Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout
Creamy Vegan Sun Dried Tomato Pasta is the ultimate comfort food, ready in just 25 minutes. After making this many times, I’ve discovered the trick to a perfectly creamy, restaurant-quality sauce at home. Keep reading for my best tips on creating this cozy, better-than-takeout pasta dish. If you love recipes like this, you’ll also enjoy Easy Lemon Curd Chia Pudding for a Refreshing Breakfast and Fruity Pebbles Cheesecake Tacos Easy No-Bake Dessert.
Why This Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout Is Pure Comfort
- Better than takeout taste at home
- Creamy, rich flavor with no dairy
- Easy and quick to make, ready in 25 minutes
- Customizable with your favorite veggies
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
- Nutritional yeast
- Vegan butter
- Salt
- Pepper
- Red pepper flakes
- Fresh basil
- Optional: Vegan parmesan
- Optional: Olive oil
đź“ť Ingredient Notes
- Pasta: Any shape works, but penne or fusilli hold the sauce well.
- Sun dried tomatoes: Use oil-packed for extra flavor.
đź›’ Tools & Equipment I Recommend
- High-quality pasta — Better texture and taste → See on Amazon
- Immersion blender — Easy, smooth sauce in minutes → See on Amazon
How to Make Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout
- Cook pasta: Boil pasta according to package instructions until al dente. Reserve 1 cup of pasta water.
- Sauté garlic: In a large pan, sauté minced garlic in vegan butter over medium heat until fragrant.
- Blend sauce: Add sun dried tomatoes, nutritional yeast, salt, pepper, and red pepper flakes to the pan. Cook for 2 minutes, then blend with an immersion blender, adding pasta water as needed to reach desired consistency.
- Toss pasta: Toss cooked pasta in the sauce until well coated. If needed, add more pasta water to reach desired creaminess.
- Serve: Serve hot, garnished with fresh basil and your choice of toppings.
Cook's Tips for Perfect Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout
- Common mistake and fix: Don't overcook the pasta. It should be al dente to maintain its texture and prevent the sauce from being too thick.
- Tip: For a smoother sauce, blend the sun dried tomatoes and garlic together before adding them to the pan.
- Tip: Add spinach or kale for extra nutrients and color.
- Tip: Make a double batch and freeze leftovers for an easy meal later.
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: The sauce can be made ahead and reheated when ready to serve.
Freezing Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout
Freeze individual portions for up to 3 months.
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 spicy kick, add a pinch of cayenne pepper to the sauce.
- Best substitution: Use canned tomatoes instead of sun dried tomatoes for a different flavor profile.
- Make-ahead: The sauce can be made ahead and reheated when ready to serve.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, add more pasta water or vegetable broth to reach your desired consistency.
Want to level up this recipe?
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Creamy Vegan Sun Dried Tomato Pasta – Better Than Takeout
Ingredients
Main Ingredients
- Pasta
- Sun dried tomatoes
- Garlic
- Nutritional yeast
- Vegan butter
Seasonings
- Salt
- Pepper
- Red pepper flakes
- Fresh basil
Optional Toppings
- Vegan parmesan
- Olive oil
Instructions
- Cook pasta: Boil pasta according to package instructions until al dente. Reserve 1 cup of pasta water.
- Sauté garlic: In a large pan, sauté minced garlic in vegan butter over medium heat until fragrant.
- Blend sauce: Add sun dried tomatoes, nutritional yeast, salt, pepper, and red pepper flakes to the pan. Cook for 2 minutes, then blend with an immersion blender, adding pasta water as needed to reach desired consistency.
- Toss pasta: Toss cooked pasta in the sauce until well coated. If needed, add more pasta water to reach desired creaminess.
- Serve: Serve hot, garnished with fresh basil and your choice of toppings.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the sauce.
- Best substitution: Use canned tomatoes instead of sun dried tomatoes for a different flavor profile.
- Make-ahead: The sauce can be made ahead and reheated when ready to serve.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, add more pasta water or vegetable broth to reach your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months.
- 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: The sauce can be made ahead and reheated when ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 18g
- Carbs: 60g
- Fiber: 5g
- Sugar: 5g
- Sodium: 1000mg
- Cholesterol: 0mg
- Sat. Fat: 3g
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, the sauce can be made ahead and reheated when ready to serve. However, the pasta is best cooked fresh.
The sauce may have thickened too much if the pasta was overcooked or not enough pasta water was reserved. To fix, add more pasta water or vegetable broth to reach your desired consistency.
While you can cook the pasta in the air fryer, the sauce is best made on the stovetop for optimal creaminess and flavor.
Canned tomatoes can be used as a substitute for sun dried tomatoes, but the flavor profile will be different.
Yes, individual portions can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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!
