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This delicious Sun-Dried Tomato Pasta is so easy to make, full of flavor, thick and creamy and you’d never know it’s vegan and oil-free and healthy. It is also low-fat but tastes incredibly rich!

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SUN-DRIED TOMATO PASTA

I love pasta so much. We eat it weekly around here and perhaps even more than pasta, I love creating sauces for the pasta. I love them so much that there is a whole dedicated chapter of sauces in my cookbook. This #1 vegan sauce is still the most popular after 6 years with vegans and non-vegans. I also happen to love sun-dried tomatoes because of how rich and bold their flavor is.

I wanted this sauce to be creamy and full of flavor, but also low in fat. So, it is not only oil-free and low-fat, it also has no coconut milk! I used a small amount of almond butter and almond milk for a rich taste and it is plenty creamy as you can see. I can see using this sauce for so many things.

INGREDIENTS NEEDED TO MAKE SUN-DRIED TOMATO SAUCE

You only need 8 ingredients to make this sun-dried tomato pasta!

sun-dried tomatoes from a bag, not from a jar soaked in oil

roasted almond butter (or sunbutter if nut-free is needed)

almond milk or preferred dairy-free milk (I think probably any milk would work here)

red wine vinegar (really amps up the flavor)

dried oregano and dried basil

garlic cloves

red pepper flakes

pasta of choice

HOW TO MAKE SUN-DRIED TOMATO PASTA

STEP 1

First, you will need to add the tomatoes to a bowl and cover with water by an inch and soak overnight. This is absolutely necessary to really soften the tomatoes so the sauce turns out 100% smooth and creamy. As well as the long soaking creates a very flavorful water, that aids in the finished sauce being full of flavor.

STEP 2

After soaking, drain the water into another bowl, not the sink! You will be using 3/4 cup of the soaking liquid for the sauce, which gives a ton of flavor!

STEP 3

Add the drained tomatoes, plus 3/4 cup of the soaking liquid and the remaining ingredients. Blend until smooth, thick and creamy. The longer you blend, the smoother it will get. There should be no bits of tomato remaining.

Tip: I used a powerful blender, but if you do not have a strong blender, then I would recommend blending this in a food processor instead, as a food processor tends to work much better than a weak blender.

STEP 4

After blending, taste and add more salt or red pepper is desired. Serve over cooked pasta of choice. We ate this over penne pasta with parsley and additional red pepper flakes and it was so delicious. If you’d like additional protein, these Smoky Chipotle Chickpeas would be delicious on top as well!

MORE VEGAN SAUCES AND PASTA TO TRY:

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!