Creamy Sun-Dried Tomato Vegan Pasta
The tangy sweetness of sun-dried tomatoes meets the velvety richness of coconut milk in this creamy pasta dish. Ready in just 25 minutes, it’s a perfect option for a quick and satisfying vegan dinner.
If you’re craving a hearty and dairy-free meal, this recipe delivers bold flavors and a luxurious texture that’s hard to beat.
Why this dish is a standout choice
- The sauce combines the tangy depth of sun-dried tomatoes with the creamy richness of coconut milk for unforgettable flavor.
- It’s a one-pan sauce that’s simple to prepare, making it ideal for busy weeknights.
- Customizable with your favorite pasta, this dish suits a variety of dietary preferences and tastes.
Ingredients you’ll need
- 8 ounces pasta of choice (e.g., spaghetti, penne)
- 1 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 cup canned coconut milk
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
How to make this creamy pasta
Start by cooking your pasta according to the package instructions until al dente. Once cooked, drain and set it aside while you prepare the sauce.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
Next, stir in the minced garlic and cook for 1-2 minutes until fragrant. Add the chopped sun-dried tomatoes, dried basil, and oregano, and sauté for another 2-3 minutes to let the flavors meld.
Pour the canned coconut milk into the skillet and stir in the nutritional yeast. Allow the sauce to simmer for about 5 minutes, stirring occasionally, until it thickens slightly.
Season the sauce with salt and pepper to taste. Add the cooked pasta to the skillet, tossing it well to coat every strand in the creamy sauce.
Serve immediately, garnished with fresh basil leaves if desired.
Expert tips for the perfect pasta
- Reserve a small amount of pasta water before draining; it can help loosen the sauce if it becomes too thick.
- Use sun-dried tomatoes packed in oil for maximum flavor and easier chopping.
- For an extra boost of freshness, add a squeeze of lemon juice just before serving.
Ingredient substitutions to try
- If you’re out of coconut milk, cashew cream can be used as a creamy alternative.
- Gluten-free pasta works perfectly in this recipe if you need a gluten-free option.
What to serve with this pasta
- A simple green salad with a light vinaigrette complements the richness of the sauce.
- Warm, crusty bread is perfect for soaking up any leftover sauce.
- Steamed or roasted vegetables like broccoli or asparagus make a great side dish.
