Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes
Creamy vegan sun dried tomato pasta is ready in just 25 minutes. After making this many times, I’ve discovered the trick to a perfectly creamy, rich sauce. The warm, cozy flavors make it a perfect winter comfort meal. Try it with my Easy Sweet Potato Shepherd’s Pie Recipe for a complete dinner. If you love recipes like this, you’ll also enjoy Creamy Carrot Cake Ice Cream with Warm Spices and Fresh Mango Cucumber Salad with Blueberries and Avocado.
Why This Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes Is Pure Comfort
- Quick and easy to make
- Rich, creamy sauce without dairy
- Packed with flavor from sun dried tomatoes
- Healthier takeout alternative
What You'll Need for Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Pasta
- Sun dried tomatoes
- Cashews
- Garlic
- Onion
- Nutritional yeast
- Salt
- Pepper
- Red pepper flakes
- Optional: Fresh basil
- Optional: Vegan parmesan
- Optional: Red pepper flakes
📝 Ingredient Notes
- Pasta: Any shape will do, but penne or fusilli work best.
- Sun dried tomatoes: Use oil-packed for extra flavor.
🛒 Tools & Equipment I Recommend
- High-speed blender — Ensures a smooth, creamy sauce. → See on Amazon
- Food processor — Chops onions and garlic quickly and evenly. → See on Amazon
How to Make Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes
- Step 1: Cook pasta according to package instructions until al dente. Reserve some pasta water.
- Step 2: In a blender, combine sun dried tomatoes, cashews, garlic, onion, nutritional yeast, salt, and pepper. Blend until smooth, adding pasta water as needed.
- Step 3: In a pan, sauté garlic and onion until softened. Add the blended sauce and simmer for 5 minutes. Toss cooked pasta in the sauce.
- Step 4: Serve hot, topped with fresh basil, vegan parmesan, and red pepper flakes if desired.
Cook's Tips for Perfect Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes
- Common mistake and fix: Don't overcook the pasta. It should be al dente for the best texture.
- Tip: Reserve some pasta water to help blend the sauce and adjust consistency if needed.
- Tip: For a spicier version, add more red pepper flakes or a pinch of cayenne pepper.
Storing & Reheating Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: The sauce can be made ahead and refrigerated for up to 3 days.
Freezing Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes
Freeze individual portions for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a smoother sauce, soak the cashews for at least 2 hours before blending.
- Best substitution: Almonds can be substituted for cashews for a slightly different flavor.
- Make-ahead: The sauce can be made ahead and refrigerated for up to 3 days.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the sauce is too thick, add more pasta water to reach your desired consistency.
Want to level up this recipe?
Instant pot — Cooks pasta quickly and evenly, and can be used to make the sauce too. → Check price on Amazon
Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes
Ingredients
Main Ingredients
- Pasta
- Sun dried tomatoes
- Cashews
- Garlic
- Onion
Seasonings
- Nutritional yeast
- Salt
- Pepper
- Red pepper flakes
Optional Toppings
- Fresh basil
- Vegan parmesan
- Red pepper flakes
Instructions
- Step 1: Cook pasta according to package instructions until al dente. Reserve some pasta water.
- Step 2: In a blender, combine sun dried tomatoes, cashews, garlic, onion, nutritional yeast, salt, and pepper. Blend until smooth, adding pasta water as needed.
- Step 3: In a pan, sauté garlic and onion until softened. Add the blended sauce and simmer for 5 minutes. Toss cooked pasta in the sauce.
- Step 4: Serve hot, topped with fresh basil, vegan parmesan, and red pepper flakes if desired.
Notes
- Chef tip: For a smoother sauce, soak the cashews for at least 2 hours before blending.
- Best substitution: Almonds can be substituted for cashews for a slightly different flavor.
- Make-ahead: The sauce can be made ahead and refrigerated for up to 3 days.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the sauce is too thick, add more pasta water to reach your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The sauce can be made ahead and refrigerated for up to 3 days.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 18g
- Carbs: 60g
- Fiber: 5g
- Sugar: 6g
- Sodium: 800mg
- Cholesterol: 0mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes FAQs
Yes, the sauce can be made ahead and refrigerated for up to 3 days. Cook the pasta just before serving.
Overcooking the pasta can make it dry. Make sure to cook it until al dente and toss it in the sauce immediately after cooking.
Yes, individual portions can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
Yes, the pasta can be cooked in the instant pot and the sauce can be made in the same pot.
Almonds can be substituted for cashews for a slightly different flavor.
A Warm Final Note
I can’t wait for you to try Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
