Vegan Sun-Dried Tomato Pasta
Servings: 4 servings
Calories: 394kcal
A creamy vegan sun-dried tomato pasta that comes together in 30 minutes. Rich, garlicky, and packed with flavor—all in one pot!
Print Recipe
Add to Collection
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
Calories: 394kcal | Carbohydrates: 53g | Protein: 19g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 602mg | Potassium: 595mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2478IU | Vitamin C: 9mg | Calcium: 274mg | Iron: 3mg
