Go Back
+ servings

Creamy Sun-Dried Tomato Pasta

In just 30 minutes, you can have this Creamy and flavorful Sun-Dried Tomato Pasta. It's so easy to make too...just boil the bow tie pasta while you make the silky-smooth sauce. It'll be on your table in a flash! 
Course Entree
Cuisine American, Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 428kcal


  • 1/2 cup sun-dried tomatoes , sliced or chopped (dry-packed) *see note
  • 2 cups soy milk , unsweetened (or any plant-based milk)
  • 2 tablespoons nutritional yeast
  • 1.5 tablespoons cornstarch
  • 1.5 tablespoons lemon juice , freshly squeezed
  • 1/2 teaspoon sea salt , more to taste (+ more for cooking water)
  • 12 ounces farfalle pasta
  • 2 tablespoons olive oil
  • 4 cloves garlic , minced
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper
  • 1/3 cup fresh basil , chopped
  • Fresh-cracked pepper , to taste


  • To rehydrate the tomatoes, boil 3/4 cup of water in a small pot, and remove from heat. Add the tomatoes and cover for 15 minutes. Drain the tomatoes, but save the soaking water.
  • In a medium bowl, whisk the soy milk, cornstarch, nutritional yeast, lemon, and salt until smooth. Set aside.
  • Cook the pasta in a large pot of salted boiling water until just shy of al dente (according to package instructions).
  • Start cooking the sauce when there are 5-6 minutes left on the pasta cook time. Heat oil in a large skillet over medium heat. Add the garlic and tomatoes. Sauté until garlic is fragrant and slightly golden. 1-2 minutes.
  • Add the tomato paste, Italian seasoning, and crushed red pepper. Sauté for 30-60 seconds until fragrant. Pour in the soaking water to deglaze the pan. Gently simmer for 1-2 minutes.
  • Whisk the sauce in the bowl again and add it to the pan. Cook until it thickens slightly for about 2-4 minutes. Stir often and lower the heat if needed. If the pasta isn't finished, just lower the heat on the sauce or remove it for a minute. Taste for seasoning and add more if needed.
  • When the pasta is done, reserve 1/2 cup of pasta water and drain. Add pasta to the skillet and stir to coat. Add just a 1/4 cup of pasta water and cook down until creamy and pasta is coated, about 1-2 minutes (add remaining pasta water if needed). Taste and add more seasoning if needed. Remove from heat, then sprinkle with basil and fresh-cracked pepper. Serve with vegan parmesan if desired. Enjoy!


Tomatoes: if you don't have dry-packed sun-dried tomatoes, you can use the ones that are packed in oil. Save 2 tablespoons of the oil and drain the rest. Use the soaking oil to replace the olive oil in the recipe. This will create the flavor that the soaking water does in the written recipe. To fully replace the soaking water in the recipe, use 1/2 cup of low-sodium vegetable broth. 
Nutritional Yeast: it adds a umami flavor that's somewhat cheesy and it slightly thickens. If you don't have it, you can bump up the cornstarch to 2 tablespoons total and add 1 teaspoon of white or yellow miso paste. This will add more salt, so you may want to reduce the salt in the recipe. A dash of apple cider vinegar is nice too. 


Calories: 428kcal | Carbohydrates: 74g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Sodium: 367mg | Potassium: 788mg | Fiber: 6g | Sugar: 8g | Vitamin A: 255IU | Vitamin C: 9mg | Calcium: 46mg | Iron: 3mg