Creamy Sun Dried Tomato Vegan Pasta

Last winter, when my kitchen felt too cold and too quiet, I started experimenting with cashew-based sauces. Something about blending those soaked nuts into silk felt like kitchen alchemy. This sun-dried tomato version emerged from a particularly dreary Tuesday, transforming my entire mood in under thirty minutes.

My sister visited last month and declared this the best vegan pasta shes ever tasted. She kept asking what the secret ingredient was, genuinely confused when I said cashews. Watching someone experience that creamy, savory first bite never gets old.

Ingredients

• 350 g dried pasta: Pick something with nooks and crannies to catch that sauce
• 100 g sun-dried tomatoes in oil: That reserved oil is liquid gold, do not discard it
• 1 cup raw cashews: Soaking them is nonnegotiable for that velvet finish
• 2 cups unsweetened plant based milk: Oat milk blends into something incredibly neutral and creamy
• 3 tbsp nutritional yeast: This creates the savory depth that dairy usually provides
• 2 cloves garlic: Fresh garlic here makes all the difference in the final flavor
• 1 tbsp lemon juice: Just enough brightness to cut through all that richness
• 1 tsp dried oregano: Dried herbs actually work beautifully in this sauce
• ½ tsp salt and ¼ tsp pepper: Start here and adjust to your taste
• 1 small yellow onion: Foundation flavor that builds as it cooks
• 2 cups fresh baby spinach: Wilts down into the sauce for a pop of color
• Fresh basil and red pepper flakes: The finishing touches that make it feel complete

Instructions

Get your pasta going first:

Drop your pasta into salted boiling water and cook until just tender, catching that moment before it goes soft

Blend up some magic:

Those soaked cashews go into the blender with the sun dried tomatoes, plant milk, nutritional yeast, garlic, lemon juice, oregano, salt, and pepper. Let it run until you cannot see a single speck of cashew left.

Build your flavor base:

While the blender works, sizzle your chopped onion in that precious reserved sun dried tomato oil until it goes completely translucent and fragrant

Bring it all together:

Pour that gorgeous orange sauce into your skillet and let it bubble gently for a few minutes before tossing in the spinach to wilt

Finish and serve:

Add your cooked pasta right into the sauce, using some of that starchy pasta water to loosen everything up, then shower with basil and flakes

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This recipe has become my answer to every what should we have for dinner question. The way it fills the house with that roasted tomato smell feels like cooking for family, even when its just me.

Making It Your Own

Sometimes I throw in roasted cherry tomatoes right before serving for bursts of sweetness. Sautéed mushrooms work beautifully too if you want more earthiness. The sauce base is incredibly forgiving.

What To Drink With It

A crisp white wine like Sauvignon Blanc cuts through the richness perfectly. On weeknights I love sparkling water with an extra wedge of lemon. The acidity wakes up all those tomato notes.

Make Ahead Wisdom

The sauce actually keeps beautifully in the fridge for three days. Reheat it slowly with a splash more water and it comes right back to life. Make a double batch and thank yourself later.

• Blend the sauce up to two days ahead and store it in a sealed container
• The flavors actually develop and deepen overnight in the refrigerator
• This pasta is fantastic cold too if you end up with leftovers

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Comfort food does not get more satisfying than this. Fork optional.

Your Questions Answered

→ Can I make this dish nut-free?

Yes, substitute soaked cashews with an equal amount of raw sunflower seeds or pumpkin seeds. The sauce will have a slightly different flavor but still achieve a creamy texture. Alternatively, use coconut cream from a can, though this will add a subtle coconut taste to the finished dish.

→ How long does the sauce keep in the refrigerator?

The prepared sauce stores well in an airtight container for 4-5 days when refrigerated. The cashew cream may thicken when cold—simply whisk in a splash of plant-based milk or warm water to reach the desired consistency before reheating. The sauce also freezes beautifully for up to 3 months.

→ What pasta shapes work best with this sauce?

Short pasta varieties like penne, fusilli, or rigatoni are excellent choices as their nooks and crannies capture the creamy sauce beautifully. For something different, try farfalle or campanelle. If using long noodles, go with spaghetti, linguine, or fettuccine—the smooth sauce coats them evenly and creates a luxurious eating experience.

→ Can I add protein to this dish?

Absolutely. Stir in white beans, chickpeas, or lentils during the last few minutes of cooking. Sautéed tofu cubes, tempeh bacon crumbles, or vegan sausage also complement the flavors beautifully. For whole food options, roasted chickpeas or hemp seeds sprinkled on top add both protein and delightful crunch.

→ How can I make this dish more filling?

Add roasted vegetables like zucchini, bell peppers, or eggplant while sautéing the onions. Stir in white beans or chickpeas for protein and fiber. Serve with a side of garlic bread or a crisp green salad dressed with balsamic vinaigrette to round out the meal. Adding chopped walnuts or pine nuts as a garnish also provides satisfying substance.

→ Is there a way to reduce the preparation time?

Use store-bought cashew butter instead of soaking raw cashews—simply whisk 3 tablespoons into the sauce. Pre-minced garlic saves chopping time. While the pasta boils, you can chop the onion and spinach. The sauce comes together quickly in a high-speed blender, so consider measuring all ingredients beforehand for efficient workflow.