Creamy Sun-Dried Tomato Vegan Pasta
This vegan pasta dish combines the rich flavors of sun-dried tomatoes with a creamy, dairy-free sauce that’s both satisfying and indulgent. It’s perfect for a quick weeknight meal or a cozy dinner with friends.
Equipment
- 1 large pot
- 1 colander
- 1 large skillet
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 blender or food processor
Ingredients
- 12 oz pasta (such as penne or fusilli)
- 1 cup sun-dried tomatoes (packed in oil, drained)
- 1 cup coconut milk (full-fat) Can substitute with another plant-based cream if desired.
- ¼ cup nutritional yeast
- 3 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- to taste salt
- to taste black pepper
- fresh basil leaves (for garnish)
Instructions
- Start by cooking the pasta according to the package instructions in a large pot of salted boiling water. Once cooked, reserve ½ cup of pasta water, then drain the pasta and set aside.
- In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the sun-dried tomatoes, dried basil, and dried oregano to the pot. Cook for another 2 minutes, stirring occasionally.
- In a blender or food processor, combine the coconut milk, nutritional yeast, salt, and black pepper. Blend until smooth and creamy.
- Pour the creamy mixture into the pot with the sun-dried tomatoes and bring to a gentle simmer. If the sauce is too thick, add reserved pasta water little by little until you achieve the desired consistency.
- Add the cooked pasta to the sauce and toss until well-coated. Cook for an additional 1-2 minutes to heat through.
- Serve hot, garnished with fresh basil leaves.
Notes
Feel free to add vegetables such as spinach or broccoli for extra nutrition.
If you prefer a spicier flavor, consider adding some red pepper flakes to the sauce.
This recipe is easily customizable; you can substitute the coconut milk with another plant-based cream if desired.