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.

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 so easy to make and is ready in under 20 minutes.
• This vegan red pesto pasta recipe is healthy, dairy free, vegetarian, Whole30 and paleo.
• This vegan sun dried tomato and spinach pasta makes great leftovers and stores well in the fridge.
• It freezes really well. 
• It’s made in one pan so the clean up is so simple. 
• It’s made with no milk, no cream and no cheese. 

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 cashew cream sauce. Cashews are a great way to replace heavy cream in recipes while keeping it dairy free and milk free. 
• 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 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. 
• Spinach – spinach adds some healthy dark green veggies to this vegan sun dried tomato pasta sauce, plus it adds a beautiful green color to this dish. 
• Nutritional yeast – this gives the sauce a cheesy flavour, without the dairy!

How to make this recipe:

Step one:

First, prepare the pasta according to the 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 it to a large pan 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!

Tips and variations:

• 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.
• 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.
• This recipe makes 8 servings, so feel free to cut it in half if you want less.
• To make this recipe gluten free: use gluten free noodles.
• To make this paste recipe paleo: use paleo friendly noodles such as Jovial food cassava flour noodles, zucchini noodles, sweet potato noodles or carrot noodles.

How to store:

Store any leftovers in the fridge in an air-tight container for up to 5 days.

Frequently asked questions:

Other vegan recipes you’ll love:

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

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