Veggies Save The Day

Recipes by Amy Katz

Creamy Sundried Tomato Pasta (Oil-Free)

Creamy Sundried Tomato Pasta is easy to make on a weeknight, but elegant enough for a special occasion. And it’s oil-free, dairy-free, and gluten-free!

Creamy Sundried Tomato Pasta (dairy free, oil free, gluten free)

Do you know the secret to making creamy pasta without dairy or oil?

It’s cashews!

All you need to do is blend soaked raw cashews with water and some seasoning, and you get a luxurious sauce without any milk or oil.

For example, you can make Creamy Asparagus Pasta.

Or one of my go-to recipes Lemon Cream Pasta Sauce.

Creamy Sundried Tomato Pasta (vegan, oil free, gluten free)

Be sure to buy raw cashews rather than roasted. In addition, it helps to have a high-speed blender such as a Vitamix.

But if you don’t have one, fear not. You can soak the cashews for 30 minutes in hot water or overnight in the refrigerator, and you’ll be good to go.

Besides making Creamy Sundried Tomato Pasta when you feel like a comforting meal,  you can also serve it on special occasions, like Christmas and Valentine’s Day.

I like it with a salad like Mediterranean Tomato and Cucumber Salad or a Massaged Kale Salad. And, of course, a fancy dessert, preferably one with chocolate.

 

Creamy Sundried Tomato Pasta

This recipe uses the sundried tomatoes you find in a package, rather than the ones packed in oil.

I usually buy them at Trader Joe’s, but you can find them in most supermarkets in the produce section.

And I haven’t tried it yet, but you can even make your own sundried tomatoes at home! Check out this article that explains how to make them in the oven, a dehydrator, or in the sun.

Now let’s make Creamy Sundried Tomato Pasta!

Creamy Sundried Tomato Pasta is easy to make without any oil or dairy. It's perfect for a quick weeknight dinner or a special occasion like Christmas or Valentine's Day (vegan, gluten free)

Look how easy it is to make Creamy Sundried Tomato Pasta in this short video!

Creamy Sundried Tomato Pasta
5 from 1 vote
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Creamy Sundried Tomato Pasta

Creamy Sundried Tomato Pasta comes together quickly without oil or dairy. If you don't have a high-speed blender such as a Vitamix, soak the raw cashews in hot water for 30 minutes.

Course Main Course, Pasta
Cuisine Italian, vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 530 kcal
Author Amy Katz

Ingredients

  • 12 ounces pasta (gluten free, if desired. I use Barilla gluten-free spaghetti)
  • 1/2 cup sundried tomatoes (not packed in oil)
  • 1 cup raw cashews
  • 1 cup water
  • 1 Tbsp lemon juice
  • salt and pepper to taste
  • fresh parsley for garnish (optional)

Instructions

  1. Cook the pasta according to the package directions. Drain, return to the pot, and set aside.
  2. Blend the sundried tomatoes, cashews, water, lemon juice, and salt and pepper in a high-speed blender until sauce is very smooth. Add more water, if needed.
  3. Add the sauce to the cooked pasta and toss until well coated.
  4. Serve the pasta in bowls and top with fresh parsley, if desired.

Recipe Notes

If you make Creamy Sundried Tomato Pasta, or any of the other recipes on the website, I would love to see your creations! 

Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day. 

Nutrition Facts
Creamy Sundried Tomato Pasta
Amount Per Serving
Calories 530 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Sodium 46mg 2%
Potassium 873mg 25%
Total Carbohydrates 81g 27%
Dietary Fiber 5g 20%
Sugars 9g
Protein 18g 36%
Vitamin A 2.4%
Vitamin C 8.3%
Calcium 4.5%
Iron 25.1%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

  1. I absolutely love sun dried tomatoes. So much flavor! This pasta dish looks perfect and so quick and easy. It might be going on my menu later this week!

    Reply

  13. Pasta dishes are great for a warm filling meal. Love the idea of using cashews, with all the added goodness from them. Great idea.

    Reply

  21. Hi — I made this sauce tonight. It has a great flavor. But I wonder why my sauce turned out brown in color while the photos of the sauce you have posted look more tomato red in color (much more appealing than brown). I used sun dried tomatoes (not packed in oil), and followed the recipe exactly. Any ideas?

    Thanks for the recipe — great idea…

    Reply

    • I’m glad you enjoyed it! I imagine the sundried tomatoes you used weren’t as red as the ones I used. Were they a dark color? Anyway, I’m glad it still tasted good!

      Reply

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