Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes
Creamy vegan sun dried tomato pasta is a cozy, comforting meal ready in just 25 minutes. After making this many times, I’ve discovered the trick to a perfectly creamy sauce every time. The rich, tangy sun dried tomatoes and garlic create an irresistible aroma that will fill your kitchen. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Black Bean Stuffed Sweet Potatoes and Easy Keto Beef Crunchwraps.
Why This Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes Is Pure Comfort
- Ready in just 25 minutes for a quick weeknight dinner.
- Creamy, tangy sauce made with simple ingredients.
- Packed with flavor from sun dried tomatoes and garlic.
- Customize with your favorite veggies or proteins.
What You'll Need for Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12 oz pasta
- 1 cup sun dried tomatoes
- 4 cloves garlic
- 1 can coconut milk
- 1 cup vegetable broth
- Salt and pepper to taste
- Olive oil
- Red pepper flakes
- Nutritional yeast
- Vegan parmesan
- Optional: Fresh basil
- Optional: Vegan parmesan
- Optional: Red pepper flakes
đź“ť Ingredient Notes
- Sun dried tomatoes: Use oil-packed for extra flavor.
đź›’ Tools & Equipment I Recommend
- High-quality pasta — Better texture and flavor. → See on Amazon
- Immersion blender — Easily blend the sauce directly in the pot. → See on Amazon
How to Make Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes
- Cook pasta: Cook pasta according to package instructions until al dente. Reserve some pasta water.
- Sauté garlic: In a large pan, sauté minced garlic in olive oil until fragrant.
- Blend sauce: Add sun dried tomatoes, coconut milk, vegetable broth, nutritional yeast, salt, and pepper to the pan. Blend until smooth using an immersion blender.
- Combine: Toss cooked pasta in the sauce, adding reserved pasta water as needed to reach desired consistency.
- Serve: Serve hot, topped with fresh basil, vegan parmesan, and red pepper flakes if desired.
Cook's Tips for Perfect Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes
- Common mistake and fix: Don't overcook the pasta. It will continue to cook in the sauce and can become mushy.
- Texture tip: Add reserved pasta water to adjust the sauce consistency to your liking.
- Flavor tip: Add red pepper flakes for a spicy kick.
- Make-ahead tip: Prepare the sauce ahead of time and store in the fridge. Cook pasta fresh and combine before serving.
Storing & Reheating Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: Prepare the sauce ahead of time. Cook pasta fresh and combine before serving.
Freezing Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes
Freeze sauce for up to 3 months. Thaw and combine with fresh pasta before serving.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway.
Recipe Notes
- Chef tip: For a richer sauce, use full-fat coconut milk.
- Best substitution: Substitute sun dried tomatoes with fresh tomatoes in the summer.
- Make-ahead: Prepare the sauce ahead of time and store in the fridge. Cook pasta fresh and combine before serving.
- Scaling: Easily double or triple the recipe to serve more.
- Troubleshooting: If the sauce is too thick, add more vegetable broth or reserved pasta water.
Want to level up this recipe?
High-quality pasta — Better texture and flavor. → Check price on Amazon
Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes
Ingredients
Main Ingredients
- 12 oz pasta
- 1 cup sun dried tomatoes
- 4 cloves garlic
- 1 can coconut milk
- 1 cup vegetable broth
- Salt and pepper to taste
Seasonings
- Olive oil
- Red pepper flakes
- Nutritional yeast
- Vegan parmesan
Optional Toppings
- Fresh basil
- Vegan parmesan
- Red pepper flakes
Instructions
- Cook pasta: Cook pasta according to package instructions until al dente. Reserve some pasta water.
- Sauté garlic: In a large pan, sauté minced garlic in olive oil until fragrant.
- Blend sauce: Add sun dried tomatoes, coconut milk, vegetable broth, nutritional yeast, salt, and pepper to the pan. Blend until smooth using an immersion blender.
- Combine: Toss cooked pasta in the sauce, adding reserved pasta water as needed to reach desired consistency.
- Serve: Serve hot, topped with fresh basil, vegan parmesan, and red pepper flakes if desired.
Notes
- Chef tip: For a richer sauce, use full-fat coconut milk.
- Best substitution: Substitute sun dried tomatoes with fresh tomatoes in the summer.
- Make-ahead: Prepare the sauce ahead of time and store in the fridge. Cook pasta fresh and combine before serving.
- Scaling: Easily double or triple the recipe to serve more.
- Troubleshooting: If the sauce is too thick, add more vegetable broth or reserved pasta water.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze sauce for up to 3 months. Thaw and combine with fresh pasta before serving.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway.
- Make ahead: Prepare the sauce ahead of time. Cook pasta fresh and combine before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 12g
- Fat: 18g
- Carbs: 60g
- Fiber: 5g
- Sugar: 7g
- Sodium: 1200mg
- Cholesterol: 0mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes FAQs
Prepare the sauce ahead of time and store in the fridge. Cook pasta fresh and combine before serving.
Overcooking the pasta can cause it to absorb too much liquid. Be sure to cook it al dente and add reserved pasta water to the sauce.
This recipe is best made on the stove. However, you can bake the pasta in the oven with the sauce for a more casserole-like dish.
Fresh tomatoes can be used in the summer. For a different flavor, try roasted red peppers.
Use gluten-free pasta to make this recipe gluten-free.
A Warm Final Note
I can’t wait for you to try Creamy Vegan Sun Dried Tomato Pasta 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!
