Creamy Sun-Dried Tomato Pasta

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

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Author Mira M.

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.

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Prep 10 minutes mins

Cook 35 minutes mins

Total Time 45 minutes mins

4 servings

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!

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