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Creamy Sun-Dried Tomato Pasta

This delicious sun-dried tomato pasta dish is super easy to make and perfect for a quick weeknight dinner option. It's creamy and perfectly seasoned making for a dish that's sure to please everyone!
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Servings 6 servings

Ingredients
  

  • 16 oz (453 g) penne pasta
  • 1 (8.5 oz [240 g]) jar julienne-cut sun-dried tomatoes in olive oil with spices
  • 1 medium-sized onion chopped
  • 6 cloves garlic minced
  • 1/3 cup (41 g) all-purpose flour
  • 1 cup (240 ml) vegetable broth
  • 2 cups (480 ml) plain unsweetened rice milk
  • 1/2 tsp paprika
  • 1 tsp Italian seasoning
  • ½ tsp dried basil
  • 2 tsp (11 g) salt

For topping

  • Vegan parmesan cheese
  • Fresh basil, chopped

Instructions
 

  • Cook the pasta according to the directions on the package. Drain, rinse and set aside. If desired, toss in a bit of oil to keep from sticking.
  • In a large skillet over medium-low heat, add the sun-dried tomatoes (with the olive oil from the jar) and the chopped onion. Cook for 5-7 minutes, until the onions are translucent.
  • Stir in the garlic and let cook for 30 seconds to a minute, until fragrant.
  • Whisk in the flour until it is fully combined.
  • Whisk in the vegetable broth and rice milk until fully combined. Increase the heat to high and bring mixture to a boil, whisking constantly.
  • Turn the heat down, bringing the mixture to a simmer. Stir in the paprika, Italian seasoning, dried basil and salt.
  • Let cook for a 2-3 minutes, stirring often, until sauce thickens.
  • Stir in the cooked pasta and serve topped with parmesan and basil.
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