Go Back

Sun-Dried Tomato Vegan Pasta

Sun-dried tomato vegan pasta tossed with rigatoni in a creamy dairy-free sauce made from full-fat coconut cream and nutritional yeast. Sautéed garlic and chopped oil-packed sun-dried tomatoes simmer into a silky coating, then spinach wilts right into the pasta.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Rigatoni or penne
  • 1 lb rigatoni or penne
Sun-dried tomato mixture
  • 0.5 cup sun-dried tomatoes in oil, chopped
  • 3 cup baby spinach
  • 4 clove garlic, minced
Creamy dairy-free sauce
  • 1 can (13.5 oz) full-fat coconut cream
  • 0.5 cup pasta water
  • 3 tbsp nutritional yeast
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes
  • 2 tbsp sun-dried tomato oil
  • 0.5 fresh basil and extra nutritional yeast for serving
  • 0.25 salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta and reserve water
  1. Bring a large pot of salted water to a boil, then cook the rigatoni or penne until al dente. Reserve 1 cup of pasta water and drain the pasta.
Build the sun-dried tomato sauce
  1. Heat the sun-dried tomato oil in a cast iron skillet over medium heat until shimmering. Sauté the minced garlic and chopped sun-dried tomatoes for 2 minutes, stirring so the garlic doesn’t brown.
  2. Stir in the tomato paste and cook for 1 minute until it darkens slightly. Keep the heat at medium so it stays fragrant, not scorched.
  3. Pour in the full-fat coconut cream, then add Italian seasoning, red pepper flakes, and nutritional yeast. Simmer for 5 minutes, stirring occasionally, until creamy and cohesive.
Toss and finish
  1. Add the drained pasta to the skillet and toss to coat, adding reserved pasta water as needed for a silky sauce. Toss until the pasta is evenly coated and loosened.
  2. Add the baby spinach and toss for 1-2 minutes until wilted and bright green. Keep tossing so the sauce clings to every piece.
  3. Season with salt and pepper to taste, then top with fresh basil and extra nutritional yeast for serving. Serve hot while the sauce is glossy.

Notes

Pro tip: add pasta water gradually—start with a few splashes and toss until the sauce turns glossy rather than watery. Refrigerate leftovers in an airtight container up to 4 days; reheat gently with a splash of water to loosen. Freezing isn’t ideal because coconut cream can separate after thawing. For a lower-fat option, use reduced-fat coconut cream, but simmer a little longer and expect a thinner texture.