Name: Creamy Vegan Sun-Dried Tomato Pasta – Healthy Comfort Food Recipes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup raw cashews (soaked for at least 2 hours or boiled for 10 minutes); 1 cup unsweetened almond milk; 2 garlic cloves; 1 tablespoon lemon juice; 1 teaspoon onion powder; Salt and black pepper to taste; 1/2 cup sun-dried tomatoes (not packed in oil); 1/4 cup nutritional yeast; 1 pound pasta of choice (use protein pasta if preferred); 1 tablespoon olive oil; Fresh basil, chopped (optional for garnish)

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This creamy vegan sun-dried tomato pasta is one of those healthy comfort food recipes that saves your weeknights from chaos. You get all the cozy satisfaction of a rich, velvety pasta dish—without needing a nap afterward. It’s one of those meals I turn to when I’m craving something hearty, but don’t want to feel like I just ate a brick. Here’s why I love it: the sauce is blended from cashews, almond milk, and garlic, making it thick and luxurious with zero dairy. The sun-dried tomatoes add a punch of salty-sweet flavor that clings to every twirl of pasta. I usually keep this recipe in rotation when I’m doing pasta meal prep healthy-style because it reheats beautifully and keeps its flavor punch. You can even add grilled chicken if you’re leaning toward chicken pasta healthy territory, or keep it vegan with protein pasta—either way, it checks all the boxes. Best of all? It hits the trifecta: quick to make, packed with flavor, and makes you feel like a grown-up who’s totally got their dinner life together. Whether you’re after healthy protein pasta or just one of the best vegan pasta recipes that doubles as a cozy hug in a bowl, this one’s it.

1) Key Takeaways
2) Easy Creamy Vegan Sun-Dried Tomato Pasta Recipe
3) Ingredients for Creamy Vegan Sun-Dried Tomato Pasta
4) How to Make Creamy Vegan Sun-Dried Tomato Pasta
5) Tips for Making Creamy Vegan Sun-Dried Tomato Pasta
6) Making Creamy Vegan Sun-Dried Tomato Pasta Ahead of Time
7) Storing Leftover Creamy Vegan Sun-Dried Tomato Pasta
8) Try these Comfort Food recipes next!
9) Creamy Vegan Sun-Dried Tomato Pasta Recipe
10) Nutrition

1) Key Takeaways

Made with a creamy, dairy-free cashew sauce that’s deeply satisfying
Ready in 25 minutes, perfect for weeknights and meal prep
Ideal for anyone looking for healthy comfort food recipes with bold flavor
Great as-is or with add-ins like roasted veggies or plant-based sausage

2) Easy Creamy Vegan Sun-Dried Tomato Pasta Recipe

I’ve made this pasta more times than I can count. It’s one of those healthy comfort food recipes that tastes like it shouldn’t be healthy, but it totally is.

The sauce is where the magic happens. We’re talking soaked cashews blended with garlic, lemon juice, almond milk, and just enough nutritional yeast to make it feel indulgent. Toss in sun-dried tomatoes, and you’ve got bold flavor in every creamy bite. We keep it vegan, but if you’re more into protein pasta recipes healthy style, you can absolutely stir in chickpeas or even grilled chicken if you’re flexible.

Whether you’re cooking for yourself, meal prepping for the week, or trying to impress a hungry friend with healthy food recipes for dinner, this one’s a keeper. It’s easy, reliable, and just complicated enough to feel like cooking without being a production.

3) Ingredients for Creamy Vegan Sun-Dried Tomato Pasta

Raw Cashews: These soften into a creamy base when soaked or boiled. I prefer boiling for 10 minutes when I’m short on time.

Unsweetened Almond Milk: Adds creaminess without the heaviness of dairy. Just make sure it’s unsweetened so it doesn’t mess with the flavor balance.

Garlic Cloves: A couple of cloves go a long way to boost depth. I like mine on the stronger side but not overpowering.

Lemon Juice: Brightens the sauce and balances the richness. A splash here really freshens everything up.

Onion Powder: Adds subtle savory notes that round out the flavor without actual onions.

Salt and Pepper: Start with a pinch, then taste and adjust. The sauce depends on this for bringing all the flavors together.

Sun-Dried Tomatoes: I use the dry-packed kind. Soak them if they feel too leathery, then blend half and chop the rest for texture.

Nutritional Yeast: Brings a cheesy depth without any dairy. Bonus: it adds a touch of protein too, tying it into healthy protein pasta territory.

Pasta of Choice: I often reach for protein pasta or whole wheat penne. Whatever holds sauce well and doesn’t fall apart will do.

Olive Oil: Just a tablespoon helps cook the sauce gently without sticking. Plus it brings in a hint of richness.

Fresh Basil (optional): I chop and sprinkle this on at the end. It smells amazing and makes the dish look like more effort than it actually took.

4) How to Make Creamy Vegan Sun-Dried Tomato Pasta

Step 1: Cook your pasta in salted water until it’s just al dente. Drain and set it aside while you work on the sauce.

Step 2: Blend soaked cashews, almond milk, garlic, lemon juice, onion powder, salt, pepper, nutritional yeast, and half the sun-dried tomatoes until smooth. You want it creamy but pourable.

Step 3: Heat the olive oil in a skillet over medium heat. Pour in your cashew sauce and stir often as it simmers for 5 minutes. Don’t let it stick to the bottom.

Step 4: Chop the rest of your sun-dried tomatoes and add them to the sauce. Give it a good stir so they spread evenly through the creaminess.

Step 5: Add the pasta to the skillet. Toss everything until the sauce coats the noodles. Taste it, and adjust seasoning if needed.

Step 6: Serve warm with basil on top. I like to add cracked black pepper or even chili flakes for a little kick.

5) Tips for Making Creamy Vegan Sun-Dried Tomato Pasta

Use protein pasta if you’re trying to pack more into your dinner without it feeling like a gym meal. Some of them taste just like the regular stuff.

Soak the cashews long enough if you want a truly smooth sauce. If you skip this, the blender won’t work as well, and you’ll end up with grainy bits. No one wants that.

If your sauce is too thick, just splash in more almond milk. If it’s too thin, let it simmer a little longer until it thickens. This recipe’s flexible, and once you’ve made it once, you’ll see how easy it is to adjust.

6) Making Creamy Vegan Sun-Dried Tomato Pasta Ahead of Time

One thing I love about this dish is that it holds up really well as a meal prep option. Make a batch, portion it out, and you’re all set for the week.

If you’re aiming for pasta meal prep healthy meals that don’t bore you, this one checks the boxes. The sauce keeps its flavor, and the pasta stays firm if you don’t overcook it.

Just store the pasta and sauce together in an airtight container. Reheat with a splash of almond milk or water to loosen things up again. It’s quick, it’s easy, and it actually tastes good later—which is not something I can say about most leftovers.

7) Storing Leftover Creamy Vegan Sun-Dried Tomato Pasta

Store any leftovers in a sealed container in the fridge for up to 4 days. If the sauce thickens up a bit, just add a spoonful of almond milk when you reheat.

I usually warm it up on the stove, but the microwave works in a pinch. Either way, don’t skip the stir halfway through so it heats evenly.

This makes a solid lunch the next day, and it might even taste better once it’s had a chance to sit. Comfort food and convenience? I’ll take both.

8) Try these Comfort Food recipes next!

9) Creamy Vegan Sun-Dried Tomato Pasta Recipe