If you’re craving a delicious and easy vegan pasta dish, this creamy vegan sundried tomato pasta is perfect for you. The sauce is made from scratch with simple ingredients and will satisfy both vegans and meat-eaters alike.
Serve this pasta with a side salad, toasted bread, or roasted vegetables for a complete meal. Enjoy.
My family loves pasta as long as the sauce is flavorful. It doesn’t need to be spicy, but it must have the rich flavors of tomatoes and vegetables. If you feel the same, try my other pasta recipes like Masala Pasta, vegan avocado pasta, or tikka masala pasta. You’ll love the tomato cream sauce in this recipe just as much as my family did.
Table of Contents
I picked up a small jar of sundried tomatoes from Trader Joe’s for this dish, which was perfect for a small group. Remember to strain the oil from the marinated sun-dried tomatoes before blending them for the sauce.
Vegan Sundried Tomato Pasta recipe video
Vegan Sundried Tomato Pasta Ingredients and Instructions:
Ingredients:
- 12 ounces pasta (penne, fusilli, or your favorite type)
- 1/4 cup olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped, packed in oil
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup nutritional yeast (optional, for a cheesy flavor)
- Fresh basil leaves for garnish
Instructions:
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta until it reaches an al dente texture, following the package instructions. Drain and set aside, reserving about 1/2 cup of pasta water.
Step 2: Prepare the Sauce Base
In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion until it turns soft and translucent, approximately 5-7 minutes.
Step 3: Add Garlic and Sun-Dried Tomatoes
Add the minced garlic and chopped sun-dried tomatoes to the skillet. Cook for another 2-3 minutes, stirring frequently, until the garlic is fragrant.
Step 4: Add Diced Tomatoes and Broth
Pour in the can of diced tomatoes (including the juice) and the vegetable broth. Stir in the tomato paste, dried oregano, and dried basil. Bring the mixture to a simmer.
Step 5: Simmer the Sauce
Reduce the heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally. If the sauce gets too thick, add some of the reserved pasta water to reach your desired consistency.
Step 6: Season and Add Fresh Basil
Season the sauce with salt and pepper to taste. Stir in the chopped fresh basil leaves and nutritional yeast, if using, for a cheesy flavor.
Step 7: Combine Pasta and Sauce
Mix the cooked pasta into the skillet with the sauce. Toss everything together until the pasta is well coated with the sauce. If needed, add a bit more pasta water to help the sauce cling to the pasta.
Step 8: Serve
Transfer the vegan sundried tomato pasta to serving plates. Garnish with extra fresh basil leaves for a burst of color and flavor.
Step 9: Enjoy
Serve your vegan sundried tomato pasta hot, and enjoy the rich, savory flavors. Serve it with a side salad or some crusty bread to make a complete meal.
This vegan sundried tomato pasta is hearty, flavorful, and perfect for any day of the week. Enjoy.
Vegan Sundried Tomato Pasta Nutrition Information
| Nutrient | Amount per Serving (approx.) |
| Calories | 350 |
| Total Fat | 12g |
| – Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 400mg |
| Total Carbohydrates | 52g |
| – Dietary Fiber | 4g |
| – Sugars | 6g |
| Protein | 8g |
| Vitamin A | 10% |
| Vitamin C | 25% |
| Calcium | 4% |
| Iron | 15% |
Vegan Sundried Tomato Pasta Health Benefits
- Heart Health: Olive oil contains monounsaturated fats, which are beneficial for heart health and reducing inflammation.
- Antioxidant-Rich: Sun-dried tomatoes and fresh tomatoes provide antioxidants like lycopene, which help protect cells from damage.
- Digestive Health: The dietary fiber from vegetables and pasta aids digestion and promotes a healthy gut.
- Bone Health: Nutritional yeast (if used) is a good source of vitamin B12 and calcium, supporting bone health.
- Immune Support: Garlic and onions are known for their immune-boosting properties.
- Vegan Protein: Nutritional yeast adds a boost of vegan protein and essential amino acids.
- Low Cholesterol: As a vegan dish, this pasta is free from cholesterol, promoting better heart health.
- Rich in Vitamins: Fresh basil and parsley add vitamins A and C, which are essential for immune function and skin health.
- Weight Management: The fiber and protein content help keep you full longer, aiding in weight management.
- Anti-Inflammatory: Ingredients like olive oil and fresh herbs have anti-inflammatory properties, beneficial for overall health.
Storage Instructions
- Refrigeration: Store any leftover vegan sundried tomato pasta in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: You can freeze the pasta in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Vegan Sundried Tomato Pasta Reheat and Reuse Instructions
Reheating:
- Stovetop: Reheat the pasta in a skillet over medium heat. Add a splash of water or vegetable broth to keep it from drying out. Stir occasionally until heated through.
- Microwave: Place the pasta in a microwave-safe dish, cover, and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.
Reuse Ideas:
- Pasta Bake: Transfer leftover pasta to a baking dish, top with vegan cheese or breadcrumbs, and bake at 350°F (175°C) until bubbly and golden.
- Stuffed Peppers: Use the pasta as a filling for bell peppers. Stuff the peppers and bake until the peppers are tender.
- Pasta Salad: Serve the cold leftover pasta as a pasta salad. Add extra fresh veggies and a bit more olive oil and vinegar to refresh the flavors.
Enjoy your creamy and delicious vegan sundried tomato pasta.
Expert Tips
- Add Roasted Veggies: Enhance the dish with your favorite roasted vegetables for extra flavor and nutrition.
- Boost Seasonings: Feel free to ramp up the spices, herbs, and seasonings. Fresh basil, red pepper flakes, and paprika work well.
- Pasta Water: If your sauce is too thick, reserve some pasta water to adjust the consistency.
- Roasted Garlic: Use roasted garlic instead of fresh for a richer flavor in the sauce.
- Pasta Choices: You can use any type of pasta for this recipe. I prefer penne, as it holds more sauce in each bite. Any kind of sun-dried tomatoes will work too.
- Tomato Paste Option: Tomato paste can be used, but it won’t be as flavorful as sun-dried tomatoes.
FAQ’s
Q. Can we eat cucumber and tomato together in salad?
Absolutely! Combining cucumber and tomato in a salad is not only delicious but also a fantastic way to enjoy their complementary flavors and textures.
Cucumbers bring a cool, crisp freshness to the salad, while tomatoes contribute juicy sweetness and vibrant color. Together, they create a refreshing and satisfying dish that’s perfect for any meal.
Whether you’re tossing them with a simple vinaigrette or adding other ingredients like onions, feta cheese, or herbs, cucumber and tomato salads are versatile and customizable to suit your taste preferences.
So go ahead and enjoy the delightful pairing of cucumber and tomato in a salad, it’s a classic combination that never fails to please the palate.
Q. How do you make cucumber salad not watery?
1. Choose the Right Cucumbers: Opt for cucumbers with thin skins and fewer seeds, like English or Persian cucumbers. These varieties tend to be less watery than traditional cucumbers, resulting in a crisper salad.
2. Seed the Cucumbers: If you’re using cucumbers with large seeds, consider seeding them before slicing. Simply cut the cucumber in half lengthwise and use a spoon to scoop out the seeds. This will remove excess moisture from the salad.
3. Salt and Drain: Sprinkle sliced cucumbers with a little salt and let them sit for about 15-20 minutes. The salt will draw out excess moisture from the cucumbers. Afterward, rinse the cucumbers under cold water to remove the salt and pat them dry with a clean kitchen towel or paper towels.
4. Refrigerate Before Serving: After assembling the salad, refrigerate it for at least 30 minutes before serving. Chilling the salad helps to firm up the cucumbers and allows the flavors to meld together without releasing excess moisture.
5. Dress Lightly Before Serving: Add dressing to the salad just before serving rather than letting it sit for an extended period. This prevents the cucumbers from becoming too soggy. Additionally, consider using a lighter dressing, like a simple vinaigrette, to avoid overwhelming the salad with excess liquid.
Q. What should not be mixed with cucumber?
1. Citrus Fruits: Avoid mixing cucumbers with highly acidic citrus fruits like oranges or grapefruits. The acidity of citrus can sometimes overpower the delicate flavor of cucumbers and affect their texture, leading to a soggy salad.
2. Dairy Products: While some dairy products like yogurt or feta cheese can complement cucumbers, others may not fare as well. Avoid mixing cucumbers with heavy dairy products like cream cheese or sour cream, as they can mask the freshness of the cucumbers and create an undesirable texture.
3. Strongly Spiced Foods: Be cautious when combining cucumbers with heavily spiced or strongly flavored ingredients. While a hint of spice can enhance the flavor of cucumbers, overpowering spices may clash and overpower their delicate taste.
4. Highly Salty Ingredients: Cucumbers have a naturally mild flavor, so be mindful when pairing them with highly salty ingredients like anchovies or capers. Too much saltiness can overpower the cucumber’s taste and throw off the balance of the dish.
5. Starchy Vegetables: While cucumbers are often paired with other vegetables in salads, it’s best to avoid combining them with starchy vegetables like potatoes or squash. Starchy vegetables have a heavier texture that may not complement the crispness of cucumbers.