This Creamy Sun-Dried Tomato Pasta marries the sweet intensity of sun-dried tomatoes with a silky, herb-bright sauce that clings to every noodle.
Infused with garlic, capers, white wine, and fresh dill, it’s a luscious one-pan dinner that feels indulgent yet comes together in half an hour—perfect for busy weeknights or casual dinner parties.
Why You’ll Love This Recipe
Speedy Satisfaction – From chopping board to table in just 30 minutes.
Luxe creaminess – Cashew milk (or cream) creates a rich sauce without heaviness.
Bright Flavor Layers – Garlic, capers, wine, and dill elevate the sun-dried tomato base.
Adaptable Diets – Easily vegan, gluten-free, or dairy-full—customize to your needs.
Protein Friendly – Serve as-is or top with grilled chicken, shrimp, or crispy tofu.
What You’ll Need (Ingredient Highlights)
For the Sauce
Avocado oil (or butter): Flavorful sauté base
Onion & garlic: Build sweet-savory depth
White wine: Deglazer that lifts flavors
Tomato paste: Concentrated tomato backbone
Sun-dried tomatoes & capers: Tangy, umami punch
Cashew milk (or heavy cream): Silky, dairy-free creaminess
Fresh dill (or parsley): Bright, herbal finish
For the Pasta
Spaghetti (or gluten-free linguine): Pasta shape of choice
Pecorino or vegan parmesan: Optional cheesy garnish
Pro Tips Before You Start
Mise en place: Chop everything first so the cooking flows.
Reserve pasta water: A splash smooths and binds the sauce.
Low & slow: After adding cashew milk, heat gently to prevent separation.
Wine swap: No wine? Use extra cashew milk plus a squeeze of lemon.
Capers 101: Rinse to tame their briny punch if needed.
How to Make Creamy Sun-Dried Tomato Pasta
Step 1: Cook the Pasta
Boil salted water, cook pasta until al dente.
Reserve a splash of cooking water, then drain.
Step 2: Sauté Aromatics
Warm oil (and butter, if you like) in a skillet over medium.
Cook diced onion until soft, then stir in minced garlic and cook another minute.
Step 3: Build the Base
Pour in white wine and let it reduce almost completely.
Whisk in tomato paste and dried herbs, cooking briefly to toast.
Step 4: Add Tomatoes & Capers
Stir in chopped, oil-packed sun-dried tomatoes and rinsed capers.
Cook just until they release their flavor.
Step 5: Finish the Sauce
Lower the heat, pour in creamy milk (cashew, dairy, or another alternative) and stir until silky.
Fold in fresh herbs and loosen with reserved pasta water if needed.
Step 6: Toss & Serve
Add drained pasta to the skillet.
Toss vigorously to coat every strand in the creamy sauce.
Step 7: Garnish
Plate and sprinkle with grated pecorino or vegan parmesan and extra dill sprigs.
What to Serve With This Pasta
Grilled Shrimp or Chicken: Adds protein & smoky char
Garlic Bread: Perfect for sopping up sauce
Arugula Salad: Peppery greens cut richness
Chilled Sauvignon Blanc: Bright acidity complements creaminess
Variations and Substitutions
Vegan: Use plant-based butter and parmesan substitute.
Gluten-Free: Swap spaghetti for gluten-free pasta or zucchini ribbons.
Herb Swap: Basil or parsley instead of dill.
Spicy Kick: Stir in red pepper flakes with garlic.
Veggie Boost: Toss in baby spinach or steamed broccoli.
Storage Tips
Fridge: Keep in an airtight container for up to 3 days; reheat with a splash of milk.
Freezer: Freeze sauce (without pasta) up to 1 month; thaw, warm, and toss with fresh pasta.
FAQs
Can I use regular cream instead of cashew milk?
Yes—swap for heavy cream for extra richness.
Do sun-dried tomatoes need soaking?
Oil-packed tomatoes can be used straight; dry-packed benefit from a 10-minute soak.
What pasta shape works best?
Long strands like spaghetti or fettuccine, though penne or rigatoni are fine.
How do I keep the sauce from breaking?
Use moderate heat after adding milk and stir gently—no boiling.
Can I prep ahead?
Make the sauce a day in advance; reheat gently and toss with freshly cooked pasta.
What if I don’t have fresh dill?
Use ½ tsp dried dill or swap with fresh parsley or basil.
Is caper brininess too strong?
Rinse and pat dry capers to mellow their saltiness.
Final Thoughts
This Creamy Sun-Dried Tomato Pasta shows how a handful of pantry staples can become a show-stopping meal.
It’s luxuriously creamy yet light, tangy yet comforting—ideal for weeknight dinners or easy entertaining.
Every twirl delivers layers of flavor that will have everyone coming back for seconds.
Creamy Sun-Dried Tomato Pasta
Ingredients
- 1 Tbsp avocado oil or butter
- 1 small onion diced
- 4 –6 garlic cloves minced
- ¼ cup white wine or extra cashew milk + lemon
- 2 Tbsp tomato paste
- ½ tsp dried parsley or oregano
- ⅓ cup sun-dried tomatoes chopped
- 1 Tbsp capers rinsed
- ½ cup cashew milk or heavy cream
- 1 Tbsp fresh dill chopped
- 8 oz spaghetti or GF pasta
- Pecorino or vegan parmesan for garnish
Instructions
- Cook pasta in salted water; reserve ¼ cup cooking water, drain.
- Sauté onion in oil until soft; add garlic and cook 1 minute.
- Deglaze with wine; stir in tomato paste and parsley.
- Add sun-dried tomatoes and capers; cook 2 minutes.
- Stir in cashew milk and dill; warm through, thinning with pasta water.
- See full steps with tips & photos → https://p4pd.org/creamy-sun-dried-tomato-pasta/
Notes
- Cream Options: Use heavy cream or oat milk if preferred—adjust thickness as needed.
- Pasta Swap: Great with penne, linguine, or any gluten-free variety.
- Add Protein: Top with grilled chicken, shrimp, or crispy chickpeas.
- Flavor Boost: A pinch of chili flakes adds gentle heat if desired.
