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Vegan Sun-Dried Tomato Pasta

  • Author: Lexi
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


You'd never guess this creamy Sun-Dried Tomato Pasta is completely vegan! The creamy, rich sauce is made without cashews (!) – it's luscious, flavorful and super easy to make.


  • 16 oz. pasta, cooked in salted water
  • 2 tbsp oil from a jar of oil-packed sun-dried tomatoes
  • 1 yellow onion, sliced thinly
  • 4 cloves garlic, minced
  • 4 oz oil-packed sun dried tomatoes, sliced into thin strips
  • ½ tsp red pepper flakes
  • ½ tsp Italian seasoning
  • Salt and pepper to taste
  • 1 cup vegetable broth
  • 1 cup plain vegan creamer/heavy cream
  • 1/2 cup vegan parmesan
  • 1/2 cup sliced artichokes
  • Fresh basil for garnish


  1. Add 2 tsp of salt to water for pasta and bring to a boil. Cook pasta until al dente. 
  2. Meanwhile, heat a skillet to medium. Add oil from sun-dried tomatoes and add onion. Sauté for 5-7 minutes, stirring often, until softened. Add garlic and continue cooking for 2-3 minutes. 
  3. Add sun-dried tomatoes, red pepper flakes, Italian seasoning, salt and pepper, broth and creamer to pan. Stir well and bring to a simmer. Reduce heat slightly and let thicken for about 5 minutes, stirring occasionally. 
  4. Stir in parmesan and artichokes. Add in cooked pasta and toss well. 
  5. Top with fresh basil and extra red pepper flakes. 


Make sure the vegan creamer/heavy cream sub is unsweetened! 

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: American


  • Serving Size:
  • Calories: 730
  • Sugar: 17.8 g
  • Sodium: 1168.3 mg
  • Fat: 13.7 g
  • Saturated Fat: 3.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 128.3 g
  • Fiber: 10.4 g
  • Protein: 26.2 g
  • Cholesterol: 11 mg

Keywords: vegan sun-dried tomato pasta

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