• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
IM-WORTHY
  • Home
  • About
    • Work With Me
  • Recipes
  • Wellness
You are here: Home / Main Dish / Creamy Sun-Dried Tomato Pasta

Creamy Sun-Dried Tomato Pasta

Jump to Recipe

This creamy sun-dried tomato pasta is an easy plant-based recipe that comes together in 20 minutes or less.

sun-dried tomato pasta with miyokos cashew cheese, barilla protein pasta, in tan bowl form target.com

When you don’t know what to cook for dinner or just want a healthy vegan/vegetarian-friendly recipe that’s super simple and delicious make this sun-dried tomato pasta recipe your go-to. This easy vegan meal is perfect for an easy dinner recipe for two or something the whole family can enjoy.

This easy vegan recipe is highly customizable as you can add whatever veggies and protein suit your cravings at the moment. Some ingredients I like to add to this pasta are spinach, Brussels sprouts, broccoli, beyond meat, vegan cheese, pine nuts, and the list goes on.

How many calories are in a bowl of sun-dried tomato pasta

I don’t like to count calories all the time. I like to eat intuitively. If you are curious, this pasta dish is roughly 300 calories. Of course, this will be different for everyone depending on ingredients and serving size. It’s a bit lower than your normal bowl of pasta because we’re using Barilla (penne) protein pasta. This pasta has 10g of protein from ingredients like chickpeas, lentils, and pea protein. One serving of pasta is only 190 calories. 

What’s in this easy plant-based pasta

  • penne pasta
  • sun-dried tomatoes
  • shredded Brussels sprouts & kale
  • nutritional yeast
  • sea salt
  • black pepper
  • dried oregano
  • Italian seasoning
  • dried sage
  • garlic
  • onions
  • oat milk

How to cook sun-dried tomato pesto pasta

If you’re interested in making sun-dried tomato pesto pasta see the following steps.

  1. Add the sun-dried tomatoes, olive oil, basil, garlic (I prefer roasted garlic), and nutritional yeast to a food processor or blender and pulse or puree into a pesto. It should have a bit of texture. 
  2. Feel free to add a bit of hot pasta water (2-3 Tbsp) if you have trouble making the tomato pesto mixture. 
  3. Add your drained pasta to a pot and pour the pesto over it. Use a large spoon to mix well and season to your desired liking. 
  4. Serve warm or cold with additional basil and nutritional yeast. 
Easy sun-dried tomato pasta with garlic, onions, cashew cheese, kale, and barilla protein pasta

More Vegan Pasta Recipes

  • LENTIL BOLOGNESE
  • PESTO KELP NOODLES
  • MUSHROOM PASTA

LEAVE A COMMENT BELOW AND TAG ME ON INSTAGRAM AND LET ME KNOW IF YOU MAKE THIS EASY SUN-DRIED TOMATO PASTA LOVE TO HEAR FROM YOU;-)

Creamy Vegan Sun-Dried Tomato Pasta

Shana Thomas
Make this easy plant-based sun-dried tomato pasta recipe in only 20 minutes. This plant-based recipe includes Barilla protein penne with brussel sprouts, kale, garlic, onions, and oat milk.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Course Dinner,, Main Course
Cuisine American, Italian
Servings 2
Calories 300 kcal

Ingredients
  

  • 1 box barilla protein penne pasta 14.5oz
  • 1 jar sun-dried tomatoes 8oz
  • 1 cup shredded brussel sprouts & kale finely shredded
  • 1/4 cup nutritional yeast plus more for topping at the end
  • sea salt and black pepper to taste
  • 1 tsp dried oregano
  • 1 tsp Italian seasoning
  • 1 tsp dried sage
  • 3 cloves garlic chopped
  • 1/2 onion chopped
  • 1/4 cup oat milk (plus more, if needed) (sub for any non-dairy milk)
  • 1 lemon, juice
  • 1 handful pine nuts optional
  • 2 tbsp oil from jar of sun-dried tomato sub for extra virgin olive oil

Instructions
 

  • Over medium heat add sea salt and water to a pot. Once the water starts to boil, add the pasta and cook according to the package instructions.
  • While the pasta is cooking, add the sun-dried tomato oil into a large skillet over medium heat and reserve the tomatoes. Once the oil is hot, add the chopped garlic and onions and saute until fragrant (2-3 minutes). Add the shredded Brussels sprouts and kale (sub for any veggies of your choice). Season with oregano, sage, black pepper, sea salt, and Italian seasonings and let simmer for 5-8 minutes.
  • Add 1/4 cup of oat milk and stir. Toss the pasta and sun-dried tomatoes into the skillet and toss to coat. Continue stirring until warmed through 1-2 minutes.
  • Remove from the heat. Top with more nutritional yeast, juice of one lemon, and pine nuts. Transfer the pasta to bowls and enjoy!

Notes

Optional add-ins: chopped parsley, hemp seeds, and hot sauce. For extra creaminess top with a few chunks Miyokos cashew cheese (seen in the image above).
Keyword sun-dried tomato pasta,, sun-dried tomato pesto,, vegan dinner recipe,

Snap a photo, post it, and tag #ImWorthyRecipes and @IMWORTHYKITCHEN on Instagram


This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my affiliate notice for details. 


Sharing is caring!

273 shares
  • Share
  • Tweet

Filed Under: Lunch, Main Dish, Recipes Tagged With: sun dried tomato pesto, sun-dried tomato pasta, vegan dinner recipes, vegetarian dinner ideas

About

Hey there, I’m Shana Thomas, food photographer, home cook, and writer behind, Im-Worthy.com. Since 2019, my goal has been to inspire you to live energetic and healthy lives with my easy vegan recipes & wellness tips.

Previous Post: « Kale Salad with Maple Mustard Tempeh
Next Post: Mother’s Day Gift Ideas »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi! I’m Shana, food photographer & writer behind, Im-Worthy.com. Inspiring busy women to live energetic healthy lives with my easy plant-based & vegan recipes & wellness tips. About Shana→

  • instagram
  • youtube
  • tiktok
  • pinterest

SWOON-WORTHY RECIPES

Oat Milk Latte 7 Ways

pumpkin spice latte, vanilla latte, iced oat milk latte, mocha latte, orange latte, almond caramel latte, snickerdoodle latte

23 Delicious Salads

23 Salad Recipes By Im-Worthy.com

65 Healthy Breakfast Ideas

cropped-Choc-Raspberry-Chia-Seed-Pudding-Recipe_Blog7.jpg

Footer

This healthy hot chocolate is homemade, dairy-free This healthy hot chocolate is homemade, dairy-free, and creamy. A blend of @wholefoods 365 organic cocoa powder, chocolate, and oat milk, cinnamon, & @reddiwip coconut milk whipped cream results in a warming drink. 
.
.
#veganhotchocolate #healthyhotchocolate #veganhotcocoa #veganfoodblog #hotchocolate
These are the BEST cookie dough bars you will ever These are the BEST cookie dough bars you will ever try! Made with just a few simple ingredients, they’re an easy no-bake treat to satisfy any sweet tooth. Plus, they're vegan, gluten-free, soy-free, and oil-free so they're a healthy, allergen-friendly, feel-good treat. 
#cookiedoughbites #proteinbars
Let's make these za'atar spiced roasted chickpeas. Let's make these za'atar spiced roasted chickpeas. Eat them alone for a healthy snack or pair them with baked potatoes, salads, soups, grain bowl, Buddha bowl, or on top of pasta. #zaatar #roastedchickpeas #kalesalads
This kale salad using @wholefoods extra virgin oli This kale salad using @wholefoods extra virgin olive oil has seriously been on repeat for the full month of September. It's so good! 
#kalesalads #kalesalad #rawkalesalad #rawveganrecipes
Pumpkin Spice Oat Milk Latte!! Get the full recipe Pumpkin Spice Oat Milk Latte!! Get the full recipe on Im-Worthy.com. 
#pumpkinspicelatte #pumpkinspice #oatmilklatte
These vegan zucchini muffins with chocolate chip These vegan zucchini muffins with chocolate chips are quick to make, made with wholesome ingredients, and taste delicious with sweet honey cinnamon butter. Get the recipe here: https://im-worthy.com/vegan-zucchini-muffins/
.
.
#zucchinimuffins #zucchinirecipes #healthydessertrecipes
Follow on Instagram
  • tiktok
  • instagram
  • pinterest
  • youtube
  • facebook

Hey there, I’m Shana Thomas, food photographer & writer behind, Im-Worthy.com. Inspiring busy women to live energetic healthy lives with my easy plant-based & vegan recipes, and wellness tips.

TERMS & PRIVACY | IM-WORTHY 2023 & BEYOND | ALL RIGHTS RESERVED

273 shares