Sun Dried Tomato Vegan Pasta Recipe
There’s a certain magic that happens when you combine the intense, concentrated flavour of sun-dried tomatoes with a rich, velvety sauce. For years, I thought a truly luxurious pasta dish needed double cream or heaps of cheese. Then, one evening, while staring at a half-empty pantry, I decided to experiment. I stumbled upon this combination by accident, and it’s been a hit ever since, proving that a spectacular plant-based pasta dinner is not just possible, but completely wonderful in its own right.
This Sun Dried Tomato Vegan Pasta Recipe has become a cornerstone of my cooking repertoire. It’s the dish I turn to when I want something that feels special without being overly complicated. The sauce, made creamy with cashews, is a revelation. It clings to every piece of pasta, delivering a burst of savoury, tangy, and slightly sweet notes in every bite. The deep red hue from the tomatoes is just beautiful, promising a meal that’s as visually appealing as it is delicious.
I’ve been making this for over 10 years, and it never disappoints. Over that time, I’ve tweaked it here and there, perfecting the balance of flavours to create what I believe is the ultimate creamy vegan pasta. It’s a recipe I am genuinely excited to share, one that I hope brings as much joy to your dinner table as it does to mine. Our weeknight meals are often a rotation of family favourites, from a satisfying Taco Rice Bowl to this vibrant pasta, which always feels like a treat.
Recipe Overview
- Prep time: 15 minutes (plus cashew soaking time)
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 4
- Difficulty: Straightforward
Why You’ll Love This Sun Dried Tomato Vegan Pasta Recipe
- Intense, Layered Flavour: The sun-dried tomatoes provide a profound, savoury depth that forms the backbone of the dish, beautifully complemented by garlic and fresh basil.
- Wonderfully Creamy Texture: Soaked cashews create an unbelievably smooth and rich dairy-free pasta sauce without a drop of cream. It’s a bit of kitchen alchemy that always impresses.
- Made with Wholesome Ingredients: This dish is packed with nourishing, plant-based ingredients that will leave you feeling satisfied and energised.
- Striking Appearance: The vibrant, warm colour of the sauce makes for a beautiful presentation. It’s a dish that looks as good as it tastes, making it suitable for a quiet night in or for serving to guests.
- Adaptable to Your Taste: This recipe is a fantastic foundation. You can easily add your favourite vegetables, a handful of spinach, or some plant-based protein to make it your own.
Ingredients You’ll Need
- 400g pasta of your choice (rigatoni, penne, or fusilli work well)
- 150g raw, unsalted cashews
- 200g sun-dried tomatoes in oil, drained (reserve 2 tbsp of the oil)
- 1 medium brown onion, finely chopped
- 4 cloves of garlic, minced
- 60g nutritional yeast
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, for a little heat)
- 800ml vegetable stock or reserved pasta water
- 2 tbsp tomato purée
- 1 tbsp lemon juice, freshly squeezed
- 100g fresh spinach
- A large handful of fresh basil leaves, roughly chopped
- Salt and freshly ground black pepper to taste
Tip: For the creamiest possible sauce, soak your cashews in boiling water for at least 30 minutes before blending. If you have more time, soaking them in cold water for 2-4 hours is even better. This step is crucial for achieving that silky-smooth texture.
How to Make Sun Dried Tomato Vegan Pasta Recipe
- Prepare the Cashews and Pasta: Begin by soaking the cashews. Place them in a bowl and cover with boiling water. Let them sit for at least 30 minutes. While they soak, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 800ml (around 3-4 cups) of the starchy pasta water.
- Sauté the Aromatics: Heat the 2 tablespoons of reserved sun-dried tomato oil in a large frying pan or skillet over a medium heat. Add the finely chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant. Be careful not to let the garlic burn.
- Blend the Sauce: Drain the soaked cashews. Transfer them to a high-speed blender. Add the cooked onion and garlic mixture, the drained sun-dried tomatoes, nutritional yeast, tomato purée, dried oregano, and about 500ml of the reserved pasta water (or vegetable stock). Blend on high speed for 1-2 minutes, or until the sauce is completely smooth and velvety. If the sauce is too thick, add more pasta water, a little at a time, until it reaches your desired consistency.
- Combine Sauce and Pasta: Pour the blended sauce back into the large frying pan and warm it gently over a low-medium heat. Season generously with salt and black pepper, then stir in the fresh lemon juice. This brightens all the flavours.
- Wilt the Greens: Add the cooked and drained pasta to the pan with the sauce. Stir everything together until the pasta is well-coated. Add the fresh spinach and stir continuously for 1-2 minutes until it has just wilted into the sauce.
- Finish and Serve: Turn off the heat. Fold in the chopped fresh basil. Have a final taste and adjust the seasoning if needed. Serve the pasta immediately, garnished with a few extra basil leaves and a crack of black pepper.
Tips From My Kitchen
- Don’t Skip the Pasta Water: The starchy water from cooking the pasta is liquid gold. It helps the sauce emulsify and cling to the pasta beautifully, creating a much better final texture than plain water or stock alone.
- Nut-Free Option: If you have a nut allergy, you can achieve a similar creaminess by substituting the cashews with 150g of silken tofu or soaked raw sunflower seeds. The flavour will be slightly different but still delicious.
- Add Some Protein: To make this an even more substantial meal, stir in a can of drained and rinsed chickpeas or white beans along with the spinach.
- Batch Cook the Sauce: The sun-dried tomato sauce can be made ahead of time and stored in an airtight container in the fridge for up to 4 days, or frozen for 3 months. It’s a great way to get ahead for a busy week. Just reheat gently on the hob before tossing with freshly cooked pasta.
- Vary Your Veg: Feel free to add other vegetables. Sautéed mushrooms, roasted red peppers, or lightly steamed broccoli florets all work wonderfully in this dish. Add them in at step 5 along with the pasta. For more dinner ideas that work well with extra vegetables, check out our recipe for Low Carb Chicken Casserole.
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What to Serve With Sun Dried Tomato Vegan Pasta Recipe
- A simple green salad with a sharp vinaigrette to cut through the richness.
- Warm, crusty garlic bread (made with olive oil or vegan butter).
- Roasted asparagus or tenderstem broccoli tossed with a little lemon and garlic.
Frequently Asked Questions
Can I make this recipe gluten-free?
Absolutely. The sauce is naturally gluten-free. Simply substitute your favourite gluten-free pasta and cook it according to the package instructions. Lentil or chickpea pasta also works well and adds extra protein.
What if I don’t have a high-speed blender?
A standard blender will work, but you may need to blend the sauce for longer to get it as smooth as possible. Soaking the cashews for a few hours, or even overnight, will make a big difference in helping them break down easily. You might need to stop and scrape down the sides a few times.
Which type of sun-dried tomatoes are best?
I highly recommend using sun-dried tomatoes that are packed in oil. They are softer and more flavourful than the dry-packed variety. Plus, you can use the flavourful oil from the jar to sauté your onions and garlic, adding another layer of taste.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken slightly upon cooling. When reheating, you can add a splash of water or vegetable stock to loosen it up again. Reheat gently on the hob or in the microwave.
What is nutritional yeast and is it necessary?
Nutritional yeast is a deactivated yeast with a nutty, cheesy, and savoury flavour. It’s a key ingredient in many vegan recipes for mimicking the taste of cheese. You can find it in most health food shops and larger supermarkets. For this specific recipe, I’d say it’s essential for achieving that signature cheesy flavour profile. For more information on ingredients, you can find guides on sites like BBC Good Food.
Sun Dried Tomato Vegan Pasta Recipe
A rich and creamy vegan pasta dish featuring a velvety sauce made from cashews and sun-dried tomatoes, tossed with fresh spinach and basil for a vibrant, flavorful meal.
Ingredients
Method
- Prepare the Cashews and Pasta: Begin by soaking the cashews. Place them in a bowl and cover with boiling water. Let them sit for at least 30 minutes. While they soak, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 800ml (around 3-4 cups) of the starchy pasta water.
- Sauté the Aromatics: Heat the 2 tablespoons of reserved sun-dried tomato oil in a large frying pan or skillet over a medium heat. Add the finely chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant. Be careful not to let the garlic burn.
- Blend the Sauce: Drain the soaked cashews. Transfer them to a high-speed blender. Add the cooked onion and garlic mixture, the drained sun-dried tomatoes, nutritional yeast, tomato purée, dried oregano, and about 500ml of the reserved pasta water (or vegetable stock). Blend on high speed for 1-2 minutes, or until the sauce is completely smooth and velvety. If the sauce is too thick, add more pasta water, a little at a time, until it reaches your desired consistency.
- Combine Sauce and Pasta: Pour the blended sauce back into the large frying pan and warm it gently over a low-medium heat. Season generously with salt and black pepper, then stir in the fresh lemon juice. This brightens all the flavours.
- Wilt the Greens: Add the cooked and drained pasta to the pan with the sauce. Stir everything together until the pasta is well-coated. Add the fresh spinach and stir continuously for 1-2 minutes until it has just wilted into the sauce.
- Finish and Serve: Turn off the heat. Fold in the chopped fresh basil. Have a final taste and adjust the seasoning if needed. Serve the pasta immediately, garnished with a few extra basil leaves and a crack of black pepper.
Notes
For the creamiest sauce, ensure cashews are soaked for at least 30 minutes in boiling water. The reserved starchy pasta water is essential for achieving the perfect sauce consistency. Adjust red pepper flakes to your preferred spice level.
I truly hope you enjoy making this Sun Dried Tomato Vegan Pasta Recipe. It’s a dish that holds a special place in my kitchen, and one that proves just how satisfying and flavourful plant-based cooking can be. If you try it, please let me know what you think in the comments below. I love hearing about your own variations and successes!
