Why You’ll Love This Vegan Sun Dried Tomato Pasta
- It’s unbelievably creamy without any dairy. The magic happens when you blend soaked cashews with the oil from the sun dried tomatoes. It creates a luxuriously smooth sauce that feels indulgent but is completely plant-based.
- The flavor is deep and complex, not just “tomato-y”. Sun dried tomatoes bring a sweet, tangy, and almost smoky intensity that fresh tomatoes just can’t match. Combined with a touch of miso paste and nutritional yeast, you get a savory, umami-packed sauce that has real depth.
- It comes together in about 30 minutes. While the pasta water is coming to a boil, you can have your sauce ingredients prepped. The sauce itself blends up in minutes, making this a fantastic option for a busy evening when you still want a satisfying, home-cooked meal.
- It’s incredibly versatile. Feel like adding some roasted broccoli or a can of chickpeas for extra protein? Go for it. This sauce is a wonderful base that welcomes your own creative twists.
Ingredients & Tools
- 200 g pasta of choice (linguine, fettuccine, or casarecce work beautifully)
- 1 cup (150 g) sun dried tomatoes in oil (reserve 3 tablespoons of the oil)
- 1/2 cup (70 g) raw cashews, soaked in hot water for at least 15 minutes
- 3 cloves garlic, roughly chopped
- 1 tablespoon white miso paste
- 2 tablespoons nutritional yeast
- 1/2 to 3/4 cup (120-180 ml) warm water
- Juice of half a lemon
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for serving
Tools: A high-speed blender or food processor, a large pot for pasta, a colander.
A quick note on the sun dried tomatoes—getting the ones packed in oil is key here. Not only are they softer and easier to blend, but that infused oil is liquid gold for flavor. And don’t skip soaking the cashews! It’s what transforms them from crunchy nuts into the foundation of a silky sauce.
Serves: 3-4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Soak those cashews properly. If you’re short on time, pour boiling water over them and let them sit for 15-20 minutes. If you have a powerful blender like a Vitamix, you can sometimes get away with a shorter soak, but for a truly smooth sauce, a proper soak is non-negotiable.
- Don’t throw away the tomato oil! That beautiful, reddish oil from the jar is packed with concentrated tomato flavor. We’ll use it to sauté the garlic and as the fat base for our sauce, which adds an incredible depth you just can’t get with plain olive oil.
- Taste your sun dried tomatoes. Some brands are saltier than others. It’s always best to season your sauce at the end, after you’ve blended it, so you can adjust the salt perfectly.
- Reserve that pasta water! Before you drain your pasta, scoop out about a cup of the starchy, salty water. This is your secret weapon for thinning the sauce to the perfect consistency and helping it cling to the pasta.
How to Make Vegan Sun Dried Tomato Pasta
Step 1: Start by bringing a large pot of well-salted water to a rolling boil for your pasta. While that’s heating up, place your raw cashews in a heatproof bowl and cover them with very hot water. Let them soak while you prepare the other components—this little wait makes all the difference.
Step 2: Now, let’s build the flavor base. Drain your sun dried tomatoes, but remember to reserve 3 tablespoons of the flavorful oil. In a small skillet or saucepan, heat 1 tablespoon of the reserved tomato oil over medium heat. Add the chopped garlic and sauté for just 60-90 seconds until it becomes fragrant. You don’t want it to brown, just to lose its raw edge. This quick cook tames the garlic’s bite and infuses the oil.
Step 3: It’s sauce time! Drain the soaked cashews and add them to your blender. Toss in the sun dried tomatoes, the sautéed garlic along with the oil from the pan, the remaining 2 tablespoons of reserved tomato oil, the miso paste, nutritional yeast, and the juice of half a lemon. Start with 1/2 cup of warm water. Blend on high speed until the mixture is completely smooth and creamy. This could take 1-3 minutes depending on your blender. If it’s too thick, add the remaining 1/4 cup of water and blend again until it’s your desired consistency—it should be pourable but still luxuriously thick.
Step 4: By now, your pasta water should be boiling. Cook your pasta according to the package directions for al dente. The trick is to drain the pasta about 1 minute *before* the suggested time is up. And here’s the crucial part: before you drain it, scoop out about 1 cup of the starchy pasta water!
Step 5: Return the drained, slightly undercooked pasta directly to the warm pot you cooked it in. Pour the beautiful, creamy sun dried tomato sauce over the top. Now, add a splash of the reserved pasta water—start with 1/4 cup. Over low heat, toss the pasta and sauce together continuously. You’ll notice the sauce will loosen up and become glossy, coating every strand perfectly. The starch in the water acts as an emulsifier, creating a restaurant-quality finish. Add more pasta water if needed until the sauce is silky and clings beautifully.
Step 6: Taste and season. This is your moment! Add salt and plenty of black pepper to your liking. The sauce is already flavorful, but a final seasoning lift makes it sing. Serve immediately, topped with a generous sprinkle of fresh, torn basil or parsley for a pop of color and freshness.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery bite of arugula and the sharpness of the lemon cut through the richness of the pasta beautifully, balancing the meal.
- Garlic bread with a vegan twist — Spread a baguette with vegan butter, garlic, and parsley, then toast until golden. It’s perfect for scooping up every last bit of that delicious sauce.
- Roasted asparagus or broccolini — Tossing some simply roasted green veggies right into the pasta adds wonderful texture and makes the dish feel even more complete.
Drinks
- A crisp, unoaked white wine like Pinot Grigio or Sauvignon Blanc — The bright acidity and citrus notes in these wines are a fantastic counterpoint to the tangy, creamy sauce.
- A sparkling water with lemon — Sometimes, a simple, bubbly non-alcoholic option is all you need to cleanse the palate between bites of this flavorful dish.
- A light Italian red like Chianti — If you prefer red, the tomato base can handle a lighter-bodied, acidic red wine without overwhelming the dish.
Something Sweet
- Lemon sorbet — The ultimate palate cleanser. A few scoops of sharp, refreshing lemon sorbet after this rich pasta feels incredibly satisfying and light.
- Vegan dark chocolate almond clusters — A little bit of bitter dark chocolate with a nutty crunch is a simple, elegant way to end the meal on a sweet note.
- Fresh berries with a drizzle of balsamic glaze — The natural sweetness of ripe strawberries or raspberries with a touch of tangy balsamic is a delightfully simple and healthy dessert option.
Top Mistakes to Avoid
- Mistake: Not soaking the cashews. I’ve tried to rush this before, and you end up with a gritty, grainy sauce instead of the velvety smooth texture we’re after. It’s a small step with a huge payoff.
- Mistake: Burning the garlic. Garlic cooks incredibly quickly. If it turns brown, it becomes bitter and can ruin the delicate balance of the sauce. Keep the heat to medium and watch it closely—it should just sizzle gently and become fragrant.
- Mistake: Skipping the pasta water. This might seem like an optional step, but it’s truly what brings the dish together. The starchy water helps the sauce emulsify and stick to the pasta, creating a cohesive dish rather than a pile of pasta with sauce on top.
- Mistake: Overcooking the pasta. Remember, you’ll finish cooking the pasta in the sauce. If you cook it to full softness in the water, it’ll become mushy when you toss it with the sauce. An al dente bite is essential for the perfect texture.
Expert Tips
- Tip: Toast your pine nuts. If you’re garnishing with pine nuts, toast them in a dry pan until golden brown before sprinkling over the finished dish. It adds a wonderful nutty aroma and crunch that takes the pasta to another level.
- Tip: Add a pinch of red pepper flakes. For a subtle kick of heat, add a pinch of red pepper flakes to the garlic as it sautés. It infuses the oil with a gentle warmth that lingers pleasantly in the background.
- Tip: Make it a one-pot meal. Want to add greens? In the last minute of the pasta cooking, throw a couple of large handfuls of fresh spinach or kale directly into the boiling water. It wilts instantly, and you can drain it all together.
- Tip: Blend until completely smooth. Don’t be afraid to let the blender run for a full two or three minutes. You want zero grittiness from the cashews. The result should be as smooth as a traditional cream sauce.
FAQs
Can I make this sauce ahead of time?
Absolutely! The sauce can be made up to 3 days in advance. Just store it in an airtight container in the refrigerator. It will thicken up considerably when cold, so when you’re ready to use it, gently warm it in a saucepan over low heat, adding a splash of water or plant-based milk to thin it back to a pourable consistency before tossing with your freshly cooked pasta.
I don’t have a high-speed blender. Can I use a regular one?
You can, but you’ll need to soak the cashews for longer—aim for at least 4 hours, or even overnight, to ensure they soften enough for a regular blender to puree them smoothly. Blend for a longer time, and you may need to scrape down the sides frequently. A food processor will work in a pinch, but it might not achieve the same level of silkiness.
What can I use instead of cashews for a nut-free version?
For a nut-free cream base, you have a couple of great options. A can of full-fat coconut milk will add richness and creaminess, though it will impart a slight coconut flavor. Alternatively, you can use about 1/2 cup of raw, shelled sunflower seeds, soaked in the same way as the cashews. They blend up into a wonderfully neutral and creamy paste.
My sauce is too thick. How can I fix it?
No problem at all! This is an easy fix. Simply thin it out with more warm water, vegetable broth, or—the best option—some of that reserved starchy pasta water. Add a tablespoon or two at a time, stirring or blending between additions, until it reaches your preferred consistency.
Can I freeze the leftover pasta?
You can freeze the sauce on its own very successfully for up to 3 months. However, I don’t recommend freezing the pasta once it’s been mixed with the sauce. Pasta tends to become mushy and lose its texture upon thawing. It’s best to freeze the sauce separately and then cook fresh pasta when you’re ready to enjoy it again.
Vegan Sun Dried Tomato Pasta
Creamy vegan sun dried tomato pasta ready in 30 mins! This dairy-free recipe uses cashews for a rich, velvety sauce. Perfect for weeknights or impressing guests.
Ingredients
Ingredients
-
200 g pasta of choice (linguine, fettuccine, or casarecce work beautifully)
-
1 cup sun dried tomatoes in oil (150 g, reserve 3 tablespoons of the oil)
-
1/2 cup raw cashews (70 g, soaked in hot water for at least 15 minutes)
-
3 cloves garlic (roughly chopped)
-
1 tablespoon white miso paste
-
2 tablespoons nutritional yeast
-
1/2 to 3/4 cup warm water (120-180 ml)
-
half lemon (juice only)
-
salt (to taste)
-
freshly ground black pepper (to taste)
-
fresh basil or parsley (for serving)
Instructions
-
Start by bringing a large pot of well-salted water to a rolling boil for your pasta. While that's heating up, place your raw cashews in a heatproof bowl and cover them with very hot water. Let them soak while you prepare the other components—this little wait makes all the difference.01
-
Now, let's build the flavor base. Drain your sun dried tomatoes, but remember to reserve 3 tablespoons of the flavorful oil. In a small skillet or saucepan, heat 1 tablespoon of the reserved tomato oil over medium heat. Add the chopped garlic and sauté for just 60-90 seconds until it becomes fragrant. You don't want it to brown, just to lose its raw edge. This quick cook tames the garlic's bite and infuses the oil.02
-
It's sauce time! Drain the soaked cashews and add them to your blender. Toss in the sun dried tomatoes, the sautéed garlic along with the oil from the pan, the remaining 2 tablespoons of reserved tomato oil, the miso paste, nutritional yeast, and the juice of half a lemon. Start with 1/2 cup of warm water. Blend on high speed until the mixture is completely smooth and creamy. This could take 1-3 minutes depending on your blender. If it's too thick, add the remaining 1/4 cup of water and blend again until it's your desired consistency—it should be pourable but still luxuriously thick.03
-
By now, your pasta water should be boiling. Cook your pasta according to the package directions for al dente. The trick is to drain the pasta about 1 minute *before* the suggested time is up. And here's the crucial part: before you drain it, scoop out about 1 cup of the starchy pasta water!04
-
Return the drained, slightly undercooked pasta directly to the warm pot you cooked it in. Pour the beautiful, creamy sun dried tomato sauce over the top. Now, add a splash of the reserved pasta water—start with 1/4 cup. Over low heat, toss the pasta and sauce together continuously. You'll notice the sauce will loosen up and become glossy, coating every strand perfectly. The starch in the water acts as an emulsifier, creating a restaurant-quality finish. Add more pasta water if needed until the sauce is silky and clings beautifully.05
-
Taste and season. This is your moment! Add salt and plenty of black pepper to your liking. The sauce is already flavorful, but a final seasoning lift makes it sing. Serve immediately, topped with a generous sprinkle of fresh, torn basil or parsley for a pop of color and freshness.06
