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Home » Comforting Pasta Recipes

Vegan Sun Dried Tomato Pasta

Published: Jan 11, 2022 · Modified: Sep 13, 2024 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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Vegan sun dried tomato pasta is a delicious restaurant quality dish without leaving the comforts of home. Cashews, veggies, herbs and sun dried tomatoes are mixed to create a creamy sauce as well as adding extra protein, fiber and vitamin c.

Next time try this baked feta pasta.

A white bowl of pasta garnished with parmesan cheese with another one on the back.

Don't let the cashew soak time scare you away, this vegan creamy pasta dish can be easily prepped ahead a time and cooked in under 30 minutes.

Jump to:
  • ❤️ Why You'll Love It
  • 📝 Recipe Ingredients
  • 🥄 Recipe Instructions
  • 💡 Recipe Expert Tips
  • 💬 Recipe FAQs
  • ⌛ Make Ahead
  • 🧺 Storage
  • 🍽️ Perfect pairings: what to serve with
  • 📣 Related Vegan Recipes
  • More Pasta Recipes
  • Vegan Sun Dried Tomato Pasta

❤️ Why You'll Love It

  • No more boring red tomato sauce from a jar!
  • Versatile dinner - add in cherry tomatoes, a handful of spinach or even sliced mushrooms to the sauce!
  • Delicious and nutritious - cashews add protein and fiber to the meal while bell peppers add vitamin C.

Vegan sun dried tomato pasta is an easy pasta dinner with a creamy sauce that the whole family will love.

📝 Recipe Ingredients

Pasta ingredients on a white marble surface.

🥄 Recipe Instructions

Note: This is an overview of the instructions. The full instructions are in the recipe card below.

  1. Soak cashews in enough tap water for 2-3 hours. Drain cashews and rinse well with cold water then process in a food processor with water, red bell pepper, half the sun dried tomato and basil.
  2. In a non-stick skillet, heat up olive oil and sauté garlic, oregano, dry basil and rosemary until fragrant.
  3. Pour the cashew sauce over and stir well to combine, season with salt.
  4. Roughly chop the remaining sun dried tomatoes and mix them in. Mix in cooked pasta and serve.

💡 Recipe Expert Tips

  • Adjust consistency by adding ¼ cup of water at a time.
  • This recipe works well for any type of pasta including gluten free and Shirataki noodles.
  • Serve your pasta garnished with more chopped basil, parsley, red pepper flakes or parmesan cheese.

💬 Recipe FAQs

What can I use in place of cashews?

If you're not a cashew fan or you're allergic, you can try sunflower seeds. Just like cashews, they need to be soaked before using.

Why do I have to soak the cashews before cooking?

To remove the enzyme inhibitors and get rid of all the anti-nutrients sometimes in plant based food. By soaking the nuts (or seeds) first, it makes it easier to digest. It also makes the cashews soft and then perfect for creating creamy sauces like this one!

Can I use gluten free pasta?

Yes! Use your favorite pasta - penne, rigatoni, gluten-free, spaghetti or even Shirataki noodles work great with this creamy vegan pasta dish.

⌛ Make Ahead

The cashews can be soaked overnight on your counter or you can even soak them on the counter for 2-3 hours and move them into your fridge until you are ready to use them for a day or two. Be sure to change out the water daily.

🧺 Storage

Leftover will keep refrigerated in an airtight container for 2-3 days.

Vegan sun dried tomato paste in a white bowl with a fork.

🍽️ Perfect pairings: what to serve with

  • Peach Iced Tea is the perfect sip after such a creamy delicious meal.

📣 Related Vegan Recipes

Eating plant based is never boring with these flavorful recipes. Try some or all, I bet you will find something interesting.

  • Here is a delicious vegan Egyptian lentil soup, so easy and tasty.
  • A hearty Lebanese lentil soup made with brown lentils, potatoes and more.
  • This chia pudding is not only vegan, it is also low carb and keto. A great breakfast for a great day
  • Koshari is a delicious Vegetarian Egyptian dish with rice, pasta and lentiles all with a spicy carlicky tomato sauce. Learn how to make Koshari like a pro wih this easy recipe.

More Pasta Recipes

Cream Cheese Pasta is a another creamy pasta dish that is rich yet so simple to make. You only need 15 minutes and a handful of pantry ingredients.

I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.

If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

A bird's eye view of a skillet with sun dried tomato pasta.

Vegan Sun Dried Tomato Pasta

Vegan pasta recipe with creamy and nutty flavor. Made with simple ingredients and homemade cashew cream this is a dream for pasta lovers.
5 from 2 votes
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Course: dinner, Main Course
Cuisine: American, Italian
Diet: Halal, Vegan
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Soak Cashews: 3 hours hours
Servings: 6 servings
Calories: 262kcal
Author: Amira

Ingredients

  • 1 cup raw cashews
  • 1 ½ cup water
  • 1 red bell pepper
  • 3 oz sun dried tomato divided
  • 1 cup fresh basil
  • ¼ cup olive oil
  • 3 garlic cloves minced
  • 2 teaspoon dry oregano
  • 2 teaspoon dry basil
  • 1 teaspoon fresh rosemary
  • 1 pound pasta of choice

Instructions

Prep

  • In a bowl add cashews and cover with enough tap water, soak for 2-3 hours.
  • Boil pasta according to package direction and set aside.

Sauce

  • Drain cashews and rinse well with cold water.
  • Place cashews, 1 ½ cup water, red bell pepper, half the sun dried tomato and basil in a food processor.
  • Process until smooth and creamy or to your preferred texture.
  • In a non-stick skillet, heat up oil and sauté garlic for 30 seconds.
  • Add oregano, basil and rosemary and continue cooking for another 30 seconds or until fragrant.
  • Pour the cashew sauce over and stir well to combine.
  • Add salt to taste to adjust seasoning.
  • Roughly chop the remaining sun dried tomatoes and mix them in.
  • Continue cooking for another minute or two then turn the heat off.
  • Mix in Pasta and serve.

Notes

  • Adjust consistency by adding ¼ cup of water at a time.
  • This recipe works well for any type of pasta including gluten-free and Shirataki noodles.
  • Serve your pasta garnished with more chopped basil, parley, red pepper flakes or parmesan cheese.
  • If you are not serving this dish to vegans you can add your favorite protein in with the pasta like shrimp or shredded chicken, leftover rotisserie chicken works well too.
  • Store leftover in an airtight container in your fridge for 2-3 days.
  • Please check the nutrition disclaimer policy.

Nutrition

Calories: 262kcal | Carbohydrates: 20g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 44mg | Potassium: 716mg | Fiber: 3g | Sugar: 7g | Vitamin A: 359IU | Vitamin C: 11mg | Calcium: 76mg | Iron: 4mg
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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

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Hey Y'all, I'm Amira.
I’m overjoyed that you have stopped by!
I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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