Name: Vegan Sun-Dried Tomato Pasta Made Easy in 25 Mins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 12 oz spaghetti (or gluten-free pasta); ½ cup sun-dried tomatoes in oil, drained and chopped; 1 cup cherry tomatoes; 3 cloves garlic, minced; 3 tbsp olive oil; 1 tbsp nutritional yeast; ¼ cup toasted pine nuts; ½ tsp red pepper flakes (optional); Salt & black pepper to taste; Fresh basil, chopped (for garnish)

Jump to Recipe

Some nights, I just want dinner to feel like a warm hug—easy, comforting, and full of flavor. That’s where this Vegan Sun-Dried Tomato Pasta comes in. It’s my go-to when time is tight but I still crave something that feels special and nourishing.

This dish checks every box: it’s quick, it’s delicious, and it brings bold Mediterranean vibes without any dairy or meat. Whether you’re juggling soccer practice or simply need a break from takeout, this is the kind of easy vegan weeknight dinner that saves the day—ready in just 25 minutes and loved by picky eaters too.

Why You’ll Love This Vegan Sun-Dried Tomato Pasta

This dish is a lifesaver on those whirlwind evenings when dinner feels like one more thing on your never-ending list. It’s bursting with bold, savory flavor, yet takes just 25 minutes from start to finish. Packed with plant-based goodness and pantry staples, this dairy-free tomato pasta recipe is both nourishing and comforting. It’s basically a Mediterranean vacation in a bowl—minus the airfare and fuss.

Ingredients Vegan Sun-Dried Tomato Pasta

This Vegan Sun-Dried Tomato Pasta is made with simple, flavorful ingredients you probably already have in your pantry or fridge. Each one brings its own unique flair, blending into a dish that tastes like it simmered for hours—but didn’t. Below is a breakdown of what you’ll need. Exact quantities are listed at the bottom of the article and available for printing.

Spaghetti (or gluten-free pasta) – The base of the dish. Use your favorite pasta shape, and gluten-free works just as well.
Sun-dried tomatoes in oil – These little flavor bombs bring tangy, rich depth. Drained and chopped, they become the star of the sauce.
Cherry tomatoes – When blistered, they add bursts of sweetness and color. You can swap in grape tomatoes if that’s what’s on hand.
Garlic – A must-have for any Mediterranean recipe. It gives that warm, savory foundation we all crave.
Olive oil – Used to sauté and bring everything together. A good quality one really elevates the flavor.
Nutritional yeast – This is your dairy-free secret weapon. It adds a cheesy, umami flavor that’s totally plant-based and packed with B12.
Toasted pine nuts – Buttery and crunchy, they take the texture up a notch. Walnuts or slivered almonds can work in a pinch.
Red pepper flakes (optional) – For a gentle kick. Adjust to suit your spice level—or leave out altogether.
Salt & black pepper – Essential for balancing flavors. Taste and tweak as needed.
Fresh basil – A fragrant finish. Chop it fresh for garnish, or use dried basil in a pinch, though fresh is best.

Every ingredient in this plant-based Mediterranean pasta plays a role—bringing comfort, color, or bold flavor to your plate.

How to Make Vegan Sun-Dried Tomato Pasta

Let’s bring this Vegan Sun-Dried Tomato Pasta to life, one delicious step at a time. Trust me, it’s easier than it looks—and oh-so-satisfying. Whether you’re feeding a hungry family or just yourself after a long day, this plant-based Mediterranean pasta comes together like a dream.

Step 1 – Cook the Pasta

Start by boiling your spaghetti in salted water until it’s al dente—firm but not mushy. I like to stir it once or twice so it doesn’t clump. Before draining, scoop out about half a cup of the pasta water. That liquid gold helps create a silky sauce later.

Step 2 – Sauté the Garlic and Cherry Tomatoes

In a large skillet, heat olive oil over medium. Toss in the minced garlic and let it sizzle for a minute or so. Then add your cherry tomatoes. Within a few minutes, they’ll start to burst, releasing sweetness that balances the tang from the sun-dried tomatoes.

The aroma here? Pure magic. Like a cozy Italian kitchen tucked in a Tuscan hillside—without the plane ticket.

Step 3 – Add the Sun-Dried Tomatoes and Spices

Now stir in your chopped sun-dried tomatoes. They’ll soak up the garlicky oil and soften slightly. Add red pepper flakes if you’re feeling spicy. This is where the boldness kicks in—making it a true cherry tomato vegan pasta masterpiece.

Let everything mingle for 2–3 minutes so the flavors deepen and the tomatoes caramelize just a bit.

Step 4 – Combine with Pasta and Add Nutritional Yeast

Time to bring it all together. Add the cooked pasta to the skillet and pour in a splash of that reserved pasta water. Stir gently to coat every strand in the sauce.

Sprinkle in the nutritional yeast. It melts into the mix, creating a creamy, umami-rich nutritional yeast pasta sauce that’s dairy-free and downright dreamy.

Step 5 – Serve and Garnish

Plate your pasta and finish with toasted pine nuts for crunch and fresh basil for a bright, herbal lift. A little extra pepper or a pinch of sea salt never hurts, either.

And just like that, you’ve got a hearty, easy vegan weeknight dinner that’s full of flavor and free of fuss. Serve warm and enjoy every twirl.

Tips for Success

Reserve pasta water—it’s key for a silky, cohesive sauce.
Use oil-packed sun-dried tomatoes for the richest flavor and texture.
Don’t skip toasting the pine nuts—it deepens their nutty crunch.
Adjust the spice level gradually; red pepper flakes can sneak up on you!
Chop basil just before serving to keep it fresh and vibrant.

Equipment Needed

Large pot – For boiling the pasta. Any sturdy pot will do the trick.
Skillet or sauté pan – Use one with high sides to hold all the ingredients.
Colander – To drain the pasta easily.
Wooden spoon or spatula – Great for stirring without scratching your pan.
Measuring cups/spoons – Handy for precise seasoning and pasta water.

Variations

Gluten-Free Twist – Swap in your favorite gluten-free pasta to make this a celiac-friendly meal without losing any flavor.
Extra Veggie Boost – Add sautéed spinach, zucchini ribbons, or roasted bell peppers for more color and nutrients.
Creamier Sauce – Stir in a splash of unsweetened almond milk or cashew cream to make the sauce even silkier.
Protein Power – Toss in chickpeas, white beans, or grilled tofu to turn this into a more filling, protein-packed dinner.
Nut-Free Option – Skip the pine nuts and use toasted sunflower seeds or crunchy breadcrumbs for texture without the nuts.
Herb Swap – No fresh basil? Try parsley or oregano for a different herbal flavor profile—still fresh, still Mediterranean.
Spicy Lovers’ Edition – Amp up the heat with extra red pepper flakes or a drizzle of chili oil just before serving.

Serving Suggestions

Pair with a crisp green salad dressed in lemon vinaigrette for a refreshing contrast.
Serve alongside crusty vegan garlic bread to soak up every bit of sauce.
Enjoy with a chilled glass of sparkling water with lemon or your favorite white wine.
Top with extra basil and a sprinkle of vegan parmesan for added flair.

Frequently Asked Questions (FAQs)

Q: Can I make this Vegan Sun-Dried Tomato Pasta gluten-free?

A: Absolutely! I’ve made this Vegan Sun-Dried Tomato Pasta with gluten-free spaghetti plenty of times, and it turns out just as tasty. Just be sure to follow the package instructions since gluten-free pasta can cook a bit differently. Rice- or quinoa-based pastas both work great and still soak up that bold, savory sauce beautifully.

Q: What can I use instead of nutritional yeast in the sauce?

A: If you’re out of nutritional yeast or it’s just not your thing, no worries. For that same cheesy depth, try a spoonful of miso paste or a sprinkle of vegan parmesan. Both give your dairy-free tomato pasta recipe that rich umami flavor we all love—just with a slightly different twist.

Q: How long does this plant-based Mediterranean pasta keep in the fridge?

A: This plant-based Mediterranean pasta keeps well in the fridge for up to 3 days. I like storing it in an airtight container, then splashing a bit of water or olive oil when reheating to loosen up the sauce. It makes a perfect grab-and-go lunch or quick leftover dinner the next day!

Q: Can I add protein to this easy vegan weeknight dinner?

A: Definitely! Chickpeas, cannellini beans, or even crumbled tofu are fantastic protein-packed additions. I’ve even tossed in some lentils when I had leftovers in the fridge. It bulks up this easy vegan weeknight dinner without compromising flavor or cook time.

Q: Is this a good option for healthy vegan comfort food?

A: Oh yes—it’s one of my all-time favorites for healthy vegan comfort food. You’ve got complex carbs, heart-healthy fats, plant protein, and loads of Mediterranean flavor. Plus, it satisfies those warm, cozy pasta cravings without leaving you sluggish. Comforting, nourishing, and totally guilt-free.

Final Thoughts

There’s something magical about a recipe that comes together in under 30 minutes but tastes like it’s been slow-simmered with love. This Vegan Sun-Dried Tomato Pasta is exactly that—a warm, savory hug in a bowl. It’s fuss-free, flavor-packed, and nourishing in all the right ways.

Whether you’re feeding your family or just feeding your soul after a long day, this healthy vegan comfort food delivers joy with every bite. So next time your week feels wild, remember this dish. It’s your delicious, dairy-free escape to the Mediterranean—no passport required.

Vegan Sun-Dried Tomato Pasta Made Easy in 25 Mins