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Sun-Dried Tomato Vegan Pasta

Sun-dried tomato vegan pasta with a creamy dairy-free coconut cream sauce that clings to rigatoni or penne. Sautéed sun-dried tomatoes and garlic are simmered into a velvety sauce, then tossed with wilted spinach and finished with basil and nutritional-yeast “parmesan.”
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Rigatoni or penne
  • 1 lb rigatoni or penne
Sun-dried tomatoes
  • 0.5 cup sun-dried tomatoes in oil, chopped
  • 2 tbsp sun-dried tomato oil
Spinach
  • 3 cup baby spinach
Garlic
  • 4 clove garlic, minced
Coconut cream and pasta water
  • 1 can (13.5 oz) full-fat coconut cream
  • 0.5 cup pasta water Reserve pasta water for loosening the sauce; you may need most of it.
Nutritional yeast and tomato paste
  • 3 tbsp nutritional yeast
  • 2 tbsp tomato paste
Seasonings
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes
  • 0.1 salt and pepper to taste
Fresh basil
  • 1 fresh basil and extra nutritional yeast for serving

Equipment

  • 1 sheet pan

Method
 

Cook the pasta and reserve water
  1. Cook the rigatoni or penne in boiling water until al dente, then drain and reserve 1 cup pasta water.
  2. Set the pasta aside while you make the sauce, keeping the reserved pasta water within reach.
Sauté tomatoes and build flavor
  1. Heat the sun-dried tomato oil in a large skillet over medium heat until shimmering, then sauté the garlic and chopped sun-dried tomatoes for 2 minutes.
  2. Stir in the tomato paste and cook for 1 minute, scraping up any browned bits.
Make the creamy sauce
  1. Add the full-fat coconut cream, Italian seasoning, red pepper flakes, and nutritional yeast, then simmer for 5 minutes until slightly thickened.
  2. If the sauce gets too thick, add a splash of reserved pasta water to loosen it.
Toss with pasta and spinach
  1. Add the cooked pasta to the skillet and toss, adding reserved pasta water as needed until the sauce coats.
  2. Add the baby spinach and toss until wilted, about 1 minute.
Season and serve
  1. Season with salt and pepper to taste.
  2. Top with fresh basil and extra nutritional yeast for serving.

Notes

Pro tip: reserve more pasta water than you think you’ll need—starchy water helps the coconut cream sauce turn silky and clingy. Refrigerate leftovers up to 4 days; reheat gently with a splash of water or nondairy milk to loosen. Freezing isn’t recommended because coconut cream can separate. Dietary swap: for a lower-fat option, use light coconut milk (full-fat works best for a thick, creamy texture).