Prep Time 10

Total Time 25

Servings 4 people

This post may contain affiliate links. Please read my Privacy Policy for details.

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.

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 creates a softer flavor and smoother texture without cashews.
Sun-dried tomatoes balance the richness and add depth of flavor.
Ready in 25 minutes, and no blender is needed!

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

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

In the 90s, I waited tables in college. One restaurant I worked at, Marlowe’s, served fettuccine Alfredo with sun-dried tomatoes. Adding sun-dried tomatoes made me love Alfredo sauce.

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

Eat sinfully, live kindly ❤️
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 pasta shape you want.

Plant-Based Milk

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

Sun-Dried Tomatoes

Look for sun-dried tomatoes packed in oil, without added herbs. You can find these 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 adds a touch of savory, cheesy flavor. I use only a small amount so it doesn’t overpower the sauce.

Garlic and Lemon Juice

Both help build the flavor. Garlic adds a kick, while fresh lemon juice brightens the flavor.

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

How to Make Vegan Creamy Pasta

Step One – Cook the pasta:

Bring a large pot of salted water to a boil. Cook the pasta until it is al dente. Before draining, 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 to 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

Slowly whisk in the 1 and 1/4 cups unsweetened dairy-free milk and 1/2 cup vegetable broth. Keep whisking so the sauce stays 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 to 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 to combine. If your sauce is too thick, add pasta water in 1/4 cup increments until you reach the right texture. When you’re ready to serve, plate the pasta 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 don’t recommend freezing this recipe. The sauce will split and become grainy.

Yes, you can use dry sun-dried tomatoes with this recipe. Soak them according to the package directions. This typically takes about ten minutes in warm water.

To make this recipe cheesier, add nutritional yeast or vegan parmesan. Add in small increments until you reach your perfect cheesy flavor.

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