Vegan Creamy Sundried Tomato Pasta
This creamy vegan sun-dried tomato pasta blends tangy tomatoes, fresh basil, and tahini in a one-pot plant-based pasta dish that’s quick, rich, and indulgent.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 tablespoon Olive oil for sautéing
- 2 cloves Garlic minced
- 1 Medium onion diced
- 0.5 cup Sun-dried tomatoes in oil
- 1 cup Non-dairy milk unsweetened, like soy or almond
- 1 teaspoon Maple syrup
- 1 tablespoon Lemon juice
- 1 tablespoon Tahini
- 0.5 cup Fresh basil chopped
- Salt and pepper to taste
- Red pepper flakes optional, to taste
- 12 oz Pasta penne, rotini or rigatoni
- 2 heaping cups Spinach chopped
- Fresh basil leaves chopped, for garnish
- Vegan Parmesan cheese optional
Instructions
Instructions
- Heat olive oil in a skillet over medium heat. Add diced onion and sauté until soft, about 5 minutes.
- Add minced garlic and stir for 1 minute until fragrant.
- Stir in sun-dried tomatoes and cook 2–3 minutes to release flavor.
- Transfer sautéed mix to blender. Add non-dairy milk, maple syrup, lemon juice, tahini, basil, salt, and pepper. Blend until smooth.
- Return sauce to skillet and keep warm over low heat.
- Cook pasta according to package. Reserve ½ cup pasta water. Drain pasta.
- Add chopped spinach to sauce and cook until wilted, about 2 minutes.
- Stir in cooked pasta and toss to coat. Add reserved pasta water if needed to thin sauce.
- Serve with chopped basil and optional vegan Parmesan and red pepper flakes.
Notes
Use any pasta of your choice. Gluten-free versions work well. Add extra veggies like mushrooms or red peppers for variety and nutrition.