I first made this creamy vegan sun-dried tomato pasta on a weeknight when I wanted something fast but special. The sauce is silky from blended cashews and intensely flavored from oil-packed sun-dried tomatoes, so a small effort yields a restaurant-style result at home. If you enjoy tomato-forward creamy sauces, you might also like this other creamy tomato garlic pasta recipe that leans on roasted garlic and herbs.

Why you’ll love this dish

This pasta hits three big marks: it is quick, deeply flavorful, and fully plant-based. The cashews create a rich, dairy-free creaminess without relying on processed vegan cheeses. Sun-dried tomatoes add umami and a bright, concentrated tomato taste, so you skip long simmering. Make it when you want a comforting weeknight meal, an easy dinner for guests, or a cozy bowl to bring to a potluck. It’s also flexible for swapping pasta shapes and add-ins, so picky eaters and adventurous cooks both find something to love.

Step-by-step overview

You’ll cook the pasta, blend the cashew-tomato sauce until silky, season, and toss everything together in a hot pan. The whole process is about 20 to 30 minutes if cashews are pre-soaked. Expect a creamy sauce that clings to every noodle. No complex steps, just blending and gentle warming.

Gather these items

• Pasta of your choice (penne, fusilli, rigatoni, or spaghetti all work)
• 1 cup raw cashews, soaked (see notes for quick soak)
• 1/2 cup sun-dried tomatoes, packed in oil
• 1/2 cup water, plus more if needed
• 2 cloves garlic
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper, to taste
• Fresh basil, for garnish
• Vegan parmesan, for garnish
• Red pepper flakes, for garnish

Notes: If you only have dry sun-dried tomatoes, rehydrate them in hot water for 10 minutes and drain before blending. For nut-free swaps, see the Variations section.

How to prepare it

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Drain the pasta and set it aside.
2. In a high-speed blender, add the soaked cashews, sun-dried tomatoes with a little of their oil if you like extra richness, 1/2 cup water, garlic, and lemon juice. Blend on high until completely smooth and creamy. Add additional water, a tablespoon at a time, to reach a sauce that will coat the pasta—thicker for baked dishes, thinner for tossed pasta.
3. Taste the sauce and season with salt and freshly ground black pepper. Because sun-dried tomatoes can be salty, season gently and adjust at the end.
4. Warm a large skillet over medium heat. Add the drained pasta and pour in the creamy sauce. Toss constantly for 1 to 2 minutes, adding a splash of reserved pasta water if you need to loosen the sauce so it evenly coats the pasta.
5. Serve immediately hot, topped with fresh basil, a sprinkle of vegan parmesan, and red pepper flakes to taste.

Best ways to enjoy it

Plate the pasta in shallow bowls so the sauce sits beautifully around the noodles. Pair with a crisp green salad dressed in lemon vinaigrette to cut the richness. A platter of roasted or grilled vegetables—eggplant, zucchini, or asparagus—complements the tomato notes. For a heartier meal, serve with crusty garlic bread or a simple white bean salad. Finish with a scattering of chopped basil and a crack of black pepper for bright contrast.

Storage and reheating tips

Cool leftovers to room temperature within two hours and store in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, transfer to a skillet over low heat and add a splash of water or plant milk, stirring until warmed through and silky. Avoid microwaving on high without liquid; the sauce can thicken or separate. For longer storage, freeze the pasta in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. If you plan to freeze, consider storing sauce and pasta separately for best texture.

Helpful cooking tips

• Soak cashews at least 2 hours in hot water or cover with boiling water and let sit 20 minutes for a quick soak. Drain before blending.
• Reserve pasta water. Its starch helps the sauce cling and smooths texture without extra fat.
• If the blender struggles, add more water in small amounts rather than overworking the motor.
• Taste and adjust seasoning after tossing with pasta, since the pasta water and pasta absorb salt.
• For a brighter result, use fresh lemon juice instead of bottled.
• If you have a food processor but not a blender, chop the sun-dried tomatoes finely and pulse with cashews and liquid, then finish by whisking in with warm pasta.

Creative twists

Add roasted cherry tomatoes and baby spinach at the end for color and texture. Fold in sautéed mushrooms or caramelized onions for a savory boost. For a smoky edge, stir in a small amount of smoked paprika. If you want a different creamy base, try blending silken tofu in place of cashews for a lower-fat version. For inspiration off the same flavor family, check out this another creamy tomato garlic pasta variation that swaps up the aromatics and herb profile.

Flavor swaps

• Nut-free: replace cashews with blanched sunflower seeds or silken tofu.
• Lighter: use less cashew, more water, and add steamed cauliflower for volume.
• Herb-forward: stir in chopped fresh oregano or thyme with the basil garnish.
• Heat level: increase red pepper flakes or add a pinch of smoked paprika.

Common questions

How long does the recipe take from start to finish?

Active time is about 20 minutes once cashews are soaked. If you need to quick-soak cashews, add 20 minutes; for an overnight soak, add that to prep time.

Can I use sun-dried tomatoes that are not packed in oil?

Yes. If using dry-packed sun-dried tomatoes, rehydrate them in hot water for 10 to 15 minutes, drain well, and proceed. Oil-packed tomatoes add richness, so reduce added water slightly if you keep the oil.

Is this safe to make ahead and reheat for meal prep?

Yes. Store in the refrigerator up to 3 to 4 days. Reheat gently on the stove with a splash of water or plant milk. For best texture in meal prep, store sauce and pasta separately and combine when reheating.

What if I have a cashew allergy?

Substitute blanched sunflower seeds that have been soaked and peeled, or use silken tofu for the creamy base. Taste and adjust lemon and salt as nuts and tofu behave differently in texture and flavor.

Can I freeze the sauce or the whole dish?

You can freeze the sauce up to 3 months. For best texture, freeze sauce separately from pasta. Thaw overnight in the refrigerator and reheat gently, adding liquid as needed to restore creaminess.

How salty will the dish be with oil-packed sun-dried tomatoes?

Oil-packed tomatoes can be salty. Start with a small amount of added salt and adjust at the end after tasting. If the sauce seems too salty, add a splash of water, a squeeze more lemon, or a little unsweetened plant milk to balance.

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