Creamy Vegan Pasta with Sun-Dried Tomatoes (Nut-Free)

Vegan creamy pasta with sun-dried tomatoes on a white plate. The pasta has been garnished with parsley, sun-dried tomatoes, and parsley.

No ratings yet

Creamy Vegan Pasta with Sun-Dried Tomatoes (Nut-Free)

My Creamy Vegan Pasta with Sun-Dried Tomatoes recipe is nut-free and made without heavy cream, parmesan cheese, or cashews. Instead of blending soaked nuts, this 25-minute recipe uses a simple roux to create a smooth sauce. Sun-dried tomatoes add depth and sweetness, which takes this classic pasta to the next level.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Main Course

Cuisine: Italian, Italian-American

Diet:

Servings: people

Calories: 433kcal

Author: Ruth Grindeland

Equipment

1 medium saucepan
1 large skillet
1 wooden spoon
1 cutting board
1 chef knife
1 colander

Ingredients

12 oz fettuccine or preferred noodle
2 tablespoons dairy-free butter
3 cloves garlic, minced
½ cup oil-packed sun-dried tomatoes, chopped
2 tablespoons all-purpose flour
1 and 1/4 cups unsweetened dairy-free milk*, extra on hand to thin if needed
½ cup vegetable broth
1 tablespoon nutritional yeast
1 teaspoon lemon juice
½ teaspoon salt, adjust to taste
¼ teaspoon black pepper
⅛ teaspoon ground nutmeg

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until it is al dente. Before draining, save 1 cup of pasta water.
Sauté garlic and tomatoes: Next, melt the butter in a deep sauté pan over low-to-medium heat. Then add the 3 cloves of minced garlic and sauté until fragrant, about 30 to 60 seconds. Stir in ½ cup of sun-dried tomatoes and heat for 1 minute.
Add the flour: Sprinkle 2 tablespoons of all-purpose flour over the mixture and stir constantly for 1 minute.
Whisk liquids: Then slowly whisk in the 1 and 1/4 cups of unsweetened dairy-free milk and ½ cup vegetable broth. Keep whisking until the sauce is lump-free.
Add spices: Add 1 tablespoon of nutritional yeast, a pinch of nutmeg, a dash of salt, and pepper. Let the sauce simmer until it thickens. This usually takes 3 to 5 minutes
Combine with pasta: Finally, add the drained pasta to the sauté pan with the sauce. Sprinkle with 1 tablespoon of fresh lemon juice, and toss everything ll together. If your sauce is too thick, add the pasta water in 1/4 cup increments until you reach the right texture. When you’re ready to serve, plate the pasta on a plate and top with your favorite garnishes.

Notes

Dairy-free milk: Use any type of dairy-free milk. I have had the best results using barista-style oat milk (unflavored). It is designed to be creamy and works well with this recipe.
This recipe tastes best when served immediately. If you make it ahead of time, note that the sauce will thicken. Add a splash of dairy-free milk or water and stir. This will help restore the original creamy texture.

Nutrition