Creamy Sun-Dried Tomato Vegan Pasta – Dairy-Free & Packed with Flavor
Creamy, dreamy vegan pasta made with sun-dried tomatoes, garlic, and a dairy-free base of cashews or coconut milk. Ready in 30 minutes for a rich, comforting plant-based meal.
Ingredients
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12 oz pasta (gluten-free if needed)
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¾ cup oil-packed sun-dried tomatoes
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½ cup soaked cashews or ¾ cup coconut milk
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2–3 garlic cloves
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½ onion or 1 shallot, chopped
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1 tbsp oil from tomato jar
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1½ cups water or plant milk
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2 tbsp nutritional yeast (optional)
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1 tbsp lemon juice
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Salt & pepper to taste
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½ tsp Italian herbs
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Optional: spinach, basil, red pepper flakes
Instructions
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Cook pasta until al dente. Reserve ½ cup pasta water.
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Sauté onion and garlic in sun-dried tomato oil.
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Blend sautéed mix with tomatoes, cashews (or coconut milk), water, lemon, and seasoning until smooth.
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Pour sauce into pasta. Stir to coat and heat through. Add pasta water as needed.
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Stir in spinach or greens, if using. Serve with basil, pepper, or pine nuts.
Notes
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Cook pasta until al dente. Reserve ½ cup pasta water.
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Sauté onion and garlic in sun-dried tomato oil.
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Blend sautéed mix with tomatoes, cashews (or coconut milk), water, lemon, and seasoning until smooth.
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Pour sauce into pasta. Stir to coat and heat through. Add pasta water as needed.
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Stir in spinach or greens, if using. Serve with basil, pepper, or pine nuts.