If you’re a fan of sun dried tomato pasta vegan dishes that burst with flavor and are perfect for busy weeknights, you’re in for a treat. This easy one-dish vegan pasta bake combines the tangy taste of sun-dried tomatoes with a creamy vegan sauce and hearty pasta for a meal that’s as delicious as it is nutritious. Let’s dive into the details and explore how this recipe transforms simple ingredients into an irresistible pasta dish.
If you are a fan of one-pot recipes you can check out my collection of One Pot Vegan Meals here.
What Makes This Recipe Special?
This recipe is not only a great way to upgrade your regular pasta nights, but it’s also a canvas for creativity. Imagine mixing oil-packed sun-dried tomatoes with a creamy sauce made from raw cashews and your favorite plant milk options like almond milk, oat milk, or even coconut milk for a subtle twist. With ingredients like fresh basil, nutritional yeast, and vegan parmesan cheese, every bite delivers an umami flavor and a hint of cheesy flavor that makes you wonder why you ever settled for boring pasta dishes.
Ingredients & Substitutions:
For this delightful pasta bake, you’ll need:
- Pasta of Choice: Use penne pasta, chickpea pasta, brown rice pasta, lentil pasta, or even gluten-free pasta. Cooking the pasta al dente in a large pot with hot water is key.
- Jar of Sun-Dried Tomatoes: Opt for oil-packed sun-dried tomatoes to add depth to the sundried tomato sauce.
- Tomato Paste: Enhances the flavorful sauce.
- Canned Chopped Tomatoes: Fire-roasted versions add a smoky note.
- Vegetable Broth or Veggie Broth: Use vegetable stock or vegetable broth for a rich, savory base.
- Fresh Garlic: Mince a few garlic cloves or use fresh garlic for that punch.
- Italian Seasoning & Red Pepper Flakes: Sprinkle in some italian seasoning and red pepper flakes to balance the sweetness of the tomatoes.
- Nutritional Yeast: Adds a cheesy flavor without dairy.
- Vegan Parmesan Cheese: For topping and extra texture.
- Maple Syrup: A touch of maple syrup to balance acidity (optional).
- Leafy Greens: Kale or spinach for an extra nutritional boost.
- Fresh Basil: Garnish with fresh basil to finish.
- Lemon Juice: A splash for brightness.
- Extra Virgin Olive Oil or Little Oil: For sautéing and to add healthy fats.
- Reserved Pasta Water: A cup of the cooking water can help create the perfect creamy vegan sun-dried tomato pasta sauce.
- Additional Ingredients: A food processor or high speed blender can be used to create a smooth cashew cream sauce if you want an extra silky texture, and ingredients like sunflower seeds can be sprinkled on top for crunch.
Pro Tip: Experiment with vegan cream sauce variations using soy milk or other plant milk options to adjust the consistency of your creamy sauce.
Tools to Make Your Life Easier
Before you begin, make sure you have the following:
- Large Skillet and Large Baking Dish: The skillet is perfect for sautéing aromatics, while the baking dish is essential for combining everything.
- Measuring Cups and Spoons: Accuracy is key in achieving that perfect balance.
- Cutting Board and Knife: For chopping cherry tomatoes, fresh garlic, and leafy greens.
- Tin Foil: Helps trap steam and cook the pasta evenly.
- Food Processor/High Speed Blender: Ideal for creating a smooth cashew cream sauce.
How to Create This Creamy Sun-Dried Tomato Vegan Pasta
Preheat and Prep:
Preheat your oven to 375°F. Chop the spinach or kale (if using kale, lightly massage it with a little olive oil to reduce the bitterness). Mince the garlic, and if your sundried tomatoes didn’t come pre-chopped, cut them into smaller pieces—using kitchen scissors is easier than a knife, in my opinion.
Mix It All Together:
In your large baking dish, add the cooked pasta (whether it’s penne pasta, chickpea pasta, or any other pasta of choice), the sautéed garlic and tomatoes, leafy greens, tomato paste, and your homemade creamy sauce (made from blended raw cashews, your choice of plant milk—coconut milk, almond milk, oat milk, or soy milk—and nutritional yeast). Pour in the boiling water just until the pasta is barely covered by the liquid mixture. If the pasta isn’t fully covered, add a touch more boiling water, but be careful not to add too much.
Bake to Perfection:
Cover the baking dish with tinfoil and place it in the oven for 35-45 minutes. After this baking period, check to ensure the top of the pasta has cooked. If it needs more time, give it a good stir and return it to the oven for another 5 minutes without the tinfoil. If necessary, you can add a little more boiling water—just be cautious as too much water can make the dish watery.
Finish and Serve:
Once the pasta has cooked through and reached your desired consistency, remove it from the oven. Serve hot with your favorite toppings such as vegan parmesan cheese, fresh basil, or an extra drizzle of extra virgin olive oil. Enjoy this easy one dish vegan pasta bake that’s perfect for busy weeknights!
Tips, Tricks, and Substitutions
- Consistency Matters: If your sauce is too thick, gradually add more vegetable broth or reserved pasta water.
- Flavor Boosters: For an even more flavorful sauce, consider stirring in a small amount of cashew cream sauce made from blended raw cashews.
- Versatile Pasta Choices: Don’t hesitate to experiment with chickpea pasta, brown rice pasta, or lentil pasta to match your dietary needs.
- Heat and Spice: Adjust the red pepper flakes to suit your spice preference. A pinch will give a subtle kick without overpowering the sundried tomato pasta flavor.
- Leftovers: This dish tastes even better the next day! Store in an airtight container in the fridge, but note that the texture may change slightly, so it’s best enjoyed within 5 days.
- Alternative Milk Options: Whether you choose soy milk, almond milk, oat milk, or coconut milk, each provides a unique twist to the vegan pasta sauce.
FAQ: Sun-Dried Tomato Vegan Pasta Bake
Leftover pasta can last up to 5 days in an airtight container in the fridge.
It’s best enjoyed fresh. Freezing might alter the texture, so I don’t recommend freezing this particular recipe.
Absolutely! Simply use gluten-free pasta and ensure all other ingredients are gluten-free..
Feel free to use your favorite pasta shapes such as penne pasta, chickpea pasta, or even lentil pasta. The beauty of this recipe is its versatility.
Creamy Sun Dried Tomato Pasta Vegan One-Pot Recipe
Ingredients
- 400 grams penne or rigatoni pasta
- 2 cups tomato sauce or crushed tomatoes
- 2 tbsp tomato paste
- 3 cups chopped kale or spinach
- ½ cup chopped sundried tomatoes in oil
- 3 large cloves minced garlic
- 1 tbsp hot chili flakes (optional)
- 1 tbsp italian spice blend
- 1 cup shredded vegan cheese
- ½ cup nutritional yeast
- 1 tbsp pure maple syrup
- 3 cups boiling water
- salt & pepper to taste
Toppings (optional)
- vegan parmesan to sprinkle
- fresh basil
Instructions
- Pre-heat oven to 375 degrees.
- Chop the spinach or kale. If using kale, lightly massage with a little olive oil to reduce the bitterness.
- Mince the garlic, and if your sundried tomatoes didn't come pre-chopped, cut them into smaller pieces. (Using kitchen scissors is easier than a knife in my opinion)
- Add all the ingredients into your baking dish, and give them a good stir. If the pasta isn't fully covered in boiling water you can add a touch more. The pasta should be just barely covered in the liquid mixture. Be careful not to add to much.
- Cover the baking dish with tinfoil, and bake for 35-45 minutes. Check to make sure the top of the pasta has cooked. If not, give it a good stir and throw back in the oven for another 5 minutes without tinfoil. If you NEED to add a little more boiling water you can, but be careful, the dish can turn out watery if you add too much.
- Once the pasta has cooked, serve and enjoy with your favourite toppings!
Video
Notes
Nutrition
Conclusion: Sun-Dried Tomato Vegan Pasta
This sun dried tomato pasta vegan recipe is more than just an easy weeknight meal; it’s a celebration of Italian cuisine reimagined for plant-based lovers. With its creamy vegan sun-dried tomato pasta sauce, hearty pasta dishes base, and endless opportunities for customization—from tomato pesto pasta variations to a cashew cream sauce—this dish is sure to become a staple in your recipe collection.
Whether you’re hosting a dinner party or whipping up a meal on a busy weeknight, this pasta bake delivers both in flavorful sauce depth and ease of preparation. Enjoy, and let your taste buds revel in the magic of sun-dried tomatoes and fresh ingredients!
This looks like the perfect meal. We will definatly have to make.
Awesome, you will have to let me know how you liked it!
Thanks for the recipe. You make it very easy and clear. I’m not a cook, ask my wife, she was very surprised and it was quite tasty. Thank you so much keep them coming!
Thank you so much for trying this out! So happy you liked it 😃
Loved how quick and easy this vegan pasta recipe was. Thank you! Super delicious and tasty 😋
Hi Chantel, thank you so much for the feedback and happy you loved the recipe!