Creamy Sun Dried Tomato Vegan Pasta actually saved my night a couple weeks back. You ever have those days when dinner just creeps up and you want something that tastes kinda fancy but is easier than tying your shoes? Yep, that was me.

Honestly, I was craving something creamy, flavor-packed, and a little bit “wow,” but also needed it not to take an hour.

Remember that feeling when you open the fridge and think, “What magic trick am I pulling tonight?” Well, this recipe came to the rescue. Oh, and if you’re also into bold, beautiful sun dried tomato things, you seriously gotta see this ridiculously good sun-dried tomato and feta stuffed French toast. Anyway, back to our dreamy pasta.

What You’ll Love About This Recipe

One bite of creamy sun dried tomato vegan pasta and…okay, maybe three bites in, but all I can say is, it’s rich but not overwhelming. The flavor is just so “present.” I know sometimes vegan recipes taste like they’re “missing something” (hey, I’m just being honest), but this one’s straight-up comforting and a little addictive.

The creamy sauce? It gets its silkiness from blended cashews or non-dairy cream, and yes, it clings to the pasta like it’s holding on for dear life.

What’s weirdly wonderful about this dish is how flexible it is. Don’t stress if you don’t have the exact type of pasta I mention. Spirals, shells, linguine—even that half-box left over in the pantry totally works. The sun dried tomatoes? They bring richness and zip, so don’t leave ‘em out unless you really must.

A friend actually called this “five-star restaurant food I can make in pajamas” which I’m now shamelessly repeating here. Trust me: Weeknight or weekend, this pasta brings comfort. It’s satisfying and makes leftovers you’ll look forward to. Your tastebuds (and wallet) say thank you.

Creamy Sun Dried Tomato Vegan Pasta

Tips for Perfect Marry Me Pasta

I might not technically be “marrying” anyone for this pasta, but you’ll wanna hold onto it. Here’s the deal: the right texture for creamy sun dried tomato vegan pasta is kinda the whole point, so use good quality sun dried tomatoes. Skip the ones that look sad or leathery in the bottom of the jar. Get the tender, oil-packed kind if you can.

More details? Okay, don’t skip soaking your cashews (if you’re using them)! Hot water for just 20 minutes makes all the difference—a super creamy blend, no gritty bits. Also, if the sauce seems too thick, add a splash of your starchy pasta water. It’s like a little backstage trick chefs use, but honestly? It really works.

Toss your cooked pasta straight into the pan with the sauce and let it hang out for a minute or two. That extra time lets everything get to know each other—a total flavor bomb. One last thing: don’t be shy with basil or fresh black pepper. Kinda wakes everything up.

I didn’t expect something so fast to taste THIS good. My non-vegan roommate went back for seconds (and then thirds). – Rachel S.

Creamy Sun Dried Tomato Vegan Pasta

Variation and Add-Ins to Try

If you’re anything like me, half the fun is riffing on a recipe. This creamy sun dried tomato vegan pasta plays nice with pretty much whatever you throw in. Craving greens? Throw in a few handfuls of spinach right at the end.

Mushrooms add an earthy note—try sautéing them first for even better texture. Got artichoke hearts or olives lurking in your fridge? Toss those babies in.

Oh, and sometimes I add roasted chickpeas on top for crunch (don’t knock it till you try it). Season the sauce with a splash of lemon juice if you want some brightness. Some days, I’ll sprinkle on toasted pine nuts for a touch of “bougie” flavor. Point is—you can’t really mess this up. Experiment, taste, and just have fun with it.

Creamy Sun Dried Tomato Vegan Pasta

How to Store and Reheat Leftovers

Let’s keep it real. This creamy sun dried tomato vegan pasta is A-plus for lunches. Toss the leftovers in an airtight container and keep it in the fridge. Should be good for about three days, but usually it disappears before then in my house.

When you’re ready to reheat, just add a splash of non-dairy milk or water before tossing it in the microwave. That sauce thickens a bit overnight, so you gotta loosen it up. No microwave? A pan on the stove works too—maybe even better, actually.

Just keep the heat medium-low and stir till warmed through. Don’t forget to taste and maybe toss in a pinch of salt or pepper, since flavors kind of settle as they sit.

Creamy Sun Dried Tomato Vegan Pasta

More Vegan Pasta Recipes

Honestly, if you dig pasta night as much as I do, you’ve gotta expand your arsenal. Other killer combos await. I’m forever obsessed with creamy, zippy sauces and tossing in whatever’s on hand (I mean, that’s how most of my “greatest hits” started). Branch out—try making something bold like lemon butter garlic shrimp pasta (with your fave vegan swaps if you’re so inclined).

If you want more creative stuffings and sauces, look around for new twists or flavor ideas. Pasta’s basically an open invitation to play—just get saucy.

Here’s the thing, the more you play with recipes like this, the easier it gets. If you want to dive even deeper, check some ideas like this Vegan Creamy Sun Dried Tomato Pasta for another stellar take on the same craveable flavors.

And honestly, snag a peek at the lemon butter garlic shrimp pasta for a surprising (but vegan-friendly!) twist. Happy twirling, friends.

Creamy Sun Dried Tomato Vegan Pasta

Author: foodgam
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

A quick, creamy, and flavorful vegan pasta dish featuring sun dried tomatoes and a silky sauce made from cashews or non-dairy cream.

Ingredients

Scale

8 oz pasta (spirals, shells, or linguine)
1 cup sun dried tomatoes (oil-packed)
1 cup cashews (soaked in hot water for 20 minutes)
1–2 cups vegetable broth or starchy pasta water
2 cloves garlic
Salt and pepper to taste
Fresh basil for garnish
Optional toppings: roasted chickpeas, toasted pine nuts, spinach, mushrooms, artichoke hearts, olives

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Instructions

Cook pasta according to package instructions; reserve starchy water.
Blend soaked cashews, sun dried tomatoes, garlic, and vegetable broth until smooth.
In a pan, combine the creamy sauce with the drained pasta.
If the sauce is too thick, add a splash of reserved pasta water.
Toss and cook for 1-2 minutes to combine flavors.
Season with salt, pepper, and garnish with fresh basil before serving.

Notes

For best results, use good quality, tender sun dried tomatoes. Soaking cashews ensures a smooth sauce. Adjust consistency with pasta water if necessary. Experiment with add-ins like greens or roasted chickpeas for extra flavor and texture.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4g
Sodium: 350mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 5g
Protein: 12g
Cholesterol: 0mg