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. The sauce is also paleo and Whole30 compliant!

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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4.89 from 9 votes

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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.

Course Main Course

Cuisine American, Italian

Keyword dairy free pasta, sun-dried tomato alfredo, vegan pasta

Prep Time 5 minutes

Cook Time 20 minutes

Servings 8

Calories 533 kcal

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

1. Prepare the pasta according to the directions on the box.

   

2. 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.

   

3. Once the pasta is cooked and drained, transfer it to a large pan and pour the sauce over top and stir well to combine.

   

4. 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

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 Facts

Vegan Sun-dried Tomato Pasta

Amount Per Serving

Calories 533 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 8g50%

Sodium 1046mg45%

Potassium 1198mg34%

Carbohydrates 63g21%

Fiber 8g33%

Sugar 3g3%

Protein 16g32%

Vitamin A 4201IU84%

Vitamin C 50mg61%

Calcium 119mg12%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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