Name: Creamy Vegan Pasta with Sun-Dried Tomatoes (Nut-Free)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 12 oz fettuccine or preferred noodle; 2 tablespoons dairy-free butter; 3 cloves garlic (minced); 1/2 cup oil-packed sun-dried tomatoes (chopped); 2 tablespoons all-purpose flour; 1 and 1/4 cups unsweetened dairy-free milk* (extra on hand to thin if needed); 1/2 cup vegetable broth; 1 tablespoon nutritional yeast; 1 teaspoon lemon juice; 1/2 teaspoon salt (adjust to taste); 1/4 teaspoon black pepper; 1/8 teaspoon ground nutmeg

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My Creamy Vegan Pasta with Sun-Dried Tomatoes recipe is nut-free and made without heavy cream, parmesan cheese, or cashews. Instead of blending soaked nuts, this 25-minute recipe uses a simple roux to create a smooth sauce. Sun-dried tomatoes add depth and sweetness, which takes this classic pasta to the next level.

Prep Time
10 Minutes

Total Time
25 Minutes

Servings
4 Main Dishes

Vegan fettuccini alfredo on a white plate that is twirled around a fork.

What Makes This Vegan Creamy Pasta Different

This recipe is nut-free and specifically cashew-free.
Using a nut-free roux sauce creates a softer flavor and smoother texture without having to use cashews.
Sun-dried tomatoes balance the richness while adding flavor depth.
Ready in 25 minutes, and no blender is needed!

A picture of Ruth Grindeland the owner, recipe developer and content creator at Sinful Kitchen.

My Love Affair with Pasta and Sun-dried Tomatoes began in the 90’s

In the 90s, I waited tables while I was in college. One of the restaurants I worked at, Marlowe’s, served a fettuccine Alfredo with sun-dried tomatoes. By adding the sun-dried tomatoes, I started to love Alfredo sauce.

This is my vegan version, which is slightly different. I tested making Alfredo sauce many different ways, including with and without cashews. I could never find the right mix that was on point with a true Alfredo sauce. I did create this recipe that was inspired by Marlowe’s, but without the dairy. Hence, creamy vegan pasta with sun-dried tomatoes.

Made With Love, Ruth

Creamy vegan pasta on a white plate that is twirled around a fork up close.

More Italian Pasta Sauces

Creamy Vegan Pasta Ingredients

Key Ingredient Notes

Pasta

I like to serve this sauce with fettuccine noodles. However, you are not limited to fettuccine. You can use any shape of pasta you want.

Plant-Based Milk

You can use any plant-based milk with this recipe. But during my testing, I found the unsweetened barista-style of oat milk created the creamiest texture.

Sun-Dried Tomatoes

Look for sun-dried tomatoes packed in oil, without added herbs. These are in the produce section of my store. Some stores will carry them next to pasta sauces. If you cannot find them without herbs, your next best option is dried. You will need to soak them for ten minutes to rehydrate them first.

All-Purpose Flour (APF)

You will need flour to create the roux and a thick sauce. Because of the flour, we can make this sauce without cashews.

Nutritional Yeast

Nutritional yeast gives this recipe a touch of savory, cheesy flavor. I only use a small amount so that it does not overpower the sauce.

Garlic and Lemon Juice

Both help build the flavor. Garlic gives it a kick, while fresh lemon juice helps to brighten the flavor.

See the recipe card for complete information on ingredients and quantities.

How to Make Vegan Creamy Pasta

Step One – Cook the pasta:

Start by bringing a large pot of salted water to a boil. Cook the pasta until it is al dente. Before draining the pasta, save 1 cup of pasta water.

Fettuccine noodles drained in a colander.

Step Two – Sauté garlic and tomatoes

Next, melt the butter in a deep sauté pan over low-to-medium heat. Then add the 3 cloves of minced garlic and sauté until fragrant, about 30-60 seconds. Stir in ½ cup of sun-dried tomatoes and heat for 1 minute.

Sautéing garlic and sun-dried tomatoes for vegan alfredo sauce.

Step Three – Add the flour

Sprinkle 2 tablespoons of all-purpose flour and stir constantly for 1 minute.

Garlic, sun-dried tomatoes, and flour sautéd in butter to make vegan pasta with sun-dried tomatoes.

Step Four – Whisk liquids

Then slowly whisk in the 1 and 1/4 cups of unsweetened dairy-free milk and ½ cup vegetable broth. You will need to keep whisking so that your sauce is lump-free.

Adding milk to the butter, garlic, and sun-dried tomatoes to make creamy vegan pasta.

Step Five – Add spices

Add 1 tablespoon of nutritional yeast, a pinch of nutmeg, a dash of salt, and pepper. Let the sauce simmer until it thickens. This usually takes 3-5 minutes

Creamy vegan pasta with nutmeg, nutritional yeast, salt, and pepper has been whisked in.

Step Six – Combine with pasta

Finally, add the drained pasta to the sauté pan with the sauce. Sprinkle with 1 tablespoon of fresh lemon juice, and toss all together. If your sauce is too thick, add in the pasta water in 1/4 cup increments until you find the right texture. When you’re ready to serve, place the pasta on a plate and top with your favorite garnishes.

Creamy vegan pasta sauce that has been tossed with fettuccini noodles.

More pasta recipes….

Personalize this Recipe

Veggies

I like to add peas and broccoli, but I serve them on the side and mix them in as I go.

Spicy

To spice it up, add red pepper flakes or Aleppo pepper.

Vegan creamy pasta with chicken’

Add plant-based chicken to make this recipe a restaurant feel.

Hands holding a vegan pasta dish that has been garnished with parsley.

Perfect Pairings

Frequently Asked Questions

I do not recommend you freeze this recipe. The sauce will split and become grainy.

Yes, you can use dry sun-dried tomatoes with this recipe. You will want to soak them according to the package directions. This is typically around ten minutes in warm water.

You can make this recipe cheesier by adding nutritional yeast or vegan parmesan. Always add in small increments until you achieve your perfect cheesy flavor.

While you can make this ahead of time, I find that it tastes better when served immediately. If you want to make it ahead of time, note that the sauce will thicken. You will need to add a splash of dairy-free milk or water and stir. This will help restore the original creamy texture.

How Did It Go?

I hope you loved this creamy vegan pasta as much as I did! Before you go, please leave me a rating and let me know your thoughts on this recipe. Your feedback is valuable to other readers and me.