The Best Rich & Creamy Vegan Sun-Dried Tomato Pasta

This vegan sun-dried tomato pasta recipe is so rich and creamy! With a delicious cashew cream sauce that's taken over the top with sun-dried tomatoes and spinach and given a cheesy flavour with nutritional yeast, this dish is the ultimate easy to make healthy comfort food.

Table of Contents

• Why you will love this recipe: 
• Key ingredients and substitutions: 
• How to make this recipe:
• Top Tips:
• Recipe variations and add ins:
• How to serve:
• How to store:
• Frequently asked questions:
• Other vegan recipes you'll love:
• Recipe

Why you will love this recipe: 

• This dairy free sun-dried tomato pasta sauce is so rich and creamy and has the most delicious flavour! It's a dish the whole family will love.
• This vegan pasta recipe is so simple, quick and easy to make and is ready in under 20 minutes.
• This homemade vegan sun dried tomato and spinach pasta makes great leftovers and stores well in the fridge so it's perfect for meal prep.
• This plant based pasta freezes really well. 
• It's made in one pan so the clean up is so quick and easy!
• Besides being vegan this pasta recipe is healthy, dairy free, vegetarian, Whole30 compliant and paleo. It can easily be made gluten free too.
• It's made with no milk, no cream and no cheese and instead uses cashews, nutritional yeast and coconut milk to give the sauce that perfect cheesy flavor and creamy texture. 

If you love pasta recipes you will also love veggie pesto pasta!

Key ingredients and substitutions: 

The full ingredient list is found in the recipe card, but some of the ingredient highlights include:

• Raw cashews - these form the base of the delicious creamy sauce on this pasta. Cashews are a great way to replace heavy cream in recipes while keeping it dairy free and milk free. I recommend using raw cashews rather than roasted cashews to make the silky-smooth sauce on this pasta recipe.
• Full fat coconut milk - to give the sauce a rich, creamy flavour. Be sure to use full fat and not low fat coconut milk for the richest sun dried tomato sauce. You could use another plant-based milk such as unsweetened cashew milk or almond milk instead. 
• A jar of sun dried tomatoes -  this is used to add that delicious sun dried tomato flavour to this pasta sauce. You will use the whole jar of oil-packed sun-dried tomatoes so you won't have to worry about what to do with any leftover sundried tomatoes. 
• Spinach - baby spinach adds some delicious dark green veggies to this vegan sun dried tomato pasta sauce, plus it adds a beautiful green color to this dish. I use frozen spinach for making this pasta dish but you could use fresh spinach as well.  
• Nutritional yeast -this gives the sauce a cheesy flavour, without the dairy!
• Garlic - fresh garlic helps give this pasta so much flavour.
• Onion - you can use any type of onion that you like to flavour this pasta dish including white onion, yellow onion, red onion or sweet onion.
• Seasonings - sea salt, ground black pepper and Italian seasoning all combine perfectly to give this pasta the most delicious flavour.

How to make this recipe:

Step one:

First, prepare the pasta according to the package directions on the box.

Step two:

While the pasta is cooking, prepare the sauce by placing all the ingredients into your high-speed blender and blending well until smooth.

Step three:

Once the pasta is cooked and drained, transfer the cooked pasta to a large pan, large skillet or large pot on the stovetop on low-medium heat and pour the sauce over top of the noodles and stir well to combine.

Step four:

Lastly, add the frozen spinach and olives to the pan and heat everything together for a few minutes, until the spinach is wilted and the sauce is warm. Then serve and enjoy!

Recipe variations and add ins:

• If you don't like olives omit them from the recipe.
• To make this recipe Whole30 compliant: use Whole30 friendly noodles such as zucchini noodles, sweet potato noodles or carrot noodles.
• Feel free to add other vegetables such as bell peppers, cauliflower or broccoli.
• To make this recipe gluten free: use gluten-free pasta noodles.
• To make this recipe paleo: use paleo friendly noodles such as Jovial food grain free noodles, zucchini noodles, sweet potato noodles or carrot noodles.
• If you want the sauce to have a little heat add some red pepper flakes to it.
• If you prefer a stronger garlic flavour add an extra 1-2 garlic cloves. 

How to serve:

This pasta recipe is best served warm rather than cold. You can serve this creamy pasta on its own or with a side kale and apple salad, garlic bread, or biscuits with almond flour. You could make this pasta look even more delicious by topping it with some fresh herbs such as fresh basil before serving. 

How to store:

Store any leftover pasta in the fridge in an airtight container for up to 5 days. This pasta also freezes really well for up to 3 months.

Frequently asked questions:

Other vegan recipes you'll love:

• Carrot Chili Dip
• Healthy Apple Pie Bars
• Dairy Free Spinach and Artichoke Dip
• Walnut Dressing
• Turtle Cookie Bars

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