Vegan Sun-dried Tomato Pasta

Creamy, savory, and packed with bold Mediterranean flavor, this Vegan Sun-dried Tomato Pasta is a quick and satisfying meal for busy weeknights or casual dinners. With a velvety sauce made from vegan cream cheese and sun-dried tomatoes, this dish offers comfort food vibes with a plant-based twist. It’s easy to make, customizable, and sure to be a repeat favorite.

Why You’ll Love This Recipe

• Fast and flavorful: Ready in just 25 minutes from start to finish.

• Rich and creamy without dairy: Vegan cream cheese and starchy pasta water create a luscious sauce.

• Customizable: Works with any pasta and allows plenty of room for creative add-ins.

• Balanced and filling: A great combination of carbs, plant-based fats, and optional greens.

• Crowd-pleaser: Even non-vegans will love this creamy and comforting dish.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 ounces pasta of choice (e.g., fusilli col buco, penne, or spaghetti)
1 cup reserved pasta water
⅔ cup sun-dried tomatoes, julienned or chopped
1–2 tablespoons oil from sun-dried tomato jar or extra virgin olive oil
4–5 garlic cloves, minced or grated
¼ teaspoon Italian seasoning (optional)
4 ounces vegan cream cheese
½ cup grated vegan parmesan cheese
2 cups baby spinach (optional)
Salt and pepper, to taste

directions

1. Cook the pasta: Bring a large pot of water to a boil and cook pasta according to package directions. Before draining, reserve 1 cup of the pasta water and set it aside.

2. Prepare ingredients: While pasta cooks, chop sun-dried tomatoes, mince garlic, and measure out the other ingredients.

3. Sauté garlic and tomatoes: In the same pot over medium heat, add the oil and heat for 1 minute. Add the sun-dried tomatoes and garlic. Sauté for 1–2 minutes, stirring frequently.

4. Make the sauce: Add Italian seasoning, vegan cream cheese, and ¾ cup of reserved pasta water to the pot. Stir continuously until the cream cheese has melted and a smooth sauce forms, about 1–2 minutes.

5. Add cheese and greens: Stir in the grated vegan parmesan until melted. Add spinach and stir for 20–30 seconds until wilted.

6. Combine with pasta: Return the drained pasta to the pot and toss everything together until fully coated. If the sauce is too thick, add the remaining reserved pasta water a little at a time until desired consistency is reached.

7. Season and serve: Taste and season with salt, pepper, and a squeeze of lemon juice if desired. Serve immediately.

Servings and timing

Servings: 6 cups (about 4 servings)
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

• Gluten-free: Use gluten-free pasta of your choice.

• Add protein: Mix in white beans, lentils, or grilled tofu for a protein boost.

• Oil-free version: Skip the oil and sauté with a splash of water or broth. Use cashew cream or sunflower seed cream in place of vegan cream cheese.

• No vegan cream cheese? Use tofu cream cheese, vegan ricotta, or even blended silken tofu with lemon and garlic.

• Switch the greens: Use kale, arugula, or Swiss chard instead of spinach.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Reheat in a saucepan over low heat with a splash of non-dairy milk or water to loosen the sauce, or microwave in 30-second intervals until warmed through.

This dish is not ideal for freezing due to the texture of the cream sauce, but it can be frozen if needed. Let thaw in the fridge before reheating.

FAQs

What kind of pasta works best for this recipe?

Short pastas like fusilli, penne, or rigatoni hold the sauce well, but you can use any pasta shape you like.

Can I make this recipe oil-free?

Yes, just sauté the garlic and tomatoes in a bit of water or vegetable broth, and use an oil-free vegan cream base like blended cashews or tofu.

What if I forgot to save pasta water?

You can substitute with unsweetened non-dairy milk or regular water. Pasta water adds starchiness, but it’s not essential.

Is this recipe gluten-free?

Only if you use gluten-free pasta. Everything else in the recipe is naturally gluten-free.

What can I use instead of vegan cream cheese?

You can substitute with homemade cashew cream, sunflower seed cream, silken tofu, or vegan ricotta.

Can I make this without vegan parmesan?

Yes, just leave it out or substitute with nutritional yeast or a homemade vegan parmesan topping.

How can I make it spicier?

Add a pinch of red pepper flakes or a drizzle of chili oil for heat.

Can I use sun-dried tomatoes not packed in oil?

Yes. Just rehydrate them in hot water for 10 minutes before chopping and using in the recipe.

Can I prep this ahead of time?

Yes, but for best results, cook the pasta and sauce separately and combine just before serving to preserve the texture.

What pairs well with this pasta?

Serve with a green salad, garlic bread, or roasted vegetables for a complete meal.

Conclusion

Vegan Sun-dried Tomato Pasta is a creamy, indulgent, yet totally plant-based dish that’s perfect for quick dinners or meal prep. It delivers bold flavor with minimal ingredients and effort, making it a dependable go-to for busy nights or when you’re craving comfort food with a healthy twist.