Creamy Sun Dried Tomato Pasta Vegan One-Pot Recipe
This Easy One Dish Vegan Pasta Bake Recipe delivers a burst of flavor with every bite. Featuring sun dried tomato pasta vegan style, it combines al dente pasta, a creamy sauce made from raw cashews and plant milk, and fresh basil for that extra zing. Ideal for busy weeknights, it’s a quick and nutritious meal that’s both hearty and delicious.
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
You're trying to figure out what to make for dinner, but you just don't have the time to whip up something gourmet. You also don't want to serve your family or guests vegan mac n' cheese out of the box. This easy vegan pasta dish is the answer!
Tip* lentil noodles (such as explore cuisine) cook similarly to regular pasta, but chickpea noodles cook very fast, and would not work in this dish.
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 200g | Calories: 450kcal | Carbohydrates: 65g | Protein: 20g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 500mg | Potassium: 600mg | Fiber: 8g | Sugar: 8g | Vitamin A: 750IU | Vitamin C: 75mg | Calcium: 125mg | Iron: 4mg
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