Creamy Sundried Tomato Pasta
5 from 1 vote

Creamy Sun Dried Tomato Pasta

Creamy Sun Dried Tomato Pasta comes together quickly without any 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 Pasta
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 508kcal
Author Amy Katz


  • 12 ounces pasta (gluten free, if desired. I use Barilla gluten-free spaghetti)
  • 1/2 cup sun dried 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)


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


Calories: 508kcal | Carbohydrates: 79g | Protein: 15g | Fat: 16g | Saturated Fat: 3g | Sodium: 87mg | Potassium: 684mg | Fiber: 4g | Sugar: 7g | Vitamin A: 120IU | Vitamin C: 6.8mg | Calcium: 27mg | Iron: 4.5mg