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Sun-Dried Tomato Vegan Pasta

Sun-dried tomato vegan pasta with a creamy dairy-free coconut cream sauce that coats rigatoni or penne. Quick sauté of garlic and chopped sun-dried tomatoes, then a brief simmer before tossing with spinach until just wilted.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Rigatoni or penne
  • 1 lb rigatoni or penne Use gluten-free if needed; cook according to package directions.
Sun-dried tomatoes and aromatics
  • 0.5 cup sun-dried tomatoes in oil, chopped Chop into small pieces for even distribution.
  • 4 garlic, minced Minced cloves for quick sauté.
  • 3 cup baby spinach Add near the end so it wilts but stays vibrant.
Creamy sun-dried tomato sauce
  • 1 can (13.5 oz) full-fat coconut cream Full-fat helps the sauce stay thick and creamy.
  • 0.5 cup pasta water Add gradually to loosen and emulsify the sauce.
  • 3 tbsp nutritional yeast Adds a parmesan-like savory note.
  • 2 tbsp tomato paste Cook briefly to deepen flavor.
  • 1 tsp Italian seasoning Herby Italian flavor blend.
  • 0.25 tsp red pepper flakes Adjust to taste for heat.
  • 2 tbsp sun-dried tomato oil Use the oil from the jar for the sauté base.
Finishing
  • Fresh basil and extra nutritional yeast for serving Top just before serving for fresh herb aroma.
  • Salt and pepper to taste Season at the end to balance the sauce.

Equipment

  • 1 Dutch oven

Method
 

Cook pasta
  1. Bring a large pot of water to a boil and cook rigatoni or penne until al dente. Reserve 1 cup of pasta water before draining.
Sauté sun-dried tomatoes
  1. In a Dutch oven, heat sun-dried tomato oil over medium heat. Sauté garlic and chopped sun-dried tomatoes for 2 minutes until fragrant and slightly softened.
Build the sauce
  1. Stir in tomato paste and cook for 1 minute to deepen flavor. Keep stirring so it doesn’t scorch.
Simmer and thicken
  1. Add coconut cream, Italian seasoning, red pepper flakes, and nutritional yeast to the Dutch oven. Simmer for 5 minutes until the sauce looks creamy and cohesive.
Toss and wilt spinach
  1. Add the drained pasta to the sauce and pour in reserved pasta water as needed. Toss until the sauce clings to the noodles.
  2. Add baby spinach and toss for 1 to 2 minutes until wilted. Keep tossing just until tender.
Season and serve
  1. Season with salt and pepper to taste. Top with fresh basil and extra nutritional yeast before serving.

Notes

Pro tip: Emulsify the sauce by adding reserved pasta water a splash at a time while tossing—this helps the coconut cream coat every tube. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a tablespoon of water. Freezing is not recommended because the coconut cream can separate when thawed. Dietary swap: to make it oil-free, use olive oil instead of sun-dried tomato oil and add 1 additional tablespoon pasta water to replace the flavor body.