Sun-dried tomatoes, fresh basil and pasta come together in a creamy, dairy-free sauce for a fast, flavorful meal. This simple recipe works as a satisfying main course or a tasty side for a family dinner any night of the week.
This dish is quick to prepare and can be ready in under 30 minutes, making it ideal for busy weeknights. Pasta stretches ingredients and feeds a crowd affordably, and this Creamy Sun-Dried Tomato & Basil Pasta is both economical and full of bright, comforting flavor.
How to make creamy sun dried tomato and basil pasta
Saute the sun-dried tomatoes in a heavy saucepan over medium heat for about 3 minutes to bring out their oils and deepen flavor. Add the minced garlic and saute another 2 minutes.
Add 2 1/2 cups of vegetable broth and the dairy-free sour cream, stirring over medium heat until smooth and combined. Reserve 1/2 cup of the broth for a slurry used later to thicken the sauce.
Stir in nutritional yeast, garlic powder, onion powder, salt and cracked red pepper. Let the mixture simmer for about 5 minutes, stirring occasionally so the flavors meld.
To thicken the sauce, combine the reserved 1/2 cup of vegetable stock with the flour in a small bowl and whisk until smooth and lump-free. Pour the slurry into the pan and stir as the sauce heats and thickens.
Add the cooked pasta and most of the chopped fresh basil, then stir everything together. Let the pasta warm through and the sauce coat the noodles. Finish with extra basil and a sprinkle of cracked red pepper if desired, and serve hot.
How to serve
- Serve as the main entree with a crisp green salad for a complete weeknight meal.
- Use it as a flavorful side to grilled chicken, steak, or roasted vegetables.
- Leftovers store well in an airtight container in the refrigerator and reheat easily in the microwave or on the stovetop in a non-stick pan.
More easy pasta dishes
- Greek Orzo Salad
- Southwest Pasta Salad
Creamy Sun-Dried Tomato Basil Pasta
Amy Duska
10 mins
20 mins
Entree
American
6
411 kcal
Ingredients
- 16 oz. pasta, cooked
- 1 (7 oz.) jar sun-dried tomatoes, drained and roughly chopped
- 1 tablespoon minced garlic
- 3 cups vegetable broth or stock (reserve 1/2 cup)
- 1/2 cup dairy-free sour cream
- 1 tablespoon garlic powder
- 1/4 cup nutritional yeast
- 1 teaspoon onion powder
- 1/2 teaspoon cracked red pepper
- 1/2 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 1/2 cups of vegetable broth and the dairy-free sour cream to the pan. Stir over medium heat until well blended. Stir in garlic powder, nutritional yeast, onion powder, cracked red pepper and salt. Cook for 5 minutes, stirring occasionally.
- Combine the reserved 1/2 cup of vegetable stock and flour in a small bowl and whisk until smooth. Pour the slurry into the pan and stir until the sauce thickens. Add the basil and cooked pasta, stir to combine, and cook until heated through. Serve warm.
Notes
- Make this dish gluten-free by using gluten-free pasta and substituting cornstarch for flour to thicken the sauce.
- To store: keep leftovers in an airtight container in the refrigerator.
- To reheat: warm leftovers in the microwave or on the stovetop in a non-stick pan until heated through.
This recipe was originally published in July 2015 and updated in June 2018.