This vegan pasta sauce with sun-dried tomatoes is super creamy, packed with flavor, and so easy to make! If you like creamy pasta dishes you will love it!
Oh how I love pasta dishes! When I first became vegan, I really missed creamy pasta sauces. Luckily, you can use cashews as a base to make ultimate creamy pasta sauces. This sun-dried tomato pasta is one of my favorites when it comes to creamy pasta dishes!
What You Need For The Vegan Pasta Sauce:
- sun-dried tomatoes (in oil)
- cashews (unsalted)
- tomato paste
- white wine vinegar
- nutritional yeast
- unsweetened milk
- salt
- garlic
As always, you can find the full ingredient list and the recipe instructions in a printable recipe box at the end of this post.
How To Make This Sun-Dried Tomato Pasta:
STEP 1: Cook the pasta according to the instructions on the package.
STEP 2: Combine all of the ingredients for the sauce in a high speed blender and blend on high until smooth. This should take about a minute.
STEP 3: Pour the sauce into a large pan and heat on low heat. Stir with a wooden spoon.
STEP 4: Add the cooked pasta and stir until well combined.
STEP 5: Serve immediately. If you want you could add some thinly sliced sun-dried tomatoes, fresh oregano, and red pepper flakes on top.
Recipe Notes:
- It’s important to use a high speed blender for this recipe. Otherwise the sauce won’t become as creamy as it is supposed to be. I used my Vitamix to make it.
- I didn’t soak the cashews and I think it’s not necessary if you use a high speed blender. However, you could soak them overnight or for about 30 minutes in hot water if you want to make things a bit easier for your blender.
- Make sure to use unsweetened plant-based milk. I usually use unsweetened almond milk but the recipe also works with unsweetened soy or oat milk.
- To make this pasta dish gluten-free, I recommend using brown rice penne. You could also use chickpea or red lentil pasta if you want, but I usually prefer brown rice pasta.
- I recommend using sun-dried tomatoes in oil instead of dry ones. The sauce turns out much creamier and richer this way.
More Vegan Pasta Recipes You Might Like:
- Broccoli Pasta with Mushrooms
- Lemon Spaghetti with Spinach
- Taco Pasta with Black Beans and Corn
- Cauliflower Bolognese Sauce
- Vegan Roasted Red Pepper Pasta
- Creamy Vegan One Pot Pasta
I LOVE TO HEAR FROM YOU GUYS!
I hope you like this vegan pasta sauce as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegan Pasta Sauce with Sun-Dried Tomatoes
Ingredients
For the vegan pasta sauce with sun-dried tomatoes:
- 3/4 cup sun-dried tomatoes in oil
- 3/4 cup cashews (unsalted and not roasted)
- 2 tablespoons tomato paste
- 2 teaspoons white wine vinegar
- 3 tablespoons nutritional yeast
- 1 1/4 cups unsweetened almond milk
- 1/2 teaspoon salt
- 2 cloves of garlic, peeled
Other ingredients:
- 14 oz penne
Instructions
- Cook the pasta according to the instructions on the package.
- Combine all of the ingredients for the sauce in a high speed blender and blend on high until smooth. This should take about a minute.
- Pour the sauce into a large pan and heat on low heat. Stir with a wooden spoon.
- Add the cooked pasta and stir until well combined.
- Serve immediately. If you want you could add some thinly sliced sun-dried tomatoes, fresh oregano, and red pepper flakes on top.
Notes
- It's important to use a high speed blender for this recipe. Otherwise the sauce won't become as creamy as it is supposed to be. I used my Vitamix to make it.
- I didn't soak the cashews and I think it's not necessary if you use a high speed blender. However, you could soak them overnight or for about 30 minutes in hot water if you want to make things a bit easier for your blender.
- To make this pasta dish gluten-free, I recommend using brown rice penne. You could also use chickpea or red lentil pasta if you want, but I usually prefer brown rice pasta.
- I recommend using sun-dried tomatoes in oil instead of dry ones. The sauce turns out much creamier and richer this way.
This turned out great! I added some sautéed mushrooms to it. Seriously so delicious and a nice texture. The meat/dairy eaters also liked it.