Sun-dried tomatoes, fresh basil and pasta come together in a creamy, dairy-free sauce for a quick and flavorful weeknight meal. This easy pasta dish can be served as the main course or as a side for a healthy family dinner any night of the week.
Simple to prepare and ready in under 30 minutes, this Creamy Sun-Dried Tomato & Basil Pasta stretches ingredients without sacrificing taste, making it an economical choice for feeding a family.
We love recipes that are straightforward and fast, and this one fits the bill. With everyday pantry staples and just a few fresh ingredients, you’ll have a satisfying, dairy-free pasta ready in no time.
How to make creamy sun dried tomato and basil pasta
Sauté the sun-dried tomatoes in a heavy saucepan over medium heat for about 3 minutes to release their flavor. Add the minced garlic and continue to sauté for 2 more minutes.
Add 2 1/2 cups of vegetable broth and the dairy-free sour cream to the pan. Stir over medium heat until smooth and well combined. Reserve 1/2 cup of the vegetable stock for the slurry in the next step.
Stir in the nutritional yeast, garlic powder, onion powder, salt and cracked red pepper. Let the sauce simmer for about 5 minutes so the flavors meld.
To thicken the sauce, combine the reserved 1/2 cup of vegetable stock with the flour in a small bowl and whisk until lump-free. Pour this slurry into the pan and stir as the sauce warms; it should begin to thicken.
Add the cooked pasta and the chopped fresh basil to the pan. Stir everything together and simmer until heated through. Serve hot, garnished with extra cracked red pepper and fresh basil if desired.
How to serve
- Serve as the main entrée with a crisp green salad for a complete, balanced meal.
- Use it as a flavorful side dish alongside grilled chicken or steak.
- Leftovers reheat well—store in an airtight container in the refrigerator and warm in the microwave or on the stovetop in a non-stick pan.
more easy pasta dishes
- Greek Orzo Salad
- Southwest Pasta Salad
Creamy Sun-Dried Tomato Basil Pasta
Amy Duska
Pin Recipe
10
20
Ingredients
- 16 oz. pasta, cooked
- 1 (7 oz.) jar sun-dried tomatoes, drained and roughly chopped
- 1 tablespoon minced garlic
- 3 cups vegetable broth or stock (½ cup reserved)
- ½ cup dairy-free sour cream
- 1 tablespoon garlic powder
- ¼ cup nutritional yeast
- 1 teaspoon onion powder
- ½ teaspoon cracked red pepper
- ½ teaspoon salt
- 1 cup fresh basil, roughly chopped (about 20 leaves)
- 2 tablespoons flour
Instructions
- In a heavy saucepan over medium heat, sauté the sun-dried tomatoes for 3 minutes. Add the minced garlic and continue to sauté for 2 minutes.
- Add 2 1/2 cups of vegetable broth and the dairy-free sour cream to the pan and stir over medium heat until well blended. Stir in the garlic powder, nutritional yeast, onion powder, cracked red pepper and salt. Cook for 5 minutes, stirring occasionally.
- Combine the reserved 1/2 cup of vegetable stock and flour in a small bowl and stir until there are no lumps. Pour the flour mixture into the pan and stir until the sauce begins to thicken. Add the basil and pasta, stir, and cook until heated through. Serve warm.
Video
Notes
- Make it gluten-free: Use gluten-free pasta and substitute cornstarch for flour to thicken the sauce.
- To store: Keep leftovers in an airtight container in the refrigerator.
- To reheat: Warm leftovers in the microwave or on the stovetop in a non-stick pan.
This recipe was originally published in July 2015 and updated in June 2018.