If you’re on the hunt for a soul-warming, utterly satisfying dinner that’s both quick and impressively flavorful, look no further than Vegan Creamy Sun-Dried Tomato Pasta. This dish is all about robust, tangy sun-dried tomatoes mingling with creamy coconut milk and silky pasta for a plant-based meal that rivals any restaurant favorite. Every forkful delivers pops of garlic, vibrant spinach, and a sauce so rich you’ll hardly believe it’s dairy-free. Whether you’re a long-time vegan or just craving something new and exciting, this recipe promises a bowl of comfort you’ll want to make again and again.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Vegan Creamy Sun-Dried Tomato Pasta lies in its short list of kitchen staples, each working together for maximum flavor impact. Every ingredient has a role to play, whether it’s adding creaminess, depth, or bursts of color that make your pasta feel extra special.
- Pasta (12 ounces, penne or fettuccine): Choose your favorite shape; penne holds the creamy sauce, while fettuccine swirls beautifully.
- Olive oil (1 tablespoon): Gives the sauce richness and helps carry the garlic and tomato flavors.
- Garlic (3 cloves, minced): Fragrant and essential—garlic sets the savory tone for the whole dish.
- Sun-dried tomatoes in oil (1/2 cup, drained and chopped): These are the stars of the show, offering sweet-tart chewiness and deep tomato flavor.
- Red pepper flakes (1/2 teaspoon, optional): For a whisper of heat that lifts the creamy sauce.
- Canned full-fat coconut milk or unsweetened oat cream (1 cup): Brings luxurious creaminess without a hint of dairy.
- Unsweetened almond milk (1/4 cup): Lightens up the sauce and balances the richness.
- Nutritional yeast (2 tablespoons): Adds a cheesy, umami kick and that classic “creamy pasta” flavor.
- Tomato paste (1 tablespoon): Deepens the color and gives the sauce extra body and savory intensity.
- Lemon juice (1 tablespoon): Brightens everything, making each bite pop.
- Salt (1/2 teaspoon): Draws out all the savory notes.
- Black pepper (1/4 teaspoon): Adds gentle warmth and a hint of sharpness.
- Baby spinach (2 cups): Melts into the sauce, offering a fresh green contrast and a nutrient boost.
- Fresh basil, for garnish: For a burst of freshness and that unmistakable Italian-inspired aroma.
How to Make Vegan Creamy Sun-Dried Tomato Pasta
Step 1: Cook the Pasta
Kick things off by boiling your pasta in well-salted water according to the package directions. You’ll want it al dente, so the noodles still have a little bite. Before draining, remember to scoop out about half a cup of that starchy pasta water—this is your secret weapon for adjusting the sauce later. Once drained, set the pasta aside and get ready to build big flavors fast.
Step 2: Sauté Aromatics and Sun-Dried Tomatoes
Next, heat the olive oil in a large skillet over medium heat until shimmering. Toss in the minced garlic and let it sizzle for about a minute, just until you start to smell that irresistible aroma. Stir in the chopped sun-dried tomatoes and, if you fancy a little kick, sprinkle in the red pepper flakes. Let these flavors mingle and deepen for another two minutes—the oil from the tomatoes and the garlic will become beautifully fragrant.
Step 3: Make the Creamy Sauce
Pour in the full-fat coconut milk (or oat cream) and the almond milk to form the base of your creamy sauce. Stir in the nutritional yeast, tomato paste, lemon juice, salt, and pepper, whisking everything together until the sauce looks creamy and blended. Let it simmer gently for three to four minutes, just until it thickens and the flavors harmonize into a velvety, sunset-hued sauce.
Step 4: Wilt the Spinach
Gently fold in the baby spinach, stirring until those vibrant green leaves wilt into the sauce. This takes barely a minute, but it’s the step that brightens up the whole dish—adding freshness and that glorious pop of color.
Step 5: Combine Pasta and Sauce
Add your cooked pasta into the skillet, tossing it in the luscious sauce until every noodle is coated. If your sauce feels a bit thick, splash in some reserved pasta water to loosen it up to your desired consistency. Taste and adjust seasoning if needed. Serve up your Vegan Creamy Sun-Dried Tomato Pasta while it’s warm, twirling it into bowls and finishing each serving with a shower of fresh basil.
How to Serve Vegan Creamy Sun-Dried Tomato Pasta
Garnishes
Top your bowl of Vegan Creamy Sun-Dried Tomato Pasta with plenty of fresh basil for an aromatic, herbaceous finish. If you like a touch of extra pizzazz, try a sprinkle of vegan parmesan or a swirl of high-quality olive oil just before serving. A grind of black pepper on top is always welcome—sometimes it’s these simple touches that make a meal feel truly special.
Side Dishes
To make the meal complete, consider pairing this creamy pasta with garlicky roasted vegetables, a crisp green salad with lemony vinaigrette, or a rustic loaf of crusty bread perfect for wiping up every bit of sauce. These bright, simple sides offer contrast and round out your Italian-inspired feast.
Creative Ways to Present
If you’re entertaining, serve Vegan Creamy Sun-Dried Tomato Pasta in a big family-style dish so everyone can help themselves. You can also twirl nests of pasta onto individual plates for a bistro-style presentation or plate it atop a bed of sautéed greens for extra color. A scatter of toasted pine nuts or chopped walnuts on top adds a lovely crunch and a hint of elegance.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely, then scoop them into an airtight container. Stored in the refrigerator, your Vegan Creamy Sun-Dried Tomato Pasta will stay fresh and creamy for up to three days. The sauce may thicken slightly overnight, but a splash of almond milk or water when reheating will bring it back to life.
Freezing
While the sauce’s creamy texture can change a bit after freezing, it’s still possible to freeze this dish in a pinch. Pack the cooled pasta into a freezer-safe container or bag, pressing out excess air. Freeze for up to two months. For best results, thaw overnight in the refrigerator before reheating gently on the stovetop.
Reheating
To reheat, transfer leftovers to a skillet and add a splash of plant milk or reserved pasta water. Warm gently over low heat, stirring until the sauce is smooth and everything is heated through. You can also microwave individual portions—just stir halfway through and add extra moisture if needed to keep things creamy.
FAQs
Can I make Vegan Creamy Sun-Dried Tomato Pasta gluten-free?
Absolutely! Just swap your favorite gluten-free pasta into the recipe. The sauce and all other ingredients are naturally gluten-free, so you can enjoy this dish whether you’re avoiding gluten or just experimenting with different grains.
What’s the best way to get a really smooth sauce?
If you prefer your creamy sauce without any chunks, simply blend the sauce (before adding spinach and pasta) until it’s silky smooth, then proceed as instructed. Many people love the rustic texture, but blending makes the dish feel extra luxurious.
Is there a coconut taste from the coconut milk?
Not really! The bold sun-dried tomatoes, garlic, and nutritional yeast balance out the coconut, so you’re left with a creamy texture but not an obvious coconut flavor. If you’re extremely sensitive, try a neutral oat cream instead.
Can I add protein to this Vegan Creamy Sun-Dried Tomato Pasta?
Definitely! Stir in cooked lentils, vegan sausage, or cubes of crispy tofu for a more substantial, protein-packed meal. These additions soak up the sauce beautifully and transform the pasta into a wonderfully hearty main course.
How can I make this sauce even richer?
If you want to turn up the creamy decadence, try using cashew cream instead of coconut milk, or add a dash of vegan butter to the sauce. You could even toss in a spoonful of vegan cream cheese for ultra-luxurious results!
Final Thoughts
This Vegan Creamy Sun-Dried Tomato Pasta is honestly comfort food at its finest—a recipe you’ll come back to whenever you crave a quick, flavor-packed dinner that’s as nourishing as it is delicious. Get ready to impress yourself and your loved ones with every forkful. Give it a try, and you might just find your new go-to pasta night ritual!
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Vegan Creamy Sun-Dried Tomato Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegan
Description
Indulge in this creamy vegan pasta dish featuring the rich flavors of sun-dried tomatoes and a luscious coconut milk-based sauce. Perfect for a quick and satisfying meal.
Ingredients
Pasta:
- 12 ounces pasta (penne or fettuccine)
Sauce:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 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 oat cream
- 1/4 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups baby spinach
- Fresh basil, for garnish
Instructions
- Cook Pasta: Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Prepare Sauce: In a skillet, sauté garlic, sun-dried tomatoes, and red pepper flakes. Add coconut milk, almond milk, nutritional yeast, tomato paste, lemon juice, salt, and pepper. Simmer to thicken.
- Combine: Add spinach, then toss in cooked pasta. Adjust consistency with reserved pasta water if needed.
- Serve: Garnish with fresh basil and enjoy!
Notes
- Use gluten-free pasta to make this dish fully gluten-free.
- For extra protein, stir in cooked lentils, vegan sausage, or tofu.
- The sauce can be blended for a smoother texture, but it’s delicious as-is with bits of tomato and garlic.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 0mg
