This Creamy Vegan Pasta with Sun-Dried Tomatoes is the ultimate weeknight comfort food. It’s silky, savory, and surprisingly healthy, thanks to a luscious cashew-based cream sauce that’s completely dairy-free.
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The combination of tangy sun-dried tomatoes, fresh spinach, and al dente pasta creates a harmonious balance of flavors and textures. Plus, it all comes together in one pan, which means minimal cleanup and maximum flavor.
Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals, this recipe is sure to become a staple in your kitchen.
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) fettuccine or linguine pasta
Use your favorite pasta shape; gluten-free works well. For extra protein, try chickpea or lentil pasta.
1 cup (150g) raw cashews
Soak in hot water for 15 minutes, or boil for 10 minutes to soften. Substitute with silken tofu for a nut-free version.
1 cup (240ml) vegetable broth
Use low-sodium to control salt. Or use water with a bouillon cube.
2 tbsp olive oil
Extra virgin olive oil adds flavor; use a neutral oil for a milder taste.
4 cloves garlic, minced
Fresh garlic is best; pre-minced works in a pinch.
1/2 cup (80g) sun-dried tomatoes, chopped (oil-packed, drained)
Oil-packed sun-dried tomatoes are more flavorful; dry-packed need rehydration in warm water.
3 cups (90g) fresh spinach
Baby spinach works great; you can also use kale (remove stems) or Swiss chard.
1/4 cup (25g) nutritional yeast
Adds cheesy flavor; can be omitted or replaced with 2 tbsp miso paste for umami.
1 tbsp lemon juice
Freshly squeezed is best; bottled works in a pinch.
1/2 tsp red pepper flakes (optional)
Adds a subtle kick; adjust to taste or omit.
Salt and black pepper to taste
Sea salt and freshly cracked black pepper enhance all the flavors.
Tips & Tricks
- To ensure a silky sauce, soak the cashews in hot water for at least 15 minutes. If you’re short on time, boil them for 10 minutes.
- Reserve a cup of pasta water before draining. Adding a splash when tossing the pasta helps the sauce cling beautifully.
- Don’t overcook the spinach; it wilts quickly. Stir it in just until it’s wilted, about 1-2 minutes, to keep its bright green color.
Pro Tips
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
2. Soak the Cashews
While the pasta cooks, place the cashews in a heatproof bowl and cover with hot water. Let soak for 15 minutes. Drain and set aside.
3. Blend the Cream Sauce
In a high-speed blender, combine the soaked cashews, vegetable broth, nutritional yeast, lemon juice, and a pinch of salt. Blend on high until completely smooth and creamy, about 1-2 minutes. Set aside.
4. Sauté the Aromatics
Heat the olive oil in a large skillet over medium heat (350°F / 175°C). Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
5. Add Sun-Dried Tomatoes
Stir in the chopped sun-dried tomatoes and red pepper flakes (if using). Cook for 2 minutes, allowing the tomatoes to release their flavor and soften slightly.
6. Combine Sauce and Pasta
Reduce the heat to low (250°F / 120°C). Pour the blended cashew cream into the skillet, stirring to combine. Add the drained pasta and toss to coat evenly.
7. Wilt the Spinach
Add the fresh spinach and toss gently. Cook for 1-2 minutes until the spinach has wilted but is still vibrant green. If the sauce is too thick, add a splash of reserved pasta water.
8. Season and Serve
Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with extra red pepper flakes or fresh basil if desired.
Delicious Variations
Mushroom & Herb
Sauté 8 oz (225g) sliced mushrooms with the garlic and add 1 tsp dried thyme. Swap spinach for arugula.
Roasted Red Pepper
Blend in 1/2 cup (120g) roasted red peppers with the cashew cream for a smoky, sweet twist.
Spicy Arrabbiata
Add an extra 1 tsp red pepper flakes and a can of diced tomatoes (14 oz) with the sun-dried tomatoes for a chunky, spicy sauce.
How to Store Creamy Vegan Pasta with Sun-Dried Tomatoes
Refrigerator
Store leftovers in an airtight container in the fridge for up to 4 days. The sauce will thicken; add a splash of water or broth when reheating.
Freezer
This dish freezes well for up to 2 months. Freeze in a freezer-safe container, leaving some room for expansion. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium-low heat (250°F / 120°C) with a splash of water or plant milk to restore creaminess. You can also microwave in 30-second intervals, stirring in between.
Frequently Asked Questions
Q: Can I make this without cashews?
Yes, you can substitute silken tofu or sunflower seeds. For tofu, use 1 cup (200g) silken tofu and blend with the broth. For sunflower seeds, soak them like cashews and use 1 cup (140g).
Q: How can I make this pasta gluten-free?
Simply use gluten-free pasta, such as brown rice or chickpea pasta. Ensure your vegetable broth is also gluten-free. The rest of the ingredients are naturally gluten-free.
Q: Can I add protein to this dish?
Absolutely! You can add grilled chicken, shrimp, or tofu. For a plant-based protein, add 1 cup of cooked chickpeas or white beans along with the spinach.
Q: What is nutritional yeast and where can I find it?
Nutritional yeast is a deactivated yeast with a cheesy, nutty flavor, often used in vegan cooking. It's available in the bulk section or baking aisle of most grocery stores, or online.
Q: Can I prepare the sauce ahead of time?
Yes, you can blend the cashew cream sauce up to 3 days in advance. Store it in an airtight container in the fridge. Stir well before using, and thin with water if needed.
I hope you enjoy this creamy, comforting vegan pasta as much as I do! If you try it, please leave a comment and rating below—I’d love to hear how it turns out. Happy cooking!
Creamy Vegan Pasta with Sun-Dried Tomatoes
Indulge in this rich, creamy vegan pasta with sun-dried tomatoes and spinach—ready in 30 minutes, one pan, and packed with plant-based protein.
🧂 Ingredients
- 12 oz (340g) fettuccine or linguine pasta
- 1 cup (150g) raw cashews
- 1 cup (240ml) vegetable broth
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup (80g) sun-dried tomatoes, chopped (oil-packed, drained)
- 3 cups (90g) fresh spinach
- 1/4 cup (25g) nutritional yeast
- 1 tbsp lemon juice
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
📋 Instructions
- 1Cook the Pasta — Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- 2Soak the Cashews — While the pasta cooks, place the cashews in a heatproof bowl and cover with hot water. Let soak for 15 minutes. Drain and set aside.
- 3Blend the Cream Sauce — In a high-speed blender, combine the soaked cashews, vegetable broth, nutritional yeast, lemon juice, and a pinch of salt. Blend on high until completely smooth and creamy, about 1-2 minutes. Set aside.
- 4Sauté the Aromatics — Heat the olive oil in a large skillet over medium heat (350°F / 175°C). Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
- 5Add Sun-Dried Tomatoes — Stir in the chopped sun-dried tomatoes and red pepper flakes (if using). Cook for 2 minutes, allowing the tomatoes to release their flavor and soften slightly.
- 6Combine Sauce and Pasta — Reduce the heat to low (250°F / 120°C). Pour the blended cashew cream into the skillet, stirring to combine. Add the drained pasta and toss to coat evenly.
- 7Wilt the Spinach — Add the fresh spinach and toss gently. Cook for 1-2 minutes until the spinach has wilted but is still vibrant green. If the sauce is too thick, add a splash of reserved pasta water.
- 8Season and Serve — Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with extra red pepper flakes or fresh basil if desired.
