A super easy pasta dish that is delicious and addictive. This Creamy Sun-dried Tomato Pasta Recipe has a velvety rich sauce made with coconut milk, simple seasonings and caramelized onions.
Jump to RecipeWho doesn’t love a good pasta dish, like this 30- minute Peanut Noodle Bowl or this Soba Noodle Salad. So, I’m here to give you more of what you love with this Creamy Vegan Sun-dried Tomato Pasta!
Why you will love it:
- It’s an easy recipe that comes together in 30 Minutes!
- Its a great way to use up some leftover ingredients in the fridge and pantry.
- You will almost always have the majority of these ingredients on hand. If not, they are easy to find at the store.
- Absolutely everyone in your family or event will love this dish. It’s a crowd-pleaser.
How to make this Vegan Sun-dried Tomato Pasta Recipe:
To start off this dish you will need one large deep dish pan or pot. Start by caramelizing some onions and then adding in garlic, seasonings, tomato paste, vegetable broth and sun-dried tomatoes. Add a can of coconut milk and stir well. Simmer until nice and bubbly and slightly thickened. Add your pasta and Vegan Bacon Bits. Stir to combine and your done!
What you will need:
- Cooking Oil
- Yellow Onion
- Garlic
- Dried Basil
- Tomato Paste
- Vegetable Broth
- Sun-dried Tomatoes
- Full-Fat Coconut Milk
- Salt and Pepper
- Rigatoni Pasta
- Vegan Bacon Bits (optional)
Substitutes:
Rigatoni- You can use any pasta you like for this recipe. You can also use any pasta you have in your pantry. However, I find Rigatoni the best.
Coconut Milk- You can substitute Cashew Cream or even blended tofu “cream”.
Storage: Store any leftover pasta in an air-tight container in the fridge for up to 3 days.
Creamy Vegan Sun-dried Tomato Pasta Recipe
Course: MainDifficulty: Easy6
servings5
minutes25
minutesThis Creamy Vegan Sun-dried Tomato Pasta Recipe has a velvety rich sauce made with coconut milk, simple seasonings and caramelized onions.
Ingredients
1 tbsp Cooking Oil
1 Yellow Onion- thinly sliced
4 cloves of Garlic – crushed
1 tsp Dried Basil
3 tbsp Tomato Paste
1/2 cup Vegetable Broth
1 cup Sun-dried Tomatoes – chopped
1 Can Full Fat Coconut Milk
450g Rigatoni Pasta
1 cup Vegan Bacon Bits
Salt and Pepper
Directions
- Start by preparing your onion and garlic.
- Heat oil in a deep dish pan or pot, add onions. reduce heat to low and cook until caramelized (about 10-15 minutes)
- While the onions are cooking start the process for cooking the pasta.
- Add garlic to the pan with the onions and cook for 2 minutes before adding the basil and tomato paste. Stir and cook for an additional 2 minutes.
- De-glaze the pan by adding the vegetable broth and scraping any bits off the bottom with the spatula.
- Add the sun-dried tomatoes and the coconut milk. Stir until well combined.
- Cook until its simmering and begins to thicken slightly. Taste and season with salt and pepper as desired.
- Drain cooked pasta and add to the the sauce pan along with the vegan bacon bits.
- Stir until all the pasta is well coated with the creamy sauce. Serve
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