Introduction

This One Pan Creamy Sun-Dried Tomato Pasta is a quick and flavorful vegan dish perfect for busy weeknights. Packed with rich, creamy textures and vibrant sun-dried tomatoes, it’s both comforting and easy to prepare.

One Pan Creamy Sun-Dried Tomato Pasta Recipe - Recipe Image

Ingredients

2 tbsp vegan butter
200 g spaghetti
1 tsp Italian seasoning
50 g sun-dried tomatoes, roughly chopped
480 ml low sodium vegetable broth
120 ml oat cream or any vegan cream
2 tbsp vegan cream cheese
2 tbsp vegan parmesan
Extra vegan parmesan, for serving
Fresh basil, for garnish

Instructions

Step 1: Melt the vegan butter in a large pan over medium heat. Lay the spaghetti flat in the pan, breaking it in half if needed to fit. Sprinkle the Italian seasoning evenly over the pasta and scatter the chopped sun-dried tomatoes on top.
Step 2: Pour the vegetable broth over the pasta. Cover the pan with a lid and let it cook for 5 minutes to soften the noodles.
Step 3: Remove the lid and add the oat cream, vegan cream cheese, and vegan parmesan to the pan. Stir gently to combine all ingredients. Continue cooking uncovered, tossing the pasta frequently, until the spaghetti is al dente and the sauce has thickened enough to coat every strand.
Step 4: Serve the pasta in bowls and finish with extra vegan parmesan and fresh basil leaves for a burst of flavor and color.

Tips & Variations

For a nuttier flavor, try adding toasted pine nuts or walnuts as a topping.
Swap oat cream with coconut cream or cashew cream if preferred for a different richness.
If you like spice, a pinch of red pepper flakes added during cooking elevates the dish nicely.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a pan with a splash of vegetable broth or water to loosen the sauce and prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of oat cream?

Yes, regular cream can be used if you aren’t following a vegan diet, but oat cream keeps this dish dairy-free while maintaining a creamy texture.

What if I don’t have sun-dried tomatoes?

If you don’t have sun-dried tomatoes, you can substitute with roasted red peppers or cherry tomatoes for a fresh twist, though the flavor will be milder.

One Pan Creamy Sun-Dried Tomato Pasta Recipe

Print Recipe

★★★★★

5 from 144 reviews

A delicious and creamy one-pan vegan pasta recipe featuring sun-dried tomatoes, vegan cream cheese, and parmesan-style toppings for a rich, savory flavor made effortlessly in a single skillet.

Author: Stella
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Vegan

Ingredients

Scale

Main Ingredients

2 tbsp vegan butter
200 g spaghetti
1 tsp Italian seasoning
50 g sun-dried tomatoes, roughly chopped
480 ml low sodium vegetable broth
120 ml oat cream or any vegan cream
2 tbsp vegan cream cheese
2 tbsp vegan parmesan
Extra vegan parmesan, for garnish
Fresh basil, for garnish

Instructions

Build the base: Melt the vegan butter in a large pan over medium heat. Lay the spaghetti flat in the pan, breaking it in half if necessary to fit. Sprinkle the spaghetti with Italian seasoning and scatter the chopped sun-dried tomatoes evenly on top.
Add broth and cover: Pour the low sodium vegetable broth over the pasta, ensuring the noodles are mostly submerged. Cover the pan with a lid and cook for 5 minutes to allow the pasta to soften and begin absorbing the flavors.
Make it creamy: Remove the lid from the pan. Add the oat cream, vegan cream cheese, and vegan parmesan to the pasta. Stir thoroughly to combine all ingredients. Continue cooking uncovered, tossing frequently, until the spaghetti is al dente and the sauce has thickened to coat every strand beautifully.
Serve: Transfer the creamy sun-dried tomato pasta to plates. Finish off with extra vegan parmesan and fresh basil leaves for a bright and flavorful garnish. Serve immediately for the best taste.