Creamy Sun-Dried Tomato Vegan Pasta is 5min Ultimate.

Creamy Sun-Dried Tomato Vegan Pasta is my answer to the busy-please-don’t-compromise-for-dinner dilemma. As a chef behind Allen’s Recipes, I craft weeknight-friendly, plant-powered meals. They feel indulgent and come together fast, saving me precious time. This dish blends a silky cashew cream with tangy sun-dried tomatoes. It creates a cozy, dairy-free pasta that fits a hectic schedule. I reach for it after long days when I crave comfort, nourishment, and simplicity. Join me as quick pantry staples become a restaurant-worthy weeknight staple.

Table of Contents

Table of Contents

what make this Creamy Sun-Dried Tomato Vegan Pasta special

A weeknight hug in a bowl

Comfort, speed, and plant-based pleasure

Creamy Sun-Dried Tomato Vegan Pasta is my answer to the busy-please-don’t-compromise-for-dinner dilemma.
I’m a home cook with many hats, craving flavor that ships fast without skimping on comfort.
This silky cashew cream and bright sun-dried tomatoes make weeknights feel indulgent but doable.

A weeknight hug in a bowl, this dish forgives a tired brain and a hungry crew.
It comes together in minutes, using pantry staples you already keep.
Plus, it scales for kids and adults who want something comforting yet light.

Comfort, speed, and plant-based pleasure all in one cozy plate.
If you need a meal that respects your time and values, this is your go-to.
And yes, you can customize it with greens or lemon for brightness.

Ingredients Creamy Sun-Dried Tomato Vegan Pasta

The ingredients at a glance

• 12 oz pasta of choice — any shape you love; gluten-free if needed.
• ¾ cup raw cashews — soak in hot water 10 minutes, then drain.
• ½ cup sun-dried tomatoes (packed in oil, drained) — bright, tangy flavor.
• 2 cloves garlic — brings aroma and depth.
• ¾ cup vegetable broth — light and savory base.
• ¼ cup unsweetened plant milk — smooths the sauce.
• 2 tbsp nutritional yeast — adds cheesy notes without dairy.
• 1 tbsp olive oil — helps emulsify the cream.
• ½ tsp salt, or to taste — tune the seasoning.
• ¼ tsp black pepper — gentle heat.
• ¼ tsp red pepper flakes (optional) — a subtle kick.
• Optional garnish: fresh basil, vegan parmesan — finishing brightness.

Ingredient notes and quick substitutions

• 12 oz pasta of choice — aim for al dente texture; adjust cooking time as needed.
• ¾ cup raw cashews — soak briefly to soften; skip soaking if you blend longer.
• ½ cup sun-dried tomatoes — if you only have dried, rehydrate in hot water first.
• 2 cloves garlic — use more for a stronger punch, if you like.
• ¾ cup vegetable broth — swap with water plus a splash of miso for extra depth.
• ¼ cup unsweetened plant milk — any non-dairy milk works; keep unsweetened.
• 2 tbsp nutritional yeast — for cheesy flavor; omit if you’re avoiding fortified ingredients.
• 1 tbsp olive oil — optional; helps emulsify sauce and adds richness.
• ½ tsp salt, or to taste — salt gradually; you can always add more.
• ¼ tsp black pepper — a light peppery note enhances all flavors.
• ¼ tsp red pepper flakes (optional) — skip for mild, add for a gentle heat.
• Optional garnish: fresh basil, vegan parmesan — elevates aroma and appearance.

Quick tips for sourcing and printing the exact quantities

Exact quantities are listed above; a printing-friendly version is available at the bottom of the article.

How to Make Creamy Sun-Dried Tomato Vegan Pasta

Step 1 — Cook the pasta

I cook the pasta in salted water until al dente.

Reserve ½ cup pasta water, then drain.

This Creamy Sun-Dried Tomato Vegan Pasta comes together fast for busy evenings.

Step 2 — Blend the cashew-cream base

In a blender, I combine cashews and sun-dried tomatoes.

Then I add garlic, broth, plant milk, nutritional yeast, olive oil, salt, and pepper.

Step 3 — Warm the sauce

I pour the smooth sauce into a skillet over medium heat.

Gently warm for 3–4 minutes.

Step 4 — Toss with the pasta

I add the cooked pasta and toss to coat, using reserved pasta water to loosen if needed.

Step 5 — Finish with a little heat (optional)

I stir in red pepper flakes if you’d like a subtle kick.

Step 6 — Serve and garnish

I serve warm with garnishes like fresh basil or vegan parmesan.

Tips for Success

Quick tips for a perfectly smooth sauce

• Soak cashews in hot water for 10 minutes to ensure blending smoothness and creaminess.
• Drain well and rinse briefly to avoid a nutty aftertaste; pat dry before blending.

Pasta prep and texture tips

• Reserve ½ cup pasta water to loosen the sauce.
• Cook pasta to al dente so it holds up sauced.

Flavor boosters

• Finish with fresh basil or a squeeze of lemon for brightness.
• Stir in nutritional yeast for cheesy depth, and add pepper flakes.

Equipment Needed

Here are the tools I rely on to keep this weeknight pasta fast, smooth, and mess-free. If you’re short on gear, simple swaps work just fine.

Must-have tools

• Blender (or high-powered blender) — for the creamy cashew base
• Skillet or sauté pan — for warming the sauce and finishing the pasta
• Large pot for boiling pasta — choose one with a wide base
• Measuring cups and spoons (or a kitchen scale) — precise portions help consistency
• Colander — or a large mesh strainer to drain pasta

Variations

Creamy Sun-Dried Tomato Vegan Pasta Variations

• Gluten-free pasta option: use any gluten-free blend that cooks to al dente; this Creamy Sun-Dried Tomato Vegan Pasta stays silky.
• Add spinach or mushrooms for extra greens and texture.
• Swap in roasted cherry tomatoes for a brighter, juicier sun-dried tomato flavor.
• Use white beans for a protein boost (the nut-based sauce still carries the creaminess).
• Spice level: increase red pepper flakes or add a dash of hot sauce for some heat.

Why You’ll Love This Creamy Sun-Dried Tomato Vegan Pasta

A meal that respects your time and your values

Creamy Sun-Dried Tomato Vegan Pasta is dairy-free and plant-based, yet it tastes like a splurge.
I love that it comes together in about 25 minutes after a long day.
It respects your schedule and wallet, too.

As a home cook, I reach for it when comfort is needed without heaviness.
The silky cashew cream with tangy sun-dried tomatoes feels indulgent, not fussy.
It’s a meal I share with kids who crave nourishment.

Serving Suggestions

Pairings and presentation

• I serve with a simple green salad and crusty bread.
• I lightly drizzle extra olive oil and sprinkle fresh basil.
• I pair with a sparkling water or a crisp white wine for adults and easy-to-please palettes.
• For a kid-friendly touch, offer lemon zest and extra colorful veggies on the side.

Creamy Sun-Dried Tomato Vegan Pasta: Make-Ahead and Freezer-Friendly Tips

Make-ahead and storage fundamentals

I like to think ahead so weeknights stay calm and flavors stay bright.

• Cook pasta al dente and store separately from sauce
• Store sauce in airtight containers; this recipe holds well up to 3–4 days in the fridge
• For freezing, freeze the sauce (without pasta) in ice cube trays for easy reheating
• Reheat gently on the stove with a splash of plant milk or pasta water to loosen

FAQs

FAQ 1 — Can I make this gluten-free?

Yes. I use my favorite gluten-free pasta and still enjoy the creamy cashew sauce.
Creamy Sun-Dried Tomato Vegan Pasta stays silky even without gluten, and it’s a hit for dairy-free dinners.
It proves weeknights can be indulgent and easy.

FAQ 2 — Can I use dried sun-dried tomatoes?

Absolutely. I rehydrate dried sun-dried tomatoes in hot water for 10 minutes, then drain before blending.
The flavor remains bright and tangy in the cashew cream sauce.
It’s a simple swap that keeps the sauce lush and flavorful.

FAQ 3 — How should I store leftovers?

Store leftovers in an airtight container in the fridge for 3–4 days.
Reheat gently on the stove with a splash of plant milk or pasta water to loosen the sauce.
Storing this vegan pasta means a quick reheat and a comforting meal in minutes.

FAQ 4 — Is there a nut-free version?

A cashew-free version can be made with blended white beans or silken tofu, but flavor and texture will differ.
I’ve tested creamy bases with beans or tofu to keep it dairy-free.
For the closest creaminess, nuts are hard to beat, but alternatives work in a pinch.

Final Thoughts

Reflections on weeknight delight

This dish, Creamy Sun-Dried Tomato Vegan Pasta, feels like a hug.
Creamy yet light, dairy-free, and ready in minutes.
I savor the way pantry staples shine without fuss.

I invite you to riff with greens, lemon, or spice.
Share your variations and keep weeknights joyful.
Cooking together stays doable when flavor leads the way.

If you’re new to cashew cream, this recipe is a gentle intro.
You’ll discover how simple ingredients can become something memorable.
Let it spark future meals that respect time, budget, and taste.

Dinner can be simple.
Flavorful and comforting, always quick.
We belong in the kitchen.

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