Creamy, tangy, and full of bold Mediterranean flavor — this Sun-Dried Tomato Pasta is the perfect weeknight meal that feels like a restaurant dish. Made with roasted garlic, sweet onions, and sun-dried tomatoes blended into a luscious sauce, this vegan-friendly pasta delivers satisfying creaminess without the heaviness of dairy. It’s vibrant, silky, and exactly what you crave on a cozy evening.
Table of Contents
Why You’ll Love This Sun-Dried Tomato Pasta
This pasta packs depth and comfort into every bite — all with wholesome, plant-based ingredients.
- Ready in 30 minutes
- Creamy without heavy cream
- Vegan-friendly and gluten-free adaptable
- Packed with bold Mediterranean flavors
- Great for meal prep
- Satisfying yet light
The first time I made this, I wanted something hearty but bright — and the combination of roasted garlic, dill, and sun-dried tomatoes hit that balance perfectly. It’s a dish that feels indulgent but still fresh and nourishing.
Ingredients You’ll Need
This recipe combines everyday pantry staples with a few special Mediterranean touches.
Main Ingredients
- 1 tbsp avocado oil – for sautéing and richness
- 1 tsp vegan butter (optional) – adds creaminess and flavor depth
- 1 medium yellow onion, finely chopped – builds a sweet, aromatic base
- 6 cloves roasted garlic (or 4–6 raw, minced) – gives smooth, rich flavor
- 2 tbsp tomato paste – deepens the tomato flavor
- ½ tsp dried parsley – for balance and aroma
- ⅓ cup sun-dried tomatoes in oil, drained, rinsed, and chopped – the star ingredient for intense tangy sweetness
- 1 tbsp capers – briny, salty punch that brightens the sauce
- 1 heaping tbsp fresh dill – adds herbaceous freshness
- ½ cup cashew milk – creates a creamy, dairy-free sauce
- 300 g brown rice spaghetti – gluten-free pasta with nutty flavor
- Pecorino cheese or vegan parmesan (optional) – for garnish and savory depth
Optional Add-Ons or Substitutes
- Substitute almond milk for cashew milk if needed
- Add baby spinach or kale for extra greens
- Swap dill for basil or parsley for a classic Italian twist
- Replace white wine with vegetable broth for an alcohol-free version
- Toss in roasted red peppers for sweetness
- Pair with Creamy Garlic Chicken Penne for a comforting dinner duo
Step-by-Step Instructions
Quick, easy, and loaded with flavor — you’ll have this creamy pasta on the table in under half an hour.
- Cook the pasta:
Bring a pot of salted water to boil. Cook brown rice spaghetti according to package instructions. Reserve ½ cup pasta water before draining. - Sauté the aromatics:
Heat avocado oil and vegan butter in a skillet over medium heat. Add chopped onion and cook for 5 minutes until translucent. - Add garlic and tomato paste:
Stir in roasted or minced garlic and tomato paste. Cook for 2–3 minutes to caramelize and intensify flavor. - Deglaze with white wine:
Pour in wine and simmer for 2 minutes, scraping up any browned bits. (Jake tip: this step builds that deep restaurant-style flavor.) - Add sun-dried tomatoes, parsley, and capers:
Stir well and cook for another 2 minutes to blend flavors. - Add cashew milk and dill:
Pour in cashew milk and stir until the sauce thickens slightly, 3–4 minutes. - Toss with pasta:
Add cooked spaghetti to the sauce, tossing until evenly coated. Add a splash of pasta water to loosen if needed. - Finish and serve:
Sprinkle with vegan parmesan or pecorino (if using) and serve hot.
Quick Reminders:
- Don’t skip caramelizing the tomato paste — it adds deep flavor
- Taste before adding salt — capers already bring brininess
- Reserve pasta water to adjust sauce consistency
- Use roasted garlic for a mellow, sweet flavor
- Serve immediately for the creamiest texture
Expert Tips for Success
These simple adjustments elevate your pasta to restaurant quality.
- Always use quality sun-dried tomatoes packed in oil — they’re softer and more flavorful
- Don’t boil cashew milk — simmer gently to prevent curdling
- Add pasta directly to the sauce for better coating
- Use brown rice or whole-grain pasta for extra fiber
- Garnish with fresh herbs for color and brightness
- Try serving with Garlic Parmesan Dinner Rolls for a cozy, complete meal
- Store leftover sauce and pasta separately for best results
Serving Suggestions
This pasta shines as a main course but also pairs beautifully with fresh sides.
- Serve with a crisp green salad with lemon vinaigrette
- Pair with Cheesy Tennessee Onions for extra indulgence
- Add grilled shrimp or tofu for protein
- Sprinkle crushed red pepper for a spicy kick
- Enjoy with a slice of crusty bread to soak up every drop of sauce
Storing and Reheating
This creamy pasta keeps well for quick weekday leftovers.
How to Store It
- Store in an airtight container up to 4 days in the fridge
- Keep sauce separate if possible for the best texture
- Freeze sauce only (not pasta) for up to 2 months
How to Reheat It
- Stovetop: Reheat gently over low heat with a splash of milk or broth
- Microwave: Heat in short bursts, stirring between intervals
- Avoid overheating — it can dry out the sauce
Nutrition Information (Per Serving – Serves 2)
- Calories: 449
- Total Fat: 14.7g
- Saturated Fat: 2.7g
- Trans Fat: 0g
- Sodium: 218mg
- Carbohydrates: 72.1g
- Dietary Fiber: 10.1g
- Sugars: 6.5g
- Protein: 14g
- Vitamin A: 8%
- Vitamin C: 34%
- Calcium: 17%
- Iron: 28%
- Potassium: 21%
- Zinc: 25%
Frequently Asked Questions
Can I make this gluten-free?
Yes — use gluten-free brown rice pasta or any certified GF brand.
Is this recipe vegan?
Yes — just skip the pecorino or use vegan parmesan.
Can I add protein?
You can add grilled tofu, tempeh, or vegan sausage for more protein.
Final Thoughts
This Sun-Dried Tomato Pasta proves that simple, plant-based ingredients can create luxurious flavor. It’s creamy, tangy, and perfectly balanced — comfort food with a fresh Mediterranean twist.
- Use quality sun-dried tomatoes for bold flavor
- Caramelize tomato paste for depth
- Finish with herbs and vegan parmesan for that final touch of magic
Sun-Dried Tomato Pasta
Ingredients
Equipment
Method
- Bring a pot of salted water to a boil. Cook brown rice spaghetti according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
- Heat avocado oil and vegan butter in a skillet over medium heat. Add chopped onion and sauté for 5 minutes until translucent.
- Add roasted or minced garlic and tomato paste. Cook for 2–3 minutes to caramelize.
- Deglaze with vegetable broth and a squeeze of lemon juice. Simmer for 2 minutes, scraping up browned bits.
- Stir in sun-dried tomatoes, dried parsley, and capers. Cook for 2 minutes to blend flavors.
- Pour in cashew milk and add chopped dill. Simmer gently for 3–4 minutes until slightly thickened.
- Add cooked pasta to the sauce and toss to coat. Use reserved pasta water to loosen sauce if needed.
- Top with vegan parmesan or pecorino (if using) and serve hot.
