This creamy vegan sun-dried tomato pasta is a quick and easy weeknight meal that will satisfy the whole family. Made with sun-dried tomatoes, mushrooms, and kale, this healthy plant-based meal is sure to be a hit.
If you are a sun-dried tomato lover like I am, this recipe is for you! My son loves sun-dried tomatoes too and he frequently eats them as a snack, but when he saves me some, I make this pasta sauce.
❤️ Why make this recipe
This creamy sun-dried tomato pasta is dairy-free and easily made gluten-free too since the sundried tomato sauce is naturally gluten-free.
🧾 Ingredients and substitutions
- Pasta - you can use any type of pasta that you would like. See which brands of pasta are vegan. Use gluten-free pasta if desired.
- Sundried Tomatoes -I like to use the oil-packed sundried tomatoes that come in a jar and use the oil as a base of the sauce, but you can use the dry ones that come in a bag too.
- Olive Oil - If you are not using oil-packed sun-dried tomatoes.
- Garlic - for flavor.
- Mushrooms - taste great in this pasta, but they are optional.
- Kale - you can swap this out with spinach or other leafy greens if you want.
- Salt and Pepper - for flavor. Red pepper flakes or cayenne pepper will also give this dish extra spice if wanted.
- Vegan Cream - I usually use a can of full-fat coconut milk or coconut cream, but you can also use cashew cream. (see vegan cream options below) You can also leave out the cream for a lighter fresher tasting pasta.
- Fresh Basil - or vegan pesto to garnish after cooking. You can also sprinkle it with herbs like fresh parsley or dried oregano.
🔪 Helpful tools
- A large non-stick frying pan or a well-seasoned iron skillet.
🥄 How to make sundried tomato pasta
Step 1 - Prepare your veggies. Peel and mince 3 cloves of garlic. Dice your sundried tomatoes into small pieces. Wash and slice mushrooms. and wash and break apart kale into small pieces and set aside.
Step 2 - Cook your choice of pasta according to the package instructions in salted water. (Be sure to reserve 1/2 cup of the cooking water.)
Step 3 - While the pasta is cooking, to a large skillet, add 2 tablespoons of oil from the jar of sun-dried tomatoes (or use olive oil) and 3 cloves of minced garlic and heat on low for about 2 minutes.
Step 4 - Turn up the heat to medium and add 2 cups of washed and sliced mushrooms, sprinkle with a 1/2 tsp salt, and saute for 3-4 more minutes.
Step 5 - Toss in the diced sun-dried tomatoes and stir well.
Step 6 - Massage the kale pieces with your hands for a minute or two until they get bright green, then toss them into the skillet and stir well.
Step 7 - After adding the kale, and before draining the pasta, scoop out 1/2 cup of pasta water and add it to the veggies. Stir and cover with a lid for about 2 minutes allowing the kale to wilt.
Step 8 - Add a can of coconut milk (or 1 1/2 cups of any other vegan cream that you choose) 1/2 teaspoon salt, black pepper, and red pepper flakes, and stir well.
Step 9 - Stir in drained cooked pasta and garnish with fresh basil or pesto. Sprinkle with a little vegan parmesan cheese if desired.
👩🏻🍳 Pro Tips
- Feel free to leave out the cream and make it a light pasta sauce with just oil and veggies.
- You can also use vegan heavy cream instead of coconut cream.
❓ Optional add-ins
To make this a heartier meal, toss in some vegan chicken strips, vegan shredded chicken, or vegan Italian sausage while cooking the veggies.
Make a healthier sun-dried tomato sauce by tossing in some more veggies like broccoli, spinach, or asparagus.
🥛 Vegan Cream Options
Coconut Milk - A can of full-fat coconut milk or coconut cream.
Vegan Coffee Creamer - You can use store-bought creamer like silk or an equivalent brand, or you can use my vegan coffee creamer recipe.
Cream Sauce - You can easily make a vegan bechamel sauce with a roux and add it to the veggies to make a tomato cream sauce.
Thickened Plant Milk - Use 1 1/2 cups soy milk or oat milk with 2 teaspoons of cornstarch dissolved in it for a lower-fat method.
Cashew Cream Sauce - Soak 3/4 cup of cashews overnight or for an hour in hot water, then blend in a high-speed blender with 1 cup of filtered water until smooth and creamy. See the full cashew heavy cream recipe for more detailed instructions.
Tofu Cream - Add a container of silken tofu to a blender with 1/2 cup of plain flavored plant-based milk and blend until smooth and creamy.
🥡 Storage and reheating
Refrigerate: This vegan sundried tomato pasta will keep well in the fridge for 3 - 5 days in an airtight container.
Freeze: Leftover sundried tomato pasta freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat a serving of pasta in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.
🌟 More easy pasta recipes
- Vegan Sausage and Kale Pasta
- Tofu Mac and Cheese
- Vegan Alfredo
- Coconut Mac and Cheese
- Vegan Vodka Sauce
- Pesto Orzo Salad
- Pasta and Peas
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Vegan sun-dried tomato pasta recipe
Vegan Sun Dried Tomato Pasta
Ingredients
- 1 (16 oz) package pasta
- 3 cloves garlic
- 1 cup chopped sundried tomatoes
- 2 cups mushrooms sliced
- 2 cups kale
- 2 tablespoon olive oil or the oil from the jar of sundried tomatoes
- 1/2 teaspoon salt
- 1/2 cup pasta water
- 1 (13.5 oz) can coconut milk or 1 1/2 cups of vegan cream of choice
- 1 dash red pepper flakes and/or black pepper
- salt and black pepper to taste
Instructions
- Prepare your veggies. Peel and mince 3 cloves of garlic. Dice your sundried tomatoes into small pieces. Wash and slice mushrooms. and wash and break apart kale into small pieces and set aside.
- Cook your choice of pasta according to the package instructions in salted water. (Be sure to reserve 1/2 cup of the cooking water.)
- While the pasta is cooking, to a large skillet, add 2 tablespoons of oil from the jar of sun-dried tomatoes (or use olive oil) and 3 cloves of minced garlic and heat on low for about 2 minutes.
- Turn up the heat to medium and add 2 cups of washed and sliced mushrooms, sprinkle with a 1/2 tsp salt, and saute for 3-4 more minutes.
- Toss in the diced sun-dried tomatoes and stir well.
- Massage the kale pieces with your hands for a minute or two until they get bright green, then toss them into the skillet and stir well.
- After adding the kale, and before draining the pasta, scoop out 1/2 cup of pasta water and add it to the veggies. Stir and cover with a lid for about 2 minutes allowing the kale to wilt.
- Add a can of coconut milk (or 1 1/2 cups of any other vegan cream that you choose) 1/2 teaspoon salt, black pepper, and red pepper flakes, and stir well.
- Stir in drained cooked pasta and garnish with fresh herbs.
Nutrition
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
Hi, Monica,
Would the recipe work with spinach instead of kale ?
Thank you!
Love, Chantal
Yes, definitely, just add the spinach towards the end of cooking so it just wilts and doesn't over cook. Enjoy! 🙂
Delicious! Made it with palm hearts as I didn't have mushrooms. Thanks, definitely a recipe for keeps
I'm so happy that you liked it! 🙂