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Sun Dried Tomato Pasta

With a simple and cheesy vegan cream sauce, everyone will want second servings of this delicious sun dried tomato pasta dish!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Calories: 276kcal


  • Frying pan
  • Spatula
  • Blender


For the pasta

  • 8 oz Vegan penne pasta

For the sauce

  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 1 tbsp cornflour
  • 3/4 cup sun-dried tomatoes (divided, 1/2 cup and 1/4 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 1/2 tbsp nutritional yeast
  • Salt to taste

For serving

  • 2 handfuls of fresh arugula


  • 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.  



Calories: 276kcal | Carbohydrates: 38g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Sodium: 447mg | Potassium: 1663mg | Fiber: 9g | Sugar: 18g | Vitamin A: 676IU | Vitamin C: 22mg | Calcium: 388mg | Iron: 5mg
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