By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 6
118 cal · 45 min
Creamy Sun-Dried Tomato Almond Butter Pasta
Recipe GLPR3021a69a986d01
A silky, dairy-free pasta sauce made by blending roasted almonds with sun-dried tomatoes, garlic, and vegetable broth. Fresh basil brightens the rich, nutty flavors. This plant-based sauce clings beautifully to pasta and comes together in under an hour.
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Ingredients
3 tablespoons almond butter
½ cup packed sun-dried tomatoes
2 garlic cloves, minced
1 cup vegetable broth
¾ teaspoon sea salt
¼ teaspoon ground pepper
1 tablespoon olive oil
1 tablespoon nutritional yeast
¼ cup chopped fresh basil
1 lb dried pasta, cooked
Directions
Cook the pasta according to package directions until al dente. Reserve ½ cup of the starchy cooking water before draining, then set the cooked pasta aside.
In a high-speed blender, combine the almond butter, sun-dried tomatoes, minced garlic, vegetable broth, sea salt, ground pepper, olive oil, and nutritional yeast.
Blend on high speed until the sauce becomes completely smooth and creamy, about 1–2 minutes. Stop and scrape down the sides if needed.
Add the fresh basil and pulse or blend on low speed just until the basil is evenly distributed throughout the sauce; avoid over-blending to preserve the herb's fresh color.
Add the cooked pasta to a large bowl and pour in the sun-dried tomato sauce. Toss gently to coat all the pasta. If the sauce seems too thick, add a splash of the reserved pasta cooking water and toss again until you reach your desired consistency.
Divide the pasta among serving bowls and serve immediately while hot.
Comments
Nutritional yeast is the stumbling block: Harris Teeter and Kroger carry it reliably, but Food Lion and Walmart often don't, meaning you may need a second stop. Almond butter and sun-dried tomatoes are standard across all chains and affordable; expect roughly $2.50 per serving for a creamy, plant-forward dish. The 45-minute time understates the work—sun-dried tomatoes need soaking or pureeing to integrate into the sauce, and the broth-based cream develops best over medium-low heat for at least 15 minutes, putting honest time closer to 50 minutes. This is a solid vegetarian weeknight dish that reheats well, but budget for either the nutritional-yeast stop or substitute Parmesan if that ingredient trips you up.
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