This sun dried tomato pasta is dreamy, creamy, and decadent, but it’s completely vegan! It’s easy enough to make for weeknight dinners and will please everyone at your table.
A warm bowl of pasta is one of the most comforting meals to enjoy on a chilly night. It’s cozy, comforting, and just makes you feel good.
This vegan creamy sun dried tomato pasta tastes rich and decadent, however, it’s filled with nutritious plant-based ingredients! Most pasta cream sauces call for heavy cream, but this recipe uses cashews to create that thick and creamy texture.
The best part? This recipe is quick and easy enough to make on a weeknight. The sauce is made in a blender, with minimal cooking required.
Ingredients in creamy sun dried tomato pasta
Here are all the ingredients you need to make this creamy sundried tomato pasta:
Pasta: to make this recipe gluten free, I used ZENB penne, made from 100% yellow peas. ZENB uses the entire pea, including the skins, to make their pastas, which adds fiber and protein. ZENB pasta looks and tastes like regular pasta, but has 17 grams of protein and 11 grams of fiber per 3 oz serving.
Cashew nuts pack a big nutritional punch. With their soft texture and mild flavor, cashews are easily blended into a creamy texture with water, making them perfect for creamy vegan recipes, like this one!
A 1 ounce serving of cashews has plenty of nutritional value:
Soak raw, unsalted cashews in warm water for at least 15 minutes, or overnight.
Chop up onion, celery, and carrots to make a mirepoix. Mince the garlic, then saute the mirepoix and garlic together in olive oil on the stovetop. Add salt and peppers, and cook for 5-10 minutes, until vegetables are softened and fragrant.
While the vegetables cook, prepare the pasta according to package instructions in salted water. Reserve ~1/2 cup of pasta cooking water to thin out the sauce.
Combine cashews, water, cooked vegetables, sun dried tomatoes, oil, lemon juice, and nutritional yeast in a blender. I used this high powered Vitamix blender. Blend until completely smooth and creamy, with no chunks remaining.
Strain the pasta, then toss it with sauce and pasta water. Mix until pasta is evenly coated in sauce. Serve immediately with chopped parsley and freshly cracked pepper for garish.
1/2 heaping cup sun dried tomatoes packed in oil, strained from oil
1 tbsp oil from sun dried tomatoes
1 tbsp lemon juice
1 tbsp nutritional yeast
Chopped fresh parsley (optional)
Place cashews in a bowl and fill the bowl with hot water, submerging the cashews. Soak for at least 15 minutes (or overnight), then strain and set aside.
Heat olive oil on medium heat in a saute pan. Add the onion, celery, carrots, and garlic and stir to combine. Add a generous shake of salt and pepper, plus the red pepper flakes. Cook vegetables for 5-10 minutes, until carrots become tender and soft.
While the vegetables cook, prepare the pasta according to package instructions in salted water. Reserve about 1/2 cup of pasta cooking water.
In a blender, combine the cashews, cooked vegetables, sun dried tomatoes, oil, lemon juice, nutritional yeast, 2 cups of water, and salt and pepper to taste. Blend on high until very smooth and creamy, with no chunks remaining.
Strain the pasta, then add it back to the heated pot. Add 1 1/2 cups of sauce and the pasta water, then stir to mix everything together. Mix until the pasta is evenly coated throughout.
Serve immediately with lots of fresh parsley and freshly cracked black pepper.
This recipe makes a lot of sauce. In order for the sauce to blend well and form the proper creamy consistency, you need to add enough ingredients to the blender in the quantities listed. You can use leftover sauce as a spread for sandwiches or whisked into salad dressing. You can also freeze the sauce in an airtight container for up to 3 months.
Keywords: vegan, gluten free, creamy sundried tomato pasta
Thank you ZENB for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.