Easy and healthy recipes are my go to during the week. This Creamy One Pot Sun-Dried Tomato Pasta with Coconut Milk (vegan) only takes about 20 minutes to make and is so delicious.
This pasta uses coconut milk for creaminess but I also added in information about subs if that is not your thing. The sun-dried tomatoes add so much flavor as well.
Let's get into the recipe.
This vegan creamy sun-dried tomato pasta is
- vegan, gluten-free and dairy free
- healthy for you
- creamy without any nuts!
- easy to make - it's made in one pot!
- flavorful
What ingredients do I need to make vegan sun-dried tomato pasta?
- shallot
- garlic
- sun-dried tomatoes
- water
- coconut milk
- nutritional yeast
- miso or soy sauce
- parsley or basil
- red pepper flakes
- salt/pepper
- pasta
Instructions to make vegan creamy sundried tomato pasta without nuts
- Add shallots and garlic to a deep pan or pot with a splash of oil over medium heat. Cook for 3 minutes.
- Add in sundried tomatoes along with the oil they came in into the pan. Cook for 4 more minutes.
- Add all remaining ingredients to the pan and bring to a boil. Cook for 8-12 minutes, stirring frequently until pasta is al dente. If your pasta dries out while cooking add in water ½ cup at a time.
- Let pasta cool and serve.
Do you taste the coconut milk?
No! I did not notice the taste of coconut milk at all because its covered up by the spices and herbs.
Other plant based pasta recipes to try
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PrintCreamy One Pot Sun-Dried Tomato Pasta with Coconut Milk (vegan)
This creamy one pot sun-dried tomato pasta with coconut milk is a delicious pasta recipe.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 2 1x
- Category: dinner
- Method: stovetop
- Cuisine: italian
Ingredients
This makes 3-4 servings
- 1 shallot - minced
- 4 cloves garlic - minced
- 1 ~80z jar sundried tomatoes in olive oil
- 2 tbsp tomato paste
- 2 ½ cups water
- 1 cup coconut milk* (see notes for subs)
- ¼ cup nutritional yeast
- 1 tbsp miso or soy sauce
- 1 cup parsley or basil - finely chopped (from 1 bunch)
- pinch red pepper flakes
- 1-2 teaspoon salt
- black pepper to taste
- 1 box wheat or brown rice pasta (I don't suggest using other gluten free pasta)
Instructions
- Add shallots and garlic to a deep pan or pot with a splash of oil over medium heat. Cook for 3 minutes.
- Add in sundried tomatoes along with the oil they came in into the pan. Cook for 4 more minutes.
- Add all remaining ingredients to the pan and bring to a boil. Cook for 8-12 minutes, stirring frequently until pasta is al dente. If your pasta dries out while cooking add in water ½ cup at a time.
- Let pasta cool and serve.
Notes
*I also have made this pasta with 1 cup cashew cream. Blend ¾ cup cashews with 1 cup water in a high speed blender until smooth and creamy. If you don't have a high speed blender you may need to soak your cashews for 2 hours.
Keywords: one pot sundried tomato pasta
Jessica
Excited to try this out for dinner tonight. Love a good one pot meal!
Mary Laituri
Love this!! I make it all the time and it’s delicious every time. My only qualm is that it’s not high in protein, but it’s easy to add some lentils and extra water to fix that!
★★★★
sydney
My boyfriend and I tried this recipe last night and LOVED it! He is dairy-free and it's always been a struggle when I'm craving some creamy pasta, and this recipe is seriously the perfect solution. I can't believe something with such clean ingredients could taste like such a comfort food. We prefer chickpea pasta and saw the note about not using other pasta, so we just made the pasta separately and omitted the 2.5 cups of water from the ingredients list. Can't wait to make it again!
★★★★★
Chris
I have made this recipe several times and it's always a hit! It's sooooo delicious and you'd never know it's a one pot dish! My non-vegan family members love it!
★★★★★
Kristi
Thank you Chris!