The first time I made this, my neighbor Sarah stopped by with a book I’d lent her. She ended up staying for dinner. This creamy sun dried tomato vegan pasta is the kind of simple, satisfying meal Nonna Rosa always spoke about, even if she never made it herself. Her Sicilian kitchen relied heavily on vegetables and pasta, so she would have appreciated the spirit of this dish.
It comes together quickly on my GE electric range, perfect for a weeknight when you want something flavorful without a lot of fuss. The sauce achieves a richness from the coconut milk and sun-dried tomatoes, balanced by the fresh spinach. It’s a plant-based meal that doesn’t feel like it’s missing anything, even for someone who usually prefers meat in their pasta.
Pantry Staples
For the pasta, I usually reach for De Cecco penne or rigatoni. You will also need olive oil, a can of full-fat coconut milk, and vegetable broth.
Fresh Produce
A small yellow onion, a few cloves of garlic, and fresh spinach form the base. The spinach wilts down into the sauce.
Flavor Enhancers
Sun-dried tomatoes packed in oil bring a concentrated, sweet-tart element. Nutritional yeast provides a savory, almost cheesy depth. Italian seasoning and red pepper flakes round out the flavors.
Prepare the Pasta
Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to the package directions, aiming for al dente. Drain it well and set it aside.
Build the Sauce Base
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped sun-dried tomatoes and onion. Sauté these for about five minutes until the onion softens and becomes translucent. Stir in the minced garlic, Italian seasoning, and red pepper flakes if you are using them. Cook for another minute, until the garlic is fragrant.
Simmer and Thicken
Pour in the full-fat coconut milk and vegetable broth. Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 5 to 7 minutes. This simmering time allows the sauce to thicken slightly and the flavors to meld together.
Combine and Serve
Stir in the nutritional yeast and fresh spinach. Cook until the spinach has completely wilted, which usually takes 2 to 3 minutes. Add the cooked pasta to the sauce and toss everything to combine thoroughly. Season with salt and black pepper to taste before serving immediately.
Notes From My Kitchen
For an even creamier sauce, especially if you prefer a smoother texture without any small bits of tomato or onion, consider blending half of the sauce after it has simmered but before you add the spinach and pasta. I use my immersion blender right in the pot for this, which makes cleanup easier.
Adjusting the red pepper flakes is entirely up to your preference. I usually add a full half teaspoon because I like a subtle warmth, but if you’re sensitive to spice, start with a quarter teaspoon or omit it entirely. On the other hand, if you like a little more kick, a full teaspoon won’t overwhelm the other flavors.
One time, I tried using light coconut milk to reduce the fat content, but the sauce didn’t achieve the same rich, satisfying consistency. So, for this creamy sun dried tomato vegan pasta, I recommend sticking with full-fat coconut milk. It makes a difference in the final texture.
Variations
If you want to add more vegetables, sauté sliced mushrooms with the onion, or stir in some frozen peas with the spinach. For a protein boost, consider adding a can of drained and rinsed cannellini beans along with the coconut milk, or cooked plant-based sausage crumbles when you add the pasta. A sprinkle of toasted pine nuts or chopped walnuts before serving can also add a nice textural contrast and richness.
Storage
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. When reheating, I usually add a splash of vegetable broth or water to loosen the sauce, as the pasta tends to absorb a lot of the liquid as it sits. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Just be aware that the pasta can get a little softer and the sauce less creamy after a day or two.
FAQ
Can I use a different type of plant-based milk? Full-fat coconut milk provides the creamy texture here. Other plant milks, especially thinner ones, won’t create the same richness. If you try almond or oat milk, expect a lighter sauce.
What if I don’t have nutritional yeast? Nutritional yeast adds a cheesy, savory depth. If you omit it, the flavor profile will be different, perhaps less complex. You could try a pinch of onion powder or a tiny bit of miso paste for umami, but it won’t be a direct substitute.
Can this be made gluten-free? Yes, simply use your favorite gluten-free pasta. The rest of the ingredients are naturally gluten-free.
Nutritional Information
The nutritional values provided are estimates per serving and can vary significantly based on the specific brands and quantities of ingredients used. Factors like the fat content of your coconut milk, the sodium in your vegetable broth, and the type of pasta will influence the final nutritional profile. This information is for general guidance only.
For more delicious recipes and cooking inspiration, check out our Pinterest page.
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Creamy Sun Dried Tomato Vegan Pasta
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This is a creamy, flavorful vegan pasta dish featuring sun-dried tomatoes and spinach.
Ingredients
- 12 ounces pasta of choice
- 1 tablespoon olive oil
- 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes, optional
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 cup vegetable broth
- 1/4 cup nutritional yeast
- 2 cups fresh spinach
- Salt and black pepper to taste
- Fresh basil for garnish, optional
Instructions
- Cook pasta according to package directions. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet or pot over medium heat.
- Add sun-dried tomatoes and onion; cook until onion is softened, about 5 minutes.
- Stir in garlic, Italian seasoning, and red pepper flakes (if using); cook for 1 minute more until fragrant.
- Pour in coconut milk and vegetable broth. Bring to a gentle simmer, then reduce heat and cook for 5-7 minutes, allowing sauce to thicken slightly.
- Stir in nutritional yeast and spinach; cook until spinach wilts, about 2-3 minutes.
- Add cooked pasta to the sauce and toss to combine.
- Season with salt and pepper to taste.
- Serve immediately, garnished with fresh basil if desired.
Notes
- For extra creaminess, blend half of the sauce before adding the spinach and pasta.
- Adjust red pepper flakes to your preferred spice level.
- Nutritional values estimated; varies by ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
