Vegan Sun Dried Tomato Pasta (One Pot)

One of the best vegan pasta recipes that takes 30 minutes. Throw all the ingredients in a pot and dinner is ready for the entire family! A perfect meal for busy people, and it makes lots of leftovers.

This Vegan Sun Dried Tomato Pasta Pasta is creamy, easy, and it’s quick to clean up. That way you’ve got lunch or dinner ready for the busy days ahead. Everything cooked in one pot makes the pasta full of flavor. Make this recipe high protein with vegan sausages and using protein pasta.

Sun-Dried Tomato Pasta Ingredients

• 2 tablespoons olive oil
• 1 onion: Diced thinly
• 1 teaspoon Italian seasoning
• 2 vegan Italian sausages: I normally use the Tofurky Italian Sausage since it’s the one I can find at most grocery stores.
• 5 garlic cloves: Minced. Add as much garlic as your heart desires.
• 1/3 cup sun-dried tomatoes in oil
• 1 can of full-fat coconut milk: A 13.5 oz can or about 1 2/3 cups. You can use low-fat coconut milk, but I highly recommend using a full-fat one to make the sauce creamier. I do not mean coconut cream when I say full fat, coconut cream is very thick and not for this recipe.
• 1/2 cup marinara sauce
• 2 cups vegan chicken stock: The best vegan stock seasoning is the Orrington Farms All Natural Vegan Broth Base & Seasoning.
• 3 cups uncooked pasta: Penne or rotini work best with this recipe. Make this a high-protein recipe by using protein pasta. I love this one: Barilla Protein+ Penne Pasta.
• 1/2 cup nutritional yeast
• 1/4 teaspoon salt: Plus more to taste.
• 1/4 teaspoon pepper: Plus more to taste.
• 3 cups kale: Spinach works too. Shredded or finely chop it.
• 1/4 cup vegan parmesan cheese: The best vegan parmesan cheese is the Violife Parmesan.

How to make this Vegan One Pot Pasta

Heat oil in a large pot over medium heat. Add in a diced onion and saute for 3 minutes until it’s translucent and fragrant.

Then add a teaspoon of Italian seasoning, chopped vegan Italian sausages, and the minced garlic cloves. Saute the sausages for 3 to 5 minutes until they’ve slightly browned.

Mix in sun-dried tomatoes, vegan chicken stock, coconut milk, marinara sauce, and nutritional yeast.

Add 3 cups of pasta and make sure to submerge the noodles under the liquid. Bring the pot to a boil, then let it simmer for 10 minutes. 

Turn the heat off once the pasta is al dente and most of the liquid has turned into a sauce. Add fresh spinach and grated vegan parmesan.

Taste and add additional salt and pepper to your preference. Serve with additional parmesan cheese on top and enjoy!

Store leftovers in the fridge in an airtight container for up to 5 days.

More Vegan Dinner Recipes:

• Fall Harvest Salad: The best side to a bowl of pasta is refreshing pasta. This salad is a crowd favorite, and the dressing is easy to make. Get the recipe: here.
• Crispy Breaded Tofu: This fried breaded tofu is easy to make, high in protein, and great for meal prep. The breading gives this tofu a nice crunch and packs a lot of flavors. You’ll want to make this all the time because it’s quick, delicious, and nutritious. Get the recipe: here.
• Vegan Corn Chowder: This easy vegan corn chowder recipe is the best instant pot soup! Smoky, sweet, creamy, and easy to make! It’s also high in protein and great for cold days. Get the recipe: here.

I’d love to see your recreations if you give this Vegan Sun-Dried Tomato Pasta a try. Don’t forget to tag me on Instagram @Marias.Munchies & #MariasMunchies

This Vegan Sun-Dried Tomato Pasta is creamy, easy, and the perfect meal for busy people. Throw all the ingredients in a pot and dinner is ready in under 30 minutes!

Vegan Sun Dried Tomato Pasta (One Pot)

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5 from 1 review

• Author: Maria
• Total Time: 30 minutes
• Yield: 8 1x
• Diet: Vegan

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Description

You’ll love this flavorful one-pot pasta recipe! It’s vegan, high in protein, and takes 35 minutes to make. Throw all the ingredients in a pot and dinner is ready for the entire family.

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons olive oil
• 1 small onion, diced
• 1 teaspoon Italian seasoning
• 2 vegan Italian sausages, chopped
• 5 garlic cloves, minced
• 1/3 cup sun-dried tomatoes in oil
• 2 cups vegan chicken stock (or vegetable stock)
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup marinara sauce
• 3 cups uncooked penne pasta (or rotini)
• 1/2 cup nutritional yeast
• 3 cups spinach, chopped (or kale)
• 1/4 cup vegan parmesan cheese, grated

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Instructions

1. Heat oil in a large pot over medium heat. Add in a diced onion and saute for 3 minutes until it’s translucent and fragrant.
2. Then add a teaspoon of Italian seasoning, chopped vegan Italian sausages, and the minced garlic cloves. Saute the sausages for 3 to 5 minutes until they’ve slightly browned.
3. Mix in sun-dried tomatoes, vegan chicken stock, coconut milk, marinara sauce, and nutritional yeast.
4. Add 3 cups of pasta and make sure to submerge the noodles under the liquid. Bring the pot to a boil, then let it simmer for 10 minutes. 
5. Turn the heat off once the pasta is al dente and most of the liquid has turned into a sauce. Add fresh spinach and grated vegan parmesan.
6. Taste and add additional salt and pepper to your preference. Serve with additional parmesan cheese on top and enjoy!

Notes

• Store leftovers in the fridge in an airtight container for up to 5 days.

• Cook Time: 30

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