If you're looking for a delicious and easy vegan pasta dish, look no further than this creamy vegan sun-dried tomato pasta.
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The creamy sun-dried tomato sauce is made from scratch using simple ingredients, and it's sure to please vegans and meat-eaters alike.
Serve this vegan sun-dried tomato pasta with a side salad, toasted bread, or roasted vegetables for a complete meal. Enjoy!
My family has always been a huge fan of pasta recipes as long as the sauce is flavorful. It does not have to be too spicy, but it can never be without flavors from tomatoes and vegetables.
If you are like me, try the other pasta recipe that I shared in the past like Masala Pasta, vegan avocado pasta, tikka masala pasta recipe.
I guarantee that you will like the tomato cream sauce flavor from this recipe, just like my family did.
I bought a tiny jar from the local Trader Joe's store because I was only preparing this for a small group.
Since the store-bought sun-dried tomatoes come marinated with Olive oil, be sure to strain the tomatoes from all oil before you blend them.
Ingredients note
- Sun-dried tomato: You can use a small jar of sun-dried tomatoes that come infused with olive oil. Just make sure you drain them first to separate the olive oil.
- Seasonings: I used Italian seasoning, but feel free to use your favorite herbs and spices. Fresh basil, parsley, and black pepper are great options too.
- Nutritional yeast: This ingredient gives the sauce a cheesy flavor. If you're not a fan of nutritional yeast, you can skip it.
- Plant-based milk: Use almond milk or your choice of dairy-free milk. Almond milk seems like a better fit than the rest as it does not dilute the flavor from sun-dried tomatoes.
- Garlic cloves: Use roasted garlic for best results. You could also substitute it with garlic powder if you do not have fresh garlic.
- Pasta: I used penne pasta for my version, but any other kind works equally well. Whole grain pasta can be another great way to add more nutrition to the recipe.
See the recipe card for the ingredient list.
How to make this
Start by cooking the pasta according to package instructions.
While the pasta is cooking, prepare the sauce. Heat 1 teaspoon of oil in a small pan and saute the whole garlic cloves for 2 minutes or until it's roasted. And keep it aside.
Strain the sun-dried tomatoes from the oil. Keep 10 -15 sliced sun-dried tomatoes aside.
Place the strained sun-dried tomatoes, almond milk, nutritional yeast, roasted garlic, chili flakes, and Italian seasonings in a blender or food processor and blend until smooth.
Sun-dried tomato pasta sauce is ready to use.
Once the pasta is cooked, drain it and add it to a large bowl.
Pour the sauce over the pasta and add the sliced sun-dried tomatoes, chili flakes, and chopped parsley.
Mix everything together to get an even mix. Serve immediately. Enjoy!
Recipe FAQ's
Yes, you can use any type of pasta that you like.
Yes, you can use gluten-free pasta to make this dish gluten-free.
You can add vegetables, such as roasted peppers or mushrooms. You can also add protein, such as tofu or tempeh.
Yes, you can prepare the sauce ahead of time and mix it with freshly cooked pasta during mealtime.
Leftovers can be stored in an airtight container and refrigerated for up to four days. Reheat the leftovers on the stovetop or in the microwave before serving.
Expert tips
- Add your favorite roasted vegetables for extra flavor and nutrition.
- Feel free to increase the number of spices, herbs, and seasoning for this recipe: fresh basil, red pepper flakes, and paprika to name a few.
- Reserve the pasta water if your sauce turned out thick. You could use that to adjust the consistency.
- Use roasted garlic instead of fresh garlic, while preparing the sauce this would bring better flavor and taste to the recipe.
- For this sun-dried tomato pasta recipe, you can use any kind of pasta. I used penne pasta as it packs more flavor from the sauce in every bite. As for the sun-dried tomatoes, you can use any kind for that too.
- Using tomato paste is another option, but it does not pack as much flavor as the sun-dried version.
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📖 Recipe
Vegan Sun-Dried Tomato Pasta
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 8 oz sun dried tomato
- 4 cups dry penne pasta or your choice of pasta
- 1 ¼ cup almond milk warm
- 3 teaspoon nutritional yeast
- 1 teaspoon italaian seasoning
- 2 garlic cloves
- 2 tablespoon olive oil from sun dried tomatoes
- salt to taste
- 2 teaspoon red chili flakes - crushed red pepper
- 2 tablespoon pasta water
- 2 -3 teaspoon chopped parsely - if you desired
Instructions
- Start by cooking the pasta according to package instructions.4 cups dry penne pasta or your choice of pasta
- While the pasta is cooking, prepare the sauce. Heat 1 teaspoon of oil in a small pan and saute the whole garlic cloves for 2 minutes or until it's roasted. And keep it aside.2 garlic cloves
- Strain the sun-dried tomatoes from the oil. Keep 10 -15 sliced sun-dried tomatoes aside. (check above for step by pictures with the method)8 oz sun dried tomato
- Place the strained sun-dried tomatoes, almond milk, nutritional yeast, roasted garlic, 1 teaspoon chili flakes, olive oil and Italian seasonings in a blender or food processor and blend until smooth. (check above for step by pictures with the method)1 ¼ cup almond milk warm, 3 teaspoon nutritional yeast, 1 teaspoon italaian seasoning, 2 garlic cloves, 2 tablespoon olive oil from sun dried tomatoes, salt to taste
- Once the pasta is cooked, drain it and add it to a large bowl. Pour the sauce over the pasta and add the sliced sun-dried tomatoes, pasta water, remaining chili flakes, and chopped parsley. Mix everything together to get an even mix. Serve immediately. Enjoy!2 teaspoon red chili flakes, 2 -3 teaspoon chopped parsely, 2 tablespoon pasta water
Notes
- Add your favorite roasted vegetables for extra flavor and nutrition.
- Feel free to increase the number of spices, herbs, and seasoning for this recipe: fresh basil, red pepper flakes, and paprika to name a few.
- Reserve the pasta water if your sauce turned out thick. You could use that to adjust the consistency.
- Use roasted garlic instead of fresh garlic, while preparing the sauce this would bring better flavor and taste to the recipe.
- For this sun-dried tomato pasta recipe, you can use any kind of pasta. I used penne pasta as it packs more flavor from the sauce in every bite. As for the sun-dried tomatoes, you can use any kind for that too.
- Using tomato paste is another option, but it does not pack as much flavor as the sun-dried version.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Susan says
Has anyone tried the recipe using oat milk instead of almond milk?
Uma Raghupathi says
Yes i did. You can use oat milk, and cashew milk.
Deanna says
I made this today after being sick for the past week. I felt like I ndeeded a nutritious filling meal. this fit the bill perfectly!! quick and easy too!! I used chickpea rotini and sauteed mushrooms, zucchini, and red bell pepper and added it in. Delish!! thank you for a great recipe!
Kate says
Can’t wait to try this! How big is a serving size?
Eliza says
What a special pasta recipe made extra flavorful with sun-dried tomatoes! I love that you've added healthier ingredients to make it delicious AND nutritious! This will definitely be on my dinner rotation!
Heather says
I'm such a sundried tomato fan! And this pasta was so delicious..couldn't stop taking bites! Definitely a keeper.
Uma Raghupathi says
Thank you!
Anita says
Love love love this. Such a simple sauce, and totally wouldn't have guessed that it's vegan.
Andrea says
This sun-dried tomato pasta looks absolutely amazing. I could go for a big bowl of this right now. Yum!
Emily says
So delicious! I love sun dried tomato pasta and this recipe is so helpful! Great tip on straining the tomatoes from oil before you blend them when using canned from the store, I never knew! Thank you!