30 minute Creamy Sun-Dried Tomato Pasta. Tasty pasta made with sun-dried tomatoes, spinach, and topped with a creamy dairy-free sauce and crushed red peppers. This pasta is family friendly and simple to whip up for dinner.
Are you gluten-free? Substitute the pasta and flour to make the entire dish gluten-free. Also, if you are not a fan of spicy food, cut out the crushed red peppers and add dried oregano or dried basil instead.
TIPS WHEN MAKING THIS CREAMY SAUCE
- Turn your stove top to low heat and slowly melt the butter in a medium pot. After the butter melts add the flour and whisk until it becomes a lumpy mixture.
- After you have created the butter and flour mixture immediately add the milk to the pot while whisking the entire time.
- Whisk the mixture until all of the clumps have turned into a creamy sauce.
- Increase the heat to medium low for 3-4 minutes, whisking the entire time. You do not want it to turn into a rolling boil, this sauce can easily burn.
- Lastly, add the salt, pepper, tomato paste, nutritional yeast, garlic powder, and whisk once more.
- Immediately take the creamy sauce off the heat until you are ready to add it to your pasta mixture.
- As the pasta sauce cools it will thicken. Too thin the sauce simply add more unsweetened milk and whisk.
You will find when shopping in the grocery store that there are two different types of sun-dried tomatoes that you can purchase. For this pasta I recommend that you use the sun-dried tomatoes that are sold in a plastic bag and not a jar.
I have found that the sun-dried tomatoes stored in a jar normally have liquids that can alter the taste of the creamy sauce. However, if that is all the sun-dried tomatoes you can find near you I just recommend draining the liquid from the jar, rinsing the sun-dried tomatoes well, and cutting them into bite sized pieces.
I used penne pasta for this dish, though any type of pasta like rigatoni, gnocchi, and farfalle would taste wonderful with this creamy sauce. I recommend that you toss your pasta in this creamy sauce then drizzle additional sauce on top of the pasta before eating.
When you make this Creamy Sun-Dried Tomato Pasta I would love for you to snap a photo of your food and share it with me on instagram @itsallgoodvegan. I can’t wait to hear from you!
This Creamy Sun-Dried Tomato Pasta is:
Creamy
Comforting
Dairy-free
Simple & easy
Make it gluten-free
Creamy Sun-Dried Tomato Pasta
30 minute Creamy Sun-Dried Tomato Pasta. Tasty pasta made with sun-dried tomatoes, spinach, and topped with a creamy dairy-free sauce and crushed red peppers.
Creamy Sun-Dried Tomato Pasta
- 12 ounces of pasta, gluten-free, cooked according to the back of the package.
- 2 Tbsp butter, I used dairy-free
- 2 Tbsp all-purpose flour, substitute for gluten-free flour
- 1 ½ cup unsweetened dairy-free milk, add more to thin
- 1/3 cup sun-dried tomatoes, chopped into small pieces
- 1 ½ cup fresh packed spinach
- 1 Tbsp garlic powder or minced garlic
- 2 Tbsp nutritional yeast
- 1 Tbsp tomato paste
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp crushed red pepper, optional
Directions
- Cook pasta according to package, drain, and set aside.
- Heat a medium pot or dutch oven on low heat and add the butter. Once melted add the flour and whisk until it becomes a clumpy paste.
- Slowly, add the milk and whisk until all clumps have smoothed out.
- Increase the heat to medium low for 3-4 minutes, whisking the entire time. You do not want it to turn into a rolling boil, this sauce can easily burn.
- Add the salt, pepper, tomato paste, nutritional yeast, garlic powder, and whisk once more.
- Combine the cooked pasta, sun-dried tomatoes, fresh spinach (optional) sauce, and toss. The warm pasta sauce will cook the spinach enough without it wilting.
- Sprinkle with crushed red pepper, eat, and enjoy!
- Don’t like spinach? Make this creamy pasta without fresh spinach.
- I used sun-dried tomatoes from a package. However, you can also buy them from a jar. If you use sun-dried tomatoes from a jar just make sure to rinse, drain, and chop them into small pieces before adding them to the pasta.
- I used penne pasta for this dish. Though, any type of pasta like rigatoni, gnocchi, and farfalle would taste wonderful with this creamy sauce.