Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes
Vegan Sun Dried Tomato Pasta is creamy, comforting, and ready in just 25 minutes. After making this countless times, I’ve discovered the trick to a perfectly creamy, dairy-free sauce. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Korean Rice Cakes Recipe and Easy Black Bean Stuffed Sweet Potatoes.
Why This Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes Is Pure Comfort
- Easy to make in just 25 minutes
- Creamy, dairy-free sauce that's better than takeout
- Packed with flavor from sun dried tomatoes and garlic
- Perfect for meal prepping or a quick weeknight dinner
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.
- 12 oz pasta
- 1 cup sun dried tomatoes
- 2 cloves garlic
- 1 can coconut milk
- 1/2 cup nutritional yeast
- Salt and pepper to taste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Optional: Fresh basil
- Optional: Vegan parmesan
- Optional: Red pepper flakes
📝 Ingredient Notes
- pasta: Any shape works. I prefer penne or fusilli.
- sun dried tomatoes: Use oil-packed for extra flavor.
🛒 Tools & Equipment I Recommend
- High-speed blender — Ensures a smooth, creamy sauce. Pays for itself vs takeout. → See on Amazon
- Stainless steel pasta pot — Even heat distribution for perfect cooking. Durable and long-lasting. → 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.
- Blend sauce: In a blender, combine sun dried tomatoes, garlic, coconut milk, nutritional yeast, basil, oregano, red pepper flakes (if using), salt, and pepper. Blend until smooth.
- Combine: In the pot used for pasta, combine cooked pasta, blended sauce, and 1/2 cup of reserved pasta water. Stir well to combine. Add more pasta water if needed for desired creaminess.
- Serve: Serve hot, topped with fresh basil, vegan parmesan, and red pepper flakes (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 continue to cook in the sauce. If your sauce is too thick, add more reserved pasta water.
- Pro tip: For a spicy kick, add red pepper flakes to the sauce.
- Pro tip: Make it a meal: Serve with a side of garlic bread or a simple green salad.
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: Pasta can be cooked and blended ahead of time. Combine and reheat when ready to serve.
Freezing Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a richer flavor, use oil-packed sun dried tomatoes and reserve some of the oil for the sauce.
- Best substitution: No nutritional yeast? Use cashews or white beans blended with water to make a creamy sauce.
- Make-ahead: Cook pasta and blend sauce ahead of time. Combine and reheat when ready to serve.
- Scaling: This recipe is easily scalable. Just adjust the pasta and sauce quantities accordingly.
- Troubleshooting: If your sauce is too thick, add more reserved pasta water. If it's too thin, simmer it on the stove until it thickens.
Want to level up this recipe?
Instant Pot — Cooks pasta perfectly in just minutes. Saves time and energy. → Check price on Amazon
Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes
Ingredients
Main Ingredients
- 12 oz pasta
- 1 cup sun dried tomatoes
- 2 cloves garlic
- 1 can coconut milk
- 1/2 cup nutritional yeast
- Salt and pepper to taste
Seasonings
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
Optional Toppings
- Fresh basil
- Vegan parmesan
- Red pepper flakes
Instructions
- Cook pasta: Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water.
- Blend sauce: In a blender, combine sun dried tomatoes, garlic, coconut milk, nutritional yeast, basil, oregano, red pepper flakes (if using), salt, and pepper. Blend until smooth.
- Combine: In the pot used for pasta, combine cooked pasta, blended sauce, and 1/2 cup of reserved pasta water. Stir well to combine. Add more pasta water if needed for desired creaminess.
- Serve: Serve hot, topped with fresh basil, vegan parmesan, and red pepper flakes (if using).
Notes
- Chef tip: For a richer flavor, use oil-packed sun dried tomatoes and reserve some of the oil for the sauce.
- Best substitution: No nutritional yeast? Use cashews or white beans blended with water to make a creamy sauce.
- Make-ahead: Cook pasta and blend sauce ahead of time. Combine and reheat when ready to serve.
- Scaling: This recipe is easily scalable. Just adjust the pasta and sauce quantities accordingly.
- Troubleshooting: If your sauce is too thick, add more reserved pasta water. If it's too thin, simmer it on the stove until it thickens.
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 overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: Pasta can be cooked and blended ahead of time. Combine and reheat when ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 15g
- Carbs: 65g
- Fiber: 5g
- Sugar: 6g
- Sodium: 800mg
- Cholesterol: 0mg
- Sat. Fat: 10g
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, cook pasta and blend sauce ahead of time. Combine and reheat when ready to serve.
Add more reserved pasta water to thin it out. If it's still too thick, simmer it on the stove until it thickens.
Yes, freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, cook the pasta in the Instant Pot according to package instructions. Then follow the recipe as written.
Reheat in the oven at 350°F (180°C) for 15-20 minutes for the best texture. The microwave can make it soggy.
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!
