Indulge in this zesty sun-dried tomato pasta dish expertly tossed in a vegan-friendly cream sauce. This savory entree takes just 20 minutes from start to finish and is sure to be a crowd-pleaser.
Table of Contents
Why You'll Love This Sun-Dried Tomato Pasta Recipe
100% Vegan- This sun-dried tomato pasta recipe is 100% vegan, meaning it's suitable for everyone.
Minimal Prep- Making this sun-dried tomato pasta recipe requires just 5 minutes of prep and 15 minutes of cooking time. You can have a fresh homemade meal on the table in under 30 minutes!
Full of Flavor- Sun-dried tomatoes give this pasta dish an intense flavor that will leave you wanting more! Combining garlic, Italian herbs, and creamy sauce creates a savory blend that can't be beaten.
What Is Sun Dried Tomato Pasta?
Sun-dried tomato pasta is a simple yet delicious dish that combines sun-dried tomatoes, garlic, and Italian herbs with a creamy sauce. This quick and flavorful meal is perfect for weeknight dinners or entertaining guests. The recipe can be easily modified to your tastes by adding vegetables, proteins, or even more spices!
Equipment
- Large Pot
- Medium Pan or Skillet
- Blender or Food Processor
- Strainer
- Stirring Spoon
- Measuring Cups and Spoons
Ingredients
Vegan Penne Pasta- The base of the dish, vegan penne pasta is an excellent substitute for traditional durum wheat-based pasta.
Olive Oil- Used to saute the garlic. Traditional olive oil or extra virgin olive oil will work equally as well.
Fresh Garlic Cloves- To add flavor to the sundried tomato pasta.
Corn Flour- For thickening the sauce.
Chopped Sun-Dried Tomatoes- These tomatoes give the pasta a deep, intense flavor that balances out the garlic and herbs.
Unsweetened Almond Milk- Helps to create a creamy sauce.
Onion- Adds a slight sweetness to the pasta.
Italian Seasoning- Enhances the flavor of the dish. Use any combination you like!
Crushed Red Pepper Flakes- For an added kick.
Nutritional Yeast- Adds a cheesy flavor to the dish.
Salt and Pepper- To taste.
Fresh Arugula- For garnish and added flavor. You can also use baby spinach if you can't find arugula.
Ingredients
Vegan Penne Pasta- The base of the dish, vegan penne pasta is an excellent substitute for traditional durum wheat-based pasta.
Olive Oil- Used to saute the garlic. Traditional olive oil or extra virgin olive oil will work equally as well.
Fresh Garlic Cloves- To add flavor to the sundried tomato pasta.
Corn Flour- For thickening the sauce.
Chopped Sun-Dried Tomatoes- These tomatoes give the pasta a deep, intense flavor that balances out the garlic and herbs.
Unsweetened Almond Milk- Helps to create a creamy sauce.
Onion- Adds a slight sweetness to the pasta.
Italian Seasoning- Enhances the flavor of the dish. Use any combination you like!
Crushed Red Pepper Flakes- For an added kick.
Nutritional Yeast- Adds a cheesy flavor to the dish.
Salt and Pepper- To taste.
Fresh Arugula- For garnish and added flavor. You can also use baby spinach if you can't find arugula.
Let's start by filling a pot with salted water and placing it over medium-high heat. While we wait for the water to begin boiling, gather up all your ingredients. Once the water is boiling, cook pasta to al dente or according to package instructions.
While your pasta is cooking, go ahead and start your sauce. Heat some olive oil in a pan, toss the minced garlic, and cook until it smells amazing. Then, immediately stir in your cornflour and season with salt to your liking.
Then, immediately stir in your cornflour and season with salt to your liking.
If your pasta is ready before your sauce is finished, strain it, toss it with olive oil, and set it aside. You must coat the cooked pasta in olive oil so it won't stick together as it cools down.
Add a cup of almond milk to the sauce and mix everything until the sauce thickens. Then, add in the rest of the almond milk and remove your pan from the heat.
Pour your new sauce into a blender or food processor. Then, toss in some nutritional yeast and only ½ cup of sun-dried tomatoes. Blend everything until it's nice and creamy.
Take your leftover sundried tomatoes packed in oil and sauté them in a pan over medium heat using their oil. Toss in some chopped onion and cook until the onions are done. It should only take about 5 minutes.
Once the onions are tender, toss everything with some Italian herbs and chili flakes. They only need about 30 seconds in the pan, so they don't burn!
Now, go ahead and add your blended sauce to the pan. Let it simmer with your sun-dried tomatoes and onion mixture for about 3 minutes.
Once the time is up, mix in your pasta and coat it generously.
Serve your pasta on a plate with some extra greens; I love arugula with this dish. Or, in big bountiful bowls with a sprinkle of nutritional yeast.
Popular Substitutions & Additions
- Toss some grilled or sautéed vegetables into the pasta for a more substantial meal.
- Any short-cut noodle, like macaroni or rotini, will replace vegan penne pasta.
- To add some extra protein to the dish, consider adding cooked white beans, chickpeas, tofu, or grilled chicken if you aren't vegan.
- Feel free to increase the amount of crushed red pepper flakes for more spice.
- Top with freshly grated parmesan cheese, vegan parmesan cheese, or mozzarella cheese.
Can I Freeze Sun Dried Tomato Pasta?
Yes, you can! This sun-dried tomato pasta recipe freezes well and will last up to 3 months when frozen properly. Let your cooked pasta cool completely before transferring it to a freezer-safe container or bag. When you're ready to enjoy the dish again, thaw it in the refrigerator overnight and reheat it on the stovetop.
Creamy Sun Dried Tomato Pasta FAQS
Will regular pasta work in place of vegan pasta in this recipe?
Yes, you can use regular pasta in place of the vegan variety. Just check the package instructions for how long you should cook it.
Can I make this dish gluten-free?
Yes! This sun-dried tomato pasta is already vegan, so swap out the penne for gluten-free pasta to make it gluten-free.
What's the best way to store leftover pasta?
Leftover sun-dried tomato pasta can be stored in an airtight container in the refrigerator for up to 3 days. If you want it to last longer, freeze the leftovers as described above.
Can I make this recipe without a blender?
Yes, but it may not be as creamy. You can omit the blending step, mix all the ingredients in the pan, and simmer until it has reached your desired consistency.
Creamy Sun Dried Tomato Pasta
Equipment
- Frying pan
- Spatula
- Blender
Ingredients
For the pasta
- 8 oz Vegan penne pasta
For the sauce
- 1 tbsp olive oil
- 4 cloves garlic minced
- 1 tbsp cornflour
- ¾ cup sun-dried tomatoes (divided, ½ cup and ¼ cup), with any oil and herbs that are packed in
- 2 cups unsweetened almond milk
- 1 onion chopped
- 1 tsp Italian herbs
- 1 tsp chili flakes
- 1 ½ tbsp nutritional yeast
- Salt to taste
For serving
- 2 handfuls of fresh arugula
Instructions
- Cook pasta according to package directions.
- In a frying pan, heat olive oil. Add garlic and cook until very fragrant.
- Add cornflour and stir to combine with the garlic. Season to taste with salt.
- Add 1 cup of almond milk. Cook until the mixture is thickened. Add rest of the milk and remove from the heat.
- Make the sauce: pour the almond milk mixture in a food blender.
- Add nutritional yeast and ½ cup of the sun-dried tomatoes. Blend until smooth.
- Heat a clean frying pan over a medium-high heat. Slice the remaining sun-dried tomatoes, and add them to the frying pan with any oil they have.
- Add chopped onion and cook stirring, for 5 minutes. Add Italian herbs and chili flakes. Cook 30 seconds.
- Pour the blended sauce over the tomatoes and simmer for 3 minutes. Add pasta and stir to combine and coat with the sauce.
- Serve pasta warm with some arugula on the side.
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