Creamy Sun-Dried Tomato Vegan Pasta – Bold, Dairy-Free, and Ready in 25 Minutes

Looking for a rich, comforting, and completely dairy-free pasta recipe that tastes like it came straight from a gourmet kitchen? This Creamy Sun-Dried Tomato Vegan Pasta is the answer. With its silky cashew or coconut-based sauce, deeply flavorful sun-dried tomatoes, and just the right amount of garlic and herbs, it’s one of the best vegan pasta recipes you’ll come back to again and again.

Whether you’re preparing a vegan dinner for non-vegans, whipping up something fast for dinner for two, or craving a cozy pasta night without the dairy, this recipe delivers bold flavor with minimal effort—and zero compromise.

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Why You’ll Love This Vegan Pasta

• Totally dairy-free and plant-based

• Ready in just 25 minutes

• Creamy, rich, and naturally sweet from the sun-dried tomatoes

• Perfect for weeknights, date nights, or meatless Mondays

• Easily gluten-free and soy-free friendly

This is the kind of vegan dinner pasta that’s equally loved by vegans, vegetarians, and omnivores alike.

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Ingredient Breakdown: What You’ll Need

Pasta

• Short shapes like penne, rigatoni, or fusilli work best to catch the sauce.

• Use gluten-free pasta if needed.

Sun-Dried Tomatoes (in oil)

• Bring rich umami flavor, chewiness, and sweetness.

• Use jarred sun-dried tomatoes packed in oil for maximum flavor—plus, you can sauté with that same oil.

Garlic

• Bold, savory foundation for the sauce.

• Use 3–4 fresh cloves, sliced or minced.

Onion or Shallots

• Adds aromatic sweetness and base flavor.

• Optional but highly recommended for a more developed taste.

Cashew Cream or Coconut Milk

• Cashew cream: Soak raw cashews and blend with water for a mild, creamy base.

• Full-fat coconut milk: Rich, creamy, and totally dairy-free.

• Choose based on your preference—cashew for a neutral taste, coconut for subtle sweetness.

Nutritional Yeast (“Nooch”)

• Adds a cheesy, umami-rich flavor.

• Essential for that classic “cheesy pasta” taste without dairy.

Lemon Juice

• Balances out the richness with acidity and brightness.

Italian Seasoning or Fresh Basil

• For that classic herby finish.

Salt & Pepper

• Crucial for flavor balance.

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Step-by-Step Instructions: Creamy Vegan Pasta in 25 Minutes

1. Prep the Cashew Cream (if using)

• Soak ¾ cup raw cashews in hot water for 10–15 minutes.

• Drain and blend with ¾ cup water until smooth and creamy.

(Skip this if using coconut milk.)

2. Cook the Pasta

• Bring a large pot of salted water to a boil.

• Cook 8 oz pasta until al dente.

• Reserve ½ cup of pasta water, then drain and set aside.

3. Sauté Aromatics

• In a large skillet, heat 2 tbsp oil (use oil from sun-dried tomatoes for extra flavor).

• Add ½ small diced onion and 3 minced garlic cloves.

• Sauté for 2–3 minutes until fragrant and soft.

4. Add Sun-Dried Tomatoes & Seasoning

• Stir in:

  • ½ cup chopped sun-dried tomatoes

  • 1 tsp Italian seasoning

  • ½ tsp salt + black pepper

• Cook for 2 more minutes.

5. Make the Sauce

• Lower the heat and add:

  • 1 cup cashew cream or ¾ cup full-fat coconut milk

  • 2 tbsp nutritional yeast

  • Juice of ½ lemon

Stir until creamy and smooth. Simmer gently for 2–3 minutes.

6. Combine Pasta

• Add the cooked pasta to the sauce.

• Toss to coat evenly.

• Add reserved pasta water a splash at a time if needed to loosen the sauce.

7. Garnish & Serve

• Top with chopped basil, extra sun-dried tomatoes, and a sprinkle of nooch or chili flakes.

• Serve warm and enjoy!

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Flavor Boosts & Custom Add-Ins

Veggie Additions

• Spinach: Stir in at the end to wilt

• Mushrooms: Sauté with onions and garlic

• Zucchini or cherry tomatoes: Add freshness and texture

Spice It Up

• Add red pepper flakes, smoked paprika, or cracked black pepper for more depth

Protein Boost

• Add pan-fried tofu, tempeh, white beans, or lentils for a more filling meal

Pescatarian Option

• Add sautéed shrimp or grilled fish (if not strictly vegan)

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Best Times to Serve This Pasta

This dish fits every vibe—from easy dinners to romantic meals:

• Dinner for two vegetarian-style

• Weeknight meatless meals

• Vegan dinner parties or potlucks

• Quick lunch meal prep

• Pescatarian recipes (just add fish if desired)

Pair with:

• Garlic bread or sourdough

• Arugula or kale salad with lemon vinaigrette

• Roasted broccoli or asparagus

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Nutrition & Health Highlights

This recipe is:

• Dairy-free

• Vegan

• Rich in healthy fats and fiber

• Customizable for high protein

• Lower in saturated fat than traditional creamy pasta

Estimated Nutrition (per serving):

• Calories: 420–480

• Protein: 12–15g (more with added beans or tofu)

• Carbs: 40–45g

• Fat: 20–25g

• Fiber: 5–6g

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FAQ: Creamy Sun-Dried Tomato Vegan Pasta

1. Can I use store-bought vegan cream or cheese?

Yes! Vegan cream (like Oatly or Silk) or dairy-free cream cheese works. Vegan parmesan is a great topper too.

2. Can I make this oil-free?

Yes. Use sun-dried tomatoes not packed in oil, and sauté with veggie broth instead of oil.

3. Is this recipe gluten-free?

Use certified gluten-free pasta like brown rice or chickpea pasta.

4. Can I meal prep this?

Absolutely. It keeps well in the fridge for 4 days. Reheat with a splash of non-dairy milk or water to loosen.

5. Can I freeze it?

Yes, the sauce can be frozen separately. Avoid freezing pasta for best texture—cook fresh when reheating.

6. Can I make this nut-free?

Use full-fat coconut milk or oat cream instead of cashew cream. Be sure your cheese/nooch alternatives are nut-free too.

7. Is nutritional yeast necessary?

It gives the “cheesy” depth, but if you don’t have it, try a small spoon of miso paste or a dash of soy sauce for umami.

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