Some nights you need a dinner that feels indulgent but doesn't weigh you down or require a trip to the store for fancy ingredients. This easy dairy-free creamy pasta is my go-to when I want something comforting, quick, and full of flavor.
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The sauce gets its luxurious texture from blended cashews and nutritional yeast—no cream, no butter, no cheese. It's a trick I learned when my sister-in-law came to visit with her dairy allergy, and now it's a staple in our house. Even my kids ask for seconds!
With just 10 minutes of prep and 20 minutes of simmering, you can have a restaurant-quality dinner on the table that everyone will love, dairy-free or not.
Why You'll Love This Recipe
About the Ingredients
8 oz (225g) gluten-free or regular fettuccine
Gluten-free works great, but any long pasta like spaghetti or linguine is fine. Use your favorite shape.
1 cup (140g) raw cashews
Raw cashews are key for the creamy base. If you don't have them, use raw sunflower seeds or silken tofu for a nut-free version.
1 cup (240ml) vegetable broth
Use low-sodium if you prefer to control salt. Chicken broth also works, but veggie keeps it plant-based.
1/2 cup (60g) sun-dried tomatoes in oil, drained and chopped
The oil-packed ones add extra flavor. If using dry, rehydrate in hot water for 10 minutes first.
3 cloves garlic, minced
Fresh garlic is best, but 1 teaspoon garlic powder can substitute in a pinch.
1/4 cup (30g) nutritional yeast
This gives a cheesy flavor. If you don't have it, add an extra tablespoon of miso paste or a splash of lemon juice.
2 tablespoons olive oil
Use a good-quality extra virgin olive oil for the best taste. Avocado oil also works for a neutral flavor.
1/2 teaspoon red pepper flakes (optional)
Adds a gentle kick. Omit for a kid-friendly version, or use a pinch of cayenne.
Salt and black pepper to taste
Sea salt or kosher salt is fine. Always taste before seasoning.
Fresh basil leaves for garnish (optional)
Adds a fresh pop of color and flavor. Parsley or chives also work.
Tips & Tricks
- If you don't have a high-speed blender, soak the cashews in hot water for 15 minutes before blending to get extra smooth.
- Reserve a cup of pasta water before draining. Adding a splash helps loosen the sauce to your desired consistency.
- For a richer flavor, use the oil from the sun-dried tomatoes instead of olive oil when sautéing the garlic.
Pro Tips
Step-by-Step Instructions
1. Soak the cashews
Place cashews in a small bowl and cover with hot water. Let soak for at least 10 minutes (or 15 if you have time) to soften for blending.
2. Cook the pasta
Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain.
3. Make the creamy sauce
Drain the soaked cashews and add them to a blender with the vegetable broth, nutritional yeast, and a pinch of salt. Blend on high until completely smooth and creamy, about 1-2 minutes. If too thick, add a splash of broth.
4. Sauté the aromatics
In a large skillet, heat the olive oil over medium heat (350°F/175°C). Add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant but not browned—look for a light golden hue.
5. Combine sauce and tomatoes
Pour the blended sauce into the skillet. Add the chopped sun-dried tomatoes and stir to combine. Bring the sauce to a gentle simmer over medium-low heat (300°F/150°C), then let it cook for 3-4 minutes until slightly thickened and bubbling at the edges.
6. Toss with pasta
Add the drained pasta to the skillet and toss well to coat every strand with the creamy sauce. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until it reaches your desired consistency.
7. Season and serve
Taste and season with salt and pepper. Garnish with fresh basil if using. Serve immediately, and enjoy the creamy goodness!
Delicious Variations
Add protein
Toss in grilled chicken, shrimp, or white beans for extra heartiness.
Veggie boost
Sauté spinach, mushrooms, or zucchini with the garlic for extra nutrients.
Spicy twist
Add a teaspoon of sriracha or a pinch of cayenne for a kick.
How to Store Easy Dairy-Free Creamy Sun-Dried Tomato Pasta
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat (350°F/175°C) with a splash of broth or water to loosen the sauce. Stir until heated through.
Frequently Asked Questions
Q: Can I make this pasta nut-free?
Yes, replace the cashews with raw sunflower seeds or silken tofu for a nut-free version. If using sunflower seeds, soak them the same way and blend until smooth. Tofu can be blended directly without soaking.
Q: What can I substitute for nutritional yeast?
Nutritional yeast gives a cheesy flavor. If you don't have it, you can use 1 tablespoon of white miso paste or a squeeze of lemon juice to brighten the sauce, though the flavor will be less cheesy.
Q: How do I make this pasta gluten-free?
Use gluten-free fettuccine or any gluten-free pasta shape. The rest of the recipe is naturally gluten-free, so just check your broth and sun-dried tomatoes for hidden gluten.
Q: Can I use regular milk instead of cashews?
Yes, you can use unsweetened dairy-free milk like almond or oat, but the sauce won't be as thick. To thicken, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in while simmering.
I hope this creamy, dairy-free pasta becomes a favorite in your kitchen! Give it a try tonight, and don't forget to share your twist in the comments. Here's to a calmer home, one drawer at a time.
Easy Dairy-Free Creamy Sun-Dried Tomato Pasta
This easy dairy-free creamy pasta with sun-dried tomatoes is rich, velvety, and ready in 30 minutes for a weeknight win.
🧂 Ingredients
- 8 oz (225g) gluten-free or regular fettuccine
- 1 cup (140g) raw cashews
- 1 cup (240ml) vegetable broth
- 1/2 cup (60g) sun-dried tomatoes in oil, drained and chopped
- 3 cloves garlic, minced
- 1/4 cup (30g) nutritional yeast
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil leaves for garnish (optional)
📋 Instructions
- 1Soak the cashews — Place cashews in a small bowl and cover with hot water. Let soak for at least 10 minutes (or 15 if you have time) to soften for blending.
- 2Cook the pasta — Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain.
- 3Make the creamy sauce — Drain the soaked cashews and add them to a blender with the vegetable broth, nutritional yeast, and a pinch of salt. Blend on high until completely smooth and creamy, about 1-2 minutes. If too thick, add a splash of broth.
- 4Sauté the aromatics — In a large skillet, heat the olive oil over medium heat (350°F/175°C). Add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant but not browned—look for a light golden hue.
- 5Combine sauce and tomatoes — Pour the blended sauce into the skillet. Add the chopped sun-dried tomatoes and stir to combine. Bring the sauce to a gentle simmer over medium-low heat (300°F/150°C), then let it cook for 3-4 minutes until slightly thickened and bubbling at the edges.
- 6Toss with pasta — Add the drained pasta to the skillet and toss well to coat every strand with the creamy sauce. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until it reaches your desired consistency.
- 7Season and serve — Taste and season with salt and pepper. Garnish with fresh basil if using. Serve immediately, and enjoy the creamy goodness!
Elena writes about home organization and decluttering from a busy parent's perspective. She focuses on simple, low-cost systems that actually work in real life. Her articles emphasize small daily habits over perfect aesthetics.
