This creamy sun-dried tomato pasta tastes like summer! But best of all it's suitable for vegans! Get the recipe below.
A taste of summer
Don't you think that summer tomatoes just taste like sunshine?
Whoever came up with the idea with taking these delicious tomatoes and concentrating their flavour by drying them in the sun was a genius.
I adore sun-dried tomatoes for this exact reason. Whatever you put them in just tastes like a warm sunny day.
But this sun-dried tomato pasta recipe isn't just packed full of intense tomato flavour. Thanks to plant based cream I has a light, creamy texture. This means its not heavy or too rich which some pasta recipes can be.
How to make my vegan creamy sun-dried tomato pasta
Frequently asked questions
Is pasta vegan?
The good news is that dried pasta is geusually vegan. It's simply made from durum wheat and water. This is actually quite authentic and how pasta is made in many regions of Italy. Avoid fresh pasta as this is usually made with eggs.
If you want to make your own vegan fresh pasta then you can do so by following my recipe here.
Which pasta shape should I use?
You can use any pasta shape you would like. Some pasta shapes are designed for saucy dishes. Twisty pasta varieties (like fusilli) let the sauce cling to them. Tube shaped pasta varieties (like penne) are good for sauces which include vegetables. I think either of these would work well but you can use any pasta that you have in your cupboard.
I used rigatoni.
Where can I buy vegan cream?
Vegan cream is now available in most supermarkets across the UK. Smaller branches may not stock it but the large ones should. Elmlea and Oatly are the most common brands. Both work well in this recipe.
Can I use fresh tomatoes instead?
Yes! You can absolutely use fresh tomatoes instead of sun-dried tomatoes in this recipe.
I think baby plum tomatoes work best but whichever tomato you use you should cut them quite small and cook them down once the onion and garlic have cooked and before you add the rest of the ingredients.
Another option is to oven roast your tomatoes before you add them in. You need to do this low and slow until so it does make cooking the overall dish take much longer.
The recipe
Vegan Creamy Sun-dried Tomato Pasta
Ingredients
- 150 g pasta
- 1 tablespoon olive oil
- 0.5 onion diced
- 1 cloves garlic minced
- 4 tablespoon tomato puree
- 200 g sun dried tomatoes
- 200 ml plant based cream
- 100 ml vegetable stock or water
- 1 teaspoon mixed herbs
- 2 tablespoon nutritional yeast
- 1 tablespoon parsley finely chopped
Instructions
- Add your pasta to a pot of boiling water and cook for 10-15 minutes while you make the sauce.
- Add the diced onion to a hot pan with a little olive oil and a large pinch of salt.
- Cook for 5-8 minutes until they start to go translucent.
- Add the minced garlic and cook for another 2 minutes.
- Add the tomato puree and sun-dried tomatoes and stir well.
- Pour in the cream, vegetable stock and add the herbs, nutritional yeast and stir well.
- Drain the cooked pasta and add to the sauce.
- Toss well so the pasta is coated in the sauce.
- Serve with a sprinkling of chopped parsley.
Nutrition
More vegan pasta recipes
More recipes for summer
Check out the recipes in my summer collection for a range of drinks and dishes that are perfect for enjoying when the sun is out.
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