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Vegan Sun-Dried Tomato Pasta Recipe

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★★★★

3.9 from 59 reviews

This Vegan Sun-dried Tomato Pasta is a quick and flavorful dish that combines the rich umami of sun-dried tomatoes with creamy vegan cheeses and fresh baby spinach. Ready in just 25 minutes, it’s a perfect plant-based meal that’s easy to prepare and satisfying for six servings.

Ingredients

Scale

Pasta and Sauce

  • 8 ounces pasta of choice (fusilli col buco recommended)
  • 1 cup reserved pasta water
  • ⅔ cup sun-dried tomatoes, julienned or chopped
  • 1–2 tablespoons oil from the sun-dried tomato jar or extra virgin olive oil (optional for oil-free)
  • 4–5 cloves garlic, minced or grated
  • ¼ teaspoon Italian seasoning (optional)
  • 4 ounces vegan cream cheese
  • ½ cup grated vegan parmesan cheese

Vegetables and Seasoning

  • 2 cups baby spinach (optional)
  • Salt and pepper, to taste

Instructions

  1. Cook pasta: Bring a large pot of water to a boil and cook the pasta according to package directions until al dente.
  2. Prep ingredients: While the pasta cooks, prepare the other ingredients — mince the garlic, chop the sun-dried tomatoes, and measure out the cheeses and spinach.
  3. Reserve pasta water: Before draining the pasta, reserve 1 cup of the starchy pasta water to help create the sauce.
  4. Drain pasta: Drain the pasta, leaving it in the colander for a few minutes to prevent sticking; toss occasionally or add a little oil if desired.
  5. Sauté tomatoes and garlic: Return the pot to medium heat, add oil if using, warm for one minute, then add sun-dried tomatoes and garlic. Cook for 1-2 minutes, stirring frequently.
  6. Melt vegan cream cheese: Add Italian seasoning, vegan cream cheese, and about ¾ cup reserved pasta water (or non-dairy milk/water if pasta water is unavailable). Stir frequently until the cream cheese melts and the sauce is creamy, about 1-2 minutes.
  7. Add vegan parmesan cheese: Stir in grated vegan parmesan cheese until mostly melted, about 30 seconds.
  8. Add spinach and pasta: Stir in fresh baby spinach for 20-30 seconds, then add the drained pasta back into the pot and toss to combine all ingredients thoroughly.
  9. Season to taste: Taste the pasta and season with salt and pepper as needed. For brightness, optionally add juice from half a medium or small lemon and toss again.
  10. Serve immediately: Dish out the pasta while warm and enjoy right away for best flavor and texture.
  11. Store leftovers: Refrigerate any leftovers in an airtight container for up to 4 to 5 days, though best consumed fresh the first night.

Notes

  • Use fusilli col buco or your favorite pasta; whole wheat or gluten-free options work well too.
  • Reserving pasta water is key to achieving a silky sauce texture.
  • Sun-dried tomatoes packed in oil provide more flavor and moisture, but dry-packed can be rehydrated.
  • For oil-free version, omit oil and use water or non-dairy milk to sauté garlic and tomatoes.
  • Vegan cream cheese can be substituted with blended silken tofu or cashew cream for a different texture.
  • Vegan parmesan cheese boosts depth of flavor; nutritional yeast is an alternative.
  • Adding baby spinach is optional but adds fresh color and nutrients.
  • Adjust garlic amount to taste for milder or stronger flavor.
  • Lemon juice adds a nice brightness but can be skipped if preferred.

Keywords: vegan pasta, sun-dried tomato pasta, easy vegan dinner, creamy vegan pasta, plant-based pasta recipe

Find it online: https://epicrecipebox.com/vegan-sun-dried-tomato-pasta-recipe/