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Creamy Vegan Sun-Dried Tomato Pasta (Easy 20-Minute Meal)

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A quick and indulgent vegan pasta with a velvety sun-dried tomato and coconut milk sauce, ready in 20 minutes. Perfect for busy weeknights, this pantry-friendly recipe is naturally dairy-free and can be made gluten-free.

Ingredients

Scale
  • 12 ounces (340g) pasta (penne, fusilli, or fettuccine)
  • 1 cup (120g) sun-dried tomatoes in oil
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 3 tablespoons olive oil
  • 1/4 cup (60ml) reserved pasta water
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Fresh basil leaves, for garnish
  • Optional: 2 tablespoons nutritional yeast

Instructions

  1. Bring a large pot of salted water to a rolling boil. Use about 1 tablespoon of salt per 4 quarts of water. While the water heats, dice your onion and mince your garlic.
  2. Cook the pasta according to package directions until al dente. About 2 minutes before the pasta is done, scoop out 1 cup of pasta water and set it aside. Then drain the pasta in a colander. Do not rinse.
  3. While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until translucent and fragrant.
  4. Add the minced garlic and red pepper flakes. Cook for 30-60 seconds until the garlic is fragrant.
  5. Add the sun-dried tomatoes to the pan. Cook for 2 minutes, stirring occasionally.
  6. Pour in the full-fat coconut milk. Stir to combine. Bring to a gentle simmer, then reduce heat to low. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
  7. Season the sauce with dried oregano, salt, and black pepper. Stir well. If using nutritional yeast, stir it in now.
  8. Add the drained pasta to the skillet with the sauce. Toss everything together. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until desired consistency.
  9. Let the pasta rest in the sauce for 1-2 minutes off the heat.
  10. Serve immediately, garnished with fresh basil leaves.

Notes

Reserve more pasta water than you think you need. For an ultra-smooth sauce, blend the coconut milk and sun-dried tomato mixture before adding pasta. Toast spices in hot oil for 15 seconds before adding liquid. Don’t rush the onion—cook until translucent. Keep heat gentle to avoid coconut milk separation. Season at every stage.

Nutrition

Keywords: vegan pasta, sun-dried tomato pasta, creamy vegan pasta, 20-minute meal, dairy-free pasta, easy vegan dinner

Find it online: https://larameals.com/creamy-vegan-sun-dried-tomato-pasta-easy-20-minute-meal/