Creamy Sun-Dried Tomato Pasta with Capers and Dill

Name: Creamy Sun-Dried Tomato Pasta with Capers and Dill
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
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 tbsp fresh dill; ½ cup cashew milk; 300g brown rice spaghetti; pecorino cheese or vegan parmesan for serving (optional)

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 for creamy sun-dried tomato pasta shown laid out on a beige background.

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.

A close up photo of Creamy Sun-dried Tomato Pasta with Capers and Dill shown in a grey bowl with a silver fork in the bowl on the right side.

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!

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.

A close up photo of Creamy Sun-Dried Tomato Pasta with Capers and Dill and pecorino cheese.

Sun-dried tomato pasta Q&A:

Can you eat sun-dried tomatoes straight from the jar?

Yes! They're delicious in pasta, in salads, or sandwiches.

Which is better? Sun-dried tomatoes in oil or dry dehydrated tomatoes?

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)

How do you soften sun-dried tomatoes?

Soak them in hot water for 30 minutes before using.

Do you drain and rinse the pasta?

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.

Creamy Sun-Dried Tomato Pasta with Capers, Dill, and a sprinkle of Pecorino shown in a grey low bowl on a beige background. A glass with sparkling water on the right top side of the bowl.

📖 Recipe

Comments