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This comforting pasta features sun dried tomatoes, fresh herbs, and simple pantry ingredients to create a flavorful, plant-based dinner that’s ready in about 25 minutes.
Why You’ll Love This Vegan Pasta
- Vegan & Plant-Based. The sauce is entirely plant-based, made from sun dried tomatoes, olive oil, and fresh herbs.
- Gluten-Free Option. The sauce itself is gluten-free; use your favorite gluten-free pasta to make the full dish GF.
- Quick & Easy. Beginner-friendly and ready in about 25 minutes from start to finish.
- Meal Prep Friendly. The sauce stores well and can be used for lunches or weeknight dinners.
This vegetable-forward pasta pairs nicely with a crisp salad, roasted vegetables, or a hearty grain bowl for a complete meal.
Ingredient Notes
Sun Dried Tomatoes: Use sun dried tomatoes packed in oil rather than fully dried ones for a richer, softer sauce. Any cut (strips, halves, or diced) works; roughly chop them if needed.
Pasta: Choose the pasta shape you prefer. Heavier shapes like penne, rigatoni or curly pasta hold this chunky sauce well.
Fresh Basil: Add basil at the end of cooking, off the heat, to preserve its bright aroma and flavor. Fresh herbs make a noticeable difference.
Crushed Red Pepper: Adds a subtle heat. Adjust the amount to suit your spice tolerance.
Garlic: Freshly minced garlic gives the best flavor; avoid pre-minced jarred garlic when possible.
Full ingredient amounts are listed in the recipe card below.
Step By Step Instructions
Begin by bringing a large pot of salted water to a boil and cook your pasta according to package directions. Reserve a few tablespoons of the starchy pasta water before draining.
While the pasta cooks, prepare the sauce: warm olive oil in a large skillet over low heat. Add the minced garlic and crushed red pepper and cook gently for about one minute until fragrant—do not let the garlic brown.
Add the chopped sun dried tomatoes, salt, pepper, and 1–2 tablespoons of reserved pasta water to the pan. Simmer over medium-low heat for 10–15 minutes, stirring frequently until the tomatoes soften and the flavors meld. If the sauce becomes too thick, add the reserved pasta water a tablespoon at a time until the desired consistency is reached.
Drain the pasta and toss it directly into the skillet with the sauce. Mix until the pasta is fully coated, then remove from heat and fold in the fresh basil. Let the dish rest for a couple of minutes before serving so the flavors settle.
Substitutions and Additions
Make it creamier: Stir in 1/4 cup of oat milk or a splash of plant-based cream off the heat for a silkier sauce.
Add greens: Toss in two large handfuls of baby spinach right after combining the pasta and sauce; the residual heat will wilt it perfectly.
Adjust spice: Increase or decrease crushed red pepper to taste.
Gluten-free: Use a gluten-free pasta to make the whole meal gluten-free.
Different pastas: Spaghetti, penne, or any sturdy shape will work; choose based on what you have or prefer.
Storage
Store leftovers in an airtight container in the refrigerator for up to five days. The sauce freezes well for up to three months—freeze the sauce alone and reheat gently before tossing with freshly cooked pasta.
Looking for more plant-based pasta ideas? Try a mushroom pasta, roasted red pepper sauce, or a lemony pasta for variety.
Sun Dried Tomato Pasta
Ingredients
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup sun dried tomatoes, roughly chopped (packed in oil)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper (adjust to taste)
- 2 tablespoons reserved pasta water, plus more as needed
- 1/2 cup fresh basil, roughly chopped
- 1/2 pound pasta of your choice (not included in nutrition above)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve a few tablespoons of pasta water before draining.
- Heat the olive oil in a large skillet over low heat. Add minced garlic and crushed red pepper and cook gently for about 1 minute until fragrant. Do not let the garlic brown.
- Add the chopped sun dried tomatoes, salt, pepper, and 1–2 tablespoons reserved pasta water. Simmer on medium-low for 10–15 minutes, stirring often. Add more reserved water a tablespoon at a time if the sauce is too thick.
- Drain the pasta and toss it into the skillet with the sauce. Mix until the pasta is well coated, then remove from heat and fold in the fresh basil.
- Let the pasta rest for a minute or two, then serve warm.
Notes
Serve this sauce with 1/2 pound (about 225 g) of your preferred pasta. Store leftovers in the fridge for up to five days. Freeze the sauce (not the pasta) for up to three months.
Nutritional values are approximate and do not include the pasta.