Vegan Creamy Sun-Dried Tomato Pasta

This Vegan Creamy Sun-Dried Tomato Pasta is a rich and velvety dish that’s perfect for satisfying your cravings while keeping things plant-based and dairy-free. The creamy sauce, made with coconut milk and nutritional yeast, pairs wonderfully with the savory sun-dried tomatoes, creating a flavorful and comforting pasta dish that everyone will enjoy. Whether you’re vegan or simply looking for a healthier, dairy-free option, this creamy pasta is sure to hit the spot.

Why You’ll Love This Recipe

This creamy vegan pasta is a dream come true for anyone who loves bold, savory flavors. The combination of coconut milk and vegetable broth creates a luscious, velvety sauce, while the sun-dried tomatoes bring a burst of tangy, rich flavor. Nutritional yeast adds a cheesy, umami-like flavor, making this dish incredibly satisfying. Plus, it’s quick and easy to make, requiring only 20 minutes to whip up, making it perfect for busy weeknights or when you want a comforting meal without a lot of fuss.

Ingredients

• 12 oz pasta (penne or your choice)
• 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
• Fresh basil for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the pasta according to the package instructions. Drain and set aside.
2. In a skillet, heat the olive oil over medium heat. Add the garlic and sun-dried tomatoes, sautéing for 2-3 minutes until fragrant.
3. Pour in the coconut milk and vegetable broth, stirring to combine. Let the sauce simmer for 5-7 minutes, until it thickens slightly.
4. Stir in the nutritional yeast, salt, and pepper, and cook for another 2-3 minutes to allow the flavors to meld.
5. Toss the cooked pasta into the sauce, stirring until fully coated and heated through.
6. Garnish with fresh basil before serving. Serve immediately and enjoy!

Servings and Timing

• Prep Time: 5 minutes
• Cooking Time: 15 minutes
• Total Time: 20 minutes
• Servings: 4 servings

Variations

1. Add vegetables: Feel free to add vegetables like spinach, kale, or mushrooms to the pasta for extra nutrients and flavor.
2. Protein boost: Add some plant-based protein like grilled tofu, tempeh, or chickpeas to make the dish more filling.
3. Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a little heat.
4. Gluten-free option: Use gluten-free pasta to make this dish suitable for those with gluten sensitivities.
5. Herb variations: Swap fresh basil for fresh parsley, oregano, or thyme for different herbal notes.

Storage/Reheating

• Storage: Store leftover pasta in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon cooling, but you can add a splash of vegetable broth or water when reheating.
• Freezing: While the texture of coconut milk-based sauces may change when frozen, you can freeze leftovers for up to 1 month. Thaw in the fridge overnight and reheat on the stove.
• Reheating: Reheat the pasta in a skillet over medium heat with a splash of vegetable broth or water to loosen up the sauce.

FAQs

1. Can I use a different type of pasta?

Yes, you can use any pasta shape you prefer, such as spaghetti, fusilli, or gluten-free pasta.

2. Can I make this recipe without nutritional yeast?

Nutritional yeast adds a cheesy, umami flavor, but if you don’t have it, you can substitute with vegan Parmesan or simply omit it for a more subtle flavor.

3. Can I add more vegetables to this pasta?

Definitely! You can add vegetables like spinach, bell peppers, or zucchini to increase the nutrient content and add more texture.

4. Can I make this pasta ahead of time?

Yes, you can cook the pasta and sauce ahead of time. Store them separately in the fridge and combine them when you’re ready to serve.

5. Can I use another type of milk instead of coconut milk?

Yes, you can use almond milk, soy milk, or any other plant-based milk, but coconut milk gives the sauce a creamy texture and rich flavor that’s hard to beat.

6. How can I make this pasta spicier?

To add spice, you can incorporate red pepper flakes or a splash of hot sauce into the sauce as it simmers.

7. Can I use fresh sun-dried tomatoes instead of jarred?

If you have fresh sun-dried tomatoes, you can rehydrate them in warm water before using them in this recipe. However, jarred sun-dried tomatoes are more commonly used for this dish because of their concentrated flavor.

8. How can I make this dish more savory?

For an extra savory touch, you can add a tablespoon of miso paste or tamari to the sauce, which will give it a deeper umami flavor.

9. Is this recipe oil-free?

This recipe calls for olive oil to sauté the garlic and sun-dried tomatoes, but you can easily make it oil-free by using vegetable broth instead of oil.

10. Can I freeze this pasta dish?

While the texture of the coconut milk sauce may change when frozen, you can still freeze the pasta for up to a month. Reheat with a splash of vegetable broth or water to bring back some creaminess.

Conclusion

Vegan Creamy Sun-Dried Tomato Pasta is a rich, comforting dish that’s packed with savory flavors and creamy goodness. The combination of coconut milk, sun-dried tomatoes, and nutritional yeast creates a luscious sauce that coats the pasta perfectly. This dish is not only quick and easy to make but also customizable to suit your tastes. Whether you’re a vegan or just looking for a delicious, dairy-free meal, this creamy pasta is sure to become a favorite in your recipe collection!

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