Creamy Sun-Dried Tomato Pasta

This vegan creamy sun-dried tomato pasta comes with the most delicious sun-dried tomato flavor and a creamy sauce that will leave you feeling satisfied.

Author : Aline Cueni

5 from 2 votes

Prep Time :5

Cook Time :15

Total Time :20

Servings : 2

Calories : 658kcal

Ingredients

7 oz (200 g) pasta , I love rigatoni
2 tablespoon oil from the sun-dried tomatoes, or olive oil
1 clove garlic, minced
1 small white onion, chopped in rings
½ cup (60 g) sun-dried tomatoes packed in oil, chopped or sliced
¾ cup (100 g) chopped cherry tomatoes, or 1 chopped tomato
½ cup (120 ml) dairy-free cream, or 5 tablespoons homemade cashew cream (add ½ cup pasta water if making the recipe with cashew cream)
¼ teaspoon salt, or more to taste
pepper

Instructions

Cook pasta in a large pot of boiling salt water until al dente. Drain over a sieve.
Heat a skillet with oil (I love to use the oil in which the sun-dried tomatoes are packed in - adds a beautiful flavor). Add garlic and onion, sauté for 5 minutes over medium heat until soft and fragrant. Add sun-dried tomatoes and cherry tomatoes, cook for another 5 minutes over low to medium heat.
Stir in dairy-free cream. Season to taste with salt and pepper.
Add drained pasta and toss for one minute!

Notes

Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.
Gluten-Free: Regular pasta can be replaced with gluten-free pasta.
Dairy-Free Cream – instead of dairy-free heavy cream, you can make your own vegan cashew cream. See the recipe video for this variation!

Recommended Products

Nutrition