Name: Vegan Sun-dried Tomato Pasta: Creamy Goodness in 25 Minutes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 8 ounces Fusilli pasta (Substitute with gluten-free or bean-based pasta if desired.); 1 cup Reserved pasta water (Essential for thickening the sauce.); ⅔ cup Sun-dried tomatoes (Prefer those packed in oil or rehydrate dry ones.); 4-5 cloves Garlic, minced (Adjust quantity to suit taste.); ¼ teaspoon Italian seasoning (Optional for enhanced flavor.); 4 ounces Vegan cream cheese (Substitutes include sunflower seed cream or vegan ricotta.); ½ cup Vegan parmesan cheese (Nutritional yeast can be a substitute.); 2 cups Baby spinach (Omit if simpler dish is preferred.); Salt and pepper (To taste.)

As the sun dips below the horizon, the kitchen fills with the tantalizing aroma of garlic and sun-dried tomatoes, instantly lifting my spirits. Today, I’m thrilled to share my go-to weeknight savior: Vegan Sun-dried Tomato Pasta. This creamy delight is a one-pot wonder that you can whip up in just 25 minutes, making it the perfect antidote to those busy days when cooking feels like a chore. The best part? It’s not only bursting with rich flavor but also caters to your health goals with both oil-free and regular options. Say goodbye to fast food and hello to a satisfying dish that brings comfort without the fuss! Ready to elevate your weeknight meals? Let’s dive into this deliciously simple recipe!

Why is this Vegan Pasta So Irresistible?

Quick Prep Time: In just 25 minutes, you can have a delicious meal on the table—perfect for those hectic weeknights!
One-Pot Wonder: No need for multiple pots and pans; a single pot does it all, making cleanup a breeze.
Flavor Explosion: With sun-dried tomatoes and garlic, each bite is packed with savory goodness that will tantalize your taste buds.
Health-Conscious: This dish accommodates various diets with vegan and oil-free options, letting you savor comfort food guilt-free.
Versatile Ingredients: Feel free to customize! Add in seasonal veggies like zucchini or protein sources like chickpeas to make it your own.
Crowd-Pleaser: Impress family or guests alike with this deliciously creamy pasta that’s sure to win hearts around the dinner table. Ready to make magic happen in your kitchen? Check out this Garlic Pasta Amp for more quick meal ideas!

Vegan Sun-dried Tomato Pasta Ingredients

For the Pasta
• Pasta – 8 ounces; Fusilli is recommended, but you can substitute with gluten-free or bean-based pasta for added protein.

For the Sauce
• Reserved Pasta Water – 1 cup; this helps to thicken and emulsify the sauce—don’t skip it, or substitute with unsweetened non-dairy milk if forgotten.
• Sun-dried Tomatoes – ⅔ cup plus 1-2 tbsp oil; they add richness and depth—prefer those packed in oil or rehydrate dry ones in hot water.
• Garlic – 4-5 cloves, minced; it provides aromatic flavor—adjust the quantity to suit your taste.
• Italian Seasoning – ¼ teaspoon; optional but enhances flavor—feel free to omit for simplicity.
• Vegan Cream Cheese – 4 ounces; this is the creamy element of the sauce—sunflower seed cream or vegan ricotta make great substitutes.
• Vegan Parmesan Cheese – ½ cup; adds a cheesy flavor—nutritional yeast can be a substitute or you can omit it altogether.
• Baby Spinach – 2 cups; it adds nutrients and texture—omit if you prefer a simpler dish.
• Salt and Pepper – To taste; adjust seasoning as desired.

Expert Note
This Vegan Sun-dried Tomato Pasta recipe is not just quick and easy—it’s also laden with options to personalize your dish!

Step‑by‑Step Instructions for Vegan Sun-dried Tomato Pasta

Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil over high heat. Add 8 ounces of fusilli pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente. Just before draining, reserve 1 cup of the starchy pasta water in a bowl—it’s essential for the sauce! Drain the pasta and set aside.

Step 2: Prepare the Sauce
In the same pot, heat 1-2 tablespoons of the reserved oil from the sun-dried tomatoes or water for an oil-free version over medium heat. Add 4-5 minced garlic cloves and ⅔ cup of sun-dried tomatoes, sautéing for about 1-2 minutes until fragrant and the garlic is lightly golden. Stir frequently to prevent burning and ensure even cooking.

Step 3: Combine Sauce Ingredients
Lower the heat and add ¼ teaspoon of Italian seasoning, 4 ounces of vegan cream cheese, and the reserved pasta water to the garlic and sun-dried tomato mixture. Stir vigorously for 2-3 minutes until the sauce becomes creamy and all ingredients are well combined. If the sauce looks too thick, add a little more pasta water until you reach your desired consistency.

Step 4: Add Spinach and Pasta
Next, fold in 2 cups of baby spinach, allowing it to wilt for about 1 minute. Add the drained pasta directly into the sauce and gently mix everything together for about 20-30 seconds until the pasta is thoroughly coated and evenly distributed. Adjust the thickness and seasoning as needed using extra pasta water, salt, or pepper.

Step 5: Serve and Enjoy
Dish up your Vegan Sun-dried Tomato Pasta immediately for the best flavor and texture. If desired, drizzle with additional lemon juice or sprinkle with vegan parmesan cheese for an extra layer of flavor. Store any leftovers in an airtight container for up to 5 days in the refrigerator, ready for a quick meal later on!

Make Ahead Options

Preparing Vegan Sun-dried Tomato Pasta in advance is a fantastic way to save time during busy weeknights. You can cook the pasta and prep the sauce (sun-dried tomatoes, garlic, and vegan cream cheese) up to 24 hours before serving. Simply store the pasta and sauce mixture separately in airtight containers in the fridge to maintain their textures. When you’re ready to enjoy your meal, reheat the sauce in a pot over medium heat, mixing in a splash of reserved pasta water for creaminess, then toss in the cooked pasta and baby spinach until heated through. This way, you’ll savor all the deliciousness of your Vegan Sun-dried Tomato Pasta with minimal effort!

Expert Tips for Vegan Sun-dried Tomato Pasta

Pasta Water Magic: Reserve that starchy pasta water! It’s essential for achieving a creamy sauce that clings to the pasta perfectly.
Best Oil-Free Swap: For oil-free options, use rehydrated sun-dried tomatoes and sauté in vegetable broth or water. Substitute vegan cream cheese with sunflower seed cream for a rich, creamy texture.
Veggie Boost: Enhance nutrition by adding seasonal vegetables like zucchini or bell peppers. They not only add color but also extra flavor and texture to your Vegan Sun-dried Tomato Pasta.
Cheese Alternatives: If you prefer less processed foods, feel free to skip the vegan parmesan cheese and opt for nutritional yeast for a cheesy flavor without added ingredients.
Don’t Overcook Spinach: When adding baby spinach, allow it to wilt just enough to retain some texture. This helps your dish to stay vibrant and fresh!

What to Serve with Vegan Sun-dried Tomato Pasta

Elevate your dining experience with delightful pairings that perfectly complement the creamy, garlicky goodness of this dish.

Garlic Bread: The crispy, buttery texture of garlic bread is the ideal accompaniment, perfect for soaking up every last bit of that luscious sauce.
Green Salad: A refreshing side salad with mixed greens, cherry tomatoes, and a light vinaigrette adds brightness and a crunch that balances the pasta’s richness.
Roasted Vegetables: Root vegetables like carrots and bell peppers roasted to a caramelized finish provide a hearty, sweet contrast to the tangy sun-dried tomatoes.
Grilled Asparagus: Tender, slightly charred asparagus spears bring a savory element and add a lovely green touch to your meal presentation.
Lemon Wedges: Serving a lemon wedge on the side offers a zesty kick, perfectly brightening the smooth richness of the pasta with a refreshing burst of acidity.
Vegan White Wine: Choose a crisp, chilled vegan white wine like Sauvignon Blanc to enhance the savory flavors of the dish while adding a hint of sophistication.
Chickpea Fritters: Crunchy, protein-packed chickpea patties serve as a delicious protein addition while providing a pleasing texture contrast to the pasta.

These thoughtful additions will take your dinner from delightful to absolutely memorable!

Storage Tips for Vegan Sun-dried Tomato Pasta

Fridge: Store leftovers in an airtight container for up to 5 days. Make sure it’s completely cooled before sealing to avoid condensation.

Freezer: This dish freezes well for up to 2 months. Just ensure it’s in a freezer-safe container, and leave space for expansion.

Reheating: When ready to enjoy again, thaw in the fridge overnight and reheat on the stove over medium heat, adding a splash of reserved pasta water for creaminess.

Meal Prep: You can make this Vegan Sun-dried Tomato Pasta ahead of time, making it an easy option for quick weeknight meals.

Variations & Substitutions for Vegan Sun-dried Tomato Pasta

Feel free to make this Vegan Sun-dried Tomato Pasta your own with these exciting variations!

Gluten-Free: Use gluten-free pasta like brown rice or chickpea pasta for a delicious allergen-friendly option. It will maintain the creamy texture beautifully!
Oil-Free: Sauté sun-dried tomatoes in vegetable broth instead of oil and swap vegan cream cheese for sunflower seed cream. This keeps it light yet satisfying.
Seasonal Veggies: Add in seasonal veggies such as sautéed zucchini, bell peppers, or even peas for a colorful and nutritious twist.
Protein Boost: Mix in chickpeas or lentils after combining the sauce and pasta. This adds protein, making it a more filling meal.
Herb Infusion: Try adding fresh herbs like basil or parsley towards the end for that burst of freshness—it’s a fantastic way to enhance flavor!
Spicy Kick: For heat, toss in some red pepper flakes or a dash of hot sauce. It’ll add a zing that elevates the entire dish to new heights.
Creamy Alternative: Instead of vegan cream cheese, use cashew cream for an ultra-rich sauce. Simply blend soaked cashews with a bit of water and season to taste.

Feeling inspired? This vegan pasta pairs perfectly with a side of garlic bread or a refreshing salad like this Garlic Pasta Amp for a complete meal experience!

Vegan Sun-dried Tomato Pasta Recipe FAQs

How do I select the best sun-dried tomatoes?
Opt for sun-dried tomatoes packed in oil for maximum flavor and tenderness. If using dry sun-dried tomatoes, rehydrate them by soaking in hot water for about 20-30 minutes before use.

How should I store leftovers of the Vegan Sun-dried Tomato Pasta?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Be sure the pasta has cooled down completely before sealing the container to prevent moisture buildup.

Can I freeze Vegan Sun-dried Tomato Pasta?
Absolutely! To freeze, place the cooled pasta in a freezer-safe container, ensuring you leave some space for it to expand. It can be stored for up to 2 months. When ready to enjoy, thaw in the fridge overnight and reheat on the stove, adding a splash of reserved pasta water to regain the creamy consistency.

What if my pasta sauce is too thick?
If the sauce turns out too thick, don’t worry! Simply add a little more reserved pasta water, one tablespoon at a time, while stirring until you reach your desired creaminess. This trick ensures that your sauce maintains its velvety texture.

Is this dish suitable for people with nut allergies?
Yes, the recipe is designed to be nut-free since it doesn’t contain any common nut ingredients. However, always double-check labels if you’re using specific brands, especially for vegan cream cheese and other substitutes that may vary.

Can I make this oil-free?
Certainly! For an oil-free version, use rehydrated sun-dried tomatoes and sauté garlic in vegetable broth or water. You can also replace vegan cream cheese with sunflower seed cream, which provides a delicious creamy texture without the need for oil.