Vegan Sun-Dried Tomato Pasta Made Easy in 25 Mins
A quick and flavorful Vegan Sun-Dried Tomato Pasta recipe made in just 25 minutes. Packed with Mediterranean flavors, it’s a healthy, plant-based comfort food perfect for easy weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
- 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)
Instructions
- Boil spaghetti until al dente, then drain and reserve ½ cup of pasta water.
- In a skillet, heat olive oil over medium heat. Add garlic and cherry tomatoes, cooking until garlic is golden and tomatoes begin to blister.
- Stir in chopped sun-dried tomatoes and red pepper flakes. Sauté for 2–3 minutes.
- Add cooked pasta and a splash of reserved pasta water to the skillet. Stir in nutritional yeast and toss until well combined.
- Plate the pasta and top with toasted pine nuts, fresh basil, and additional red pepper flakes if desired. Serve warm.
Notes
- Use gluten-free pasta if needed to make the dish gluten-free.
- Adjust red pepper flakes based on your spice preference.
- Leftovers can be stored in the fridge for up to 3 days.
- Add extra nutritional yeast for a cheesier flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 0mg