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Creamy Vegan Sun-Dried Tomato Pasta – Healthy Comfort Food Recipes

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Keywords: Best Vegan Pasta Recipes, Chicken Pasta Healthy, healthy comfort food recipes, Healthy Food Recipes For Dinner, Healthy Protein Pasta, Pasta Meal Prep Healthy, Protein Pasta Recipes Healthy
Servings: 4 servings
Author: Lila

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)

Instructions

  1. Cook your pasta according to package instructions. Drain and set aside.
  2. In a blender, combine soaked cashews, almond milk, garlic, lemon juice, onion powder, salt, pepper, nutritional yeast, and half the sun-dried tomatoes. Blend until smooth and creamy.
  3. Heat olive oil in a pan over medium heat. Pour in the blended sauce and simmer for about 5 minutes.
  4. Roughly chop the remaining sun-dried tomatoes and add to the sauce. Stir to combine.
  5. Add the cooked pasta to the sauce and toss until evenly coated.
  6. Serve hot, topped with fresh basil if desired.