Ever find yourself staring at a store-bought pasta sauce jar, feeling a wee bit guilty? No judgment here—we’ve all been there! But once you make this dreamy, super creamy vegan sun-dried tomato pasta at home, you’ll happily wave goodbye to jarred sauces. It’s quicker than grabbing takeout and tastes miles better, we’re talking luxuriously creamy, tangy-sweet sun-dried tomatoes, and perfectly al dente pasta hugged by silky sauce. It’s comfort food at its heartiest, sauciest best!
And guess what? This creamy vegan pasta doesn’t require any fancy ingredients. You’ve likely got most of these pantry staples hanging around already. We’ll whip this up faster than you can say “pastably delicious”—pun definitely intended (wink)!
Feeling adventurous? Once you’re done licking your bowl clean, why not try our quick vegan basil pesto pasta? But first things first—grab your apron, toss on some tunes, and let’s get cooking your new favorite dinner!
Creamy Vegan Sun-Dried Tomato Pasta
Equipment
- Blender
- Colander
Ingredients
- 400 g Pasta Your preferred type
- 1 cup Sun-dried tomatoes Drained and chopped
- 3 cloves Garlic Minced
- 1 cup Unsweetened almond milk Or any plant-based milk
- 1/4 cup Nutritional yeast For cheesy flavor
- 2 tbsp Olive oil
- 1 tsp Salt To taste
- Black pepper To taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
- In a blender, combine sun-dried tomatoes, almond milk, nutritional yeast, salt, and pepper. Blend until smooth.
- Pour the blended mixture into the pan with garlic. Cook on low heat, stirring occasionally, for 5 minutes.
- Add the cooked pasta to the sauce. Toss well to coat. Adjust seasoning if needed.
- Serve immediately, garnished with fresh basil if desired.