Name: Vegan Sun-dried Tomato Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 ounces pasta of choice (e.g., fusilli col buco); 1 cup reserved pasta water; ⅔ cup sun-dried tomatoes, julienned or chopped; 1-2 tablespoons oil from the jar or extra virgin olive oil; 4-5 cloves garlic, 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

why make this recipe

Vegan Sun-dried Tomato Pasta is a delightful dish that combines rich flavors and creamy textures, making it a favorite for both vegans and non-vegans alike. It’s quick to prepare, perfect for busy weeknights, and packed with nutrients from fresh ingredients. This recipe delivers a burst of Mediterranean flavor while being entirely plant-based, making it suitable for anyone looking to enjoy a healthy and satisfying meal.

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how to make Vegan Sun-dried Tomato Pasta

Ingredients :

8 ounces pasta of choice (we used fusilli col buco, see note 1)
1 cup reserved pasta water (see note 2)
⅔ cup of sun-dried tomatoes, julienned or chopped (see note 3)
1-2 tablespoons of oil from the jar or 1-2 tablespoons extra virgin olive oil (see note 4 for oil-free)
4-5 cloves garlic, minced or grated
¼ teaspoon Italian seasoning, optional
4 ounces vegan cream cheese (see note 5 for substitution)
½ cup grated vegan parmesan cheese (see note 6 for substitution)
2 cups baby spinach, optional
Salt and pepper, if needed

Directions:

Bring a large pot (preferably nonstick) of water to a boil. Once boiling, cook the pasta according to the package instructions.
While the pasta cooks, prepare all the other ingredients so you will be ready to combine them.
Make sure to reserve a cup of that pasta water! You can do this by putting a glass measuring cup or bowl under the colander before draining, or you can carefully grab a cup before straining the pasta.
After the pasta is cooked, drain the water, leaving the pasta in the colander for a few minutes. Toss the pasta occasionally to prevent sticking, or add a little oil if needed.
Return the pot to the stove and turn the heat to medium. Add the oil (or skip if you’re oil-free) and heat for one minute. Add the sun-dried tomatoes and minced garlic, cooking for 1-2 minutes while stirring frequently.
Add the Italian seasoning, vegan cream cheese, and ¾ cup of the reserved pasta water (or unsweetened non-dairy milk or water if you forgot). Stir until the cream cheese melts, which usually takes about 1-2 minutes of frequent stirring.
Stir in the grated vegan parmesan cheese until mostly melted (about 30 seconds, more if using pre-shredded).
Add the spinach and stir for 20-30 seconds. Then, combine the pasta back into the pot and toss everything together.
Season with salt and pepper if needed. For extra brightness, you can add the juice of half or a whole small lemon.
Serve immediately and enjoy!
Refrigerate leftovers in an airtight container for up to 4-5 days, but it’s best enjoyed fresh.

how to serve Vegan Sun-dried Tomato Pasta

This dish is best served warm, straight from the pot. You can garnish it with extra vegan parmesan cheese or a sprinkle of fresh herbs for added flavor. Serve it alongside a fresh green salad or some garlic bread for a complete meal.

how to store Vegan Sun-dried Tomato Pasta

Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat in a skillet or microwave until warmed through. If it seems dry after storing, add a splash of reserved pasta water or non-dairy milk when reheating.

tips to make Vegan Sun-dried Tomato Pasta

Cook the pasta al dente for the best texture.
Make sure to reserve enough pasta water, as it helps create a creamy sauce.
Feel free to swap in different vegetables, like mushrooms or zucchini, for added nutrition and variety.

variation

You can customize this recipe by adding other veggies, like roasted bell peppers or artichokes. For a spicy kick, include a pinch of red pepper flakes. If you want a more cheesy flavor, try adding nutritional yeast along with the vegan parmesan.

FAQs

Can I make this recipe oil-free?
Yes, you can omit the oil and use water or vegetable broth to sauté the garlic and sun-dried tomatoes.

What type of pasta can I use?
You can use any pasta you prefer, including gluten-free options. Just adjust the cooking time according to the package instructions.

Can I freeze Vegan Sun-dried Tomato Pasta?
While it’s best fresh, you can freeze this pasta. Store it in an airtight freezer-safe container. Reheat it thoroughly after thawing, adding a little moisture if necessary.