If you’re craving a luscious, comforting pasta dish that’s completely plant-based yet bursting with flavor, this Vegan Creamy Sun-Dried Tomato Pasta Recipe is an absolute gem. Imagine tender pasta bathed in a silky, rich sauce made from coconut milk and sun-dried tomatoes, with subtle garlic warmth and a cheesy depth from nutritional yeast. It’s quick to whip up, incredibly satisfying, and perfect for those nights when you want something indulgent but wholesome. Trust me, once you try this recipe, it might just become your new go-to for vegan dinners.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step to creating a vibrant, creamy pasta that hits all the right notes. Each one adds a unique element, from the tangy sweetness of sun-dried tomatoes to the creamy texture coconut milk provides.
- 12 oz pasta (penne or your choice): Choose a sturdy shape like penne that holds the sauce beautifully.
- 1/2 cup sun-dried tomatoes, chopped: They bring an intense, chewy burst of tomato flavor that’s utterly addictive.
- 1 tbsp olive oil: Used for sautéing, it adds a subtle richness and helps lift the garlic and tomatoes.
- 2 cloves garlic, minced: Garlic infuses the dish with savory warmth, balancing the bright tomatoes perfectly.
- 1 cup canned coconut milk: This creates the creamy, dreamy base of the sauce without any dairy involved.
- 1/2 cup vegetable broth: It lightens the sauce and adds savory depth, making sure every bite is full of flavor.
- 1/4 cup nutritional yeast: The secret ingredient for cheesy, nutty notes that elevate the pasta to another level.
- Salt and pepper to taste: Essential seasonings that bring all the flavors together harmoniously.
- Fresh basil for garnish: Adds a fresh, aromatic touch to finish the dish beautifully.
How to Make Vegan Creamy Sun-Dried Tomato Pasta Recipe
Step 1: Cook the Pasta
Start by cooking your pasta according to the package instructions until it’s perfectly al dente—firm but tender. Drain it well and set it aside while you prepare the sauce. The pasta is your canvas, so getting this step right ensures a great texture in the finished dish.
Step 2: Sauté Sun-Dried Tomatoes and Garlic
Heat the olive oil in a skillet over medium heat, then add the minced garlic and chopped sun-dried tomatoes. Sauté for about 2 to 3 minutes until the garlic releases its fragrant aroma and the tomatoes soften slightly. This step awakens the flavors and forms a delicious base for your creamy sauce.
Step 3: Make the Creamy Sauce
Pour in the canned coconut milk and vegetable broth, stirring gently to combine. Let this mixture simmer for about 5 to 7 minutes so the sauce thickens a bit and the flavors meld together beautifully. You’ll notice the sauce becoming luscious and rich—just what this Vegan Creamy Sun-Dried Tomato Pasta Recipe is all about.
Step 4: Add Nutritional Yeast and Season
Now, stir in the nutritional yeast, salt, and pepper, letting the flavors blend for another 2 to 3 minutes. The nutritional yeast adds that irresistible cheesy note without dairy, rounding out the taste while seasoning is key to make everything pop perfectly.
Step 5: Combine Pasta and Sauce
Throw your cooked pasta into the skillet and toss it gently, making sure every piece is generously coated with that silky sauce. Heat through for a minute or two, allowing the pasta to soak up all those sun-dried tomato goodness and creamy flavors.
Step 6: Garnish and Serve
Finish off your dish by sprinkling fresh basil leaves on top. These fragrant herbs add a burst of color and brightness that’s the perfect contrast to the creamy sauce. Serve immediately and prepare yourself for some serious pasta bliss.
How to Serve Vegan Creamy Sun-Dried Tomato Pasta Recipe
Garnishes
Fresh basil is a classic choice, but feel free to get creative with fresh parsley or even a sprinkle of toasted pine nuts to add crunch. These little touches elevate the dish visually and flavor-wise, turning your meal into something truly special.
Side Dishes
This creamy pasta pairs wonderfully with a crisp green salad dressed in a light vinaigrette to balance richness, or some garlic-roasted vegetables for an hearty complement. A warm crusty bread or garlic bread also makes dipping into every bit of sauce irresistible.
Creative Ways to Present
For a fun twist, serve the pasta in individual bowls garnished with microgreens or edible flowers to impress guests. You can also drizzle a bit of chili oil on top if you’re in the mood for a gentle spicy kick. Presentation can be cozy and rustic or elegant, depending on your mood!
Make Ahead and Storage
Storing Leftovers
This pasta keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors deepen even further after resting, making leftovers just as delightful as freshly made.
Freezing
If you want to freeze it, toss the pasta slightly undercooked and store the sauce separately for best texture retention. Freeze in airtight containers and it will keep well for up to 2 months, perfect for quick weekday meals.
Reheating
Reheat gently on the stove or in the microwave, adding a splash of vegetable broth or water if the sauce has thickened too much. Stir frequently to bring back that creamy texture without drying out the pasta.
FAQs
Can I use a different type of milk instead of coconut milk?
Absolutely! Almond milk or cashew cream can work too, but coconut milk gives that rich, buttery creaminess that’s key to this Vegan Creamy Sun-Dried Tomato Pasta Recipe’s texture and flavor.
Are sun-dried tomatoes always packed in oil?
They come both ways—packed in oil or dry. For this recipe, oil-packed tomatoes add extra richness, but if you use dry ones, just rehydrate them in warm water first for best results.
Is nutritional yeast necessary?
While nutritional yeast is the secret to the cheesy flavor without dairy, if you don’t have it, a vegan parmesan substitute or even a handful of finely ground nuts can provide a similar umami punch.
Can I make this recipe gluten-free?
Definitely! Simply swap the pasta for your favorite gluten-free variety. The creamy sauce works well with all types of pasta, no compromise on taste.
How spicy is this pasta?
This recipe is mild and comforting by default, but you can easily add crushed red pepper flakes or a dash of hot sauce while cooking for a spicy kick that balances the creaminess wonderfully.
Final Thoughts
There’s something truly special about a bowl of creamy, flavorful pasta that feels both indulgent and nourishing. This Vegan Creamy Sun-Dried Tomato Pasta Recipe fits that description perfectly and is super approachable whether you’re a seasoned vegan or just dipping your toes into plant-based meals. It’s quick to make, packed with wholesome ingredients, and leaves a lasting impression on your taste buds. I hope you’ll love making and sharing this dish as much as I do—happy cooking!
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Vegan Creamy Sun-Dried Tomato Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Creamy Sun-Dried Tomato Pasta is a quick and flavorful dish combining tender pasta with a rich, dairy-free sauce made from coconut milk, sun-dried tomatoes, and nutritional yeast. Perfect for a satisfying vegan weeknight dinner, it’s creamy, savory, and garnished with fresh basil for a burst of freshness.
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
- Fresh basil for garnish
Instructions
- Cook the Pasta: Cook pasta according to package instructions until al dente. Drain well and set aside.
- Sauté Sun-Dried Tomatoes: Heat olive oil in a skillet over medium heat. Add 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 in the coconut milk and vegetable broth, stirring to combine. Let the sauce simmer for 5-7 minutes, allowing it to thicken slightly.
- Add Nutritional Yeast: Stir in the nutritional yeast, then season with salt and pepper to taste. Cook for another 2-3 minutes to blend the flavors thoroughly.
- Combine with Pasta: Toss the cooked pasta into the sauce, stirring gently until the pasta is fully coated and heated through.
- Garnish and Serve: Garnish with fresh basil leaves before serving. Serve immediately and enjoy your creamy, vegan sun-dried tomato pasta!
Notes
- Use gluten-free pasta if you want to make this recipe gluten-free.
- For a nuttier flavor, try adding a tablespoon of toasted pine nuts as garnish.
- If you prefer a thicker sauce, reduce the vegetable broth slightly or simmer the sauce a bit longer.
- Sun-dried tomatoes packed in oil can be used instead of dry; adjust olive oil accordingly if using oil-packed tomatoes.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
