Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes
Make creamy vegan sun dried tomato pasta in just 25 minutes. After making this many times, I’ve perfected the trick to a rich, dairy-free sauce. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Slow Cooker Loaded Baked Potatoes Recipe and Easy No-Bake Biscoff Cheesecake Cups Recipe.
Why This Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes Is Pure Comfort
- Creamy, dairy-free sauce that's just as indulgent
- Ready in 25 minutes for a quick weeknight dinner
- Packed with flavor from sun dried tomatoes and garlic
What You'll Need for Creamy Vegan Sun Dried Tomato Pasta 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 (240ml) vegetable broth
- 1 cup (175g) sun dried tomatoes
- 3 cloves garlic
- 1/2 cup (120ml) canned coconut milk
- Salt and pepper to taste
- Garlic powder
- Red pepper flakes
- Fresh basil for garnish
- Optional: Vegan parmesan
- Optional: Red pepper flakes
- Optional: Fresh basil
📝 Ingredient Notes
- Pasta: Any shape works, but I prefer penne or fusilli for this recipe.
🛒 Tools & Equipment I Recommend
- High-speed blender — Ensures smooth, creamy sauce → See on Amazon
- Immersion blender — Convenient for blending directly in the pot → See on Amazon
How to Make Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes
- Cook pasta: Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water.
- Blend sauce: In a blender, combine vegetable broth, sun dried tomatoes, garlic, and coconut milk. Blend until smooth.
- Combine: Return pasta to pot. Pour sauce over pasta. Add reserved pasta water as needed to reach desired consistency. Season with salt, pepper, garlic powder, and red pepper flakes.
- Serve: Serve immediately, garnished with fresh basil and your choice of toppings.
Cook's Tips for Perfect Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes
- Common mistake and fix: Don't overcook the pasta. It will continue to cook in the sauce and can become mushy.
- Tip: For a spicier version, add more red pepper flakes or a pinch of cayenne pepper.
- Tip: To make this recipe gluten-free, use gluten-free pasta.
Storing & Reheating Creamy Vegan Sun Dried Tomato Pasta 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: The sauce can be made up to 2 days ahead and stored in the fridge.
Freezing Creamy Vegan Sun Dried Tomato Pasta 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 (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a richer sauce, use full-fat canned coconut milk.
- Best substitution: You can substitute the sun dried tomatoes with fresh tomatoes in the off-season.
- Make-ahead: The sauce can be made ahead, but the pasta is best cooked fresh.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your sauce is too thick, add more pasta water to reach your desired consistency.
Want to level up this recipe?
Stainless steel pot — Even heat distribution for perfect pasta cooking → Check price on Amazon
Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes
Ingredients
Main Ingredients
- 12 oz (340g) pasta
- 1 cup (240ml) vegetable broth
- 1 cup (175g) sun dried tomatoes
- 3 cloves garlic
- 1/2 cup (120ml) canned coconut milk
- Salt and pepper to taste
Seasonings
- Garlic powder
- Red pepper flakes
- Fresh basil for garnish
Optional Toppings
- Vegan parmesan
- Red pepper flakes
- Fresh basil
Instructions
- Cook pasta: Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water.
- Blend sauce: In a blender, combine vegetable broth, sun dried tomatoes, garlic, and coconut milk. Blend until smooth.
- Combine: Return pasta to pot. Pour sauce over pasta. Add reserved pasta water as needed to reach desired consistency. Season with salt, pepper, garlic powder, and red pepper flakes.
- Serve: Serve immediately, garnished with fresh basil and your choice of toppings.
Notes
- Chef tip: For a richer sauce, use full-fat canned coconut milk.
- Best substitution: You can substitute the sun dried tomatoes with fresh tomatoes in the off-season.
- Make-ahead: The sauce can be made ahead, but the pasta is best cooked fresh.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your sauce is too thick, add more pasta water to reach your desired consistency.
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 (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The sauce can be made up to 2 days ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 450
- Protein: 12g
- Fat: 12g
- Carbs: 65g
- Fiber: 5g
- Sugar: 7g
- Sodium: 1200mg
- Cholesterol: 0mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Vegan Sun Dried Tomato Pasta in 25 Minutes FAQs
Yes, simply use gluten-free pasta.
Add more pasta water to reach your desired consistency.
No, the pasta will overcook and become mushy in the slow cooker.
Yes, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
In the off-season, you can use fresh tomatoes. For a similar flavor, try roasted red peppers.
A Warm Final Note
I can’t wait for you to try Creamy Vegan Sun Dried Tomato Pasta 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!
