Creamy Sun-Dried Tomato Pasta
This Creamy Sun-Dried Tomato Pasta is a vibrant, flavor-packed dish that’s rich, comforting, and completely dairy-free. The velvety sauce blends sun-dried tomatoes, cashews, and tomato paste with the brightness of balsamic vinegar and the umami boost of nutritional yeast. It’s creamy without cream, indulgent without heaviness, and comes together in just 20 minutes, making it perfect for a quick weeknight meal or a last-minute dinner party.
With your choice of pasta, a garnish of vegan parmesan, and fresh herbs, this dish is beautifully simple yet impressively satisfying.
Before you get started
Here’s a quick checklist to keep prep smooth and stress-free:
- Bring water to a boil for pasta
- Soak cashews (if not using a high-speed blender) or prep sunflower seeds for allergy-friendly option
- Chop onion and garlic
- Slice sun-dried tomatoes and set aside the jar oil if packed in oil
- Measure out tomato paste, milk, and balsamic vinegar
- Set up a blender (high-speed like Vitamix works best)
- Reserve 1 cup of pasta water when draining
- Set out vegan parmesan and fresh basil or parsley for garnish
Once everything’s prepped, this pasta dish comes together fast.
What You Need To Make Creamy Sun-Dried Tomato Pasta
See the recipe card below for detailed measurements. Here’s what you’ll need:
- Pasta (fettuccine or your favorite)
- Olive oil (or oil from sun-dried tomato jar)
- Onion
- Garlic
- Sun-dried tomatoes
- Unsweetened nondairy milk
- Tomato paste
- Raw cashews (or unsalted sunflower seeds for nut-free)
- Nutritional yeast
- Balsamic vinegar
- Sea salt
- Ground black pepper
- Vegan parmesan (for garnish)
- Fresh basil or parsley (for garnish)
This combo delivers bold flavor, creamy texture, and a beautiful balance of savory and tangy elements.
How To Make Creamy Sun-Dried Tomato Pasta
Cook the pasta according to the package instructions. Reserve 1 cup of pasta water, then drain and set pasta aside.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté for 4 minutes until translucent. Add garlic and cook for 1 more minute until fragrant.
Stir in chopped sun-dried tomatoes and cook for 2–4 minutes until softened. Add the tomato paste and nondairy milk, then let it simmer for 3–4 minutes to combine the flavors.
Transfer the mixture to a blender. Add cashews (or sunflower seeds), nutritional yeast, balsamic vinegar, salt, pepper, and ½ cup of the reserved pasta water. Blend on high until smooth and creamy. Add more water if needed to reach your desired sauce consistency.
Pour the sauce back into the skillet. Add the cooked pasta and toss until everything is evenly coated. If you like extra sauce (like I do!), feel free to stir in all of it.
Garnish with vegan parmesan and fresh basil or parsley before serving. Enjoy warm.
Frequently Asked Questions
Can I make this recipe nut-free?
Yes! Substitute raw cashews with unsalted, unroasted sunflower seeds for a nut-free version.
What type of nondairy milk should I use?
Use unsweetened almond, soy, or oat milk for a neutral flavor. Avoid flavored or sweetened varieties.
How long will leftovers keep?
Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or extra sauce.
Can I use jarred sun-dried tomatoes in oil?
Yes, and the oil from the jar adds even more flavor—use it in place of regular olive oil.
Is this freezer-friendly?
The sauce freezes well, but it’s best to cook fresh pasta when you’re ready to serve. Freeze extra sauce for up to 1 month.
Creamy Sun-Dried Tomato Pasta
Ingredients
- 1 pound 16 oz) pasta of choice (I prefer fettuccine for this but support any choice you make!)
- 1 tablespoon olive oil use oil from the sun-dried tomato jar if packed in oil
- 1 onion chopped
- 6 cloves garlic minced
- 1 cup sun-dried tomatoes chopped
- 2 cups unsweetened nondairy milk
- 2 tablespoons tomato paste
- ½ cup raw cashews sub unsalted unroasted sunflower seeds for allergies
- 2 tablespoons nutritional yeast
- 1 tablespoons balsamic vinegar
- 3/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- Vegan parmesan garnish
- Fresh basil or parsley garnish
Instructions
- Cook the pasta according to package instructions, reserving 1 cup of pasta water before draining.
- In a skillet, heat the olive oil over medium heat and sauté onion for 4 minutes until translucent. Add the garlic and saute one additional minute until fragrant. Add the sun-dried tomatoes and cook for 2-4 minutes until soft. Stir in the tomato paste and milk and let it simmer for a few minutes. Transfer to a blender.
- Add cashews, nutritional, balsamic vinegar, salt, and pepper and half of the reserved cooking water. Blend until smooth and creamy, add more water as needed to achieve desired creaminess.
- Transfer back to the skillet and add the cooked pasta, stir until well coated. Garnish with fresh herbs before serving.