Vegan Creamy Sun-Dried Tomato Pasta Recipe
If you’re searching for a quick dinner that tastes like a total treat, look no further than Vegan Creamy Sun-Dried Tomato Pasta. This dreamy dish combines tender pasta, sun-dried tomatoes bursting with flavor, and a perfectly luscious sauce that wraps every bite in comfort. Whether you’re catering to dairy-free friends or just want to shake up your weeknight routine with something gorgeous and satisfying, this pasta hits all the right notes with its rich, creamy, and earnestly Italian-inspired goodness.
Ingredients You’ll Need
With a handful of simple yet powerful ingredients, this Vegan Creamy Sun-Dried Tomato Pasta delivers vibrant taste and velvety texture. Each ingredient shines in its own way, working together for a pasta dish that’s so much greater than the sum of its parts.
- Pasta of Choice (12 oz): Penne or fusilli have nooks to catch that luscious sauce, but use any pasta you love best.
- Olive Oil (1 tablespoon): Adds subtle fruitiness and helps sauté your aromatics to perfection.
- Finely Chopped Onion (1 small): Brings sweetness and depth, starting the flavor base of the sauce.
- Minced Garlic (3 cloves): Gives that unmistakable, mouthwatering Italian aroma.
- Sun-Dried Tomatoes in Oil (1/3 cup, drained & chopped): The flavor bomb of this dish, delivering tang and umami.
- Red Pepper Flakes (1/2 teaspoon, optional): Just a pinch brings gentle warmth without overpowering.
- Full-Fat Coconut Milk or Unsweetened Non-Dairy Cream (1 cup): For that signature creamy sauce—no dairy needed!
- Tomato Paste (2 tablespoons): Deepens the tomato flavor and gives irresistible color.
- Nutritional Yeast (2 tablespoons): Adds a cheesy, nutty richness while keeping it vegan.
- Dried Basil (1 teaspoon): For those essential Italian herb vibes.
- Salt & Black Pepper, to taste: Essential to bring all the flavors together with balance.
- Baby Spinach (2 cups): Wilts down into silky greens for freshness and color.
- Fresh Basil, for garnish (optional): Takes aroma and presentation to the next level.
How to Make Vegan Creamy Sun-Dried Tomato Pasta
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a rolling boil, then add your chosen pasta. Cook it according to package directions until just al dente—the firm texture is key so it holds up beautifully once tossed in the sauce. Drain and set the pasta aside, reserving a bit of the cooking water in case you want to loosen the sauce later.
Step 2: Sauté Onion, Garlic, and Sun-Dried Tomatoes
Meanwhile, heat the olive oil in a large skillet over medium heat. Toss in the finely chopped onion and let it sizzle for about 2 to 3 minutes, just until soft and fragrant. Add the minced garlic and chopped sun-dried tomatoes, stirring everything together so those savory flavors meld. If you enjoy a bit of heat, sprinkle in the red pepper flakes at this stage for that classic Italian kick.
Step 3: Create the Creamy Tomato Sauce
Turn the heat to low and pour in the coconut milk or non-dairy cream of choice. Add the tomato paste, nutritional yeast, dried basil, plus a pinch of salt and black pepper. Stir thoroughly to combine, letting the sauce bubble ever-so-gently for 4 to 5 minutes. The mixture will thicken slightly, taking on a gorgeous, rich hue from the tomato paste and infusing every drop with sun-dried tomato goodness.
Step 4: Wilt the Spinach
Next, add the baby spinach straight to the skillet. It’ll look like a lot at first, but just give it a minute or two and the leaves will collapse down into tender green ribbons that add both nutrition and a vibrant look. Stir the spinach gently until wilted but still bright green.
Step 5: Finish with Pasta and Serve
Return the cooked pasta to the skillet and toss everything together so that every piece is generously coated in the creamy, savory sauce. If the sauce seems too thick, splash in a little reserved pasta water until you reach your desired consistency. Serve your Vegan Creamy Sun-Dried Tomato Pasta hot, finishing with a flourish of fresh basil if you want to go the extra mile.
How to Serve Vegan Creamy Sun-Dried Tomato Pasta
Garnishes
For a restaurant-worthy touch, scatter torn fresh basil leaves or a sprinkle of nutritional yeast over each portion. A grind of black pepper or a sprinkle of red pepper flakes also adds a pop of color and flavor. If you have vegan parmesan or toasted pine nuts on hand, these make wonderful finishing touches.
Side Dishes
This pasta makes a stunning centerpiece, but pairs beautifully with sides like garlic bread, a crisp mixed greens salad, or roasted vegetables like zucchini and asparagus. If you want a heartier spread, serve Vegan Creamy Sun-Dried Tomato Pasta alongside marinated olives or a citrusy white bean salad for a full Italian-inspired feast.
Creative Ways to Present
Elevate your presentation by plating the pasta in shallow bowls, swirling it high for visual drama and topping with artfully placed sun-dried tomatoes and basil. For gatherings, try serving it family-style in a big platter garnished with extra greens and edible flowers—guests can serve themselves and admire the beautiful colors.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, transfer any leftover Vegan Creamy Sun-Dried Tomato Pasta to an airtight container and refrigerate. It will keep well for up to three days, making it a smart meal-prep choice for busy weeks.
Freezing
This pasta can be frozen, though the sauce may separate slightly upon thawing. To freeze, portion cooled pasta into airtight containers or freezer bags, pressing out excess air. Store for up to two months for best flavor and texture.
Reheating
Reheat gently on the stove or in the microwave, stirring in a splash of non-dairy milk or a bit of water to revive the creamy texture. Be careful not to overheat, as this can cause the sauce to thicken too much or the pasta to become mushy.
FAQs
Can I make Vegan Creamy Sun-Dried Tomato Pasta gluten-free?
Absolutely! Just use your favorite gluten-free pasta—brown rice, chickpea, or lentil varieties work particularly well and taste fantastic with this sauce.
What can I use instead of coconut milk for the creamy sauce?
If you prefer, swap in another unsweetened non-dairy cream such as oat, soy, or cashew cream for a slightly different flavor and texture. Just make sure it’s unsweetened and rich for the creamiest result.
Can I add protein to this pasta?
Definitely! Toss in cooked chickpeas, white beans, or vegan chicken strips after adding the pasta, or serve alongside grilled tofu for an extra boost of plant-based protein.
Is this recipe suitable for meal prep?
Yes, Vegan Creamy Sun-Dried Tomato Pasta is a wonderful make-ahead option. Store prepped servings in individual containers for grab-and-go lunches or quick dinners throughout the week.
Can I make the sauce smoother?
For a silkier sauce, blend it before adding the spinach. Use a blender or an immersion blender to puree until smooth, then return to the pan, add the spinach, and continue with the recipe as written.
Final Thoughts
If you’re ready to fall in love with a new dinner staple, don’t hesitate to try this Vegan Creamy Sun-Dried Tomato Pasta. It’s rich, flavorful, and so simple to make—perfect for weeknights and special occasions alike. Gather your ingredients and treat yourself; you truly can’t go wrong with this delicious plant-based pasta dish!
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Vegan Creamy Sun-Dried Tomato Pasta Recipe
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Indulge in this rich and creamy vegan pasta dish featuring sun-dried tomatoes in a luscious coconut milk-based sauce. It’s a flavorful and satisfying meal that’s easy to make.
Ingredients
Pasta:
12 oz pasta of choice (penne or fusilli work well)
Sauce:
1 tablespoon olive oil, 1 small onion finely chopped, 3 cloves garlic minced, 1/3 cup sun-dried tomatoes in oil drained and chopped, 1/2 teaspoon red pepper flakes (optional), 1 cup canned full-fat coconut milk or unsweetened non-dairy cream, 2 tablespoons tomato paste, 2 tablespoons nutritional yeast, 1 teaspoon dried basil, salt and black pepper to taste
Additional:
2 cups baby spinach, fresh basil for garnish (optional)
Instructions
- Cook the Pasta: Boil the pasta until al dente, then drain and set aside.
- Prepare the Sauce: Sauté onion in olive oil, then add garlic, sun-dried tomatoes, and red pepper flakes. Stir in coconut milk, tomato paste, nutritional yeast, basil, salt, and pepper. Simmer until slightly thickened.
- Finish the Dish: Add spinach to the sauce, then mix in the cooked pasta. Serve warm, garnished with fresh basil.
Notes
- For a nut-free version, use coconut milk instead of cashew cream.
- You can blend the sauce before adding spinach for a smoother texture.
- Great with gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 5g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 0mg
