Simple pantry staple ingredients transform into this restaurant-quality Sun-Dried Tomato Pasta. Creamy, savory, and oh-so-delicious, you’ll love it for an easy weeknight dinner.
For more pasta recipes, check out my vegan dinner, Italian, Mediterranean, pasta and fall recipe round-ups.
Ingredients for this Sun-Dried Tomato Pasta Recipe
- Pasta
- Sun-dried tomato oil (from the jar)
- Sun-dried tomatoes (from the jar, NOT dry!)
- Yellow onion
- Garlic
- Vegan heavy cream
- Vegan parmesan or nutritional yeast
- Fresh basil
- salt & ground black pepper
How to Make Vegan Sun-Dried Tomato Pasta
Step 1:
Cook the pasta in a large pot of boiling salted water according to the package instructions until al dente. Reserve 1 ½ cups of the pasta cooking water, then drain the rest. Return the cooked pasta to the now-empty pot.
Step 2:
Heat the sun-dried tomato oil in a large skillet over low heat. Once hot, add the onions and garlic and cook until the onions are slightly caramelized (about 20 minutes). Strain the onions through a fine sieve.
Step 3:
Add the onion-garlic mixture, vegan heavy cream, vegan parmesan, ¾ cup of sun-dried tomatoes, and 1 cup of the reserved pasta water to a food processor or blender. Blend until very smooth.
Step 4:
Pour the sun-dried tomato sauce over the cooked pasta in the pot, then add the remaining sun-dried tomatoes. Cook over low-medium heat for 1-2 minutes or until the sauce thickens. If the sauce is too thick, add a splash of the remaining pasta water at a time until it’s thinned to your liking.
Step 5:
Serve the pasta right away in bowls with chopped basil and more vegan parmesan on top. Enjoy!
Sun-Dried Tomato Pasta
Ingredients
- 1 lbs dry pasta (450 g)
- 1 ½ cups pasta cooking water
- 5 tbsp sun-dried tomato oil (from the jar)
- 1 ½ cups sun-dried tomatoes (from a jar, NOT dry!) (sliced into thin strips)
- 1 yellow onion (chopped)
- 10 cloves garlic (sliced)
- 1 cup vegan heavy cream (Alpro Cooking Oat)
- ¾ cup finely grated vegan parmesan (or nutritional yeast) (plus more for serving)
- ½ cup fresh basil (chopped)
- ¾ tsp salt
- 1⁄4 tsp ground black pepper
Instructions
- Cook the pasta in a large pot of boiling salted water according to the package instructions until al dente. Reserve 1 ½ cups of the pasta cooking water and set aside. Drain the cooked pasta, then rinse with cold water. Return to the now-empty pot.
- Heat the sun-dried tomato oil in a large skillet over low heat. Add the onions and garlic and cook until the onions are slightly caramelized (about 15-20 minutes). Strain the onions+garlic through a fine sieve.
- Add the onion-garlic mixture, vegan heavy cream, vegan parmesan, ¾ cup of sun-dried tomatoes, salt, ground black pepper and 1 cup of the reserved pasta water to a food processor or blender. Blend until somewhat smooth.
- Add the blended sauce to the pot and cook over low-medium heat for 3-5 minutes or until the sauce thickens. If the sauce is too thick, add a splash of the remaining pasta water at a time until it’s thinned to your liking.
- Add the remaining ¾ cup sun-dried tomatoes and pasta to the sauce and mix well.
- Serve the pasta right away in bowls with chopped basil and more vegan parmesan on top. Enjoy!
