Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout
This creamy vegan sun dried tomato pasta is the perfect cozy dinner, ready in just 25 minutes. After making this many times, I’ve discovered the trick to a rich, creamy sauce without any dairy. It’s better than takeout and a family favorite! Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Quick Crispy Halloumi Greek Power Bowl and Easy Grilled Cheese Sandwich Recipe for Quick Meals.
Why This Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout Is Pure Comfort
- Rich, creamy sauce without any dairy
- Ready in just 25 minutes
- Better than takeout, perfect for busy weeknights
- Customizable with your favorite veggies or proteins
What You'll Need for Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout
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 (140g) sun dried tomatoes
- 3 cloves garlic
- 1/2 cup (50g) nutritional yeast
- 1/4 cup (60ml) olive oil
- Salt and pepper to taste
- 2 cups (480ml) vegetable broth
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Optional: Fresh basil
- Optional: Vegan parmesan or nutritional yeast
- Optional: Red pepper flakes
📝 Ingredient Notes
- sun dried tomatoes: Soak them in hot water for 10 minutes to soften before blending.
🛒 Tools & Equipment I Recommend
- High-speed blender — Ensures a smooth, creamy sauce → See on Amazon
- Immersion blender — Makes blending the sauce directly in the pot easy → See on Amazon
How to Make Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout
- Step 1: Cook pasta according to package instructions. Reserve 2 cups of pasta water.
- Step 2: Blend sun dried tomatoes, garlic, nutritional yeast, olive oil, salt, pepper, and vegetable broth until smooth.
- Step 3: Add the sun dried tomato mixture to the pot with the cooked pasta. Stir well, adding reserved pasta water as needed to reach your desired consistency.
- Step 4: Stir in red pepper flakes, dried oregano, and dried basil. Cook for an additional 2-3 minutes.
- Step 5: Serve hot, garnished with fresh basil and your choice of toppings.
Cook's Tips for Perfect Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout
- Common mistake and fix: Don't overcook the pasta. It will continue to cook in the sauce. If it's too firm, add more pasta water.
- Pro tip: For a spicy kick, add red pepper flakes to the sauce.
- Pro tip: Customize your pasta with your favorite veggies or proteins. Zucchini, spinach, or artichokes would be great additions.
Storing & Reheating Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: The sauce can be made up to 3 days ahead and stored in the fridge.
Freezing Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout
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 (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a smoother sauce, blend the sun dried tomato mixture until completely smooth.
- Best substitution: You can substitute the sun dried tomatoes with 1 cup of cherry tomatoes and 1 tbsp of tomato paste.
- Make-ahead: The sauce can be made up to 3 days ahead and stored in the fridge.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If the sauce is too thick, add more pasta water or vegetable broth to reach your desired consistency.
Want to level up this recipe?
Stainless steel pasta pot — Ensures even cooking and prevents sticking → Check price on Amazon
Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout
Ingredients
Main Ingredients
- 12 oz (340g) pasta
- 1 cup (140g) sun dried tomatoes
- 3 cloves garlic
- 1/2 cup (50g) nutritional yeast
- 1/4 cup (60ml) olive oil
- Salt and pepper to taste
Seasonings
- 2 cups (480ml) vegetable broth
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
Optional Toppings
- Fresh basil
- Vegan parmesan or nutritional yeast
- Red pepper flakes
Instructions
- Step 1: Cook pasta according to package instructions. Reserve 2 cups of pasta water.
- Step 2: Blend sun dried tomatoes, garlic, nutritional yeast, olive oil, salt, pepper, and vegetable broth until smooth.
- Step 3: Add the sun dried tomato mixture to the pot with the cooked pasta. Stir well, adding reserved pasta water as needed to reach your desired consistency.
- Step 4: Stir in red pepper flakes, dried oregano, and dried basil. Cook for an additional 2-3 minutes.
- Step 5: Serve hot, garnished with fresh basil and your choice of toppings.
Notes
- Chef tip: For a smoother sauce, blend the sun dried tomato mixture until completely smooth.
- Best substitution: You can substitute the sun dried tomatoes with 1 cup of cherry tomatoes and 1 tbsp of tomato paste.
- Make-ahead: The sauce can be made up to 3 days ahead and stored in the fridge.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If the sauce is too thick, add more pasta water or vegetable broth to reach your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container 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 (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: The sauce can be made up to 3 days ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 15g
- Carbs: 65g
- Fiber: 5g
- Sugar: 6g
- Sodium: 800mg
- Cholesterol: 0mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout FAQs
Yes, you can make the sauce up to 3 days ahead. Cook the pasta just before serving.
You may have added too much pasta water or overcooked the pasta. Try adding less pasta water and keeping an eye on the cooking time.
No, this recipe is best made on the stovetop. The air fryer is not suitable for cooking pasta.
You can substitute the sun dried tomatoes with 1 cup of cherry tomatoes and 1 tbsp of tomato paste.
Yes, you can make this pasta in the oven using a one-pot method. Cook the pasta, then add the sauce ingredients and bake at 375°F (190°C) for 15-20 minutes.
A Warm Final Note
I can’t wait for you to try Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout 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!
