Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes
Creamy Vegan Sun Dried Tomato Pasta in just 25 minutes! After making this countless times, I’ve perfected the trick to a creamy, dreamy sauce without any dairy. This cozy, better-than-takeout pasta will become your new favorite. If you love recipes like this, you’ll also enjoy Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce and Creamy Lemon Herb White Bean Dip Recipe.
Why This Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes Is Pure Comfort
- Creamy, dairy-free sauce in just 25 minutes
- Packed with flavor from sun dried tomatoes and garlic
- Perfect for busy weeknights or meal prepping
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
- 2 cloves garlic
- 1 can coconut milk
- 2 tbsp nutritional yeast
- Salt and pepper to taste
- 1 tsp dried basil
- 1 tsp dried oregano
- Red pepper flakes (optional)
- Optional: Fresh basil leaves
- Optional: Vegan parmesan
📝 Ingredient Notes
- pasta: Any shape works, but penne or fusilli are best for capturing the sauce.
🛒 Tools & Equipment I Recommend
- High-quality pasta pot — Even cooking and easy draining. → See on Amazon
- Immersion blender — Smooth, creamy sauce in minutes. → See on Amazon
How to Make Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes
- Cook pasta: Boil water and cook pasta according to package instructions.
- Blend sauce: In a blender, combine sun dried tomatoes, garlic, coconut milk, nutritional yeast, basil, oregano, salt, and pepper. Blend until smooth.
- Combine: Drain pasta and return to pot. Pour sauce over pasta and stir until coated. Add red pepper flakes if desired.
- Serve: Plate pasta and top with fresh basil and vegan parmesan.
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 absorb liquid and become mushy.
- Tip: For a spicy kick, add red pepper flakes to the sauce.
- Tip: Make a double batch and freeze leftovers for easy meals later.
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: The sauce can be made ahead of time and reheated when ready to serve.
Freezing Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes
Freeze leftovers for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a richer flavor, use full-fat coconut milk.
- Best substitution: Use canned tomatoes instead of sun dried for a slightly different flavor.
- Make-ahead: The sauce can be made ahead of time and reheated when ready to serve.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If the sauce is too thick, thin it out with a little water or pasta cooking water.
Want to level up this recipe?
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Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes
Ingredients
Main Ingredients
- 12 oz pasta
- 1 cup sun dried tomatoes
- 2 cloves garlic
- 1 can coconut milk
- 2 tbsp nutritional yeast
- Salt and pepper to taste
Seasonings
- 1 tsp dried basil
- 1 tsp dried oregano
- Red pepper flakes (optional)
Optional Toppings
- Fresh basil leaves
- Vegan parmesan
Instructions
- Cook pasta: Boil water and cook pasta according to package instructions.
- Blend sauce: In a blender, combine sun dried tomatoes, garlic, coconut milk, nutritional yeast, basil, oregano, salt, and pepper. Blend until smooth.
- Combine: Drain pasta and return to pot. Pour sauce over pasta and stir until coated. Add red pepper flakes if desired.
- Serve: Plate pasta and top with fresh basil and vegan parmesan.
Notes
- Chef tip: For a richer flavor, use full-fat coconut milk.
- Best substitution: Use canned tomatoes instead of sun dried for a slightly different flavor.
- Make-ahead: The sauce can be made ahead of time and reheated when ready to serve.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If the sauce is too thick, thin it out with a little water or pasta cooking water.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze leftovers for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The sauce can be made ahead of time and reheated when ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 12g
- Fat: 15g
- Carbs: 65g
- Fiber: 5g
- Sugar: 6g
- Sodium: 800mg
- 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
Yes, the sauce can be made ahead of time and reheated when ready to serve. The pasta can also be cooked ahead of time and reheated.
Overcooking the pasta can cause it to absorb too much liquid and become dry. Be sure to cook it according to package instructions and drain well.
Yes, leftovers can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
This recipe is best made on the stovetop or in the oven. The air fryer is not well-suited for cooking pasta.
Canned tomatoes can be used as a substitute for sun dried tomatoes. The flavor will be slightly different, but still delicious.
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!
