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Creamy Vegan Sun-Dried Tomato Pasta

A comforting and flavorful vegan pasta dish infused with sun-dried tomatoes and creamy plant-based ingredients, perfect for cozy dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 12 oz pasta (any variety you prefer) Use gluten-free pasta if needed.
For the Sauce
  • 1 cup sun-dried tomatoes, packed in oil, drained and roughly chopped High-quality tomatoes will enhance the flavor.
  • 1 can (14 oz) coconut milk or cashew cream Feel free to swap for your favorite plant-based cream.
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 2 tbsp olive oil
  • 1 tsp dried basil Toast spices for enhanced depth of flavor.
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • Fresh basil, for garnish (optional)

Method
 

Preparation
  1. In a large pot of salted boiling water, cook the pasta according to package instructions. Drain and set aside, reserving a little pasta water.
Cooking
  1. In a large skillet, heat olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
  2. Stir in the chopped sun-dried tomatoes, dried basil, and oregano. Pour in the coconut milk or cashew cream and stir until combined. Allow the sauce to simmer for 5 minutes to meld the flavors.
  3. Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
  4. Taste the pasta and season with salt and pepper as needed. Garnish with fresh basil if desired. Serve immediately.

Notes

For extra crunch, consider adding toasted pine nuts or walnuts. Swap the sun-dried tomatoes for roasted red peppers for a sweeter flavor.