If you’re craving a dish that bursts with rich, comforting flavors while staying totally plant-based, then this Vegan Creamy Sun-Dried Tomato Pasta Recipe is exactly what you need. Picture perfectly cooked pasta enveloped in a luscious, velvety sauce infused with garlicky sun-dried tomatoes and the subtle tropical creaminess of coconut milk. Every bite delivers a wonderful combination of tangy, savory, and slightly sweet notes that feel indulgent but are entirely wholesome. Whether you’re a seasoned vegan or simply looking to try a vibrant new pasta dish, this recipe will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
All the ingredients here are straightforward but pack amazing flavor and texture into this dish. Each one plays a vital role, from the creamy base to the herbal freshness at the end.
- 12 oz pasta (penne or your choice): Choose your favorite type to soak up the sauce perfectly.
- 1/2 cup sun-dried tomatoes, chopped: These are the star ingredient, bringing a bold, tangy punch.
- 1 tbsp olive oil: Adds richness and a silky finish when sautéing the sun-dried tomatoes.
- 2 cloves garlic, minced: Garlic infuses the dish with an inviting aroma and depth.
- 1 cup canned coconut milk: Provides the creamy texture with a mild sweetness that balances the tang.
- 1/2 cup vegetable broth: Helps to loosen the sauce and layer in savory flavor.
- 1/4 cup nutritional yeast: Adds a cheesy, umami kick without any dairy.
- Salt and pepper to taste: Essential for seasoning and elevating all the flavors.
- Fresh basil for garnish: Brings a fresh, herbal note to brighten the entire dish.
How to Make Vegan Creamy Sun-Dried Tomato Pasta Recipe
Step 1: Cook the Pasta
Start by boiling your pasta in well-salted water according to the package directions until al dente. This is important so the pasta retains a nice bite and doesn’t get mushy when mixed into the creamy sauce later. Once cooked, drain it thoroughly and set aside while you prepare the sauce.
Step 2: Sauté Sun-Dried Tomatoes and Garlic
Heat the olive oil in a skillet over medium heat. Add the minced garlic and chopped sun-dried tomatoes and sauté for 2 to 3 minutes until fragrant. This step wakes up the flavors, allowing the garlic to soften and the sun-dried tomatoes to release their rich, sweet intensity, which forms the base of the sauce.
Step 3: Create the Creamy Sauce
Pour the coconut milk and vegetable broth into the skillet, stirring everything together. Let the sauce simmer gently for 5 to 7 minutes so it thickens slightly and the flavors meld into a silky, luxurious consistency. This coconut milk-based sauce gives the pasta a decadent richness without any dairy.
Step 4: Add Nutritional Yeast and Seasonings
Stir in the nutritional yeast along with salt and pepper to taste. Cook for an additional 2 to 3 minutes to let the nutritional yeast melt into the sauce, adding that signature cheesy, savory depth that makes the dish so satisfying. Taste and adjust seasoning as needed.
Step 5: Combine Pasta and Sauce
Add the cooked pasta directly into the skillet with your creamy sun-dried tomato sauce. Toss everything together carefully to ensure every piece is fully coated in the silky sauce. Heat through for a minute so the pasta absorbs some of that delicious sauce.
Step 6: Garnish and Enjoy
Finally, sprinkle fresh basil leaves on top for an aromatic finish that adds vibrant color and a refreshing touch. Serve your Vegan Creamy Sun-Dried Tomato Pasta Recipe immediately, and get ready to savor every luscious forkful!
How to Serve Vegan Creamy Sun-Dried Tomato Pasta Recipe
Garnishes
Fresh basil is an absolute must for this dish, gifting it a pop of bright flavor. You might also sprinkle some toasted pine nuts for crunch or a little extra nutritional yeast if you crave more cheesiness. Thinly sliced green onions or a drizzle of high-quality olive oil can be nice final touches too.
Side Dishes
This creamy pasta pairs wonderfully with a crisp green salad tossed in a light vinaigrette, offering contrast to its richness. Roasted vegetables or garlic bread are also fantastic companions, rounding out the meal without overshadowing the vibrant pasta.
Creative Ways to Present
Try serving this pasta in pretty bowls with a garnish of fresh basil and a wedge of lemon on the side for some added zing. For a more elegant touch, plate it with swirls of basil pesto or a sprinkle of cracked black pepper. It’s great for casual dinners or impressing guests with effortless flair.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Creamy Sun-Dried Tomato Pasta Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Before storing, cool the pasta completely to avoid condensation that can lead to sogginess.
Freezing
While you can freeze this pasta, the creamy coconut milk sauce might change in texture slightly once thawed. If you do freeze it, portion it into freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat the pasta gently in a skillet over low heat, stirring frequently. Add a splash of vegetable broth or water if the sauce feels too thick. Avoid high heat to prevent the coconut milk from separating and keep that wonderful creamy texture intact.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While penne is a classic choice here, feel free to use spaghetti, fusilli, or even gluten-free varieties. The key is to pick a shape that will hold onto the sauce well.
Is nutritional yeast necessary in this dish?
Nutritional yeast adds a cheesy umami flavor that’s signature to many vegan dishes. If you don’t have it, the sauce will still be delicious but a bit less rich. You can try adding miso paste or vegan cheese as alternatives.
Can I substitute coconut milk with another plant milk?
The coconut milk gives the sauce its creamy texture and subtle sweetness, which is ideal here. Unsweetened cashew cream or oat milk could work in a pinch, but they may change the flavor and consistency slightly.
How spicy is this pasta? Can I make it spicier?
This recipe is naturally mild and focuses on creamy, tangy flavors. If you like spice, add crushed red pepper flakes during the sautéing step or a dash of hot sauce just before serving to kick it up.
How can I make this dish nut-free and soy-free?
This recipe is already free from nuts and soy, making it a friendly choice for many with allergies. Just be sure your pasta doesn’t contain egg if you want it vegan as well!
Final Thoughts
Making this Vegan Creamy Sun-Dried Tomato Pasta Recipe is like inviting a warm hug to your table. It’s easy, flavorful, and comforting without any fuss. I genuinely hope you give it a try soon and find it as irresistible and satisfying as I do—your new favorite weeknight dinner in no time!
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Vegan Creamy Sun-Dried Tomato Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This Vegan Creamy Sun-Dried Tomato Pasta is a quick and delicious meal featuring tender pasta tossed in a rich, creamy sauce made from coconut milk, sun-dried tomatoes, and nutritional yeast. Perfect for a comforting plant-based dinner ready in just 20 minutes.
Ingredients
Pasta
- 12 oz pasta (penne or your choice)
Sauce
- 1/2 cup sun-dried tomatoes, chopped
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup canned coconut milk
- 1/2 cup vegetable broth
- 1/4 cup nutritional yeast
- Salt and pepper to taste
Garnish
- Fresh basil for garnish
Instructions
- Cook the Pasta: Cook pasta according to package instructions until al dente. Drain well and set aside.
- Sauté Sun-Dried Tomatoes: Heat olive oil in a skillet over medium heat. Add the minced garlic and chopped sun-dried tomatoes and sauté for 2-3 minutes until fragrant and slightly softened.
- Make the Sauce: Pour in the coconut milk and vegetable broth, stirring to combine the ingredients. Allow the sauce to simmer gently for 5-7 minutes, letting it thicken slightly.
- Add Nutritional Yeast: Stir in the nutritional yeast, and season with salt and pepper to taste. Cook for another 2-3 minutes so the flavors meld together.
- Combine with Pasta: Add the cooked pasta to the skillet with the sauce. Toss thoroughly until the pasta is fully coated and heated through.
- Garnish and Serve: Remove from heat and garnish with fresh basil leaves. Serve immediately and enjoy this creamy vegan pasta dish.
Notes
- Use your favorite pasta shape; gluten-free pasta works well for a gluten-free option.
- For extra flavor, soak sun-dried tomatoes in hot water for 10 minutes before chopping.
- If coconut milk is too thick, add a splash more vegetable broth to reach desired sauce consistency.
- This dish can be prepared ahead; store sauce and pasta separately and combine when reheating.
- Nutrition yeast adds a cheesy flavor while keeping the recipe vegan-friendly.
