Print

Vegan Creamy Sun-Dried Tomato Pasta – 20-Minute Dinner

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy vegan sun-dried tomato pasta is dairy-free, gluten-free, and comes together in just 30 minutes. Packed with bold flavor and perfect for busy weeknights.

Ingredients

Scale

  • 8 oz gluten-free pasta

  • 1/2 cup oil-packed sun-dried tomatoes (drained)

  • 1 small shallot or 1/2 onion, minced

  • 3 garlic cloves, minced

  • 2 tbsp oil from sun-dried tomato jar (or olive oil)

  • 3/4 cup unsweetened plant milk (almond, oat, soy)

  • 2 tbsp nutritional yeast (optional)

  • 1 tbsp lemon juice

  • 1/2 tsp Italian seasoning

  • 1–2 cups fresh spinach or basil

  • Salt and black pepper to taste

  • Red pepper flakes (optional)

Instructions

  • Cook pasta according to package. Reserve 1/2 cup pasta water, then drain.

  • In a skillet, sauté onion and garlic in oil until soft.

  • Blend sun-dried tomatoes, milk, nutritional yeast, lemon juice, salt, and pepper until smooth.

  • Add sauce to skillet. Simmer 3–5 minutes. Add spinach or basil to wilt.

  • Stir in cooked pasta. Add pasta water if needed to loosen sauce.

  • Serve warm, topped with fresh herbs or vegan parmesan.

Notes

  • Use dry-packed sun-dried tomatoes soaked in water if avoiding oil.

  • Add roasted veggies or tofu for a heartier dish.

  • Store leftovers in fridge for up to 3 days.

Find it online: https://yumnexio.com/vegan-creamy-sun-dried-tomato-pasta-20-minute-dinner/