• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggies Save The Day
  • About Me
  • Recipes
  • Fall Recipes
  • eBooks
  • Guide
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About
  • Recipes
  • Valentine's
  • eBooks
  • FREE Guide
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Valentine's
    • eBooks
    • FREE Guide
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Vegan Pasta Recipes

    Creamy Vegan Sun-Dried Tomato Pasta

    By: Amy Katz · Published: Sep 1, 2022 · Last modified: Sep 1, 2022 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free option, soy-free, vegan
    Plate of spaghetti with creamy red sauce and fresh sprig of basil with text overlay Creamy Vegan Sun-Dried Tomato Pasta.

    Vegan Sun-Dried Tomato Pasta stars a creamy blender sauce made with raw cashews and jarred sun-dried tomatoes. Ready in 20 minutes, this luxurious dairy-free dish is both easy for weeknight dinners and elegant for special occasions.

    Gold fork twirling spaghetti on a plate of pasta garnished with fresh basil leaves.

    Sun-dried tomatoes packed in olive oil are one of my favorite ingredients to keep in my pantry.

    They bring an intense concentrated tomato flavor to everything from Sun-Dried Tomato Dip to Vegan Lentil Salad to Pesto Brussels Sprouts.

    And by blending them with raw cashews and water they form a delicious no-cook pasta sauce that's ready in less time than it takes to cook a package of spaghetti.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Equipment
    • Instructions
    • Amy's tip
    • Variations
    • Serving suggestions
    • Storing
    • FAQ
    • More creamy vegan pasta recipes
    • 📋 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • It's rich and flavorful yet only requires 5 ingredients (plus salt and pepper).
    • You can make it in 20 minutes or less.
    • It's as delicious as pasta dishes served in restaurant and is easy to make at home without dairy.

    Ingredients

    Recipe ingredients with labels: Pasta, sun-dried tomatoes in olive oil, lemon, garlic, raw cashews, fresh basil, and salt and pepper.

    Sun-dried tomatoes: This recipe calls for the ones in a jar packed in olive oil. If you prefer an oil-free version, you can use the dry ones sold in bags and in bulk bins. But you will need to soak them in a bowl of water for at least 2 hours to reconstitute them.

    Raw cashews: Look for raw cashews rather than roasted cashews. Bags of halves and pieces are usually less expensive than whole raw cashews.

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Equipment

    If you don't have a high-speed blender like a Vitamix, you can still make the sauce for Vegan Sun-Dried Tomato Pasta in a regular blender or a food processor.

    But you'll first need to soak the raw cashews in a bowl of water for at least 30 minutes to soften them. Or prep in advance and soak them overnight in a covered container in the refrigerator.

    Instructions

    3 Steps for making this recipe.
    1. Place the ingredients in the container of a high-speed blender. Add one cup of starchy reserved pasta water.
    2. Blend until completely smooth, adding a little extra water, as needed.
    3. Toss with hot pasta, garnish with fresh herbs, and serve immediately.

    Amy's tip

    Before draining the pasta, dip a glass measuring cup or coffee mug into the cooking water and reserve at least 1½ cups. You will need it for making the sauce and to aid in tossing the pasta with the sauce.

    Variations

    Use this vegan sun-dried tomato pasta recipe as a starting point for creating your own variations. Here are some suggstions:

    • Add a little cheesy flavor by adding some nutritional yeast to the sauce before blending.
    • Make it spicy by sprinkling some crushed red pepper flakes on top.
    • Stir in greens to the finished pasta like baby spinach or chopped kale or chard.
    • Top the pasta with some extra diced sun-dried tomatoes.
    • Serve it with a dollop of vegan pesto in place of fresh herbs.

    Serving suggestions

    Plate of spaghetti with serving bowl in the background.

    Vegan Sun-Dried Tomato Pasta is delicious on its own or with tofu meatballs. Serve it with any of your favorite vegetable side dishes or salads.

    • Mediterranean Tomato and Zucchini Saute
    • Sauteed Green Beans with Mushrooms
    • Mediterranean Cauliflower Salad
    • Mediterranean Vegan Green Bean Salad

    Storing

    Leftover pasta will last covered and refrigerated for up to 3 days. For best results, do not freeze.

    FAQ

    What’s the difference between dry and oil-packed sun-dried tomatoes?

    Sun-dried tomatoes are sold in two forms: Dry and packed in oil. To use the dry ones you will need to first rehydrate them in hot water to soften them. The ones in a jar packed in oil are already plump and ready to use.

    Why is my sauce gritty?

    If you do not have a high-speed blender like a Vitamix, you'll need to soak your cashews in warm water for at least 30 minutes or overnight to soften them. Then rinse and drain them, and proceed with the recipe.

    Can I use roasted cashews instead of raw?

    Roasted unsalted cashews can be used, but they will leave a more nutty flavor.

    More creamy vegan pasta recipes

    • Lemony Creamy Vegan Pasta with Asparagus
    • Vegan Rasta Pasta with Walnut Meatballs
    • Lemon Dairy Free Pasta Sauce
    • Vegan Cauliflower Alfredo Sauce (Nut-Free)

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Plate of spaghetti with creamy red sauce garnished with sprig of fresh basil with serving bowl in the background.

    Creamy Sun-Dried Tomato Pasta

    Vegan Sun-Dried Tomato Pasta stars a creamy blender sauce made with cashews and jarred sun-dried tomatoes. A delicious dinner in 20 minutes!
    5 from 1 vote
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free option, soy-free, vegan
    Course: Main Course, Pasta
    Cuisine: Fusion, Italian, Mediterranean
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 525kcal
    Author: Amy Katz

    Equipment

    • High Speed Blender

    Ingredients

    • 12-16 ounces pasta, (gluten free, optional. I use Barilla gluten-free spaghetti)
    • ½ cup sun-dried tomatoes in olive oil, excess oil drained off
    • 1 cup raw cashews
    • 1 cup reserved pasta water, plus extra, as needed
    • 1 Tablespoon lemon juice
    • 1 clove garlic, roughly chopped
    • salt and pepper, to taste
    • fresh basil or parsley, for garnish (optional)
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Cook the pasta according to the package directions. Dip a glass measuring cup or coffee mug into the water and reserve about 1½ cups. Drain the pasta, return it to the pot, and set aside while you make the sauce.
    • Blend the sun-dried tomatoes, cashews, 1 cup reserved pasta water, lemon juice, garlic, and salt and pepper in a high-speed blender until the sauce is very smooth. Add more reserved pasta water as needed if the sauce is too thick to blend.
    • Add the sauce to the cooked pasta and toss until well coated, adding a little extra reserved pasta water as needed.
    • Serve the pasta immediately topped with fresh basil or parsley, if desired.

    Notes

    Storing: Leftover pasta will last covered and refrigerated for up to 3 days. For best results, do not freeze.
    Sun-dried tomatoes: This recipe calls for the ones in a jar packed in olive oil. If you prefer an oil-free version, you can use the dry ones sold in bags and in bulk bins. But you will need to soak them in a bowl of water for at least 2 hours to reconstitute them.
    Raw cashews: Look for raw cashews rather than roasted cashews. Bags of halves and pieces are usually less expensive than whole raw cashews.
    SUBSCRIBE to Veggies Save The DaySign up today! JOIN BY CLICKING HERE

    Nutrition

    Calories: 525kcal | Carbohydrates: 77g | Protein: 18g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 46mg | Potassium: 625mg | Fiber: 5g | Sugar: 4g | Vitamin A: 177IU | Vitamin C: 16mg | Calcium: 38mg | Iron: 4mg

    Nutritional information is an estimation only.

    This recipe was first published 11/28/2016. It has been updated to improve the recipe, photos, and information.

    More Vegan Pasta Recipes

    • Vegan Mac and Cheese Without Cashews
    • 10 Easy Vegan Orzo Recipes
    • 16 Vegan Recipes with Tomato Paste
    • Pumpkin Marinara Pasta Sauce
    • Facebook
    • Twitter

    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    1. Steve

      October 27, 2017 at 7:56 pm

      5 stars
      Yummy! Unique flavor. Fast and easy. Thank you!

      Reply
      • Amy

        October 27, 2017 at 8:05 pm

        Thanks Steve!

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Amy in a kitchen holding a cut avocado in her hands.

    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

    More about me →

    Valentine's Day

    • Vegan Chocolate Avocado Mousse
      Cook Time5 Minutes
    • Small Batch Vegan Air Fryer Brownies
      Cook Time30 Minutes
    • Dark Chocolate Hummus
      Cook Time5 Minutes
    • 5 Ingredient Chocolate Smoothie
      Cook Time5 Minutes

    Most Popular

    • Mediterranean Yellow Rice
      Cook Time30 Minutes
    • 15 Minute Tomato Paste Pasta Sauce
      Cook Time15 Minutes
    • Pineapple Green Smoothie
      Cook Time5 Minutes
    • Sauteed Green Beans with Mushrooms
      Cook Time20 Minutes

    Footer

    ↑ back to top

    About

    Meet Amy

    Privacy Policy

    Accessibility Policy

    Resources

    FREE Guide

    eBooks

    Keep in touch!

    Join the Facebook group

    Follow on Instagram

    Buy Me a Coffee

    As seen in

    Logos for HuffPost, LIVESTRONG.com, healthline, Insider, VegNews, CountryLiving, Well+Good, Better by Today, Brit+Co, Women's Health, BuzzFeed, Parade, Greatist, Everyday Health, MSN, and Tasty.

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Veggies Save The Day |  Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Veggies Save The Day with appropriate and specific direction to the original content.