This vegan creamy sun-dried tomato pasta has a bright, tangy flavor from sun-dried tomatoes mixed into a smooth, velvety sauce. Ready in 20 minutes!
I've been cooking a lot of pasta dishes recently (my vegan rasta pasta probably being my favorite to date).
This vegan creamy sun-dried tomato pasta is the latest installment. It's a delicious classic pasta turned vegan.
Sun dried tomatoes are the star of the show with their tangy flavor. And coconut milk (or vegan cream cheese) makes the pasta ultra creamy.
A quick and easy weeknight meal, ready in 20 minutes.
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Why I love this Vegan Creamy Sun-Dried Tomato Pasta
- Dietary needs - this creamy pasta is vegan, dairy-free, plant-based, oil-free, and sugar-free. It can also be easily made gluten-free
- Weeknight dinner - this dish comes together in less than 20 minutes, perfect for weeknight dinner
- Packed with flavor - tangy sun-dried tomatoes and rich coconut milk create a beautifully deep flavor. Tastes like it took hours, actually took minutes.
Ingredient Notes & Substitutions
- Pasta: I used fettuccine, but almost any pasta will work here.
- Sun-Dried Tomatoes: for this recipe I used the kind packed in oil, but you can also use oil-free sun-dried tomatoes
- Garllic
- Tomato Paste: yes we're using tomato paste in addition to the sun-dried tomatoes. It really helps create a solid tomato flavor
- Coconut Milk or Vegan Cream Cheese: either of these will work here. We just want something to make a creamy sauce
- Nutritional Yeast: nutritional yeast gives a cheesy flavor
- Salt & Black Pepper
- Spinach: I wilted fresh spinach into the pasta. You can add other leafy greens like kale or even other veggies like broccoli. Or omit the veggies entirely if you like.
- Fresh Parsley: for garnish
Step-By-Step Instructions
Step 1. Bring a pot of salted water to a boil. Cook the pasta according to the package directions.
Step 2. Meanwhile, in a large skillet, sauté the sundried tomatoes and garlic over medium heat, for about 1 minute.
Step 3. Add the coconut milk, tomato paste, nutritional yeast, salt and pepper. Whisk to combine and let cook for 2-3 minutes.
Step 4. Add the cooked pasta and spinach. Toss well until the spinach is wilted.
Step 5. Serve with a garnish of fresh parsley.
Serving Suggestions
This pasta is great on its own, but it's also great with protein added in!
Protein. I recommend my seitan chicken - prep the chicken before making the pasta, then stir in the chickens at the end. You could also make vegan meatballs as a twist on spaghetti and meatballs. A store-bought protein like Abbot's chick'n, chorizo, or beef would also be great in this dish.
Sides. If you're feeling extra, serve with my vegan garlic bread.
FAQ & Expert Tips
Any pasta is great! A long pasta would work best, but really any shape works.
Feel free to use kale or broccoli instead of spinach.
This pasta will last in the fridge for up to a week. Store in an air-tight container.
Feel free to reheat in the microwave or quickly heat on the stove. You can add a splash of water to help re-hydrate the sauce.
Add protein. I recommend my seitan chicken. Or a store-bought protein like Abbot's.
Recipe Prayer
Thank you God for the nutrients and flavors in this meal. We are grateful that You give us food to nourish our bodies. Amen.
More quick pasta recipes
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📖 Recipe
Vegan Creamy Sun-Dried Tomato Pasta
Equipment
Ingredients
- 16 Ounces Fettuccine or pasta of choice
- ½ Cup Sun-Dried Tomatoes chopped
- 4 Cloves Garlic minced
- 2 Tablespoons Tomato Paste
- 1 13 Ounce Can Coconut Milk or 1 ½ Cups Vegan Cream Cheese
- 2 Tablespoons Nutritional Yeast
- 2 Teaspoons Salt
- ½ Teaspoon Black Pepper
- 2 Cups Fresh Spinach
- Fresh Parsley for garnish
Instructions
- Bring a pot of salted water to a boil. Cook the pasta according to the package directions.
- Meanwhile, in a large skillet, sauté the sundried tomatoes and garlic over medium heat, for about 1 minute.
- Add the coconut milk, tomato paste, nutritional yeast, salt and pepper. Whisk to combine and let cook for 2-3 minutes.
- Add the cooked pasta and spinach. Toss well until the spinach is wilted.
- Serve with a garnish of fresh parsley.
Nutrition
Nutrition information is an estimate.
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