bits of cashew can make the sauce gritty.
Reserve pasta water — the starch helps emulsify the sauce and makes it cling to the pasta. Add it gradually.
Sauté the sun-dried tomatoes long enough to release their oils and deepen flavor, but avoid burning them. A gentle sizzle for 2–3 minutes is enough.
Taste and adjust salt at the end, especially if you used salted vegetable broth or oil-packed sun-dried tomatoes.

You can explore other savory swaps and inspiration from hearty pasta soups like this cajun-style pasta soup to change mood and spice profile.

Creative twists

Add heat: stir in red pepper flakes or a splash of chili oil for a spicy version.
Herb swap: replace basil with tarragon or oregano for a different herbal note.
Mediterranean: stir in kalamata olives and capers for briny contrast.
Green version: blend in a handful of cooked spinach or peas with the cashews for a verdant cream.
Add umami: a teaspoon of miso paste or nutritional yeast in the cream adds depth and a “cheesy” quality.

Your questions answered

Q: Can I make the cashew cream ahead of time?
A: Yes — blend the cashew cream and store it in an airtight container in the fridge for up to 3 days. If it firms up, thin with broth or hot water before using.

Q: What if I’m allergic to nuts — how can I make this dairy-free?
A: Use a cauliflower cream: steam 1 cup of cauliflower florets until very tender, then blend with 1 cup vegetable broth, garlic, and a pinch of salt until smooth. Texture will be slightly less rich but still creamy.

Q: Do I have to soak cashews overnight?
A: No. Overnight soaking is ideal, but for a quick method, boil cashews for 10–15 minutes, drain, and blend warm. That gives a comparable texture in under an hour.

Q: Will the sauce separate when reheating?
A: It can thicken or tighten, but it shouldn’t separate like dairy sauces. If it’s too thick, add a splash of hot broth or reserved pasta water and whisk gently to bring it back together.

Conclusion

This creamy sun-dried tomato vegan pasta is a dependable weeknight winner: fast to prepare, rich in flavor, and easy to adapt. If you want variations or inspiration tied to similar creamy, comforting vegan pasta riffs, check out this Vegan Creamy Sun Dried Tomato Pasta – Jackfruitful Kitchen, and for a different creamy pasta spin that inspired many “marry me” style sauces, take a look at Creamy Vegan Marry Me Pasta | It Doesn’t Taste Like Chicken.