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    Home » Course » Main Course

    Vegan Sun-Dried Tomato Pasta

    Published: Mar 8, 2021 · Modified: Oct 2, 2022 by Erin Carter · This post may contain affiliate links · 7 Comments

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    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.

    A pan of vegan sun-dried tomato pasta garnished with fresh parsley and a spoon in it.

    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.

    Cooked pasta draining in a colander.

    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.

    The ingredients needed to make a creamy sun dried tomato pasta sauce in a blender.

    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.

    Cooked noodles in a pan topped with a red cream sauce.

    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!

    A pan full of sun dried tomato pasta with spinach and black olives on top.

    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.

    Pasta noodles covered in a creamy sun-dried tomato sae garnished with fresh parsley and a spoon in it.

    Frequently asked questions:

    Where do you find sun-dried tomatoes in the grocery store?

    The jarred sun dried tomatoes are normally located in the same isle as olives and canned vegetables.

    What if I'm allergic to cashews?

    I would try using pine nuts instead.

    What can I use instead of coconut milk?

    I would use cashew milk or almond milk. If you tolerate grains oat milk would also be a great option.

    Is this sun-dried tomato sauce paleo?

    Yes this recipe its paleo and dairy free.

    Is this a Whole30 sun-dried tomato sauce?

    Yes it is.

    Other vegan recipes you'll love:

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

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Vegan Sun-dried Tomato Pasta

    This 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.
    4.89 from 9 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Italian
    Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 8
    Calories: 533kcal
    Author: Dr. Erin Carter

    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 tablespoon nutritional yeast
    • 1 tablespoon Italian seasoning
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon ground black pepper

    Instructions

    • Prepare the pasta according to the directions on the box.
    • 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.
    • Once the pasta is cooked and drained, transfer it to a large pan and pour the sauce over top and stir well to combine.
    • Add the frozen spinach and olives and heat everything together for a few minutes, until the spinach is wilted and the sauce is warm.

    Notes

    1. If you like a thinner sauce, add a little extra water or coconut milk.
    2. If you don't like olives omit them from the recipe.
    3. Feel free to add other vegetables such as bell peppers, cauliflower or broccoli.
    4. Store this pasta in the fridge in an air-tight container for up to 5 days.

    Nutrition

    Calories: 533kcal | Carbohydrates: 63g | Protein: 16g | Fat: 27g | Saturated Fat: 8g | Sodium: 1046mg | Potassium: 1198mg | Fiber: 8g | Sugar: 3g | Vitamin A: 4201IU | Vitamin C: 50mg | Calcium: 119mg | Iron: 5mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

    More Healthy Main Courses

    • Mango Chicken Curry
    • Paleo Curried Butternut Squash Soup
    • Denver Steak
    • Blackened Mahi Mahi

    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Ramya

      March 08, 2021 at 4:03 pm

      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

      Reply
      • Erin Carter

        March 13, 2021 at 4:36 pm

        I hope you love it!

        Reply
    2. Kristie

      May 10, 2021 at 5:03 pm

      Mmmmmm yummy!5 stars

      Reply
    3. Stacy

      May 30, 2021 at 8:03 pm

      This was amazing! Drinkable. I served it on zoodles with chicken sweet potato meatballs and everyone gobbled it!

      Reply
      • Erin Carter

        May 31, 2021 at 2:13 pm

        Oh I'm so glad you loved it!!!

        Reply
    4. Pam

      June 13, 2021 at 2:00 pm

      Very very good!!! Must try!5 stars

      Reply
      • Erin Carter

        July 31, 2021 at 3:17 pm

        I'm so thrilled you love it!!!

        Reply

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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