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Sun-Dried Tomato Vegan Pasta

Sun-dried tomato vegan pasta with a creamy dairy-free coconut cream sauce and garlicky sun-dried tomatoes. Rigatoni is tossed with reserved pasta water until glossy, then spinach wilts right into the sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Rigatoni or penne
  • 1 lb rigatoni or penne Use dried pasta.
Sun-dried tomatoes in oil, chopped
  • 0.5 cup sun-dried tomatoes in oil Chop before cooking.
Baby spinach
  • 3 cup baby spinach Add at the end to wilt.
Garlic, minced
  • 4 garlic Minced.
Full-fat coconut cream
  • 1 can (13.5 oz) full-fat coconut cream For a creamy vegan sauce.
Pasta water
  • 0.5 cup pasta water Reserve from the cooked pasta; use as needed to loosen sauce.
Nutritional yeast
  • 3 tbsp nutritional yeast Adds a parmesan-like flavor.
Tomato paste
  • 2 tbsp tomato paste
Italian seasoning
  • 1 tsp Italian seasoning
Red pepper flakes
  • 0.25 tsp red pepper flakes Adjust for heat.
Sun-dried tomato oil
  • 2 tbsp sun-dried tomato oil From the jar of sun-dried tomatoes.
Fresh basil
  • 0.25 cup fresh basil Plus extra for serving, to taste.
Extra nutritional yeast
  • 1 tbsp extra nutritional yeast For finishing, optional.
Salt and pepper to taste
  • 0.1 tsp salt and pepper Season to taste.

Equipment

  • 1 Dutch oven

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil and cook the rigatoni or penne until al dente. Reserve 1 cup of pasta water, then drain.
Make the sun-dried tomato sauce
  1. In a Dutch oven over medium heat, warm the sun-dried tomato oil until it shimmers. Sauté the garlic and chopped sun-dried tomatoes for 2 minutes, stirring until fragrant.
  2. Add the tomato paste and cook for 1 minute, stirring to deepen the color. Keep it moving to avoid scorching.
  3. Stir in the coconut cream, Italian seasoning, red pepper flakes, and nutritional yeast. Simmer for 5 minutes, stirring occasionally, until the sauce looks creamy.
Toss and finish
  1. Add the drained pasta to the sauce and toss to coat, adding reserved pasta water as needed for a silky texture. Use more water if it looks too thick.
  2. Add the baby spinach and toss until wilted, about 1 minute. Stir through so the spinach is evenly distributed.
  3. Season with salt and pepper to taste, then top with fresh basil. Finish with extra nutritional yeast if desired.

Notes

Pro tip: reserve more pasta water than you think you’ll need—coconut cream thickens as it sits, and a splash helps the sauce cling to every tube. Refrigerate leftovers in a covered container for up to 4 days; reheat gently with a tablespoon or two of water. Freezing is not recommended because the coconut cream can separate slightly after thawing. For a lighter option, use light coconut cream and add 2–4 tbsp extra pasta water to keep the sauce creamy.