This vegan sun-dried tomato pasta isn’t just about convenience—it’s a full-on experience. The sun-dried tomatoes bring an intense, slow-roasted flavor, while the creamy vegan ricotta and Parmesan keep everything silky smooth. And that splash of lemon? It wakes the whole dish up. Whether you’re feeding yourself, a crowd, or just need a solid comfort meal, this one’s got your back.
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💭 The 30 minute vegan pasta you’ll want on repeat
Love meals that feel a little fancy but actually take no effort at all? You’ll love this pasta. I have a soft spot for sun-dried tomatoes—their deep, almost caramelized flavor makes everything taste like it took way more effort than it actually did.
The creamy (vegan, of course) ricotta, the punch of garlic, the bright pop of lemon—it all comes together in a way that feels both comforting and a little bit fancy. And the best part? It’s all done in one pot in under 30 minutes, making it perfect for busy nights when you still want something seriously good.
Pair this with a delicious kale salad, grilled asparagus, or some a classic Caprese salad.
📋 Ingredients and notes
To make this easy, creamy vegan sun dried tomato pasta you’ll need penne rigate, vegan ricotta cheese, vegan parmesan cheese, fresh lemon juice, fresh garlic cloves, red pepper flakes, sun dried tomatoes (the kind stored in olive oil), salt, and pepper.
Shruthi’s Top Tip
Salt your pasta water like the sea—this is your only chance to season the pasta itself. Then save it. It’s pure gold for creating a creamy sauce without needing extra oil.
- Want a richer sauce? Blend the ricotta and Parmesan with a little pasta water before adding. Add a bit of silken tofu for even more protein.
- Reheat with a little extra liquid (water, broth, or dairy-free milk) to bring back the creaminess.
- To make it extra hearty, add sautéed mushrooms, roasted chickpeas, or even crumbled vegan sausage.
Notes and Variations
- Use oil-packed sun-dried tomatoes for extra richness—plus, you can sauté your garlic in that same flavorful oil. If you’re using regular ones, soak them in hot water for 10 minutes to rehydrate, and then chop them before adding to the dish. This ensures that they’ll cook properly.
- Pasta. Short pasta works best. I used penne rigate, other great options are rotini, Gemelli, macaroni, and bowtie noodles. But you can definitely use long pasta, like spaghetti or fetuccine, if you like. You can also substitute this with gluten-free pasta if needed.
- Cheese. I used vegan ricotta and vegan Parmesan since they bring a great balance of creamy and nutty cheese flavors. You can swap these with vegan cream cheese, goat cheese, or Pecorino.
- For a pop of freshness, toss in some chopped basil or arugula just before serving.
- Craving crunch? Sprinkle toasted breadcrumbs on top for a crispy contrast.
- Like it spicy? Double the red pepper flakes or add a pinch of smoked paprika.
Make creamy vegan sun-dried tomato pasta
Step 1:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
Step 2:
Once the pasta is cooked, in the same pot sauteè the garlic and sun-dried tomatoes in the tomatoes oil until fragrant.
Step 3:
Add the ricotta, Parmesan, lemon juice, salt, and pepper. Mix together until well combined. Add enough of the reserved pasta water to create a creamy sauce.
Step 4:
Add the pasta back to the pot and cook over medium heat. Stir constantly until heated through.
Step 5:
Taste and adjust seasoning as needed. Garnish with red pepper flakes, basil, and more Parmesan cheese as you desire and serve immediately!
🍴 How to serve sun-dried tomato pasta
Serve your sun-dried tomato pasta with a crisp Caesar salad and a side of crusty bread or vegan dinner rolls—because let’s be real, that creamy sauce deserves to be soaked up properly. I also love adding greens to the side, like grilled asparagus or roasted cabbage steaks for a deliciously balanced meal. Bonus points if you drizzle them with a little lemon juice or vegan Parmesan!
🍴Storage and reheating suggestions
This creamy sun-dried tomato pasta is perfect for meal prepping! Make it ahead, store the leftovers in an airtight container, and it’ll stay fresh in the fridge for up to four days.
Reheat leftover pasta on the stove or the microwave. Keep the heat low, add a splash of water or vegetable broth to loosen up the sauce, and cover it up to lock in moisture. This little trick keeps your pasta creamy instead of turning into an oil slick—because nobody wants that!
🍴 More vegan pasta recipes
If you like this recipe, check out my other vegan pastas:
Vegan Rasta Pasta
Spring Pea Pasta
Vegan Bolognese
Easy Mushroom Ragù (Vegan)
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Vegan Sun-Dried Tomato Pasta
Ingredients
- 8 ounces penne rigate
- 2 garlic cloves
- ¼ cup sun-dried tomatoes, packed in olive oil, chopped
- 1 cup ricotta cheese, vegan
- ⅓ cup parmesan cheese, vegan
- ¼ cup lemon juice, fresh
- 1⁄4 teaspoon red pepper flakes
- ½ teaspoon salt, to taste, plus for salting pasta water
- ¼ teaspoon black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Once the pasta is cooked, in the same pot sauteè the garlic and sun-dried tomatoes in the tomatoes oil until fragrant.
- Add the ricotta, Parmesan, lemon juice, salt, and pepper. Mix together until well combined
- Add enough of the reserved pasta water to create a creamy sauce
- Add the pasta back to the pot and cook over medium heat stirring constantly until heated through
- Taste and adjust seasoning as needed. Garnish with red pepper flakes, basil, and more Parmesan cheese as you desire and serve immediately!
Notes
- Save some pasta water—it’s the secret to a silky sauce.
- Sauté the garlic in sun-dried tomato oil for max flavor.
- Add fresh basil or arugula at the end for brightness.
- Toasted breadcrumbs on top = next-level texture.
- Reheat with a splash of water to bring the sauce back to life.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
DELICIOUS!!! I love how minimal prep this is and how tasty it turned out. My kind of recipe!! Thank you!
This pasta turned out sooooo creamy! I honestly hadn’t used ricotta much in pasta before but wow..that creates an incredible sauce. My husband was a huge fan of this pasta dish too.