Creamy Sun-Dried Tomato Pasta

5 from 3 votes

Creamy Sun-Dried Tomato Pasta

This creamy sun-dried tomato pasta is made with a garlicky cashew Alfredo sauce, flavorful sun-dried tomatoes, and delicious pasta. It makes for the perfect weeknight dinner as it is super quick and easy to prepare. Plus, it pairs perfectly with your favorite vegetables and protein!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Keyword: creamy sun-dried tomato pasta, vegan sun-dried tomato pasta

Servings: servings

Calories: 476kcal

Ingredients

10 ounces pasta of choice can be gluten-free
1 tablespoon extra virgin olive oil
½ yellow onion finely diced
3 garlic cloves minced
½ cup oil-packed sun-dried tomatoes sliced
½ - 1 tablespoon tomato paste
2 cups vegan cashew Alfredo sauce
¼ cup pasta water
cashew milk/ almond milk/ water to thin the sauce
salt and pepper to taste
fresh basil leaves chopped, for garnish

Instructions

Prepare the vegan Alfredo sauce according to the recipe instructions and notes.
Cook the pasta according to package instructions. Reserve some pasta water. Then drain and set aside.
Preheat olive oil in a large pan over medium heat. Sauté the garlic, onion, and sun-dried tomatoes until the onion turns translucent. Then add the tomato paste and sauté for 1-2 minutes.
Next, add the vegan cashew Alfredo sauce, pasta water, and additional milk/water (as needed) to the pan. Season with salt and pepper and stir until everything is combined.
Now transfer the cooked pasta to the pan. Toss until the pasta is covered with sauce.
Garnish with chopped fresh basil leaves and enjoy!

Notes

Sauce: If you prefer to blend the onion and garlic with the other sauce ingredients, feel free to do so! I just love to sauté them as I find them more flavorful this way.
Variations and serving options: I'll usually add more vegetables (like baby spinach and zucchini) and serve some kind of protein (like salmon or shrimp) with this sun-dried tomato pasta. You can find more ideas in the post.

Nutrition