Sun-Dried Tomato Pasta is made in one pot using your bow-tie pasta, oat milk and a handful of pantry staples that make a rich and creamy dairy-free sauce!
I’ve been running polls on my Instagram recently to see what kind of meals you’re looking for and easy weeknight dinners is hands down the most common answer. That’s probably white my vegetarian chili mac and rice and beans recipes are so popular.
I thought: what’s an easy but exciting meal I can make that’s equally comforting and delicious? (And requires minimal clean-up, because yes, I still don’t have a dishwasher.)
The answer is this sun-dried tomato pasta! This recipe takes only about 30 minutes to make and requires minimal prep.
Oat milk makes the sauce creamy and vegan while sun-dried tomatoes add a pop of color and flavor.
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Step by step
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 (this is my favorite pot/pan brand– affiliate link) or similarly sized stockpot to make this recipe.
- 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.
- Sprinkle in the flour. Stir frequently for 1-2 minutes, or until lightly golden.
- Add 1/2 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 notes
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 a 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 the non-dairy milk. You can try unsweet soy or coconut milk for a different vegan milk option.
Extra veggies: Steamed broccoli, green beans or mushrooms work well.
Protein add-in: I like to add canned chickpeas or sauteed plant-based sausage for extra protein. Add in just before serving.
Leftovers: 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.
One pot pasta tips
- 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.
- Add in extra cooked vegetables and proteins at the end of cooking to prevent them from overcooking.
- Taste for salt. Pasta cooks best in well-salted water. Taste for seasonings like salt and pepper before serving.
Looking for more weeknight dinner favorites? Here are a few of my favorites:
- Pesto Bowls with Roasted Potatoes
- Vegetarian Spaghetti Casserole
- Lemon and Arugula Hummus Pasta
- Vegetarian Black Bean Quinoa Casserole
Enjoy!
One Pot Sun-Dried Tomato Pasta
Ingredients
- 2 tablespoons vegan butter or olive oil
- 3 cloves garlic minced
- 3 ounces sundried tomatoes roughly chopped
- 3 tablespoons all-purpose flour
- 2 and 1/2 cups oat milk unsweetened and unflavored
- 2 and 1/2 cups water
- 1/2 teaspoon salt more to taste
- 1/4 teaspoon dried oregano
- 6 ounces bowtie pasta
- 2 heaping cups fresh spinach
- 1/4 teaspoon red pepper flakes more to taste
- freshly ground black pepper to taste
- fresh chopped basil for topping
Instructions
- 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 1/2 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, red pepper flakes and optional add-ins. Garnish with freshly ground black pepper and fresh basil.
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