Creamy Sun-Dried Tomato Vegan Pasta Dinner Recipes For Two

Looking for an indulgent, dairy-free meal that satisfies like classic comfort food? This Creamy Sun-Dried Tomato Vegan Pasta is a rich, velvety dish that’s perfect for date night or a cozy weeknight dinner. It’s completely plant-based, quick to prepare, and loved even by non-vegans. With its vibrant orange-hued sauce, tender fettuccine, and punchy sun-dried tomato flavor, this recipe proves that vegan dinners can be just as luxurious and satisfying.

Introduction: The Rise of Creamy Vegan Pasta

Gone are the days when creamy pasta was off-limits for vegans. Thanks to pantry staples like cashews, nutritional yeast (aka “nooch”), and plant-based milk, achieving that luscious, creamy texture without dairy is easier—and tastier—than ever.

This sun-dried tomato vegan pasta combines bold Mediterranean flavors with the comfort of a creamy pasta dish. It’s quick enough for a weeknight meal but elegant enough for a candlelit dinner for two. The sun-dried tomatoes add tangy sweetness, while the creamy base is balanced with garlic, herbs, and a hint of umami.

Whether you’re a full-time vegan, a pescatarian, or just looking to add more plant-forward meals to your rotation, this dish is a surefire hit.

Ingredient Overview: Flavorful and Nutrient-Rich Staples
Fettuccine or Pasta of Choice

Use fettuccine for a traditional touch, but penne or spaghetti also works well. Look for an egg-free pasta to keep it fully vegan.

Sun-Dried Tomatoes

These bring intense flavor—sweet, tangy, and slightly chewy. Oil-packed varieties are ideal, as the infused oil can be used to sauté aromatics and add richness to the sauce.

Raw Cashews

Soaked and blended, cashews create a smooth, creamy base without any dairy. They’re a staple in vegan sauces and mimic the texture of cream beautifully.

Nutritional Yeast (“Nooch”)

Nooch gives the sauce a cheesy, umami-rich flavor. It’s also packed with B-vitamins and adds depth without needing actual cheese.

Garlic & Shallot

These aromatic ingredients form the backbone of the sauce, creating a savory, slightly sweet base that complements the tomatoes.

Tomato Paste

Concentrated tomato paste deepens the color and enhances the tomato flavor. It gives the sauce that warm orange hue.

Plant-Based Milk

Unsweetened oat or almond milk blends with the cashews to create a silky texture. Avoid flavored or sweetened varieties.

Lemon Juice

A splash of fresh lemon brightens the entire dish and balances the richness of the sauce.

Fresh Parsley

A vibrant garnish that adds freshness, color, and contrast to the creamy sauce.

Step-by-Step Instructions: Crafting Creamy Vegan Pasta Perfection
1. Soak the Cashews

Start by soaking ¾ cup of raw cashews in hot water for 20–30 minutes (or boil them for 10 minutes if short on time). This softens them for blending into a silky sauce.

2. Cook the Pasta

Bring a pot of salted water to a boil. Cook your pasta of choice until al dente. Reserve about ½ cup of pasta water, then drain and set aside.

3. Sauté Aromatics

In a large skillet, heat 1 tablespoon of oil from the sun-dried tomato jar over medium heat. Add the minced shallot and garlic, cooking until fragrant and translucent—about 3 minutes.

Add 2 tablespoons of tomato paste and cook for another 2 minutes, stirring constantly. This helps caramelize the paste and concentrate the flavors.

4. Blend the Sauce

Drain the cashews and transfer them to a blender. Add:

Sautéed garlic/shallot/tomato paste mixture

1 cup unsweetened plant milk

3 tablespoons nutritional yeast

1 tablespoon lemon juice

Salt & pepper to taste

Blend until completely smooth and creamy—about 1 minute. If the sauce seems too thick, add a splash of plant milk or reserved pasta water.

5. Combine & Heat

Pour the sauce back into the skillet. Add chopped sun-dried tomatoes (about ½ cup) and simmer for 3–4 minutes, stirring often, until the sauce thickens and the tomatoes soften further.

6. Toss with Pasta

Add the cooked pasta to the sauce and toss well to coat. If needed, add a splash of reserved pasta water to loosen the sauce.

7. Finish & Serve

Taste and adjust seasoning. Garnish with fresh parsley and a sprinkle of nooch or vegan parmesan (optional). Serve hot in shallow bowls or straight from the skillet.

Tips, Variations & Substitutions
Tips for the Best Texture:

Soak cashews thoroughly to ensure a creamy, lump-free sauce.

Use the sun-dried tomato oil for flavor—it infuses the sauce beautifully.

Don’t overheat the sauce after adding the pasta; just simmer to thicken gently.

Flavor Variations:

Add spinach or kale: Stir into the sauce at the end until wilted for extra greens.

Spicy kick: Add red pepper flakes or a dash of chili oil.

Smoky twist: A touch of smoked paprika adds warmth and complexity.

Substitutions:

No cashews? Use silken tofu or soaked sunflower seeds for a nut-free option.

No nooch? A dash of white miso or a teaspoon of soy sauce can add umami.

Make it gluten-free: Use certified gluten-free pasta and check labels on all packaged ingredients.

Serving Ideas & Ideal Occasions

This vegan pasta is incredibly versatile and ideal for multiple occasions:

Romantic Dinner for Two

Serve with a glass of chilled white wine and a simple arugula salad for a perfect at-home date night.

Meal Prep

The sauce can be made in advance and stored in the fridge for up to 4 days. Reheat gently and toss with freshly cooked pasta.

Dinner for Non-Vegans

This is a great “gateway” vegan meal—it’s creamy, flavorful, and satisfying without relying on processed substitutes.

Pescatarian Pairing

Serve alongside roasted asparagus or grilled eggplant for a fully plant-forward meal that fits pescatarian diets (no dairy, no meat).

Nutrition & Health Notes

This pasta isn’t just tasty—it’s packed with nutrients from whole food ingredients:

Plant-Based Protein

Cashews and nutritional yeast both contribute protein, making this more balanced than many pasta dishes.

Healthy Fats

Cashews and olive oil provide heart-healthy fats, while avoiding saturated fat found in dairy cream sauces.

Digestive Benefits

Garlic and shallots support gut health, while lemon adds vitamin C and brightness.

Dairy-Free & Cholesterol-Free

Unlike traditional cream-based pasta, this version is entirely cholesterol-free and easier on digestion for lactose-sensitive individuals.

FAQ
1. Can I make this without a high-speed blender?

Yes! Boil the cashews for 10 minutes instead of soaking to soften them fully. Use a standard blender and blend a little longer until completely smooth.

2. How can I make it nut-free?

Swap cashews for silken tofu or soaked sunflower seeds. The result will be just as creamy with a slightly different flavor profile.

3. Does this recipe work with gluten-free pasta?

Absolutely. Just make sure to cook gluten-free pasta until al dente and rinse it briefly to avoid stickiness.

4. What can I use instead of sun-dried tomatoes?

Roasted red peppers make a great alternative. They offer sweetness and depth but without the tangy punch of tomatoes.

5. Can I add veggies to this dish?

Yes. Sautéed mushrooms, spinach, or broccoli work well. Add them just before tossing with pasta.

6. How long does the sauce last in the fridge?

The sauce can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of plant milk.

7. Is nutritional yeast necessary?

It adds a cheesy, umami flavor, but you can skip it or replace it with white miso or a teaspoon of soy sauce for a similar effect. 

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