Creamy Sun Dried Tomato Pasta

The first time I made this sauce, my kitchen partner asked what I was blending and the aroma stopped him mid-sentence. Sun-dried tomatoes and cashews create this impossibly rich, velvety texture that feels indulgent yet so simple. I've served it to confirmed skeptics who couldn't believe there wasn't a drop of cream in sight. This pasta has become my go-to for nights when I need something comforting but don't want to spend hours at the stove.

Last winter, my friend came over exhausted from a brutal week at work. I put a pot of water on and started soaking cashews, not really thinking about it until she took her first bite and went completely quiet. She asked for the recipe before she'd even finished her plate, and now it's her comfort food too. There's something about that combination of tangy tomatoes and creamy richness that just wraps you up like a blanket.

Ingredients

• 350 g dried pasta: Penne or fusilli catch the sauce beautifully, but whatever shape you love works perfectly here
• 100 g sun-dried tomatoes in oil: The oil is liquid gold so don't drain it completely save a couple tablespoons for cooking
• 1 cup raw cashews: Soaking them in hot water makes blending easier and creates the silkiest texture
• 2 cups unsweetened plant-based milk: Almond and oat both work beautifully without competing with the tomato flavor
• 3 tbsp nutritional yeast: This adds that subtle savory depth that makes you forget there's no cheese
• 2 cloves garlic: Fresh garlic makes all the difference here, don't be tempted to use powder
• 1 tbsp lemon juice: Brightens everything and cuts through the richness just right
• 1 tsp dried oregano: Brings that classic Italian flavor without overwhelming the delicate sauce
• ½ tsp salt and ¼ tsp black pepper: Season the sauce generously since pasta absorbs salt as it sits
• 1 small yellow onion: Finely chopped so it melts into the sauce rather than staying in distinct pieces
• 2 cups fresh baby spinach: Adds color and nutrition without changing the flavor profile
• Fresh basil leaves: Torn by hand right before serving releases more oils than cutting with a knife

Instructions

Get your pasta water going first:

Drop your pasta into salted boiling water and cook until it's got that perfect al dente bite, then scoop out ½ cup of the cooking water before draining

Blend up that magic sauce:

Toss your soaked cashews, sun-dried tomatoes, plant milk, nutritional yeast, garlic, lemon juice, oregano, salt and pepper into the blender and let it run until it's absolutely silky smooth

Build your flavor base:

Heat your reserved sun-dried tomato oil in a large skillet and cook the chopped onion until it's translucent and fragrant, about 3 to 4 minutes

Bring the sauce together:

Pour that gorgeous blended sauce into the skillet and let it gently simmer for a few minutes while you give it an occasional stir

Add the fresh elements:

Drop in your spinach and watch it wilt down into the sauce, which only takes about 2 minutes

Unite everything:

Add your cooked pasta right into the skillet and toss until every piece is coated, adding a splash of that reserved pasta water if the sauce needs loosening

Finish with flair:

Serve it up hot with torn basil leaves scattered on top and red pepper flakes if you like a little heat

Save

This recipe has gotten me through more rainy evenings and last-minute dinner invitations than I can count. Something about it feels luxurious enough for company but casual enough for a Tuesday night alone. I've started keeping sun-dried tomatoes and cashews in my pantry just so I'm always 30 minutes away from this meal.

Making It Your Own

The beauty of this sauce base is how well it plays with other ingredients. I've added roasted cherry tomatoes when they're in season and the sweetness balances the tangy sun-dried tomatoes perfectly. Sometimes I'll throw in sautéed mushrooms for extra substance, especially when I want to make it feel more like a complete meal without needing a side dish.

What to Drink With It

A crisp white wine like Sauvignon Blanc cuts through the creaminess beautifully. On nights when I'm not drinking, sparkling water with a squeeze of lemon works just as well to refresh your palate between bites. The key is something with enough acid to stand up to the rich sauce.

Meal Prep Magic

This pasta actually improves overnight as the flavors have time to meld together. I'll often make a double batch and portion it into containers for effortless lunches throughout the week. The sauce separates slightly when chilled but a quick splash of water and a gentle reheat brings it right back to life.

• Store the sauce separately from the pasta if you're planning to meal prep
• Reheat on the stove with a splash of water rather than the microwave to maintain texture
• The sauce freezes beautifully for up to a month if you want to batch it ahead

Save

There's something deeply satisfying about serving a dish that feels this indulgent while being entirely plant-based. Watch people's faces when they take that first bite, it's always the same moment of pleasant surprise.

Common Recipe Questions

→ Can I make this ahead of time?

The sauce keeps beautifully in the refrigerator for up to 4 days. Store it separately from the pasta, and toss together when ready to serve. Reheat gently with a splash of plant-based milk or pasta water to restore the creamy consistency.

→ What can I use instead of cashews?

For a nut-free version, substitute raw sunflower seeds or hemp hearts. Alternatively, coconut cream works well, though it will add a subtle coconut flavor. Silken tofu blended with the sun-dried tomatoes creates a lighter, protein-rich sauce.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a skillet over medium-low heat, adding a splash of water or plant-based milk to loosen the sauce. Avoid microwaving, as this can cause the sauce to separate.

→ Can I freeze this dish?

The sauce freezes exceptionally well for up to 3 months. Freeze it in portions for easy weeknight meals. However, it's best to freeze the sauce separately from the pasta, as pasta can become mushy when frozen and thawed. Cook fresh pasta when reheating the sauce.

→ What pasta shapes work best?

Penne, fusilli, and rigatoni are excellent choices as their ridges and curves capture the creamy sauce beautifully. Spaghetti works well too, though the sauce coating is lighter. For a gluten-free option, choose chickpea or lentil-based pasta for added protein.

→ How can I add more protein?

Stir in white beans, chickpeas, or lentils during the final minutes of cooking. Crumbled tempeh or baked tofu also work wonderfully. For a whole grain approach, switch to protein-rich legume-based pasta or whole wheat varieties.