Description
Vegan Sun-dried Tomato Pasta is a creamy, Mediterranean-inspired dish made with a rich sauce of vegan cream cheese, sun-dried tomatoes, and garlic. Quick, comforting, and plant-based, this flavorful pasta comes together in just 25 minutes and makes an ideal weeknight meal or casual dinner option.
Ingredients
8 ounces pasta of choice (e.g., fusilli, 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 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
Instructions
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Cook pasta in boiling water according to package directions. Reserve 1 cup of pasta water before draining.
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While pasta cooks, chop sun-dried tomatoes and mince garlic.
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In the same pot, heat oil over medium. Sauté garlic and sun-dried tomatoes for 1–2 minutes.
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Stir in Italian seasoning, vegan cream cheese, and ¾ cup reserved pasta water. Mix until creamy and smooth.
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Add vegan parmesan and spinach. Stir until cheese melts and spinach wilts.
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Return pasta to the pot and toss to coat. Add more pasta water if needed.
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Season with salt, pepper, and optional lemon juice. Serve warm.
Notes
- Use gluten-free pasta for a gluten-free version.
- Add protein like white beans, lentils, or grilled tofu.
- Use cashew or tofu-based cream if you don’t have vegan cream cheese.
- Swap spinach with kale, arugula, or Swiss chard.
- Store leftovers for 4–5 days in the fridge; reheat with a splash of non-dairy milk or water.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
