Creamy Sun-dried Tomato Pasta
A dreamy sun-dried tomato cream sauce with a hint of spice - you’ll want to add this quick easy pasta to your weeknight dinner rotation.
Looking for your new favourite weeknight pasta? This dairy-free and eggless creamy pasta might just be the one. Packed with some of our favourite flavours like sun-dried tomatoes, shallots, and chili - this pasta is PACKED with flavour. This easy pasta comes together in under 30 minutes, making it the perfect weeknight dinner.
Why you’ll love this recipe:
Made in just 30 minutes.
Packed with flavour.
A crowd-favourite weeknight dinner.
Top tips for making Vegan Creamy Sun-dried Tomato Pasta:
Cook until just under al dente. After boiling the pasta, we also cook it in the sauce for about a minute at the end. To avoid overcooked pasta, cook the pasta until just under al dente.
Cook the spices. To extract extra flavour and bring the dish to the next level, add the spices early in the dish so that it can bring those delicious flavours forward.
Cook the flour, before adding liquid. No one likes the taste of raw flour, cook the flour before adding in the liquid for a few minutes to avoid this.
Use pasta water for an extra luscious sauce. What’s the secrets to super creamy sauce that hangs onto the pasta? The pasta cooking water! Just make sure to reserve some liquid before draining the pasta water and add to the almost finished sauce for the best kick of flavour and texture you need.
How to make Creamy Sun-Dried Tomato Pasta:
Prep Time: 10 Min | Cook Time: 20 Min | Total Time: 30 Min
Makes: 3 Servings
Ingredients
250 g bow-tie pasta, uncooked
30 mL (2 tbsp) oil, (from sun-dried tomatoes)
28 g (2 tbsp) vegan butter
46 g (2) shallots, sliced
150 g (2 cups) sun-dried tomatoes in oil, sliced
38 g (4 cloves) fresh garlic, minced
1 g (½ tsp) smoked paprika
1 g (1 tsp) red pepper flakes
1 g (1 tsp) Italian seasoning
salt & pepper, to taste
15 g (2 tbsp) all-purpose flour
240 mL (1 cup) non-dairy milk
240 mL (1 cup) veggie broth
18 g (1 tbsp) miso paste
11 g (3 tbsp) nutritional yeast
100 g (3 cups) kale, chopped
Instructions
Cook pasta according to package instructions. Before draining, reserve some of the pasta water (about 1 cup) aside for later in the recipe.
To a pan over medium-high heat, add oil and vegan butter. Once heated, add shallots and sun-dried tomatoes. Cook until shallots are translucent. Add garlic and cook for an addition 30 seconds.
Add smoked paprika, red pepper flakes, Italian seasoning, salt, and pepper. Stir to combine. Add all-purpose flour and cook for 2-3 minutes. Add in non-dairy milk and veggie broth and stir until combined. Dissolve the miso paste into the sauce and stir. Cook until it starts to thicken. Sprinkle in nutritional yeast. Turn the heat to low and stir in the chopped kale. Stir in about half the pasta water, add more if the sauce needs thinning.
Add the cooked pasta to the sauce and toss to combine.
Ingredient Notes:
Pasta - Any pasta shape will do so pick your favourite. We love using bow-tie pasta for this recipe.
Oil - We like to use the oil from the sun-dried tomatoes but olive oil also works.
Vegan Butter - We use the Becel Plant-Based Butter for our recipes but whatever your favourite butter substitute will work.
Sun-Dried Tomatoes - Use the sun-dried tomatoes in oil so that you can use the oil in the recipe as well.
Shallots - You can use yellow or white onion if you don’t have shallots handy.
Non-Dairy Milk - We usually use soy or oat milk but whatever your favourite non-dairy milk will work. Just keep in mind that the flavour may change depending on the milk you use.