Creamy Sun-Dried Tomato Pasta with Capers and Dill Recipe
Introduction
This creamy sun-dried tomato pasta combines bold flavors like capers and fresh dill with a rich, velvety sauce. Perfect for a satisfying weeknight dinner, it’s both comforting and full of vibrant taste.
Ingredients
- 1 tbsp avocado oil
- 1 tsp vegan butter (optional)
- 1 medium yellow onion, finely chopped
- 6 cloves roasted garlic (or 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)
Instructions
- Step 1: Heat the avocado oil and vegan butter (if using) in a large pan over medium-high heat.
- Step 2: Add the chopped onion and sauté for about 5 minutes until translucent, then lower the heat to medium.
- Step 3: Add the garlic. If using roasted garlic, smash it into the pan and immediately add the white wine. If using raw garlic, cook while stirring constantly for about a minute.
- Step 4: Cook until the white wine has almost evaporated.
- Step 5: Stir in the tomato paste, dried parsley, sun-dried tomatoes, capers, and fresh dill.
- Step 6: Add the cashew milk and stir until everything is well combined. Remove the pan from heat until the pasta is ready.
- Step 7: Meanwhile, cook the brown rice spaghetti according to the package instructions. Reserve ½ cup of the pasta cooking water, then drain and rinse the pasta.
- Step 8: Reheat the sauce gently, add the drained pasta, and toss to coat. Use reserved pasta water a little at a time to loosen the sauce if needed.
- Step 9: Serve immediately, topped with pecorino cheese or vegan parmesan if desired.
Tips & Variations
- Use roasted garlic for a milder, sweeter flavor or raw garlic for a sharper bite.
- Swap cashew milk with any plant-based milk or regular cream for a different richness.
- For extra texture, add toasted pine nuts or chopped walnuts on top before serving.
- Try replacing dill with fresh basil or tarragon for a new herbal twist.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or plant milk to loosen the sauce if it has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta instead of brown rice spaghetti?
Yes, you can use any pasta you prefer, such as regular wheat spaghetti, gluten-free pasta, or even penne or fusilli shapes. Just adjust the cooking time per package instructions.
Is there a substitute for cashew milk in this recipe?
Absolutely. You can use any plant-based milk like almond, oat, or soy milk, or regular dairy cream if you’re not avoiding dairy. Just choose an unsweetened variety to keep the flavors balanced.
PrintCreamy Sun-Dried Tomato Pasta with Capers and Dill Recipe
This creamy sun-dried tomato pasta with capers and dill is a vibrant, flavorful dish featuring a rich, dairy-free sauce made from roasted garlic, sun-dried tomatoes, and cashew milk. Enhanced with the briny punch of capers and fresh dill, this brown rice spaghetti recipe offers a delightful, plant-based twist on a classic creamy pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegan
Ingredients
Sauce Ingredients
- 1 tbsp avocado oil
- 1 tsp vegan butter (optional)
- 1 medium yellow onion, finely chopped
- 6 cloves roasted garlic (or 4–6 raw garlic cloves, 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
Pasta
- 300g brown rice spaghetti
Toppings (Optional)
- Pecorino cheese or vegan parmesan for serving
Instructions
- Heat the Oil and Butter: Begin by heating the avocado oil and vegan butter (if using) in a large pan over medium-high heat until shimmering and butter has melted.
- Sauté the Onion: Add the finely chopped onion to the pan and sauté for about 5 minutes until it becomes translucent, then reduce the heat to medium.
- Add the Garlic and Wine: Incorporate the roasted garlic by smashing it into the pan if using roasted cloves, or if using raw garlic, add and cook while stirring constantly for about a minute. Immediately follow with the white wine.
- Simmer the Wine: Continue cooking the mixture until the white wine has almost completely evaporated, concentrating the flavors.
- Add Tomato Paste and Herbs: Stir in the tomato paste, dried parsley, chopped sun-dried tomatoes, capers, and fresh dill until well combined. Pour in the cashew milk and stir again to create a creamy sauce. Remove from heat to wait for pasta preparation.
- Cook the Pasta: While the sauce rests, cook the brown rice spaghetti according to the package instructions. Before draining, reserve ½ cup of the pasta cooking water, then drain and rinse the pasta under warm water.
- Combine Pasta and Sauce: Warm the sauce back up if needed, add the cooked pasta into the pan with the sauce, and gently toss to coat. Add reserved pasta water a little at a time to loosen the sauce to your desired consistency.
- Serve: Serve immediately, sprinkled with pecorino cheese or vegan parmesan if desired, for an added savory touch.
Notes
- Using roasted garlic provides a sweeter, mellower garlic flavor; fresh raw garlic will be more pungent.
- Brown rice spaghetti can be substituted with gluten-free or whole grain pasta as preferred.
- The white wine can be replaced with vegetable broth for a non-alcoholic option.
- For a richer sauce, the optional vegan butter enhances creaminess and flavor.
- If the sauce is too thick after adding pasta water, add a splash more cashew milk or reserved water to reach desired consistency.
Keywords: creamy pasta, sun-dried tomato pasta, vegan pasta, brown rice spaghetti, capers, dill, dairy-free, plant-based pasta sauce
