Creamy Sun-Dried Tomato Vegan Pasta Recipe

This creamy sun-dried tomato vegan pasta is the kind of dish that makes you want to dance around your kitchen like no one’s watching—because let’s be honest, they probably aren’t. Picture this: twirls of pasta coated in a silky sauce that’s bursting with flavor from tangy sun-dried tomatoes and fragrant garlic. It’s not just food; it’s a warm hug on a plate.

this recipe

Now, I have to admit that every time I make this creamy sun-dried tomato vegan pasta, I feel like a wizard in my own little culinary Hogwarts. The aroma wafting through my kitchen has been known to summon family members from the farthest corners of the house—especially when they hear the word “creamy.” Trust me, this dish is perfect for cozy nights in or when you need to impress guests without breaking a sweat.

I still remember the first time I made this dish for my friends; their expressions were priceless as they took that first bite!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pasta of Choice: Any pasta works here, but I recommend penne or fusilli for great sauce adherence.
• Sun-Dried Tomatoes: Opt for oil-packed ones for added flavor; they blend beautifully into the sauce.
• Coconut Milk: Use full-fat coconut milk for a rich and creamy texture; it’s dairy-free magic!
• Garlic: Fresh garlic adds essential depth; don’t skimp on it if you love flavor.
• Spinach: Fresh or frozen spinach brightens up the dish and increases nutritional value.
• Nutritional Yeast: This gives a cheesy flavor without the dairy; it’s a game changer in vegan cooking.
• Olive Oil: Use high-quality olive oil for sautéing; it enriches the overall taste.
• Salt and Pepper: Always season your food well! Adjust these to taste as you go along.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Pasta: Begin by boiling a large pot of salted water over high heat. Cook your choice of pasta according to package instructions until al dente; then drain and set aside.

Sauté Garlic and Spinach: In a large skillet over medium heat, add olive oil and minced garlic. Sauté until fragrant (about 1 minute), then toss in fresh spinach until wilted.

Create the Sauce: Pour in coconut milk and chopped sun-dried tomatoes into your skillet. Stir continuously as the mixture simmers gently and thickens slightly.

Add Nutritional Yeast: Sprinkle nutritional yeast into the sauce while stirring. This enhances that cheesy flavor while keeping everything plant-based!

Toss in Pasta: Add the cooked pasta directly into your creamy sauce mixture, tossing gently until fully coated. Season with salt and pepper to taste.

Serve Immediately: Turn off the heat and serve your creamy sun-dried tomato vegan pasta hot! Garnish with extra basil or nutritional yeast if desired.

Enjoy every last bite of this rich and flavorful meal that feels indulgent but is entirely plant-based!

This creamy sun-dried tomato vegan pasta will surely become a go-to recipe in your kitchen rotation. Happy cooking!

Perfecting the Cooking Process

To achieve perfection, start by boiling the pasta while sautéing garlic and sun-dried tomatoes in olive oil. Combine them before adding the cream for a harmonious blend of flavors.

Add Your Touch

Feel free to swap out sun-dried tomatoes for roasted red peppers or add spinach for extra nutrients. A sprinkle of nutritional yeast can enhance the cheesy flavor without dairy.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, gently warm on the stove with a splash of plant milk to restore creaminess.

Cooking this creamy sun-dried tomato vegan pasta reminds me of when my best friend first tasted it and declared it better than her favorite non-vegan dish. The surprise on her face was priceless!

FAQ

What type of pasta works best for creamy sun-dried tomato vegan pasta?

Any pasta shape works well, but fettuccine holds the creamy sauce beautifully.

Can I make this dish gluten-free?

Absolutely! Use gluten-free pasta as a perfect alternative without sacrificing taste.

How can I enhance the flavor of my creamy sauce?

Add fresh basil or oregano for an aromatic twist that elevates every bite.

Print

Creamy Sun-Dried Tomato Vegan Pasta

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• Author: Sofia
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Indulge in this creamy vegan pasta dish bursting with tangy sun-dried tomatoes, perfect for weeknight dinners or impressing guests.

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Ingredients

Scale 1x2x3x

• 8 oz penne or fusilli pasta
• 1 cup sun-dried tomatoes (oil-packed, chopped)
• 1 can (13.5 oz) full-fat coconut milk
• 4 cloves garlic (minced)
• 2 cups fresh spinach (or 1 cup frozen)
• 3 tbsp nutritional yeast
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside.
2. In a large skillet over medium heat, add olive oil and sauté minced garlic until fragrant (about 1 minute). Add spinach and cook until wilted.
3. Pour in coconut milk and chopped sun-dried tomatoes; stir as the mixture simmers and thickens slightly.
4. Stir in nutritional yeast for a cheesy flavor while keeping it plant-based.
5. Toss the cooked pasta into the creamy sauce until fully coated; season with salt and pepper to taste.
6. Serve hot, garnished with extra basil or nutritional yeast if desired.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Vegan

Nutrition

• Serving Size: 1 cup (about 250g)
• Calories: 320
• Sugar: 4g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 14g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 5g
• Protein: 7g
• Cholesterol: 0mg

Keywords: - Substitute sun-dried tomatoes with roasted red peppers for a different flavor profile. - Add a handful of peas or kale alongside the spinach for extra nutrients. - To maintain creaminess when reheating leftovers, add a splash of plant-based milk.