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This vegan creamy sun-dried tomato pasta comes with the most delicious sun-dried tomato flavor and a creamy sauce that will leave you feeling satisfied.
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Such a super easy pasta dish with the most delicious sun-dried tomato cream sauce – loaded with sun-dried tomatoes and a tad of dairy-free cream! This creamy vegan pasta dish will be on your dinner table in only 20 minutes.
Sun-dried tomatoes do lift the flavor of any dish – no exceptions. They have a very intense and sweet aroma that is especially delightful in combination with pasta. Hint: Always go for sun-dried tomatoes packed in oil! 😉
The sun-dried tomato sauce is creamy yet chunky with bits of sun-dried tomatoes, cherry tomatoes, and sliced onion.
Updated Recipe – Cashew Pasta Sauce
I have updated this recipe with new pictures to make it even more appealing and adapted it slightly for a more delicious and even easier version. As you can see in the recipe video, the original cashew tomato pasta recipe was with a vegan sun-dried tomato cashew cream sauce. But as dairy-free heavy cream has become available in any major grocery store, I find it easier and quicker to use instead of making homemade cashew cream first, especially if you are looking for a quick pasta dish.
For the original recipe, substitute the dairy-free cream with this homemade cashew cream. If so, make sure to dilute the cashew pasta sauce with some pasta water, as cashew cream tends to be a tad thicker than dairy-free cream. Plus, using cashew cream gives this pasta dish a slightly nutty flavor.
Ingredients
See recipe card for quantities.
- Pasta → I love to use rigatoni!
- Sun-Dried Tomatoes → Most important ingredient! Makes for an intense, slightly sweet tomato flavor!
- Cherry Tomatoes → Or one large tomato!
- Garlic & Onion → Add additional taste!
- Dairy-Free Cream → Makes for a creamy finish!
Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!
- Cook pasta in a large pot of boiling salt water until al dente. Drain over a sieve.
- Heat a skillet with oil (I love to use the oil in which the sun-dried tomatoes are packed in – it adds a beautiful flavor). Add garlic and onion, sauté for 5 minutes over medium heat until soft and fragrant. Add sun-dried tomatoes and cherry tomatoes, cook for another 5 minutes over low to medium heat.
- Stir in dairy-free cream. Season to taste with salt and pepper.
- Add drained pasta and toss for one minute!
Hint: keep some of the pasta water aside to dilute the sauce if necessary, especially if you are making the recipe with homemade cashew cream, as this one tends to be a tad thicker than dairy-free cream!
Substitutions
- Dairy-Free Cream – instead of dairy-free heavy cream, you can make your own vegan cashew cream. See the recipe video for this variation!
- Onion – substitute white onion with one red onion to add some color. Also delicious with two sliced scallions.
- Gluten-Free – regular pasta can be replaced with gluten-free pasta (I love Barillas’s gluten-free pasta).
- Vegetarian – use regular heavy cream.
Variations
- Spicy – add chili pepper flakes while cooking the sauce to imbue heat into the dish.
- Deluxe – sprinkle with fresh herbs and this vegan parmesan cheese!
Storage
Store cooked pasta in an airtight container in the fridge. Good for 2-3 days. Reheat in a skillet with some water or in the microwave.
I don’t recommend freezing this pasta dish!
Top Tip
If cooking sun-dried tomato pasta (this isn’t tied to this particular recipe) or any other recipe with sun-dried tomatoes that calls for oil, always use the oil in which the sun-dried tomatoes are packed in instead of any other oil.
This has two advantages:
- It gives your dish an even more beautiful sun-dried tomato flavor – it’s almost like flavored oil!
- Less food waste – use the oil instead of throwing it away!
More Pasta Recipes You’ll Love
- Sun-Dried Tomato Pesto
- Vegan Sun-Dried Tomato Pasta Salad
- Baked Vegan Mac and Cheese
- Roasted Cherry Tomato Pasta
- Spaghetti Pomodoro
- Vegan Carbonara
If you make this recipe, I’d love for you to give it a star rating ★ below.
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📖 Recipe
Creamy Sun-Dried Tomato Pasta
Ingredients
- 7 oz (200 g) pasta I love rigatoni
- 2 tbsp oil from the sun-dried tomatoes or olive oil
- 1 clove garlic minced
- 1 small white onion chopped in rings
- ½ cup (60 g) sun-dried tomatoes packed in oil chopped or sliced
- ¾ cup (100 g) chopped cherry tomatoes or 1 chopped tomato
- ½ cup (120 ml) dairy-free cream or 5 tablespoons homemade cashew cream (add ½ cup pasta water if making the recipe with cashew cream)
- ¼ tsp salt or more to taste
- pepper
Instructions
- Cook pasta in a large pot of boiling salt water until al dente. Drain over a sieve.
- Heat a skillet with oil (I love to use the oil in which the sun-dried tomatoes are packed in – adds a beautiful flavor). Add garlic and onion, sauté for 5 minutes over medium heat until soft and fragrant. Add sun-dried tomatoes and cherry tomatoes, cook for another 5 minutes over low to medium heat.
- Stir in dairy-free cream. Season to taste with salt and pepper.
- Add drained pasta and toss for one minute!
Notes
- Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.
- Gluten-Free: Regular pasta can be replaced with gluten-free pasta.
- Dairy-Free Cream – instead of dairy-free heavy cream, you can make your own vegan cashew cream. See the recipe video for this variation!
Stefanie says
Love the video
Aline says
Thank you so much Stefanie ?