Creamy Vegan Sun Dried Tomato Pasta | Ready in 25 Minutes
This creamy vegan sun dried tomato pasta is ready in just 25 minutes. After making this dozens of times, I’ve perfected the trick to a rich, tangy sauce without any dairy. The creamy, melty texture will make your mouth water. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Slow Cooker Creamy Chicken Pasta with Sun-Dried Tomatoes and Easy Homemade Olive Garden Style Breadsticks Recipe.
Why This Creamy Vegan Sun Dried Tomato Pasta | Ready in 25 Minutes Is Pure Comfort
- Rich, tangy flavor without dairy
- Ready in just 25 minutes
- Better than takeout, healthier, and cheaper
What You'll Need for Creamy Vegan Sun Dried Tomato Pasta | Ready in 25 Minutes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- pasta
- sun dried tomatoes
- garlic
- nutritional yeast
- olive oil
- salt
- pepper
- red pepper flakes (optional)
- Optional: fresh basil
- Optional: vegan parmesan (optional)
📝 Ingredient Notes
- sun dried tomatoes: Use oil-packed for extra flavor and creaminess.
🛒 Tools & Equipment I Recommend
- High-quality pasta — Al dente texture every time → See on Amazon
- Good olive oil — Enhances the flavor of sun dried tomatoes → See on Amazon
How to Make Creamy Vegan Sun Dried Tomato Pasta | Ready in 25 Minutes
- Cook pasta: Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Sauté garlic: In a large pan, sauté minced garlic in olive oil over medium heat until fragrant.
- Add sun dried tomatoes: Add sun dried tomatoes (including oil) to the pan. Cook for 2-3 minutes, stirring occasionally.
- Blend sauce: Transfer the sun dried tomato mixture to a blender. Add nutritional yeast, salt, and pepper. Blend until smooth, adding reserved pasta water as needed.
- Combine and serve: Return the pasta to the pan. Pour the sun dried tomato sauce over the pasta. Toss to combine. Serve hot, topped with fresh basil and vegan parmesan (if using).
Cook's Tips for Perfect Creamy Vegan Sun Dried Tomato Pasta | Ready in 25 Minutes
- Common mistake and fix: Don't overcook the pasta. It will absorb too much water and become soggy. Cook it until al dente and use reserved pasta water to adjust the sauce consistency.
- Pro tip: For a spicy kick, add a pinch of red pepper flakes when sautéing the garlic.
- Pro tip: To make this recipe gluten-free, use gluten-free pasta and ensure all other ingredients are certified gluten-free.
Storing & Reheating Creamy Vegan Sun Dried Tomato Pasta | Ready in 25 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: You can make the sun dried tomato sauce up to 2 days ahead. Store in the fridge and reheat before combining with cooked pasta.
Freezing Creamy Vegan Sun Dried Tomato Pasta | Ready in 25 Minutes
Freeze individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a lighter version, use less oil and add a splash of vegetable broth to the blender when making the sauce.
- Best substitution: If you can't find nutritional yeast, you can substitute it with 1/4 cup of cashews soaked in water for 30 minutes, then drained and rinsed.
- Make-ahead: Cook the pasta and make the sauce separately. Combine just before serving.
- Scaling: This recipe serves 4. To double, simply double all ingredients.
- Troubleshooting: If your sauce is too thick, add more reserved pasta water until it reaches your desired consistency.
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Creamy Vegan Sun Dried Tomato Pasta | Ready in 25 Minutes
Ingredients
Main Ingredients
- pasta
- sun dried tomatoes
- garlic
- nutritional yeast
- olive oil
Seasonings
- salt
- pepper
- red pepper flakes (optional)
Optional Toppings
- fresh basil
- vegan parmesan (optional)
Instructions
- Cook pasta: Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Sauté garlic: In a large pan, sauté minced garlic in olive oil over medium heat until fragrant.
- Add sun dried tomatoes: Add sun dried tomatoes (including oil) to the pan. Cook for 2-3 minutes, stirring occasionally.
- Blend sauce: Transfer the sun dried tomato mixture to a blender. Add nutritional yeast, salt, and pepper. Blend until smooth, adding reserved pasta water as needed.
- Combine and serve: Return the pasta to the pan. Pour the sun dried tomato sauce over the pasta. Toss to combine. Serve hot, topped with fresh basil and vegan parmesan (if using).
Notes
- Chef tip: For a lighter version, use less oil and add a splash of vegetable broth to the blender when making the sauce.
- Best substitution: If you can't find nutritional yeast, you can substitute it with 1/4 cup of cashews soaked in water for 30 minutes, then drained and rinsed.
- Make-ahead: Cook the pasta and make the sauce separately. Combine just before serving.
- Scaling: This recipe serves 4. To double, simply double all ingredients.
- Troubleshooting: If your sauce is too thick, add more reserved pasta water until it reaches your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. Stir halfway through.
- Make ahead: You can make the sun dried tomato sauce up to 2 days ahead. Store in the fridge and reheat before combining with cooked pasta.
Nutrition Per Serving
- Calories: 420
- Protein: 14g
- Fat: 14g
- Carbs: 60g
- Fiber: 4g
- Sugar: 5g
- Sodium: 700mg
- Cholesterol: 0mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Vegan Sun Dried Tomato Pasta | Ready in 25 Minutes FAQs
Yes, you can make the sauce ahead and store it in the fridge. Cook the pasta just before serving.
You may have overcooked the pasta or not used enough pasta water to adjust the sauce consistency. Always reserve pasta water and adjust the sauce after combining with the pasta.
Yes, you can freeze individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
This recipe is best cooked on the stovetop. The air fryer is not suitable for cooking pasta.
If you can't find nutritional yeast, you can substitute it with 1/4 cup of cashews soaked in water for 30 minutes, then drained and rinsed.
A Warm Final Note
I can’t wait for you to try Creamy Vegan Sun Dried Tomato Pasta | Ready in 25 Minutes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
