This vegan sun-dried tomato pasta is really easy to make, full of natural goodness and tastes delicious with a creamy sauce. It's a big hit with families and popular with children too because of the mild, creamy taste.
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This vegan sun-dried tomato pasta recipe is a great mid-week meal idea for the whole family on busy weeknights. You can make the sauce in advance, then you only need to warm the sauce, cook the pasta and stir through the ingredients. I have used linguine pasta in this recipe as it's popular with my children, but any pasta will do such as penne pasta or fussili.
Ingredients
The ingredients for this recipe are easy to get hold of - some you might just keep in your pantry, such as coconut milk and sun-dried tomatoes in oil. You will need some fresh ingredients - spinach, tomatoes and basil. If you have a home garden, in spring and summer these will all be in season and you can pick them fresh to use them. Otherwise they are readily available in grocery stores.
This recipe calls for sundried tomatoes in oil - I used half a jar. You will want to add the oil too for flavour, so in this case I added half the jar of oil.
You want to use coconut milk that is in a tin but we only want to use the cream part. The easiest way to separate the coconut milk is to put the tin in the fridge for an hour or so before you start cooking. The coconut cream will solidify at the top and you will be able to scoop it out easily without adding much extra liquid.
You will need:
- olive oil
- garlic
- onion
- jar of sun-dried tomatoes in oil
- maple syrup
- fresh basil
- sea salt and black pepper
- chilli flakes
- spinach
- pasta
- cherry tomatoes
For exact quantities see the recipe card below.
Instructions
Slice the onion and mince the garlic. Heat the olive oil in a pan and sauté the onion on a medium heat for 3-4 minutes. Add the minced garlic and cook for another 2 minutes, stirring continuously.
Blend the cooked onion mixture with the sun-dried tomatoes (and their oil), the cream of coconut milk and fresh basil. Add salt and pepper and chilli flakes. You can use a high-speed blender such as a Vitamix or a food processor, depending upon how smooth you want the sauce to be.
Cook the pasta in hot water, according to the packet ingredients, removing from the heat and draining when it is al dente.
Whilst the pasta is cooking, place the spinach in a sieve over the top of the cooking pasta - this will steam the spinach slightly so it wilts.
Drain the cooked pasta, stir through the halved cherry tomatoes, spinach and sauce. Make sure the sauce coats all of the pasta.
Top with fresh basil leaves and extra chilli flakes.
The green of the spinach and basil, contrasted with the red of the chilli flakes and cherry tomatoes, and rich colour of the pasta makes this recipe just gorgeous to look at, as well as taste amazing. It's such an easy weeknight meal and a great way to get a nutritious dinner into your children's tummies!
Serving Suggestions for Vegan Sun-Dried Tomato Pasta
This pasta recipe is just perfect served on it's own as a standalone meal, but if you wanted something on the side, here are some suggestions -
- Garlic Bread: Freshly toasted vegan garlic bread or baguette slices for dipping and extra crunch.
- Simple Green Salad: Crisp salad leaves tossed with cucumber, radishes, and a tangy vinaigrette balance out the creaminess.
- Vegan Parmesan: Sprinkle nutritional yeast or vegan parmesan cheese on top.
- Roasted Vegetables: Serve alongside roasted courgette, peppers, broccoli, or asparagus.
- Fresh Rocket Salad: Toss rocket with lemon juice and olive oil for a peppery, zesty contrast and serve as a side salad.
- Olives and Antipasti: Pair with marinated olives or grilled artichokes for Mediterranean flair.
Substitutions and Variations
Variations:
- Protein Boost
- Add crispy tofu cubes, chickpeas, or vegan sausages for extra protein.
- Roasted Veggies
- Roast courgette, aubergine, mushrooms, or red peppers in the oven with some Italian seasoning and toss through the pasta.
- Nutty Crunch
- Sprinkle toasted pine nuts, walnuts, or raw cashews on top for texture and healthy fats.
- Cheesy Flavor
- Sprinkle vegan nutritional yeast or vegan parmesan-style cheese on top for an extra cheesy twist.
- Extra Creamy
- Stir in a tablespoon of vegan cream cheese or vegan crème fraîche into the sauce for additional creaminess.
- Different Greens
- Swap spinach for kale, rocket, or Swiss chard for variety.
- Gluten-Free
- Substitute gluten-free pasta made from chickpeas, lentils, rice, or corn.
Substitutions:
- Coconut Milk Alternatives
- Oat cream, cashew cream, or almond milk can replace cream of coconut milk if preferred.
- Maple Syrup Alternative
- Substitute agave syrup, date syrup, or brown sugar.
- Sun-dried Tomato Alternatives
- Semi-dried tomatoes or roasted red peppers will offer a similarly delicious flavour.
- Fresh Basil Alternative
- Fresh parsley, oregano, or rocket leaves work well if basil isn't available.
- Heat Level Adjustments
- Omit chilli flakes if you prefer mild flavours or increase for extra spice.
- Cherry Tomato Alternatives
- Chopped fresh tomatoes or oven-roasted tomatoes can substitute cherry tomatoes or you can leave them out if you prefer. If you want a stronger tomato flavour to this sauce, add a tablespoon or two of tomato paste to the sauce when blending.
These variations and substitutions to this creamy sun-dried tomato pasta will make the dish flexible for different tastes, diets, or simply to suit what ingredients you have available!
FAQ's
Can you make this recipe gluten-free?
Absolutely! Simply swap regular pasta for your favourite gluten-free variety like lentil, chickpea pasta, or brown rice pasta.
How long does vegan sun-dried tomato pasta keep in the fridge?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently and add a splash of water or plant milk if needed.
What can I use instead of coconut milk?
You can replace coconut milk with oat cream, cashew cream, soy cream, or almond milk for a lighter taste.
Is this recipe spicy?
It's mildly spicy with a hint of chilli flakes. Adjust or omit them depending on your spice preference.
Can this pasta recipe be frozen?
I don't recommend freezing this recipe - pasta tends to lose it's texture when frozen and thawed. You can definitely freeze the sauce though - so make a double batch and keep half in the freezer for another day.
What's a good vegan protein to add to this dish?
Tofu, chickpeas, white beans, tempeh, or vegan sausage work perfectly as delicious protein boosts.
How do you make this pasta extra creamy?
Add vegan cream cheese, vegan crème fraîche, or a spoonful of cashew cream to make the sauce even creamier.
📖 Recipe
Creamy Vegan Sun-Dried Tomato Pasta With Spinach
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This creamy vegan sun-dried tomato pasta with spinach is rich, flavourful and easy. Perfect for a quick, healthy, plant-based weeknight dinner!
Ingredients
1 Tbsp olive oil
2 cloves of garlic, minced
110g sun-dried tomatoes, plus their oil
Coconut cream from one tin of coconut milk
1 tsp maple syrup
40g fresh basil
sea salt
black pepper
chilli flakes
350g pasta
8-10 cherry tomatoes, halved
Instructions
Slice the onion and mince the garlic. Heat the olive oil in a pan and sauté the onion for 3-4 minutes. Add the minced garlic and cook for another 2 minutes, stirring continuously.
Blend the cooked onion mixture with the sun-dried tomatoes (and their oil), the cream of coconut milk and fresh basil. Add salt and pepper and chilli flakes.
Cook the pasta according to the packet ingredients, removing from the heat and draining when it is al-dente.
Whilst the pasta is cooking, place the spinach in a sieve over the top of the cooking pasta - this will steam the spinach slightly so it wilts.
Drain the pasta, stir through the halved cherry tomatoes, spinach and sauce. Make sure the sauce coats all of the pasta.
Top with fresh basil leaves and extra chilli flakes.
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