This creamy sun-dried tomato pasta is one of those vegan dishes that feels incredibly luxurious silky, savory, and full of bright Mediterranean flavor. It comes together quickly, yet tastes like something you’d order at a cozy little café. Let me walk you through a version that’s both comforting and effortless.
Ingredients
- 12 oz pasta (penne, rotini, or your favorite)
- 1 tbsp olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 cup unsweetened coconut milk or cashew cream
- 1/2 cup vegetable broth
- 2 tbsp nutritional yeast (for a cheesy note)
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: spinach or basil for added freshness
Steps
- Cook the pasta. Boil until al dente. Save 1/2 cup of the pasta water it helps adjust the sauce later.
- Sauté the aromatics. In a skillet, warm the olive oil and cook the onion until soft. Add the garlic and sun-dried tomatoes, letting them bloom in the heat.
- Build the sauce. Pour in coconut milk (or cashew cream) and vegetable broth. Stir in nutritional yeast, Italian seasoning, salt, and pepper.
- Simmer gently. Let the sauce thicken for 3–5 minutes. Don’t worry if it looks thin at first it thickens beautifully.
- Combine with pasta. Add the cooked pasta and toss. Use the reserved pasta water as needed to create your perfect creamy consistency.
- Finish with greens. Stir in a handful of spinach or basil until just wilted.
Chef’s Tips
- Chop the tomatoes small: They release more flavor and distribute beautifully through the sauce.
- Cashew cream = ultra silky: Blend 1/2 cup soaked cashews with 3/4 cup water for a richer, dairy-free base.
- Balance the flavors: A tiny splash of lemon juice brightens the sauce without overpowering it.
Variations
- Spicy version: Add red pepper flakes or a touch of chili paste.
- Roasted veggie twist: Toss in roasted zucchini or mushrooms for extra heartiness.
- Protein boost: Add crispy tofu cubes or chickpeas.