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!
Vegan Sun Dried Tomato Pasta
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
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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!
This was amazing! Drinkable. I served it on zoodles with chicken sweet potato meatballs and everyone gobbled it!
Oh I’m so glad you loved it!!!
Very very good!!! Must try!
I’m so thrilled you love it!!!