This vegan sun-dried tomato pasta is so rich and creamy! With a delicious cashew cream sauce that’s taken over the top with sun-dried tomatoes and given a cheesy flavour with nutritional yeast, this dish is the ultimate easy to make comfort food. The sauce is also paleo and Whole30 compliant!
Why this vegan sun-dried tomato pasta is so good:
- The sauce is so rich and creamy and has the most delicious flavour!
- It’s so easy to make and is ready in under 20 minutes
- It’s naturally dairy free, vegan, Whole30 and paleo
- It makes great leftovers and stores well in the fridge
What you need to make this creamy vegan sun-dried tomato pasta:
The full ingredient list is found in the recipe card, but some of the ingredient and tool highlights include:
- A Vitamix or other high speed blender – this is the one I use and love
- Pasta of your choice
- Raw cashews – these form the base of the cashew cream sauce
- Full fat coconut milk – to give the sauce a rich, creamy flavour
- A jar of sun dried tomatoes
- Nutritional yeast – this gives the sauce a cheesy flavour, without the dairy!
Tips and variations for this pasta recipe:
- If you like a thinner sauce, add a little extra water or coconut milk
- If you don’t like olives omit them from the recipe
- Feel free to add other vegetables such as bell peppers, cauliflower or broccoli
- This recipe makes 8 servings, so feel free to cut it in half if you want less
- Store this pasta in the fridge in an air-tight container for up to 5 days
- To make this gluten free: use gluten free noodles
- To make this paleo: use paleo friendly noodles such as Jovial food cassava flour noodles, zucchini noodles, sweet potato noodles or carrot noodles
- To make this Whole30 compliant: use Whole30 friendly noodles such as zucchini noodles, sweet potato noodles or carrot noodles
Frequently asked questions:
The jarred sun dried tomatoes are normally located in the same isle as olives and canned vegetables.
I would try using pine nuts instead.
I would use cashew milk or almond milk. If you tolerate grains oat milk would also be a great option.
Other vegan recipes you’ll love:
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Vegan Sun-dried Tomato Pasta
Vegan sun-dried tomato pasta is so rich and creamy. You'll love how easy it is to make and how delicious the cashew cream sauce is.
Ingredients
- 16 oz pasta of choice
- 1 can sliced black olives, drained
- 300 grams fresh or frozen spinach
Sauce Ingredients
- 2 cups water
- 1 cup full fat coconut milk
- 1 cup raw cashews
- 300 gram jar or bottle of sun-dried tomatoes in oil
- 1 small white onion, chopped
- 1 clove garlic, minced
- 3 tbsp nutritional yeast
- 1 tbsp Italian seasoning
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
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Prepare the pasta according to the directions on the box
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While the pasta is cooking, prepare the sauce by placing all the ingredients into your Vitamix or other high speed blender and blending well until smooth
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Once the pasta is cooked and drained, transfer it to a large pan and pour the sauce over top and stir well to combine
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Add the frozen spinach and olives and heat everything together for a few minutes, until the spinach is wilted and the sauce is warm
Recipe Notes
- If you like a thinner sauce, add a little extra water or coconut milk
- If you don’t like olives omit them from the recipe
- Feel free to add other vegetables such as bell peppers, cauliflower or broccoli
- Store this pasta in the fridge in an air-tight container for up to 5 days
Pin this recipe for later:
Will be making soon but without olives as am not a big fan of them i love pasta sooooooooooo much will dm you if i make this and let you know how it goes Thanks Ramya
I hope you love it!
Mmmmmm yummy!