Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout
Love creamy, tangy pasta? Try this Vegan Sun Dried Tomato Pasta ready in just 25 minutes. After making it dozens of times, I discovered the secret to a perfectly creamy sauce without dairy. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Lemon Tiramisu Recipe Perfect for Summer Dessert and Crispy Air Fryer Brussels Sprouts with Honey and Spice.
Why This Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout Is Pure Comfort
- Rich, tangy sun dried tomato flavor
- Creamy texture without dairy
- Easy to make in just 25 minutes
- Better than takeout and freezer-friendly
What You'll Need for Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Pasta
- Sun dried tomatoes
- Garlic
- Olive oil
- Plant-based milk
- Nutritional yeast
- Salt
- Pepper
- Garlic
- Red pepper flakes
- Salt
- Pepper
- Optional: Fresh basil
- Optional: Vegan parmesan
- Optional: Red pepper flakes
đź“ť Ingredient Notes
- Sun dried tomatoes: Use oil-packed for extra flavor.
đź›’ Tools & Equipment I Recommend
- High-speed blender — Ensures smooth, creamy sauce → See on Amazon
- Stainless steel pasta pot — Even heat distribution for perfect pasta → See on Amazon
How to Make Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout
- Cook pasta: Boil water and cook pasta according to package instructions.
- Blend sauce: Blend sun dried tomatoes, garlic, plant-based milk, nutritional yeast, salt, and pepper until smooth.
- Cook garlic: Sauté minced garlic in olive oil until fragrant.
- Combine and serve: Toss cooked pasta in the garlic oil, then pour in the blended sauce. Serve hot with optional toppings.
Cook's Tips for Perfect Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout
- : Use oil-packed sun dried tomatoes for extra flavor.
- Common mistake and fix: If your sauce is too thick, thin it out with a little pasta water.
- : For a spicy kick, add red pepper flakes to the garlic oil.
- : Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
Storing & Reheating Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: Prepare the sauce up to 2 days ahead. Store in the fridge and reheat when ready to serve.
Freezing Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a nut-free version, use oat milk instead of almond milk.
- Best substitution: Use canned tomatoes instead of sun dried tomatoes for a milder flavor.
- Make-ahead: Prepare the sauce up to 2 days ahead.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If your sauce is too thick, thin it out with a little pasta water.
Want to level up this recipe?
Cast iron skillet — Even heat distribution for perfect garlic oil → Check price on Amazon
Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout
Ingredients
Main Ingredients
- Pasta
- Sun dried tomatoes
- Garlic
- Olive oil
- Plant-based milk
- Nutritional yeast
- Salt
- Pepper
Seasonings
- Garlic
- Red pepper flakes
- Salt
- Pepper
Optional Toppings
- Fresh basil
- Vegan parmesan
- Red pepper flakes
Instructions
- Cook pasta: Boil water and cook pasta according to package instructions.
- Blend sauce: Blend sun dried tomatoes, garlic, plant-based milk, nutritional yeast, salt, and pepper until smooth.
- Cook garlic: Sauté minced garlic in olive oil until fragrant.
- Combine and serve: Toss cooked pasta in the garlic oil, then pour in the blended sauce. Serve hot with optional toppings.
Notes
- Chef tip: For a nut-free version, use oat milk instead of almond milk.
- Best substitution: Use canned tomatoes instead of sun dried tomatoes for a milder flavor.
- Make-ahead: Prepare the sauce up to 2 days ahead.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If your sauce is too thick, thin it out with a little pasta water.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: Prepare the sauce up to 2 days ahead. Store in the fridge and reheat when ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 18g
- Carbs: 60g
- Fiber: 5g
- Sugar: 6g
- Sodium: 800mg
- Cholesterol: 0mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout FAQs
Yes, prepare the sauce up to 2 days ahead. Store in the fridge and reheat when ready to serve.
If your sauce is too watery, simmer it on the stove until it thickens.
Yes, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
No, this recipe is best made on the stovetop.
Use a tablespoon of lemon juice for a tangy flavor or omit for a milder taste.
A Warm Final Note
I can’t wait for you to try Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
