If you’re craving a dish that’s bursting with rich, comforting flavors yet completely plant-based, this Vegan Creamy Sun-Dried Tomato Pasta Recipe is your new best friend in the kitchen. Silky, luscious, and loaded with the tangy sweetness of sun-dried tomatoes, this pasta offers an irresistible creamy texture thanks to coconut milk and nutritional yeast. Whether you’re a longtime vegan or just looking to add more wholesome meals to your week, this recipe delivers a delightful dinner in just 20 minutes—perfect for cozy nights or impressing friends with minimal fuss.
Ingredients You’ll Need
To whip up this dish, you’ll find the ingredients are wonderfully straightforward but each one plays a crucial role in building those deep, layered flavors and that perfectly creamy sauce. These essentials combine to create a vibrant color, satisfying richness, and a savory depth that will have you coming back for seconds.
- 12 oz pasta (penne or your choice): The base of the dish, ready to soak up all that creamy, flavorful sauce.
- 1/2 cup sun-dried tomatoes, chopped: Adds a tangy sweetness and chewy texture that brightens the entire pasta.
- 1 tbsp olive oil: Helps lightly sauté garlic and sun-dried tomatoes, enhancing their flavors.
- 2 cloves garlic, minced: Injects a fragrant warmth that elevates the sauce deeply.
- 1 cup canned coconut milk: Creates the silky, luscious creaminess without dairy.
- 1/2 cup vegetable broth: Balances the sauce, providing a subtle savory depth.
- 1/4 cup nutritional yeast: Imparts a cheesy, umami punch essential for that rich vegan creaminess.
- Salt and pepper to taste: Simply perfects the seasoning to your liking.
- Fresh basil for garnish: Adds a fragrant, fresh burst and beautiful color on top.
How to Make Vegan Creamy Sun-Dried Tomato Pasta Recipe
Step 1: Cook the Pasta
Start by cooking your pasta according to the package directions until it’s al dente, then drain and set it aside. This is the foundation of your dish, so you want a pasta shape that holds onto the creamy sauce well. Penne is a fantastic choice, but feel free to use your favorite pasta shapes.
Step 2: Sauté Sun-Dried Tomatoes and Garlic
Next, heat the olive oil in a skillet over medium heat. Add the minced garlic and chopped sun-dried tomatoes, sautéing for 2-3 minutes until they release their incredible aroma. This short sauté softens the tomatoes just enough while infusing the oil with garlicky goodness that sets the stage for the sauce.
Step 3: Make the Creamy Sauce
Pour in the canned coconut milk and vegetable broth, stirring to combine beautifully with the sautéed tomatoes and garlic. Allow the sauce to gently simmer for 5 to 7 minutes. During this time, it thickens slightly, turning silky and luxurious—a key moment where all the flavors begin to meld together into a harmonious dance of creaminess and tang.
Step 4: Add Nutritional Yeast and Season
Now it’s time to stir in the nutritional yeast along with salt and pepper to taste. Cooking this mixture for another 2 to 3 minutes lets those savory, cheesy notes fully develop and blend in, giving the sauce its trademark rich and satisfying character without any dairy involved.
Step 5: Combine Pasta and Sauce
Finally, add the cooked pasta straight into the sauce, tossing it thoroughly so every curve and crevice is coated in that creamy, sun-dried tomato goodness. Ensure it’s heated through so all the flavors marry beautifully before serving.
Step 6: Garnish and Enjoy
Finish off your Vegan Creamy Sun-Dried Tomato Pasta Recipe by garnishing with fresh basil leaves. The fresh herb adds a vibrant lift and a gorgeous pop of green against the creamy, reddish sauce. Serve it immediately and watch everyone fall in love with this comforting, yet fresh and flavorful pasta dish.
How to Serve Vegan Creamy Sun-Dried Tomato Pasta Recipe
Garnishes
Fresh basil leaves are a classic topping for this pasta, adding brightness and a hint of herbal fragrance that balances the creamy richness. You can also sprinkle some toasted pine nuts or a dash of smoked paprika for an extra flavor twist and crunch.
Side Dishes
Pair this Vegan Creamy Sun-Dried Tomato Pasta Recipe with a crisp green salad dressed in a light lemon vinaigrette or roasted vegetables like asparagus or Brussels sprouts to add some texture contrast and freshness to your meal. Garlic bread made with vegan butter is a fantastic choice for soaking up any leftover sauce.
Creative Ways to Present
For a dinner party or special occasion, serve the pasta in individual shallow bowls and drizzle with a little extra virgin olive oil around the edges. Garnish with microgreens or edible flowers for a visually stunning plate that will impress your guests and make your meal even more memorable.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Vegan Creamy Sun-Dried Tomato Pasta Recipe in an airtight container in the refrigerator for up to 3 days. It’s best to keep the pasta separate if possible to avoid it soaking too much sauce and becoming mushy.
Freezing
This pasta sauce freezes well, but pasta tends to change texture after freezing. For best results, freeze the sauce portion alone in a freezer-safe container for up to 2 months, and cook fresh pasta when ready to enjoy.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring frequently and adding a splash of vegetable broth or water if the sauce thickens too much. This keeps the creamy texture smooth and prevents sticking.
FAQs
Can I use a different type of milk instead of coconut milk?
Absolutely! While coconut milk provides a luscious creaminess and subtle sweetness, you can substitute with other plant-based milks like cashew or oat milk. Just choose the unsweetened versions for a more savory sauce.
Do I need to soak the sun-dried tomatoes before using?
If your sun-dried tomatoes are dry-packed rather than oil-packed, soaking them in warm water for about 10 minutes helps soften them, making them easier to chop and more tender when cooked.
Is nutritional yeast necessary?
Yes, nutritional yeast is key in this Vegan Creamy Sun-Dried Tomato Pasta Recipe because it adds that cheesy, umami flavor that replaces traditional dairy cheese. It also boosts the nutritional profile with vitamins and protein.
Can I add vegetables to this pasta?
Definitely! Spinach, kale, or sun-dried tomato halves can be stirred in towards the end of cooking. Roasted red peppers or mushrooms also complement the flavors beautifully and add extra heartiness.
How do I make this recipe gluten-free?
Simply swap out regular pasta for your preferred gluten-free pasta. The sauce remains just as delicious and creamy, keeping the dish safe for gluten-sensitive eaters.
Final Thoughts
There’s something truly special about a dish that feels indulgent yet is completely plant-based, quick, and packed with flavor. This Vegan Creamy Sun-Dried Tomato Pasta Recipe is exactly that—a vibrant, creamy, and satisfying meal that you’ll want to make again and again. So gather your ingredients, spend a short time in the kitchen, and treat yourself and your loved ones to a cozy dinner that feels like a celebration of simple, wholesome goodness.
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Vegan Creamy Sun-Dried Tomato Pasta Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Creamy Sun-Dried Tomato Pasta is a quick and delicious plant-based meal that features tender pasta coated in a rich, creamy sauce made from coconut milk, sun-dried tomatoes, and nutritional yeast. Ready in just 20 minutes, it’s perfect for a satisfying weeknight dinner that’s both flavorful and dairy-free.
Ingredients
For the Pasta
- 12 oz pasta (penne or your choice)
For the Sauce
- 1/2 cup sun-dried tomatoes, chopped
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup canned coconut milk
- 1/2 cup vegetable broth
- 1/4 cup nutritional yeast
- Salt and pepper to taste
For Garnish
- Fresh basil for garnish
Instructions
- Cook the Pasta: Cook pasta according to package instructions in a large pot of boiling salted water until al dente. Drain the pasta and set it aside.
- Sauté Sun-Dried Tomatoes: In a skillet, heat the olive oil over medium heat. Add the minced garlic and chopped sun-dried tomatoes, sautéing for 2-3 minutes until the garlic is fragrant and the tomatoes soften.
- Make the Sauce: Pour the canned coconut milk and vegetable broth into the skillet with the garlic and tomatoes. Stir to combine and let the sauce simmer gently for 5-7 minutes, allowing it to thicken slightly.
- Add Nutritional Yeast: Stir in the nutritional yeast along with salt and pepper to taste. Cook the mixture for another 2-3 minutes so that the flavors blend well and the sauce becomes creamy.
- Combine with Pasta: Add the cooked pasta to the sauce in the skillet. Toss well to ensure the pasta is fully coated and heated through evenly.
- Garnish and Serve: Remove from heat and garnish the pasta with fresh basil leaves. Serve immediately for the best flavor and texture. Enjoy your creamy vegan pasta!
Notes
- You can use any type of pasta you prefer, gluten-free pasta works well for a gluten-free version.
- For extra protein, consider adding cooked chickpeas or tofu on the side.
- If you want a thicker sauce, reduce the vegetable broth slightly or simmer longer.
- Use sun-dried tomatoes packed in oil for extra richness, but reduce added olive oil accordingly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, Italian-inspired
