Creamy Garlic Sun-Dried Tomato Pasta (Vegan)

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Jump to RecipeThree plates of pasta.

You won’t believe this creamy sun dried tomato sauce is completely vegan! It is delicious and comes together fairly quickly.

Ingredients and Substitutions

Pasta: I use fettuccine but you can really use any type of pasta shape. You can even use brown rice or chickpea pasta.

Olive Oil: The olive oil is what works with the flour to create a thick sauce. If you don’t have olive oil you can also use butter or vegan butter.

Garlic: If you don’t have fresh garlic substitute for 1/2 tsp garlic powder.

Flour: I use all purpose flour but you can use a gluten free flour if you need. I wouldn’t use whole wheat flour. It gives it too much of a flavor. We just want the flour to be used as a thickener.

Milk: I use almond milk but you can use other types of milk as well. Make sure to use unsweetened milk.

Nutritional Yeast: If you don’t need it to be vegan you can use parmesan as a substitute.

Sun Dried Tomatoes: You can find sun dried tomatoes packed in oil by the tomato sauce. If you don’t like sun dried tomatoes you can also use roasted tomatoes.

Basil: If you don’t have basil you can swap it for spinach or parsley.

A fork on a plate of pasta.

How to store for later

You can store the sun dried tomato pasta in an airtight container in the fridge for up to 4 days. When you reheat it, add a splash of water to help the sauce thin out.

Creamy sun dried tomato pasta on a white plate.

Creamy Garlic Sun-Dried Tomato Pasta (Vegan)

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Prep Time:
Cook Time:
Total Time:
Three plates of pasta.
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  • 1 lb dried pasta
  • 3 tbsp olive oil
  • 5 garlic cloves (about 1 tbsp), minced
  • 3 tbsp all-purpose flour
  • 1 3/4 cup unsweetened almond milk
  • 1 cup reserved pasta water
  • 2 tbsp nutritional yeast
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 cup sun-dried tomatoes, chopped
  • 1/2 cup fresh basil, chopped
  • crushed red pepper flakes, for topping


  1. Cook pasta according to package instructions. Save 1 cup of the pasta cooking water, this will be used for the sauce later. Drain and set aside.
  2. Heat oil in a pot over medium-low heat. Add minced garlic and cook for about 1-2 minutes. Add in the flour and mix until it forms a clumpy paste.
  3. Slowly add in your milk and whisk until it forms a smooth sauce (once you add all the milk the sauce it should be pretty thin). Cook for about 3 minutes, stirring often so the flour doesn’t burn. It should be getting thicker as it cooks.
  4. Add in the nutritional yeast, salt, pepper, and sun dried tomatoes. Then add in the pasta, half of the basil, and 1/2 cup of reserved pasta water. Toss to combine. Let the water thin out the sauce, add more as needed.
  5. Add pasta to your serving bowls and top with the remaining basil and crushed red pepper flakes.


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