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Vegan Sun-Dried Tomato Pasta


  • Author: Lexi
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

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.


Scale

Ingredients

  • 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

Instructions

  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. 

Notes

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

  • Category: Pasta
  • Method: Stovetop
  • Cuisine: American

Keywords: vegan sun-dried tomato pasta