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25-Minute Vegan Creamy Pasta You’ll Crave Nightly

vegan creamy pasta
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A creamy vegan pasta dish made with sun-dried tomatoes and coconut milk for a rich, dairy-free flavor.

Ingredients

Scale
  • 12 oz fettuccine or linguine pasta
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • ½ cup sun-dried tomatoes, chopped (oil-packed, drained)
  • 1 cup full-fat canned coconut milk or cashew cream
  • ½ cup vegetable broth
  • 2 tablespoons nutritional yeast
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup fresh parsley or basil, chopped

Instructions

  1. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
  3. Stir in sun-dried tomatoes and cook for 1–2 minutes.
  4. Add coconut milk, vegetable broth, nutritional yeast, salt, pepper, paprika, and red pepper flakes. Stir and simmer for 3–4 minutes until slightly thickened.
  5. Add cooked pasta to the skillet and toss to coat in the sauce. Add reserved pasta water as needed for a silky texture.
  6. Remove from heat and garnish with fresh parsley or basil. Serve warm.

Notes

  • Use oil-packed sun-dried tomatoes for better flavor.
  • Adjust red pepper flakes for desired spiciness.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Keywords: vegan creamy pasta, vegan pasta recipe, dairy free creamy pasta, vegan dinner ideas, plant based pasta, easy vegan meals

Find it online: https://zoerecipe.com/vegan-creamy-pasta-recipe/