If you are looking for a vibrant, delicious, and utterly satisfying plant-based meal, this Vegan Sun-Dried Tomato Pasta Recipe is an absolute must-try. Bursting with layers of flavor from tangy sun-dried tomatoes, toasty pine nuts, and bright bursts of fresh cherry tomatoes, this pasta brings comfort and excitement to the dinner table all at once. It’s simple enough for a weeknight but special enough to impress guests, especially when finished with a sprinkle of nutritional yeast and fresh basil that tie everything together beautifully.
Ingredients You’ll Need
Every ingredient in this recipe has been chosen carefully to enhance the taste, texture, and color of the dish without overwhelming its natural brightness. These essentials can easily be found in most kitchens or local stores, making this recipe wonderfully accessible.
- 12 oz (340g) spaghetti or pasta of choice: Choose your favorite variety to create a perfect tender bite that carries the sauce beautifully.
- 1 cup sun-dried tomatoes, packed in oil (reserve oil): They offer a deep, intense tomato flavor that defines the dish’s character.
- 2 tablespoons olive oil: Adds richness and helps meld all the flavors together smoothly.
- 3 cloves garlic, minced: Provides a fragrant and savory base to the sauce, uplifting every bite.
- 1 teaspoon red pepper flakes (optional): A gentle kick of heat that contrasts nicely with the tomatoes’ sweetness.
- 1/4 cup pine nuts: Adds a buttery crunch and toasted aroma that elevates the whole dish.
- 1 cup cherry tomatoes, halved: Fresh bursts of juiciness and bright color brighten up the pasta.
- 1/4 cup nutritional yeast: Offers a rich, cheesy flavor without any dairy, perfect for the vegan profile.
- 1 tablespoon lemon juice: Brings just the right zesty lift to balance the richness.
- Salt and pepper to taste: Essential to round out the flavors harmoniously.
- Fresh basil leaves, for garnish: Adds freshness and a lovely herbaceous aroma before serving.
How to Make Vegan Sun-Dried Tomato Pasta Recipe
Step 1: Cook the Pasta
Begin by cooking your spaghetti or pasta of choice until it’s perfectly al dente. This texture is crucial because it ensures the pasta has enough bite to hold up against the rich sauce without turning mushy. Remember to save one cup of the cooking water as it will help create that velvety sauce in just the right consistency later.
Step 2: Sauté the Garlic and Pepper Flakes
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes to the hot oil and sauté for about one minute until the garlic releases its wonderful aroma. This step builds the fragrant foundation of your sauce, making every bite irresistible.
Step 3: Toast the Pine Nuts and Sun-Dried Tomatoes
Next, toss the sun-dried tomatoes along with a little of their packed oil and the pine nuts into the skillet. Cooking for 3 to 4 minutes allows the pine nuts to toast and become wonderfully crunchy, while the sun-dried tomatoes soften slightly and infuse the oil with rich flavor, creating a flavorful base.
Step 4: Add Cherry Tomatoes
Add the halved cherry tomatoes to the skillet and cook for about 2 minutes, just until they soften and release a bit of their sweet juices. This fresh, juicy addition contrasts beautifully with the intense sun-dried tomatoes, balancing the texture and flavor.
Step 5: Combine Pasta and Sauce
Now it’s time to bring everything together! Add the drained pasta to the skillet and toss it gently, ensuring it’s well coated with the tomato and pine nut mixture. If the sauce seems too dry or sticky, add a little of the reserved pasta cooking water, gradually, until you achieve that silky, luscious texture that clings to each strand.
Step 6: Season and Enrich
Stir in the nutritional yeast and lemon juice, which add a cheesy tang and bright acidity that lift the entire dish. Taste and season with salt and pepper as needed. This final seasoning step is key to perfecting the flavor profile, making sure every mouthful sings.
Step 7: Garnish and Serve
Turn off the heat and scatter fresh basil leaves over the pasta. The basil’s herbal fragrance and vibrant green color complete the dish, making it as beautiful as it is tasty.
Step 8: Enjoy Your Vegan Sun-Dried Tomato Pasta Recipe
Serve your pasta immediately to enjoy the full range of textures and flavors at their peak. Each forkful will bring a happy harmony of savory, tangy, and fresh notes that make this dish a firm favorite.
How to Serve Vegan Sun-Dried Tomato Pasta Recipe
Garnishes
Fresh basil is a classic and indispensable garnish for this Vegan Sun-Dried Tomato Pasta Recipe, but you can also add a handful of fresh arugula for peppery contrast or a sprinkle of toasted pine nuts for extra crunch. A drizzle of good-quality olive oil at the very end can add luscious richness as well.
Side Dishes
While this pasta stands beautifully on its own, it pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil to echo the bright notes of the dish. A side of roasted vegetables or crusty artisan bread also complements the homemade, cozy feel of the meal.
Creative Ways to Present
For a special occasion, try serving this pasta in individual shallow bowls topped with basil leaves and a few pine nuts for an elegant touch. Alternatively, toss the pasta with some grilled vegetables or a dash of vegan pesto to change things up and add an exciting new dimension to your Vegan Sun-Dried Tomato Pasta Recipe.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Vegan Sun-Dried Tomato Pasta Recipe in an airtight container in the refrigerator for up to 3 days. Keep the basil separate to prevent wilting and add it fresh when reheating.
Freezing
Freezing this pasta is possible but not ideal due to the fresh tomatoes and basil, which may lose texture and vibrancy. If you must freeze, store in a freezer-safe container without the fresh herbs and consume within one month for best quality.
Reheating
Reheat your pasta gently on the stove over low heat, adding a splash of water or plant-based milk to restore creaminess. Avoid microwaving for long periods to maintain the integrity of the nuts and tomatoes, keeping the flavors bright and textures appealing.
FAQs
Can I use dried sun-dried tomatoes instead of those packed in oil?
Yes, but you will need to rehydrate them in hot water first, and since they lack oil, add some extra olive oil during cooking to keep the dish rich and moist.
Is nutritional yeast necessary in this recipe?
While not mandatory, nutritional yeast adds a wonderful cheesy, savory depth that truly elevates this vegan pasta, making it feel indulgent despite its simplicity.
Can I substitute pine nuts for other nuts?
Absolutely! Toasted walnuts, almonds, or cashews make great alternatives, each bringing its own unique texture and flavor to the dish.
How spicy is this Vegan Sun-Dried Tomato Pasta Recipe?
The heat comes from optional red pepper flakes, so you can adjust the spice level to your liking by adding less, more, or skipping them altogether.
What pasta shapes work best for this recipe?
Traditional spaghetti or linguine works wonderfully, but feel free to experiment with penne, fusilli, or even gluten-free options depending on your preference.
Final Thoughts
This Vegan Sun-Dried Tomato Pasta Recipe is one of those rare dishes that feels like a warm hug on a plate and brightens the day with its bold flavors. It’s easy to make, packed with wholesome ingredients, and endlessly adaptable to your pantry and taste buds. I truly hope you give this recipe a try and add it to your rotation—you’ll find it hard to resist making it again and again.
Print
Vegan Sun-Dried Tomato Pasta Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 20m
- Total Time: 0h 30m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Description
A vibrant and flavorful vegan pasta dish featuring sun-dried tomatoes, cherry tomatoes, pine nuts, and nutritional yeast, tossed with spaghetti and finished with fresh basil. This recipe is perfect for a quick, satisfying, and healthy dinner with Mediterranean-inspired flavors.
Ingredients
Pasta
- 12 oz (340g) spaghetti or pasta of choice
Sauce and Toppings
- 1 cup sun-dried tomatoes, packed in oil (reserve oil)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 1/4 cup pine nuts
- 1 cup cherry tomatoes, halved
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Cook Pasta: Cook the spaghetti or pasta according to the package instructions until al dente. Drain and set aside, reserving 1 cup of the pasta cooking water for later use.
- Sauté Garlic and Spices: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1 minute until the garlic is fragrant, being careful not to burn it.
- Toast Pine Nuts and Sun-Dried Tomatoes: Add the sun-dried tomatoes along with some of their reserved oil and pine nuts to the skillet. Cook for 3-4 minutes, stirring occasionally to allow the pine nuts to toast slightly and the tomatoes to infuse their flavor.
- Cook Cherry Tomatoes: Stir in the halved cherry tomatoes and cook for 2 minutes until they begin to soften, releasing juices and blending into the sauce.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet, gently tossing to combine all ingredients. If the sauce seems too dry, gradually add reserved pasta cooking water until the desired consistency is achieved.
- Add Flavor Enhancers: Stir in the nutritional yeast and lemon juice. Season the pasta with salt and pepper according to your taste preferences.
- Garnish: Remove the skillet from heat and top the pasta with fresh basil leaves for a burst of fresh herbal aroma.
- Serve: Serve the Vegan Sun-Dried Tomato Pasta immediately to enjoy its vibrant flavors and textures at their best.
Notes
- Reserve some pasta cooking water to adjust the sauce consistency.
- Red pepper flakes are optional and can be adjusted for heat tolerance.
- Use sun-dried tomatoes packed in oil for best flavor and texture.
- Toast pine nuts carefully to avoid burning and to enhance their nuttiness.
- This pasta is best served fresh but can be stored in the refrigerator for up to 2 days.
