Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes
Creamy vegan sun dried tomato pasta is a comforting, flavor-packed dinner ready in just 25 minutes. After making this many times, I discovered the trick to a creamy, dairy-free sauce is nutritional yeast. The sun dried tomatoes add a rich, tangy flavor that’s better than takeout. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Crock Pot Creamy Chicken Parmesan Soup Recipe and Easy Chinese Chow Mein with Fresh Veggies in 25 Minutes.
Why This Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes Is Pure Comfort
- Quick and easy to make in just 25 minutes
- Creamy, dairy-free sauce using nutritional yeast
- Rich, tangy flavor from sun dried tomatoes
- Better than takeout, healthier, and more affordable
What You'll Need for Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12 oz (340g) pasta
- 1 cup (160g) sun dried tomatoes
- 4 cloves garlic
- 2 tbsp (30ml) olive oil
- 1/2 cup (60g) nutritional yeast
- Salt and pepper to taste
- 1/2 tsp red pepper flakes (optional)
- Optional: Fresh basil leaves
- Optional: Vegan parmesan or nutritional yeast for topping
đź“ť Ingredient Notes
- pasta: Any shape works, but penne or fusilli hold the sauce well.
- sun dried tomatoes: Use oil-packed for extra flavor. Drain and save the oil for sautéing.
đź›’ Tools & Equipment I Recommend
- High-quality pasta pot — Even cooking and easy draining. Pays for itself vs takeout. → See on Amazon
- Immersion blender — Easily blend the sauce right in the pot. Smooth, creamy results every time. → See on Amazon
How to Make Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes
- Cook pasta: Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Sauté garlic and tomatoes: In a large pan, sauté minced garlic in olive oil until fragrant. Add sun dried tomatoes and cook for 2-3 minutes.
- Blend the sauce: Transfer the garlic and tomato mixture to a blender or use an immersion blender to blend until smooth. Add nutritional yeast, salt, pepper, and red pepper flakes (if using). Blend again until combined.
- Combine and serve: Return the pasta to the pot. Pour the sauce over the pasta, adding reserved pasta water as needed to reach your desired consistency. Toss to combine. Serve hot, topped with fresh basil and vegan parmesan or nutritional yeast.
Cook's Tips for Perfect Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes
- Common mistake and fix: Don't overcook the pasta. It should be al dente to hold the sauce well. If it's too soft, the sauce won't stick.
- Time-saving tip: Use an immersion blender to blend the sauce right in the pot. It's faster and easier to clean up.
- Make-ahead tip: You can make this pasta ahead of time and reheat it in the microwave or on the stove. Add a little pasta water to help it reheat evenly.
Storing & Reheating Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: You can make the sauce up to 2 days ahead of time. Store it in the fridge until ready to use.
Freezing Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes, or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes, or until warmed through. Add a little pasta water to help it reheat evenly.
Recipe Notes
- Chef tip: For a spicy kick, add red pepper flakes to the sauce.
- Best substitution: If you can't find nutritional yeast, you can substitute it with cashew cream or a dairy-free cream sauce.
- Make-ahead: You can make the sauce up to 2 days ahead of time. Store it in the fridge until ready to use.
- Scaling: This recipe easily doubles or triples for meal prepping or feeding a crowd.
- Troubleshooting: If your sauce is too thick, add a little pasta water to thin it out. If it's too thin, cook it on the stove for a few more minutes to reduce and thicken.
Want to level up this recipe?
High-quality cutting board — Makes prep work easier and safer. A good cutting board pays for itself vs takeout. → Check price on Amazon
Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes
Ingredients
Main Ingredients
- 12 oz (340g) pasta
- 1 cup (160g) sun dried tomatoes
- 4 cloves garlic
- 2 tbsp (30ml) olive oil
Seasonings
- 1/2 cup (60g) nutritional yeast
- Salt and pepper to taste
- 1/2 tsp red pepper flakes (optional)
Optional Toppings
- Fresh basil leaves
- Vegan parmesan or nutritional yeast for topping
Instructions
- Cook pasta: Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Sauté garlic and tomatoes: In a large pan, sauté minced garlic in olive oil until fragrant. Add sun dried tomatoes and cook for 2-3 minutes.
- Blend the sauce: Transfer the garlic and tomato mixture to a blender or use an immersion blender to blend until smooth. Add nutritional yeast, salt, pepper, and red pepper flakes (if using). Blend again until combined.
- Combine and serve: Return the pasta to the pot. Pour the sauce over the pasta, adding reserved pasta water as needed to reach your desired consistency. Toss to combine. Serve hot, topped with fresh basil and vegan parmesan or nutritional yeast.
Notes
- Chef tip: For a spicy kick, add red pepper flakes to the sauce.
- Best substitution: If you can't find nutritional yeast, you can substitute it with cashew cream or a dairy-free cream sauce.
- Make-ahead: You can make the sauce up to 2 days ahead of time. Store it in the fridge until ready to use.
- Scaling: This recipe easily doubles or triples for meal prepping or feeding a crowd.
- Troubleshooting: If your sauce is too thick, add a little pasta water to thin it out. If it's too thin, cook it on the stove for a few more minutes to reduce and thicken.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes, or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until warmed through. Add a little pasta water to help it reheat evenly.
- Make ahead: You can make the sauce up to 2 days ahead of time. Store it in the fridge until ready to use.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 14g
- Carbs: 65g
- Fiber: 6g
- Sugar: 5g
- Sodium: 800mg
- Cholesterol: 0mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes FAQs
Yes, you can make the sauce up to 2 days ahead of time. Store it in the fridge until ready to use. Cook the pasta just before serving.
Overcooking the pasta can make it dry. Make sure to cook it until it's al dente. If it's too soft, the sauce won't stick.
Yes, you can freeze this pasta for up to 3 months. Thaw it overnight in the fridge before reheating.
No, this recipe is best made on the stove top. The air fryer doesn't cook pasta evenly.
If you can't find nutritional yeast, you can substitute it with cashew cream or a dairy-free cream sauce.
A Warm Final Note
I can’t wait for you to try Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
