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.

A white plate with vegan sundried tomato pasta with cherry tomatoes in the background.

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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.

Sautéed mushrooms, kale, and sundried tomatoes with a scoop of cream being added.

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.

Creamy vegan sundried tomato sauce before the pasta is added.

Step 9 – Stir in drained cooked pasta and garnish with fresh basil or pesto. Sprinkle with a little vegan parmesan cheese if desired.

A frying pan full of vegan sundried tomato pasta with mushrooms and kale.

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.

A top view of a plate filled with creamy sundried tomato pasta.

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.

Vegan sundried tomato pasta on a white plate with cherry tomatoes around it.

More easy pasta recipes

See my post with 30 easy vegan pasta recipes you can make in 20 minutes or less.

Vegan sun-dried tomato pasta recipe

A close up of a white plate filled with vegan sundried tomato pasta.
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5 from 3 rating

Vegan Sun Dried Tomato Pasta

Yield: 8
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Author: Monica Davis
A creamy sun-dried tomato pasta sauce made with garlic, mushrooms, and kale tossed with pasta.
Print Leave a Review Pin Recipe

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.
Serving: 1cup, Calories: 348kcal, Carbohydrates: 48g, Protein: 11g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 180mg, Potassium: 816mg, Fiber: 4g, Sugar: 7g, Vitamin A: 1797IU, Vitamin C: 22mg, Calcium: 79mg, Iron: 4mg
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