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30-Minute Sun-Dried Tomato Pasta That’s Irresistibly Creamy

sun-dried tomato pasta
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A creamy vegan pasta dish featuring sun-dried tomatoes and a rich coconut milk sauce.

Ingredients

Scale
  • 12 oz fettuccine or pasta of choice
  • 1 tablespoon olive oil
  • ½ cup sun-dried tomatoes, chopped
  • 3 cloves garlic, minced
  • 1 cup unsweetened coconut milk (or cashew cream)
  • ½ cup vegetable broth
  • ¼ cup nutritional yeast
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon Italian seasoning
  • ¼ cup fresh parsley, chopped

Instructions

  1. Cook pasta according to package instructions. Reserve ½ cup pasta water, then drain.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add sun-dried tomatoes and garlic; sauté for 1–2 minutes until fragrant.
  4. Stir in coconut milk, vegetable broth, nutritional yeast, salt, pepper, red pepper flakes, and Italian seasoning.
  5. Simmer for 5–7 minutes until sauce thickens slightly.
  6. Add cooked pasta to the skillet and toss to coat evenly.
  7. Add reserved pasta water as needed to loosen the sauce.
  8. Remove from heat and garnish with fresh parsley. Serve warm.

Notes

  • Use gluten-free pasta if needed.
  • Adjust spice level by reducing or omitting red pepper flakes.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Keywords: sun-dried tomato pasta, vegan pasta recipe, dairy-free pasta, plant based dinner, creamy vegan sauce, easy vegan meals

Find it online: https://mealcooked.com/sun-dried-tomato-pasta-recipe/