Creamy Sun-Dried Tomato and Basil Pasta is a dairy-free pasta recipe that can be served as an entree or as a delicious side-dish.
We all love recipes that are simple to put together and this dish is no exception. It's a quick, weeknight meal that can be on the table in under 30 minutes!
When you're feeding a large family, you tend to see how far you can stretch a dollar and pasta is one of the things that can help you do just that.
This recipe for Creamy Sun-Dried Tomato & Basil Pasta is inexpensive and tasty!
How to make creamy sun dried tomato and basil pasta
Saute the sun-dried tomatoes and garlic for a few minutes to help release the oils and flavors. Add the vegetable stock and sour cream. (Make sure to reserve ½ cup of the vegetable stock for the slurry in step 4!)
Stir until well combined. Next add the nutritional yeast, garlic powder, onion powder, salt and cracked red pepper. Stir and let simmer for about 5 minutes.
Now it's time to thicken the sauce.
Combine the remaining vegetable stock and flour in a small measuring cup or mixing bowl. Use a small whisk to mix the two together and get rid of any clumps!
Pour the slurry into the pan and stir. As it heats up, it should start to thicken!
Add the cooked pasta and then pile on the chopped fresh basil!
Stir all of the ingredients together and let simmer until everything is heated through.
Serve hot and top with extra cracked red pepper and fresh basil!
How to serve
- This pasta dish goes really well with Italian or French bread that has been lightly toasted in the oven.
- Serve this as the main entree with a fresh side salad.
- Make this a side-dish to accompany steak or grilled chicken.
- This recipe re-heats well. Keep leftovers in an air-tight container in the fridge and warm up in the microwave or on the stove-top in a non-stick pan.
4 easy pasta dishes to make this weekend
Creamy Sun Dried Tomato & Basil Pasta
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Ingredients
- 1 lb. pasta (cooked)
- 1 jar (7 oz.) sun dried tomatoes (drained and roughly chopped)
- 1 tablespoon minced garlic
- 3 cups vegetable broth or stock (½ cup reserved )
- ½ cup dairy-free sour cream
- 1 tablespoon garlic powder
- ¼ cup nutritional yeast
- 1 teaspoon onion powder
- ½ teaspoon cracked red pepper
- ½ teaspoon salt
- 1 cup fresh basil (roughly chopped, about 20 leaves)
- 2 tablespoons flour
Instructions
- In a heavy saucepan over medium heat, saute the sun-dried tomatoes for 3 minutes. Add the minced garlic and continue to saute for 2 minutes.
- Add 2 ½ cups of vegetable broth and the sour cream to the pan and stir over medium heat until well blended. Stir in the garlic powder, nutritional yeast, onion powder, cracked red pepper and salt and cook for 5 minutes, stirring occasionally.
- Combine the reserved ½ cup of vegetable stock and flour in a small bowl and stir until there are no lumps. Pour the flour mixture into the pan and stir until blended and the sauce begins to thicken. Add the basil and pasta, stir and cook until heated through. Serve warm.
Notes
- Make this dish gluten-free by using gluten-free pasta and corn starch instead of flour to thicken the sauce.
- To Store: Keep leftovers in an air-tight container in the fridge.
- To Reheat: Warm up leftovers in the microwave or on the stove-top in a non-stick pan.
This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
This recipe was originally published in July 2015 and updated in June 2018.
Julie says
One of my family’s favorite dishes! It’s absolutely delicious!
Dyl says
I've made this recipe countless times; it is so good! I have used plain coconut yogurt in place of the sour cream and it was fine as a substitute.
Bianca says
I am going to make this for a dinner party and am wondering if the red pepper makes it spicy?
Amy Duska says
Yes it does make it spicy. I would leave it out if you are unsure that people will not like it. You can always serve it on the side!
Bonnie says
Do you think I could use spinach leaves in lieu of the basil? I don't have fresh basil and doubt dried would work. Thanks!
Amy says
Hi Bonnie, you can definitely use spinach leaves but I would add a little bit of dried basil if you have some!
Kaitlyn says
Can I use vegan cream cheese if I don’t have sour cream?
Amy says
I’m sure that would be fine!
Amanda says
What veggies could you add to make a complete meal?
Amy says
Hi Amanda, I would make a side of steamed spinach with garlic or even a big raw salad.
Rene says
What is nutritional yeast? Can I omit it? Thank u!
Amy says
Hi Rene, It is added to help give it more of a cheesy flavor. It's no problem to omit it. If you are vegetarian you can add Parmesan cheese instead of it.
Thao @ In Good Flavor says
This pasta dish looks so delicious! And it's creamy and cheesy without dairy. I have got to try nutritional yeast! I bought some a couple of years ago. It was never used, and I am pretty sure it's still sitting somewhere in by basement pantry. I think it's time to replace it. Thanks for inspiring me with this recipe!
Amy says
Thank you Thao. I had never tried nutritional yeast until I went plant based. Now I use it frequently. Good stuff!
Meg @ NomingthruLife says
Uh yum! Your pasta looks so creamy and oh so delicious! I love sun-dried tomatoes and the combo of the fresh basil. Uh yaaa, this pasta has it going it on 😉
Amy says
Hi Meg, thank you. This is one of my favorite flavor combos! 🙂