Looking for a cozy, flavorful, and totally plant-based pasta dish? This Creamy Vegan Sun-Dried Tomato Pasta is rich, savory, and packed with wholesome ingredients. Thanks to a homemade cashew cream sauce, it’s incredibly silky without a drop of dairy. Perfect for weeknight dinners or when you want something comforting but not too heavy.

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Ingredients:

• Raw Cashews
• Pasta
• Vegan Butter
• White Onion
• Galic Cloves
• Sun-Dried Tomatoes
• Spinach
• Dried Oregano
• Salt
• Ground Black Pepper
• Fresh Basil (optional)
• Pine Nuts (optional)

Highlight Ingredients: 

Cashew Sauce

This sauce is truly divine — silky, rich, and beautifully creamy, with a flavor reminiscent of traditional heavy cream. I recommend making it ahead of time; it will stay fresh in the fridge for up to three days.

It's crucial to use raw cashews for the best results. Roasted cashews will completely change the flavor, giving the sauce an odd taste and preventing that smooth, silky texture you're aiming for.

Another important step is soaking the cashews. Soaking softens them, making them much easier to blend into a perfectly creamy consistency.

Sun-Dried Tomatoes

One of the standout ingredients in this dish is the sun-dried tomatoes. Make sure to use the ones packed in oil — they have the best flavor and are much easier to chop.

Don’t worry if a little of the oil gets into the dish — it actually adds even more delicious richness to the sauce!

Pasta Water

I always add pasta water to my sauces — it’s a game-changer! I typically reserve at least one cup of pasta water either a couple of minutes before the pasta is done or right after it finishes cooking.

The starch in the pasta water adds incredible flavor and helps sauces cling perfectly to the pasta. It’s a classic technique that professional chefs swear by, and once you get used to it, you’ll never skip it again!

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Hot To Make Vegan Sun-Dried Tomato Pasta: 

1. Soak the Cashews

Start by soaking the cashews.
Place the raw cashews in a bowl and cover them with boiling water. Let them soak for at least 30 minutes to soften. This makes blending into a silky sauce much easier.

2. Make the Cashew Cream

After the cashews have soaked, drain them — but save the soaking water!

Transfer the cashews into a blender or food processor. Add half of the soaking water and blend for about 2 minutes, or until you have a thick, smooth paste.

Next, slowly add the rest of the water, ¼ cup at a time, blending between additions. Blend until the mixture reaches a silky, pourable consistency. Add a pinch of salt to taste, and set the cashew cream aside.

3. Cook the Pasta

Bring a large pot of salted water to a boil.

Cook the pasta according to the package directions until it’s al dente (firm to the bite). Before draining the pasta, reserve about 1 cup of pasta water — you'll use it to bring the sauce together later!

4. Sauté the Onions and Garlic

While the pasta is cooking, start your sauce:

Melt 2TBSP of the vegan butter in a large skillet over medium-high heat.

Add the diced onions and sauté, stirring occasionally, for about 10 minutes, or until the onions are golden brown and caramelized.

Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.

5. Build the Sauce

Stir in the chopped sun-dried tomatoes.

Pour in the prepared cashew sauce and a splash of the reserved pasta water. Stir well to combine.

Season with salt, pepper, and dried oregano, and bring everything to a quick boil to help thicken the sauce.

6. Combine Pasta and Sauce

As soon as the sauce starts to bubble, turn off the heat.

Add the cooked pasta straight from the pot into the skillet with the remaining 1 TBSP of butter (a little extra pasta water clinging to the noodles is perfect!).

Toss in the chopped spinach and stir everything together until the pasta is fully coated in the creamy sauce and the spinach is just wilted.

7. Garnish and Serve

For a finishing touch, garnish your pasta with fresh basil and toasted pine nuts if desired.

Serve immediately and enjoy a bowl of rich, creamy vegan pasta goodness!

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Pro Tips for the Best Vegan Pasta:

• Use a good quality sun-dried tomato: Oil-packed tomatoes tend to have a softer texture and deeper flavor.
• Reserve extra pasta water: It’s the secret to adjusting the sauce to your perfect creaminess!
• Customize it: Add mushrooms, roasted red peppers, or vegan parmesan if you want to take it even further.

FAQ

Can I make the cashew sauce ahead of time?

Absolutely! Making the cashew sauce in advance saves you time when you're ready to cook. It can be stored in an airtight container in the fridge for up to three days.

How should I prep before cooking?

Prep all your ingredients before you start. Having everything ready — chopped, measured, and set out — will make the cooking process quick and seamless.

When should I start boiling the pasta water?

Start boiling the pasta water while you sauté the onions. Timing it this way helps the dish come together quickly — once the pasta is cooked, you can immediately toss it into the sauce.

Can I use frozen spinach instead of fresh?

Yes! If you only have frozen spinach on hand, simply add it to the skillet before you stir in the garlic. This gives it enough time to thaw and blend into the sauce.

How can I add a little heat to the pasta?

If you like a bit of spice, add ¼ to ½ teaspoon of crushed red chili flakes to the sauce.

Any tips for making the dish extra special?

Garnish the finished pasta with fresh basil and toasted pine nuts for an extra layer of flavor and texture.

How long do leftovers keep?

While this pasta is best eaten fresh, you can store leftovers in an airtight container in the fridge for up to five days.

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