Sun-dried tomatoes bring a burst of Mediterranean sunshine to this luxuriously creamy vegan pasta. Cashew cream and nutritional yeast create a rich, dairy-free sauce that clings to every al dente bite. It’s the kind of dish that feels indulgent yet nourishing—perfect for a cozy night in or an elegant dinner with friends.
Pair this velvety pasta with a Whiskey and Coke Cocktail for a hint of autumnal spice, or sip on a Vodka Margarita for a bold contrast to its deep umami notes. The sun-dried tomatoes add a tangy-sweet balance, enhanced by fresh basil and garlic. It’s a globally inspired dish that effortlessly brings together Italian comfort and plant-based innovation.
This recipe simplifies restaurant-worthy techniques, making creamy pasta achievable in under 30 minutes. Toasting the tomato paste enhances its depth while blending soaked cashews creates a luscious base. Feel free to experiment—add roasted veggies, a pinch of Aleppo pepper, or even swap in chickpea pasta for extra protein.
What Makes This Recipe Special?
- A Mediterranean Dream – Sun-dried tomatoes bring a touch of the Italian countryside, giving this dish a bold, tangy richness. If you love Mediterranean flavors, this pasta will feel like a quick trip to Tuscany.
- Surprisingly Indulgent, Completely Vegan – The cashew-based sauce is velvety, rich, and satisfying—without a drop of dairy. It’s proof that plant-based can be just as creamy and decadent.
- Quick & Effortless – With just 30 minutes and a handful of pantry staples, you can whip up a restaurant-quality pasta dish. Ideal for weeknights when you want something special without the fuss.
- Versatile & Customizable – Add mushrooms for umami, spinach for freshness, or a sprinkle of chili flakes for heat. This pasta adapts to your cravings with ease.
- Tastes Even Better with a Drink – Pair it with Witch’s Brew for a warm spice kick or a Vodka Margarita for a refreshing contrast. Either way, it’s a meal that deserves a toast.
Vegan Creamy Sun Dried Tomato Pasta Recipe
Equipment
- Large pot
- Colander
- Measuring cups and spoons
- Knife and cutting board
- Wooden spoon or spatula
- Large skillet
Ingredients
- 10 sun-dried tomatoes chopped
- 4 servings gluten-free fettuccine
- ½ cup flat-leaf parsley chopped
- 3 tbsp nutritional yeast
- vegan parmesan optional
- 4 garlic cloves minced
- salt and pepper to taste
- 7 oz full-fat canned coconut milk
- 2 cups cherry tomatoes
- 2 cups baby arugula
- 1 tbsp balsamic vinegar
- 1 cup water or vegetable broth
- 3 tbsp tomato paste
- 1 tbsp Italian seasoning
Instructions
- Start by boiling a pot of water over high heat and cooking the pasta until al dente, following package instructions.
- In the meantime, heat a large skillet over medium heat, adding water, broth, or oil.
- Sauté the garlic and sun-dried tomatoes for about two minutes, adding more liquid as needed.
- Stir in the Italian seasoning, balsamic vinegar, and tomato paste, cooking until caramelized for another two to three minutes.
- Add cherry tomatoes and water, then cover the skillet and let them simmer for three to four minutes until softened.
- Use a wooden spoon or spatula to mash the tomatoes before pouring in coconut milk and nutritional yeast, stirring to combine.
- Season with salt and pepper and let the sauce simmer for five to ten minutes until thickened, adding pasta water if needed to adjust consistency.
- Drain the pasta and mix it into the sauce along with the arugula, folding everything together.
- Garnish with parsley and optional vegan parmesan before serving.
- Enjoy!
Notes
- For extra depth, use oil-packed sun-dried tomatoes and include a teaspoon of their oil in the sauce.
- Swap coconut milk for cashew cream if you prefer a nuttier, richer texture.
- Add red pepper flakes or chili powder for a slight heat boost.
| Nutrition | Value |
| Calories | 380kcal |
| Carbohydrates | 52g |
| Fibre | 7g |
| Fat | 16g |
| Protein | 11g |
