Delicious Creamy Sun-Dried Tomato Pasta Sauce with dill, and capers. This pasta dish is great on its own or with a choice of protein!
What makes this pasta special:
Sun-dried tomatoes and capers are my new favorite flavor combo I'm adding to everything I can! They go so well together and the addition of fresh dill really brings this pasta together.
This pasta is vegan and yet so incredibly creamy! Cashew milk is the #1 nut milk in our house and the one I use the most because of how versatile it is.
Ingredients and substitutions:
- brown rice pasta - You can use any pasta you like here, I chose brown rice spaghetti to keep this dish gluten-free.
- avocado oil and vegan butter - I like the combination but you can use oil only or add regular butter.
- yellow onion - red onion or shallot works too
- roasted garlic - I love using roasted garlic but you can use raw minced garlic instead if you don't have time to roast it.
- white wine - This adds so much flavor to the sauce! All the alcohol evaporates but if you still want to avoid it, use veggie broth or water.
- tomato paste
- sundried tomatoes in oil - You can use dehydrated tomatoes too but tomatoes in oil have a stronger flavor and better taste.
- capers - I use jarred capers with vinegar because I like to use the liquid too in cooking but you can use capers in salt too, just rinse them before using.
- dill - both fresh and dried are great here, refer to the recipe card for the amounts.
- cashew milk - This is what makes this pasta so incredibly creamy. You can use any milk you prefer, I like cashew because it's very mild, creamy, and pure white.
Isn't that just the most beautiful bowl of pasta? Oh my.
I dusted the pasta with some pecorino cheese because it goes really well with the flavors but you can also use vegan parmesan here if desired.
Sun-dried tomato pasta Q&A:
Yes! They're delicious in pasta, in salads, or sandwiches.
I prefer sun-dried tomatoes in oil because their flavor is stronger, they have more tang, and you can use the oil for cooking! (I buy sun-dried tomatoes in olive oil when possible)
Soak them in hot water for 30 minutes before using.
Yes. I've tried both, rinsing the pasta and transferring the pasta into the sauce straight from the cooking water. When you don't rinse the pasta, the sauce sticks to it better but it soon becomes too thick and sticky. I recommend always rinsing pasta with cold water but reserving some of the cooking water if you need to thin out the sauce.
Similar pasta recipes:
- Sun-dried Tomato Pesto Pasta
- Fresh Tomato Pasta with Herbs
- Arugula Basil Pesto Pasta with Roasted Beets
📖 Recipe
Creamy Sun-Dried Tomato Pasta with Capers and Dill
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 2-3 1x
- Category: Pasta
- Method: Cooking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious Creamy Sun-Dried Tomato Pasta Sauce with dill, and capers. This pasta dish is great on its own or with a choice of protein!
Ingredients
- 1 tbsp avocado oil
- 1 tsp vegan butter (optional)
- 1 medium yellow onion, finely chopped
- 6 cloves roasted garlic (or sub 4-6 raw cloves garlic, minced)
- ¼ cup white wine
- 2 tbsp tomato paste
- ½ tsp dried parsley
- ⅓ cup sun-dried tomatoes in oil, drained, rinsed, and chopped
- 1 tbsp capers
- 1 heaping tablespoon fresh dill
- ½ cup cashew milk
- 300g brown rice spaghetti
- pecorino cheese or vegan parmesan for serving (optional)
Instructions
- Start by heating the olive oil and vegan butter (if using) in a large pan over medium-high heat.
- Add the chopped onion and saute for about 5 minutes until translucent. Lower the heat to medium.
- Add the garlic. If roasted, just smash it to incorporate and immediately add the white wine. If raw, cook stirring constantly for a minute.
- Add white wine and cook until almost evaporated.
- Add the tomato paste, parsley, sun-dried tomatoes, capers, and fresh dill. Stir well. Add the cashew milk and stir again until everything’s incorporated. Take off heat until pasta is cooked.
- While you make the sauce, cook the pasta according to package instructions. Reserve ½ cup of the cooking water, and drain and rinse the pasta.
- Warm the sauce back up, add the pasta to the sauce and gently toss to coat. Add pasta water as necessary to loosen the sauce.
- Serve immediately dusted with pecorino cheese or vegan parmesan if desired.
Notes
Store in an airtight container in the fridge for 2-3 days. Wait until it's cool before storing.
If you don't eat cheese and don't have vegan parmesan, you can also serve this pasta sprinkled with nutritional yeast.
The nutritional information is just an estimate. The accuracy of the nutritional information is not guaranteed.
Victoria says
This pasta was truly PACKED with flavor and soo good. I loved the combination of sun dried tomatoes and capers!
Claudia says
SO very yummy! I replaced the white wine to balsamic vinegar and it worked out great. All the other ingredients were in stock. Thanks for sharing!
Claudia
Emma V says
Oh man, this was DELISH! Easy to make, a light pasta that was super flavorful and tasty! We think that there could have been more sauce, and also noted that it tasted even better after the pasta had soaked up some of the sauce. Will absolutely make again, and will probably hold onto this for dishes to serve when we're hosting!
Grace says
So fresh and delicious:)
James says
So good! Was not expecting it to be so flavoursome. I used orecchiette instead of spaghetti and was perfect