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    Vegan Pasta Sauce with Sun-Dried Tomatoes

    Published: Jan 20, 2020 · Modified: Jul 11, 2020 by Sina · This post may contain affiliate links · 3 Comments

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    Sun-Dried Tomato Pasta

    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! 

    two bowls of vegan pasta sauce with sun-dried tomatoes on a marble counter top with two forks

    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!

    two bowls of vegan sun-dried tomato pasta with a hand picking up some of the pasta with a fork

    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. 

    five bowls with penne, cashews, tomato paste, sun-dried tomatoes, and nutritional yeast on a marble countertop

    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. 

    a collage of four photos that show the preparation of vegan pasta sauce with sun-dried tomatoes

    STEP 3: Pour the sauce into a large pan and heat on low heat. Stir with a wooden spoon. 

    a pan with vegan pasta sauce an cooked penne on top with a wooden spoon on a marble countertop

    STEP 4: Add the cooked pasta and stir until well combined. 

    a pan with sun-dried tomato sauce and penne with a wooden spoon on a marble countertop

    STEP 5: Serve immediately. If you want you could add some thinly sliced sun-dried tomatoes, fresh oregano, and red pepper flakes on top. 

    two bowls with sun-dried tomato pasta with sliced sun-dried tomatoes on a marble countertop with a fork on the side

    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. 

    close-up photo of penne with vegan pasta sauce in a black pan with a wooden spoon

    More Vegan Pasta Recipes You Might Like: 

    • Broccoli Pasta with Mushrooms
    • Pumpkin Pasta Sauce 
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    • How To Make Zoodles with Tomato Sauce
    • 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!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina

    two bowls of vegan pasta sauce with sun-dried tomatoes on a marble counter top with two forks

    Vegan Pasta Sauce with Sun-Dried Tomatoes

    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! 
    5 from 8 votes
    Print Pin Rate
    Course: Entrées, Main Dish
    Cuisine: Italian
    Prep Time: 5 minutes mins
    Cook Time: 2 minutes mins
    Servings: 4 people
    Calories: 585kcal
    Author: Sina

    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. 

    Nutrition

    Calories: 585kcal | Carbohydrates: 90g | Protein: 22g | Fat: 16g | Saturated Fat: 3g | Sodium: 519mg | Potassium: 897mg | Fiber: 7g | Sugar: 5g | Vitamin A: 385IU | Vitamin C: 22.8mg | Calcium: 136mg | Iron: 4mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

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    Reader Interactions

    Comments

    1. Sam

      November 16, 2022 at 12:31 am

      5 stars
      So delicious and easy! And it didn’t dirty a lot of dishes 😆. I added some sautéed mushrooms and vegan sausage!

      Reply
    2. Lori Anne Haskell

      November 11, 2022 at 3:12 am

      5 stars
      This turned out so well. Thank you!

      Reply
    3. T

      October 06, 2020 at 6:12 am

      5 stars
      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.

      Reply

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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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    As a mom of twins, I know how busy life can be. So if you're looking for easy and quick vegan recipes the whole family loves, this is the right place for you!

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