25-Minute Creamy Sun-Dried Tomato Pasta – Vegan Bliss

You know those nights when you’re starving but can’t bear the thought of spending hours in the kitchen? That’s exactly how I discovered this creamy sun-dried tomato pasta – desperate, hungry, and staring at a nearly empty pantry. What came together in 25 minutes . The secret? Those intense sun-dried tomatoes paired with silky cashew cream creates magic that tastes way more indulgent than it should for something vegan.

I’ve made this at least twice a week since that first accidental creation. It’s become my go-to for last-minute dinner parties too – nobody ever guesses it’s dairy-free. The bold, tangy flavor from the tomatoes mixed with that luscious sauce coats every strand of pasta perfectly. Trust me, once you try this, you’ll be as hooked as I am.

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

Let me tell you why this dish has become my weeknight hero:

• Done in 25 minutes flat – because who has time to cook forever when hunger strikes?
• Bursting with bold flavors – those sun-dried tomatoes pack a punch that’ll wake up your taste buds
• Creamy without the dairy – cashews work magic to create that luscious texture we all crave
• Sneakily protein-packed – thanks to those clever little cashews doing double duty
• Endlessly customizable – toss in whatever veggies you’ve got, spice it up, make it your own.

Seriously, this pasta checks all the boxes – easy, delicious, and good for you too. What’s not to love?

Ingredients for Creamy Sun-Dried Tomato Pasta (Vegan)

Here’s everything you’ll need to make this dreamy pasta happen:

• 8 oz pasta of your choice (I love fusilli or penne for holding all that creamy sauce)
• 1/2 cup sun-dried tomatoes, chopped (oil-packed for best flavor – trust me on this)
• 2 cloves garlic, minced (fresh is best – none of that jarred stuff)
• 1/2 cup raw cashews, soaked in hot water for 10 minutes (this is the secret to that silky texture)
• 1 cup vegetable broth (low-sodium so you can control the saltiness)
• 1 tbsp nutritional yeast (that cheesy, umami kick we all crave)
• 1 tbsp olive oil (extra virgin if you’ve got it)
• Salt and pepper to taste (don’t skip tasting as you go)

Ingredient Notes & Substitutions

Let me break down why these ingredients work so well together:

Cashews: Soaking them isn’t just busywork – it transforms them into the creamiest dairy-free base you’ll ever taste. No time to soak? Quick hack: boil them for 5 minutes instead.

Sun-dried tomatoes: Oil-packed ones bring more flavor to the party, but if you only have dry-packed, just soak them in warm water for 10 minutes first. Either way, chop them small so you get that tangy burst in every bite.

Pasta: Want gluten-free? Any GF pasta works great here – just watch the cooking time since some varieties cook faster. My favorite is brown rice pasta for its nice chew.

Nutritional yeast: This is what gives that “cheesy” depth without actual cheese. If you don’t have any, a pinch of white miso paste can work in a pinch.

Essential Equipment

You don’t need fancy gadgets to make this creamy sun-dried tomato pasta, but here’s what I always grab from my kitchen:

• A good blender – This is non-negotiable for that ultra-smooth cashew cream sauce. My trusty old Vitamix has never let me down, but any decent blender will work. In a pinch? A food processor can handle the job, though the sauce might be slightly grainier.
• Large pot – For cooking that pasta to al dente perfection. I like using my 5-quart Dutch oven because it gives the pasta plenty of room to dance around.
• Skillet or sauté pan – A 10-inch one is perfect for cooking the garlic and sun-dried tomatoes without crowding. Nonstick makes cleanup easier, but stainless steel works great too.
• Colander – For draining the pasta (obviously), but I always save about a cup of that starchy pasta water first – it’s liquid gold for adjusting sauce consistency.
• Chef’s knife and cutting board – For mincing garlic and chopping those sun-dried tomatoes. Pro tip: oil-packed tomatoes can be sticky – a quick swipe of olive oil on your knife helps.

See? Nothing too special – just basic kitchen tools you probably already have. Now let’s get cooking.

How to Make Creamy Sun-Dried Tomato Pasta (Vegan)

Alright, let’s dive into making this dreamy pasta happen. I promise it’s easier than you think – just follow these simple steps and you’ll have a restaurant-worthy dish in no time. Pro tip: start soaking those cashews first thing – they need about 10 minutes to get soft and ready for blending magic.

Step 1: Prepare the Cashew Cream Sauce

First, drain those soaked cashews (save the soaking water for plants if you’re feeling eco-friendly). Toss them into your blender along with the vegetable broth and nutritional yeast. Now here’s where the fun begins – blend on high until it’s completely smooth and creamy, scraping down the sides if needed. I usually let it go for a good minute to really get that luxurious texture. Too thick? Add more broth a tablespoon at a time until it’s pourable but still rich. This sauce is the heart of the dish, so take your time here.

Step 2: Sauté Garlic and Sun-Dried Tomatoes

While your pasta’s bubbling away (you did start that, right?), heat the olive oil in your skillet over medium heat. Add the minced garlic – oh, that smell. Cook just until it’s fragrant and golden, about 30 seconds max. Don’t let it brown or it’ll turn bitter. Then in go those gorgeous chopped sun-dried tomatoes. Give them about 2 minutes to warm through and release their oils – you’ll notice the kitchen suddenly smells like an Italian bistro. That’s how you know it’s working.

Step 3: Combine and Simmer

Time to bring it all together. Pour that beautiful cashew cream sauce into the skillet with the garlic and tomatoes. Give it a good stir and let it simmer gently for 3-5 minutes. You’ll see it start to thicken slightly – that’s exactly what we want. Now drain your pasta (reserve some pasta water first) and add it straight to the skillet. Toss everything together until every single noodle is coated in that creamy, tomato-y goodness. Too thick? That reserved pasta water is your best friend – add a splash at a time until it’s perfect. Finish with salt and pepper to taste – I’m generous with both here.

Tips for Perfect Creamy Sun-Dried Tomato Pasta (Vegan)

After making this dish more times than I can count, here are my foolproof tricks for the absolute best results every single time:

• Don’t rush the cashew soak – Those 10 minutes make all the difference. I’ve tried skipping it when I’m impatient, and the sauce just never gets that silky smooth texture we’re after. If you’re really in a hurry, boiling them for 5 minutes works too.
• Save that pasta water – Before you drain the noodles, scoop out about a cup of the starchy cooking liquid. It’s like magic sauce thinner – just add a splash at a time if your sauce thickens too much while tossing.
• Chop those tomatoes small – Big chunks can overwhelm a bite. I like dime-sized pieces that distribute evenly throughout the pasta. Bonus: they release more flavor when cut smaller.
• Fresh herbs make it shine – A handful of torn basil or parsley right at the end brightens everything up. No fresh herbs? A pinch of red pepper flakes adds nice heat instead.

These little touches take this dish from good to “Oh my god, what IS this?” territory. Trust me, it’s worth the extra minute or two.

Serving Suggestions

Now that you’ve got this gorgeous creamy pasta ready, let me tell you how I love to serve it up. The rich flavors pair beautifully with so many things – here are my go-to combinations:

• Crusty garlic bread – Because what’s pasta without something to sop up that extra sauce? I rub toasted slices with a cut garlic clove and drizzle with olive oil for maximum flavor.
• Simple arugula salad – The peppery greens cut through the richness perfectly. Just toss with lemon juice, olive oil, and a pinch of salt – done in 2 minutes flat.
• Roasted broccoli or asparagus – That caramelized veggie goodness balances the creamy pasta beautifully. Toss with olive oil, salt, and roast at 425°F until crispy-edged.
• White wine – A crisp Pinot Grigio or Sauvignon Blanc makes everything feel fancy. The acidity plays off the sun-dried tomatoes so well.

Honestly though? Sometimes I just grab a fork and eat it straight from the pan – no judgment here. The beauty of this dish is how it stands perfectly on its own or shines as part of a bigger meal. Whatever you choose, don’t wait too long – this pasta is best enjoyed hot and fresh when the sauce is at its creamiest.

Storage & Reheating

Okay, confession time – I rarely have leftovers of this pasta because it’s just that good. But on the off chance you do (maybe you made a double batch like a smart cookie?), here’s how to keep it tasting amazing:

Storage: Pop any leftovers into an airtight container and they’ll keep happily in the fridge for about 3 days. The sauce might thicken up a bit as it chills – that’s totally normal. Just resist the urge to stir in more liquid before storing – we’ll fix that when reheating.

Reheating Magic: When you’re ready for round two, splash in a tablespoon or two of vegetable broth or water before microwaving. Stir every 30 seconds until it’s heated through – this brings back that luscious creaminess. My little trick? Cover the bowl with a damp paper towel while microwaving to keep the pasta from drying out.

Want to freeze it? You can, but the texture won’t be quite as perfect. If you must, freeze in individual portions and thaw overnight in the fridge before reheating gently on the stovetop with extra broth. Honestly though? This dish is so quick to make fresh, I usually just whip up a new batch when the craving hits again.

Nutritional Information

Here’s the scoop on what’s in this creamy sun-dried tomato pasta – and trust me, you’ll be shocked how good these numbers are for something that tastes so indulgent. Per generous serving (about 1/2 the recipe), you’re looking at:

• 450 calories – Perfect for a satisfying meal without the post-dinner slump
• 18g fat – Mostly the good kind from cashews and olive oil
• 14g protein – Thanks to those sneaky little cashews doing heavy lifting
• 60g carbs – Just right for fueling your evening
• 6g fiber – Keeping things moving smoothly

Now, a quick heads up – these numbers can dance around a bit depending on your exact ingredients. Did you use whole wheat pasta? A little more fiber. Went heavy on the olive oil? Maybe a touch more fat. That’s the beauty of homemade – you’re in control.

The real magic? This dish packs all that creamy, comforting flavor without any dairy or cholesterol. Who said vegan food couldn’t be rich and satisfying? I rest my case.

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Frequently Asked Questions

I’ve gotten so many questions about this creamy sun-dried tomato pasta over the years – here are the ones that pop up most often with my tried-and-true answers:

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