Creamy Sun Dried Tomato Pasta

The first time I made this sauce, my roommate walked in and immediately asked what restaurant I'd ordered from. The cashews create such an incredibly velvety texture that nobody believes it's dairy-free. Now it's my go-to when I need to impress without actually trying that hard.

Last winter I served this at a dinner party where two guests were vegan and two were sworn carnivores. Everyone went back for seconds, and the carnivore guy actually asked for the recipe. That's when I knew this wasn't just good for vegan food it was just plain good food.

Ingredients

• 350 g dried pasta: Penne catches the sauce beautifully but fusilli works too. Gluten free holds up surprisingly well here if needed.
• 100 g sun dried tomatoes in oil: The oil is liquid gold so dont throw it away. Those concentrated tomatoes are the flavor backbone of the whole dish.
• 1 cup raw cashews: Soaking them isn't optional. Trust me I tried skipping it once and my sauce was grainy and sad.
• 2 cups unsweetened plant milk: Oat milk makes it extra creamy but almond keeps it lighter. Just avoid anything with added vanilla.
• 3 tbsp nutritional yeast: This is what gives you that cheesy savory depth. You can add more if you love that umami punch.
• 2 cloves garlic: Fresh garlic matters here. Powder won't give you that same aromatic kick.
• 1 tbsp lemon juice: Brightens up all the richness and cuts through the cashew cream.
• 1 small yellow onion: Dice it finely so it almost melts into the sauce. No one wants chunky surprises in their creamy pasta.
• 2 cups fresh baby spinach: Wilts down to almost nothing so don't be shy. It adds color and makes you feel virtuous.

Instructions

Get your pasta going first:

Cook the pasta until it's just shy of done since it'll finish cooking in the sauce later. That starchy pasta water is worth its weight in gold so save a whole cup just in case.

Make the magic sauce:

Throw those soaked cashews, sun dried tomatoes, plant milk, nutritional yeast, garlic, lemon juice, oregano, salt and pepper into your blender. Let it run for a full minute so it becomes absolutely silky smooth.

Build your flavor foundation:

While the blender does its thing, sauté your chopped onion in olive oil over medium heat until it turns translucent and smells amazing. This takes about four minutes so don't rush it.

Bring it all together:

Pour that gorgeous orange sauce into the skillet with the onions and let it gently simmer for a few minutes. Stir in the spinach and watch it wilt down into the creamy mixture.

The grand finale:

Toss in your cooked pasta and add splashes of that reserved pasta water until the sauce clings to every noodle perfectly. Serve it up with torn basil and maybe some red pepper flakes if you like a little heat.

Save to Pinterest

This recipe became a staple during my budget conscious month when I realized how far a bag of cashews and some sun dried tomatoes could go. Now it's the first thing I make when friends need comforting after a long week.

Making It Your Own

Sometimes I throw in roasted cherry tomatoes right at the end so they burst and create little pockets of sweetness. Sautéed mushrooms work beautifully too if you want more substance. The base sauce is forgiving enough to handle whatever vegetables you have sitting in your crisper drawer.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the richness perfectly. If you're not drinking, sparkling water with a squeeze of lemon provides the same bright contrast. A simple green salad with an acidic vinaigrette balances the creaminess beautifully.

Storage & Make Ahead Tips

The sauce actually keeps beautifully in the fridge for up to four days and freezes well if you want to meal prep. Just reheat it gently with a splash of water or plant milk to bring back that silky consistency. The pasta is best cooked fresh but leftovers reheat surprisingly well in the microwave with a little extra liquid.

• Double the sauce portion and freeze half for an impossibly easy dinner later
• Store the sauce separately from pasta if meal prepping for the week
• Add fresh spinach right before serving rather than reheating it with the sauce

Save to Pinterest

There's something deeply satisfying about watching people take that first skeptical bite and seeing their eyes light up. Good food doesn't need to be complicated, and this pasta proves it every single time.

Recipe FAQs

→ Can I make the sauce ahead of time?

Absolutely. The creamy sun-dried tomato sauce stores beautifully in the refrigerator for up to 5 days. When ready to serve, simply reheat gently on the stovetop, adding a splash of plant milk or pasta water to restore the velvety consistency.

→ What can I use instead of cashews?

For a nut-free version, try soaked sunflower seeds or raw macadamia nuts for similar creaminess. Silken tofu blended with the sun-dried tomatoes also creates a smooth, protein-rich alternative, though the flavor profile will be slightly lighter.

→ Is sun-dried tomato pasta spicy?

The base dish is mild and family-friendly. Sun-dried tomatoes provide tangy depth rather than heat. If you enjoy spice, add crushed red pepper flakes as a garnish to your taste, or infuse them into the sauce while simmering.

→ Can I use fresh tomatoes instead?

While fresh tomatoes won't provide the same concentrated flavor, you can roast cherry tomatoes with garlic and olive oil until caramelized, then blend with the cashews. This yields a lighter, fresher sauce perfect for summer dining.

→ What pasta shapes work best?

Penne, fusilli, and rigatoni are excellent choices as their ridges and hollows capture the creamy sauce beautifully. Spaghetti works well too—the coating technique creates a restaurant-style presentation. Gluten-free varieties perform equally well.