This super silky and creamy sundried tomato pasta is vegan, made in one pot AND ready in under 30 minutes!
- Dietary-features: vegetarian, vegan, soy-free and gluten-free optional (can use almond milk in place of oat milk)
- Quick & easy: Made in one pot in under 30 minutes
- Features a dairy-free, creamy white sauce dappled with sun-dried tomatoes and spinach
Sun-dried tomatoes add a burst of flavor and color to pasta that's hard to beat. If you enjoy this recipe you'll want to check out my creamy vegan lemon pasta, which also celebrates sun-dried tomatoes in all their umami glory.
This recipe is similar to my creamy vegan one-pot pasta, but it's made nut-free by using oat milk instead of cashew cream.
Ingredients and substitutions
- Pasta: I use bowtie pasta but any small or medium pasta will work.
- Vegan butter can be replaced with olive oil for a lighter option. Earth Balance is my go-to vegan butter.
- Oat milk makes the sauce really creamy. You can also use coconut milk, almond milk or soy milk. Make sure to choose an unsweetened, unflavored milk.
- Sun-dried tomatoes add acidity and umami flavor.
- Nutritional yeast adds cheesiness and depth.
Step by step instructions
This dish uses a roux, like many of my favorite recipes (vegan squash casserole, for example.) A roux is just a combination of fat (vegan butter) and flour that thickens the sauce.
You will need a 4-quart Dutch oven or similarly sized stockpot to make this recipe.
- Cook garlic and sun-dried tomatoes: Heat the Dutch oven over medium-high heat, then add butter (olive oil can be used instead if desired). Once butter is hot, add minced garlic and roughly chopped sun-dried tomatoes. Saute for 2 minutes, or until garlic is golden and aromatic.
- Make the roux: Sprinkle in the flour. Stir frequently for 1-2 minutes, or until lightly golden.
- Make the sauce: Add ½ cup oat milk to form a thick paste with the flour.
- Slowly pour in the remaining oat milk, whisking to combine. Add salt, oregano, water and dry pasta. Stir to combine.
Bring to a boil over high heat. Once boiling, reduce to a low simmer over medium-low. Cover and simmer until pasta is a dente, about 8 minutes. Stir every 2-3 minutes to prevent sticking.
Once pasta is al dente, remove the lid and simmer until the sauce is thickened. Taste for salt and stir in fresh spinach and optional add-ins.
Recipe FAQ and expert tips
- Extra veggies: Steamed broccoli, green beans or mushrooms work well. Add in just before serving to prevent over-cooking.
- Protein add-in: I like to add canned chickpeas or sautéed plant-based sausage for extra protein. Add in just before serving.
- Stir every 2-3 minutes while simmering to prevent pasta from sticking to the pot. Make sure the pot is completely covered when not stirring the pasta.
- Thicken the pasta sauce by removing the lid and continuing to simmer over medium low. The sauce will thicken even more as it cools.
- Taste for salt. Pasta cooks best in well-salted water. Taste for seasonings like salt, pepper and nutritional yeast before serving.
Replace all-purpose flour with a gluten-free all purpose flour (Bob's Red Mill blend is my go-to). Choose your favorite gluten-free pasta. If unable to find certified gluten-free oat milk, see below for other milk options.
Short answer: no. The high heat and tomatoes may cause the milk to curdle, which doesn't happen with non-dairy milk. You can try unsweet soy or coconut milk for a different vegan milk option.
Refrigerate in a closed container for 4-5 days. Reheat in the microwave or over medium heat on the stove. You may need to add a splash of oat milk to loosen the sauce.
Looking for more one pot recipes?
Here are a few of my favorites:
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One Pot Sun-Dried Tomato Pasta
- 2 tablespoons vegan butter or olive oil
- 4-5 cloves garlic minced
- 6 ounces sundried tomatoes roughly chopped
- 3 tablespoons all-purpose flour
- 2 and ½ cups oat milk unsweetened and unflavored
- 2 and ½ cups water
- ½ teaspoon salt more to taste
- ¼ teaspoon dried oregano
- 6 ounces bowtie pasta
- 2 heaping cups fresh spinach
- 3 tablespoons nutritional yeast
- ¼ teaspoon red pepper flakes more to taste
- freshly ground black pepper to taste
- fresh chopped basil for topping
- lemon wedges for serving
- Place a 4-quart dutch oven or similarly sized stock pot over medium-high heat. Once hot, add 2 tablespoons vegan butter. Add minced garlic and chopped sun-dried tomatoes to the hot olive oil. Saute for 1-2 minutes, or until garlic is golden and aromatic.
- Sprinkle in the flour. Stir frequently with a silicon whisk or wooden spoon for 1-2 minutes, or until the flour is lightly golden.
- Add ½ cup oat milk to form a thick paste with the flour. Slowly pour in the remaining 2 cups of oat milk, whisking to combine. Add water, salt, oregano and dry pasta. Stir to combine.
- Bring to a boil over high heat. Once boiling, reduce to a low simmer over low heat. It should still be lightly bubbling. Cover and simmer until pasta is al dente, about 8 minutes. Stir every 2-3 minutes to prevent sticking.
- Once pasta is al dente, remove the lid and simmer until the sauce is thickened. Taste for salt and stir in fresh spinach, nutritional yeast, and red pepper flakes. Garnish with freshly ground black pepper, fresh basil, and lemon wedges.