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Sun-Dried Tomato Vegan Pasta

Sun-dried tomato vegan pasta with a creamy dairy-free coconut sauce, rigatoni, wilted baby spinach, and nutritional yeast “parmesan.” Quick stovetop method coats every tube with a rich, tangy Italian-inspired flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Rigatoni or penne
  • 1 lb Rigatoni or penne for pasta
Sun-dried tomatoes in oil
  • 0.5 cup Sun-dried tomatoes in oil chopped
Baby spinach
  • 3 cup Baby spinach for tossing
Garlic
  • 4 Garlic cloves, minced
Full-fat coconut cream
  • 1 can (13.5 oz) Full-fat coconut cream for sauce
Pasta water
  • 0.5 cup Pasta water reserve and add as needed
Nutritional yeast
  • 3 tbsp Nutritional yeast plus more for serving
Tomato paste
  • 2 tbsp Tomato paste for depth
Italian seasoning
  • 1 tsp Italian seasoning
Red pepper flakes
  • 0.25 tsp Red pepper flakes
Sun-dried tomato oil
  • 2 tbsp Sun-dried tomato oil from the jar
Fresh basil
  • Fresh basil for topping
Salt and pepper
  • Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Cook pasta and reserve water
  1. Bring a large pot of water to a boil and cook the rigatoni or penne until al dente, then reserve 1 cup pasta water before draining.
Make the sun-dried tomato coconut sauce
  1. Heat the sun-dried tomato oil in a Dutch oven over medium heat, then sauté the garlic and chopped sun-dried tomatoes for 2 minutes until fragrant.
  2. Add the tomato paste and cook for 1 minute, stirring, until it darkens slightly.
  3. Stir in the coconut cream, Italian seasoning, red pepper flakes, and nutritional yeast, then simmer for 5 minutes until the sauce looks creamy.
Toss, wilt, and finish
  1. Add the drained pasta to the sauce and toss, adding reserved pasta water as needed to loosen and coat the pasta.
  2. Add the baby spinach and toss until wilted, about 1-2 minutes, so it turns bright green.
  3. Season with salt and pepper to taste, then top with fresh basil and extra nutritional yeast if desired.

Notes

Pro tip: reserve extra pasta water than you think you’ll need—starch helps the coconut cream sauce cling and stay silky. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of water or plant milk to loosen. Freezing isn’t recommended as the coconut cream can separate. For a gluten-free option, use gluten-free rigatoni or penne and cook to package directions.