Delicious Sun-Dried Tomato Vegan Pasta Recipe

There’s something truly comforting about a warm, hearty bowl of pasta, especially when it’s bursting with vibrant flavors and wholesome ingredients. This Sun-Dried Tomato Vegan Pasta is perfect for cozy evenings at home when you want something simple, nourishing, and satisfying without sacrificing taste. Imagine the aroma of garlic and sun-dried tomatoes sizzling in olive oil, mingling with the gentle warmth of fresh herbs, filling your kitchen with irresistible comfort.

Inspired by Mediterranean cuisine, this recipe captures the essence of Italy’s rustic charm while staying completely plant-based. Sun-dried tomatoes add a sweet and tangy depth, while fresh vegetables provide color, texture, and nutrition. Whether you’re cooking for yourself, entertaining friends, or preparing a weeknight dinner, this pasta promises a gourmet experience with minimal effort. It’s a celebration of flavor, health, and simplicity in every bite.

Ingredients

• 12 oz (340 g) of your favorite pasta (penne, fusilli, or spaghetti work well)

• 1/2 cup sun-dried tomatoes, chopped

• 1 medium onion, finely diced

• 3 cloves garlic, minced

• 1 red bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

• 1 medium zucchini, sliced into half-moons

• 1 cup cherry tomatoes, halved

• 1/2 cup raw cashews, soaked for at least 2 hours

• 1 cup unsweetened plant-based milk (almond, oat, or soy)

• 2 tablespoons nutritional yeast

• 1 tablespoon olive oil

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon red pepper flakes (optional, for a subtle kick)

• Salt and black pepper to taste

• Fresh basil leaves for garnish

• Optional: 2 tablespoons lemon juice for extra brightness

Directions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

2. Prepare the sun-dried tomato sauce
   In a blender or food processor, combine the soaked cashews, sun-dried tomatoes, plant-based milk, nutritional yeast, oregano, basil, and a pinch of salt. Blend until smooth and creamy. If the sauce is too thick, add a few tablespoons of the reserved pasta water until you reach the desired consistency.

3. Sauté the vegetables
   Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

4. Cook the bell peppers and zucchini
   Add the red and yellow bell peppers and zucchini to the skillet. Sauté for 5-6 minutes until tender but still crisp. Stir in the cherry tomatoes and cook for 2 more minutes until they start to soften.

5. Combine pasta and sauce
   Reduce heat to low and pour the sun-dried tomato cashew sauce over the sautéed vegetables. Mix well to coat all the vegetables. Add the drained pasta to the skillet and toss until evenly combined. If the sauce is too thick, gradually add some reserved pasta water until the pasta is well-coated and creamy.

6. Season and finish
   Taste and adjust seasoning with salt, black pepper, and optional red pepper flakes. For a touch of brightness, drizzle lemon juice over the pasta.

7. Serve
   Transfer the pasta to serving plates or a large serving bowl. Garnish with fresh basil leaves and, if desired, a sprinkle of additional nutritional yeast. Serve immediately for the best flavor and texture.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

• Yield: 4 servings

Notes

• Sun-Dried Tomatoes: Use sun-dried tomatoes packed in oil for a richer flavor, or dry-packed ones rehydrated in hot water for a lighter option.

• Cashews: Soaking the cashews is essential for a creamy texture. If short on time, soak them in very hot water for 15–20 minutes.

• Pasta Water: Reserving pasta water helps loosen the sauce and ensures a silky coating on the pasta.

• Vegetable Variations: Feel free to swap zucchini for asparagus, spinach, or mushrooms depending on seasonal availability.

• Meal Prep Tip: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat and combine with fresh pasta when ready.

Why You’ll Love This Recipe

This Sun-Dried Tomato Vegan Pasta isn’t just a meal—it’s an experience. The creamy, savory sauce has the perfect balance of tangy sweetness from sun-dried tomatoes and the subtle nuttiness of cashews. Combined with crisp, fresh vegetables, each bite is bursting with texture and flavor.

The beauty of this recipe lies in its versatility. It’s equally suitable as a comforting dinner for a chilly evening or as a vibrant, shareable dish for a weekend lunch with friends. It’s naturally vegan, meaning it’s accessible to almost everyone, and it’s packed with plant-based nutrients that support overall health without compromising on indulgence.

Tips for Perfect Pasta Every Time

1. Cook pasta al dente: Avoid overcooking to prevent mushy texture. Pasta will continue cooking slightly when mixed with the sauce.

2. Reserve pasta water: This starchy water is key for adjusting the sauce’s consistency and helps it cling beautifully to the pasta.

3. Blend sauce until smooth: For an ultra-creamy texture, make sure there are no lumps in the cashew-sun-dried tomato sauce.

4. Don’t overcrowd the pan: Sauté vegetables in a single layer to ensure they cook evenly and maintain their crispness.

5. Season gradually: Taste as you go. Sun-dried tomatoes are naturally salty, so you may need less added salt than you think.

Pairing Ideas

• Bread: Serve with warm, crusty garlic bread or vegan focaccia to soak up the luscious sauce.

• Salad: A crisp green salad with a light vinaigrette pairs wonderfully, balancing the richness of the pasta.

• Beverage: Opt for sparkling water with lemon or a fresh herbal iced tea to refresh the palate.

Health Benefits

This dish is more than just delicious—it’s nutritious.

• Sun-Dried Tomatoes: Rich in antioxidants like lycopene, which support heart health and skin protection.

• Cashews: Provide healthy fats, protein, and essential minerals such as magnesium and zinc.

• Vegetables: Bell peppers and zucchini offer vitamins A and C, while cherry tomatoes contribute fiber and potassium.

• Plant-Based Milk: Adds creaminess without saturated fat, making the dish lighter and easier to digest.

This combination ensures you get a meal that satisfies both taste buds and nutritional needs.

Making It Your Own

One of the joys of this recipe is how easy it is to adapt. Here are some creative variations:

1. Add greens: Toss in spinach, kale, or arugula for extra nutrients.

2. Spice it up: Add crushed red pepper flakes or smoked paprika for a bit of heat.

3. Protein boost: Add chickpeas, tempeh, or vegan sausage slices for added protein.

4. Nut-free option: Replace cashews with silken tofu or coconut cream for a creamy texture without nuts.

Experimenting with these tweaks allows you to enjoy a new version of the dish each time while keeping the core flavors intact.

Frequently Asked Questions

Can I use other types of pasta?
Absolutely. This Sun-Dried Tomato Vegan Pasta is incredibly versatile and pairs well with many different pasta shapes. Short pasta varieties like penne, fusilli, and rigatoni do a wonderful job of holding the creamy sauce in every crevice, making each bite flavorful and satisfying. If you prefer long pasta, spaghetti, linguine, or fettuccine also work beautifully and create a more traditional Italian-style presentation. Those who follow a gluten-free diet can swap in their favorite certified gluten-free pasta without any major adjustments. Just be sure to cook your pasta according to the instructions on the package to get the perfect al dente texture. If your pasta cooks more quickly or absorbs more liquid than wheat-based versions, simply reserve a bit of the pasta water to adjust the sauce consistency as needed.

How can I make this recipe nut-free?
This recipe uses cashews to help create that deliciously creamy texture in the sauce, but it can easily be adapted for individuals with nut allergies. Instead of cashews, silken tofu is a fantastic alternative because it blends into a smooth, silky base while adding extra protein. Coconut cream is another option if you want a slightly richer sauce. Keep in mind that coconut cream may add a very mild coconut taste, so adjust seasonings to ensure the sun-dried tomato flavor remains the star. If you choose either substitution, follow the same blending method outlined in the recipe and adjust with pasta water if needed. This way, you still achieve that luscious, satisfying sauce without using nuts.

Can I make this ahead of time?
Definitely. This pasta is great for meal prepping or planning ahead for a busy week. The sauce can be made up to three days in advance and stored in an airtight container in the refrigerator. When you’re ready to serve, simply warm the sauce gently on the stovetop while cooking a fresh batch of pasta. If the sauce thickens in the fridge, a splash of plant-based milk or pasta water will bring back the creamy consistency. You can also refrigerate leftovers once fully assembled. Just store them properly and reheat using a low heat setting on the stovetop to prevent the sauce from separating.

What can I serve with this pasta?
This dish shines on its own, but adding the right sides can turn it into a complete and satisfying meal. A crisp salad made with leafy greens, cucumbers, and a tangy vinaigrette balances the richness of the sauce. Serve it with garlic bread, artisan rolls, or vegan focaccia for a warm and comforting addition that helps soak up any extra sauce. For refreshment, sparkling water with a slice of lemon or an herbal iced tea are great pairings that keep the meal fresh and enjoyable without overpowering the pasta’s robust flavors.

Final Thoughts

Cooking at home doesn’t have to be complicated to be extraordinary. This Sun-Dried Tomato Vegan Pasta shows that a few high-quality ingredients can transform into a comforting, restaurant-quality meal. Its rich, creamy sauce, vibrant vegetables, and satisfying texture make it a standout dish for any occasion, from casual weeknight dinners to special gatherings with friends.

By embracing plant-based ingredients, this recipe celebrates flavor, health, and sustainability—all while remaining incredibly delicious. Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your repertoire, this pasta is a guaranteed crowd-pleaser that will leave everyone asking for seconds.

So, gather your ingredients, fire up the stove, and treat yourself to the heartwarming taste of Sun-Dried Tomato Vegan Pasta tonight. It’s more than a meal—it’s a flavorful journey to the Mediterranean right in your kitchen.

Delicious Sun-Dried Tomato Vegan Pasta Recipe

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• Author: Michelle Davis
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This comforting and flavorful plant-based pasta is perfect for weeknight dinners or cozy evenings at home. With a creamy sun-dried tomato sauce, fresh vegetables, and rich Mediterranean-inspired flavors, it delivers a satisfying meal that feels both nourishing and indulgent. It’s quick to make, easy to customize, and enjoyable for vegans and non-vegans alike.

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Ingredients

Scale 1x2x3x

• 12 oz (340 g) pasta of choice (penne, fusilli, or spaghetti)

• 1/2 cup sun-dried tomatoes, chopped

• 1 medium onion, finely diced

• 3 cloves garlic, minced

• 1 red bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

• 1 medium zucchini, sliced

• 1 cup cherry tomatoes, halved

• 1/2 cup raw cashews, soaked

• 1 cup unsweetened plant-based milk

• 2 tablespoons nutritional yeast

• 1 tablespoon olive oil

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon red pepper flakes (optional)

• Salt and black pepper to taste

• Fresh basil leaves for garnish

• Optional: 2 tablespoons lemon juice

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Instructions

• Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.

• In a blender, combine soaked cashews, sun-dried tomatoes, plant-based milk, nutritional yeast, oregano, basil, and a pinch of salt. Blend until smooth. Add pasta water as needed to thin.

• Heat olive oil in a skillet over medium heat. Sauté onion for 2–3 minutes until soft. Add garlic and cook 1 minute.

• Add bell peppers and zucchini, cooking 5–6 minutes until tender. Stir in cherry tomatoes and cook 2 more minutes.

• Reduce heat and pour sauce over vegetables. Stir to combine.

• Add cooked pasta into the skillet and toss to coat evenly. Adjust consistency with reserved pasta water if needed.

• Season with salt, black pepper, and red pepper flakes to taste. Add optional lemon juice for brightness.

• Serve warm, garnished with fresh basil leaves.

Notes

• Use sun-dried tomatoes packed in oil for richer flavor or rehydrated dry-packed tomatoes for a lighter sauce.

• To speed up soaking, cover cashews in hot water for 15–20 minutes.

• Substitute zucchini with mushrooms, spinach, or asparagus for seasonal variations.

• Sauce can be prepared ahead and stored in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 20 minutes

Michelle Davis