Creamy Sun-Dried Tomato Pasta

Oh my gosh, you have to try this creamy sun-dried tomato vegan pasta! It’s my go-to when I’m craving something rich and comforting but still want to keep it plant-based. I stumbled upon this combo one night when all I had left in my pantry was half a jar of sun-dried tomatoes and some coconut milk – desperation cooking at its finest! But wow, the way those intense tomato flavors melt into the creamy sauce? Absolute magic.

What I love most is how this dish comes together in about the time it takes to boil pasta – we’re talking 20 minutes tops. The sun-dried tomatoes pack such a punch that you don’t miss the dairy at all, and the coconut milk gives it this luxurious texture that coats every noodle perfectly. Trust me, even my meat-loving friends go back for seconds!

Why You’ll Love This Creamy Sun-Dried Tomato Vegan Pasta

Let me count the ways this pasta will become your new weeknight hero:

• 20-minute magic: From pantry to plate faster than takeout – perfect for those “I’m starving NOW” moments
• Flavor bomb: Sun-dried tomatoes give that addictive umami punch without any dairy needed
• Creamy dreamy: Coconut milk creates the most luxurious sauce that clings to every noodle
• Pantry staples: Uses ingredients you probably already have (no fancy vegan cheeses required!)
• Crowd-pleaser: Even non-vegans won’t believe there’s no cream in this rich sauce

Seriously, this dish checks all the boxes – quick, easy, and packed with flavor that’ll make you forget it’s plant-based!

Ingredients for Creamy Sun-Dried Tomato Vegan Pasta

Here’s what you’ll need to make magic happen (and yes, every single one of these matters!):

• 8 oz pasta – I’m partial to fusilli or penne for holding all that creamy goodness
• 1/2 cup sun-dried tomatoes, chopped (the oil-packed ones add extra flavor!)
• 1 cup full-fat coconut milk – don’t skimp here, the richness makes the sauce
• 2 cloves garlic, minced (trust me, you’ll want that aromatic punch)
• 1 tbsp olive oil – or use the oil from your sun-dried tomato jar for bonus flavor
• 1/4 cup nutritional yeast – our secret cheesy flavor booster
• 1 tsp salt – plus more to taste
• 1/2 tsp black pepper – freshly cracked if you’re feeling fancy

See? Nothing weird or hard-to-find – just simple ingredients that create something spectacular together!

How to Make Creamy Sun-Dried Tomato Vegan Pasta

Alright, let’s get cooking! This recipe is so easy, you’ll have it down in no time. Here’s how I make it:

First, get your pasta going. Bring a big pot of salted water to a boil and cook your pasta according to the package instructions, but pull it out a minute early – you want it al dente. Trust me, it’ll finish cooking in the sauce later. While that’s happening, heat up your olive oil in a large skillet over medium heat. Toss in the minced garlic and let it sizzle just until it’s fragrant – about 30 seconds. Don’t let it brown, or it’ll get bitter!

Next, add those beautiful chopped sun-dried tomatoes to the skillet. Let them mingle with the garlic for a minute or two, soaking up all that flavor. Now, pour in the coconut milk and stir everything together. Let it simmer gently for about 3 minutes – this is where the magic happens and the flavors come together.

Time to add the nutritional yeast, salt, and pepper. Give it a good stir and let it cook for another minute. The sauce should be looking creamy and dreamy by now. Finally, toss in your cooked pasta and stir until every noodle is coated in that luscious sauce. If it looks a little thick, don’t panic! Just add a splash of the pasta water you saved earlier to loosen it up.

And that’s it! Serve it up warm and watch everyone fall in love with this dish. It’s seriously that simple and that good.

Tips for Perfect Creamy Sun-Dried Tomato Vegan Pasta

Want to take your pasta from good to “Oh my gosh, how is this vegan?!” good? Here are my secret weapons:

• Always reserve a cup of starchy pasta water – it’s liquid gold for loosening up the sauce
• Splurge on oil-packed sun-dried tomatoes – they add way more flavor than the dry ones
• Taste as you go! Coconut milk brands vary in sweetness, so adjust salt and pepper accordingly
• Let the sauce simmer gently – boiling too hard can make coconut milk separate
• Fresh basil or red pepper flakes at the end? Yes please for extra wow factor

See? Small tweaks make a huge difference in this simple dish!

Ingredient Notes and Substitutions for Creamy Sun-Dried Tomato Vegan Pasta

I know we don’t always have every ingredient on hand, so here’s how to adapt this recipe without losing that amazing flavor:

• Coconut milk – The full-fat version creates that luxurious texture, but almond milk works in a pinch (just add 1 tbsp cornstarch mixed with water to thicken)
• Nutritional yeast – Can’t find it? Blend 1/4 cup raw cashews with the sauce for similar creaminess
• Sun-dried tomatoes – If using dry-packed, soak them in warm water for 10 minutes first to soften
• Pasta – Any shape works, but those with nooks (like rotini) hold sauce best
• Garlic – 1/2 tsp garlic powder can sub for fresh in emergencies (but fresh is best!)

The beauty of this recipe? It’s forgiving – just keep that creamy, tomatoey essence and you’re golden!

Serving Suggestions for Creamy Sun-Dried Tomato Vegan Pasta

Now for the fun part – what to serve with this beauty! My absolute favorite pairing is a simple arugula salad with lemon dressing – the peppery greens cut through that rich sauce perfectly. Garlic bread is obviously never wrong (hello, sauce mop!), but roasted broccoli or zucchini makes a killer veggie side too.

For fancy nights, I’ll add vegan parm and crushed red pepper flakes right at the table – it makes people think I slaved way longer than 20 minutes! Honestly though, this pasta shines bright enough to stand alone if you’re going for ultra-simple.

Storage and Reheating Instructions for Creamy Sun-Dried Tomato Vegan Pasta

Got leftovers? Lucky you! Just pop them in an airtight container – they’ll keep beautifully in the fridge for up to 3 days. When reheating, I always do it gently on the stovetop with a splash of water or plant-based milk to bring back that creamy texture. Microwave works in a pinch too, but stir every 30 seconds to prevent drying out. Pro tip: The flavors actually deepen overnight, making day-two pasta even more delicious!

Frequently Asked Questions About Creamy Sun-Dried Tomato Vegan Pasta

Can I use fresh tomatoes instead of sun-dried?
Oh sweet summer child, I wish! Sun-dried tomatoes have that intense, concentrated flavor that makes this dish special. Fresh tomatoes would water everything down. If you’re desperate, try roasting cherry tomatoes first to boost their flavor, but honestly? Just wait until you can get the real sun-dried deal.

Is this recipe gluten-free?
Absolutely! Just swap regular pasta for your favorite gluten-free noodles. The sauce itself is naturally gluten-free, so you’re golden. I’ve made it with brown rice pasta before, and it was just as dreamy.

Why coconut milk? Won’t it taste coconutty?
Surprise! The coconut flavor mellows out beautifully when cooked with the garlic and tomatoes. Full-fat coconut milk gives that luxurious creaminess without screaming “tropical vacation.” But if you’re really coconut-averse, cashew cream works too (just soak 1/2 cup cashews first).

Can I make this ahead for meal prep?
You bet! The sauce actually tastes even better the next day. Just keep it separate from the pasta until you’re ready to serve – nobody likes soggy noodles. Reheat gently with a splash of water to bring it back to life.

Nutritional Information for Creamy Sun-Dried Tomato Vegan Pasta

Just a quick note – these numbers are estimates based on my usual ingredients. Your exact nutrition facts might dance around a bit depending on your pasta brand or how generous you are with that coconut milk. The important thing? It’s packed with plant-based goodness that’ll leave you satisfied without the dairy guilt!

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