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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


  • 16 oz pasta of choice
  • 1 can sliced black olives, drained
  • 300 grams fresh or frozen spinach

Sauce Ingredients


  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.