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Creamy Vegan Sun-Dried Tomato Pasta

This Creamy Vegan Sun-Dried Tomato Pasta is a perfect cozy, dairy-free dish that's delicious for all occasions. With a simple, no-cook sauce that's ready in minutes, plus a decadent pine nut and breadcrumb topping, this pasta is certainly a keeper.
Prep Time10 mins
Cook Time25 mins
Total Time40 mins
Keyword: kalamata olives, Pasta, roasted red peppers, sun-dried tomato
Servings: 5 people


  • 1/2 pound of your favorite pasta
  • 1/3 cup pine nuts
  • 1/3 cup vegan panko breadcrumbs
  • 4 to 5 sprigs fresh thyme

Sauce Ingredients

  • 1 cup sun-dried tomatoes marinated type, drained
  • 1/4 cup kalamata olives
  • 1/2 cup roasted red peppers drained
  • 3/4 cup to 1 cup oat milk can sub another plant based milk
  • 1/4 tsp garlic powder
  • Squeeze of lemon juice
  • Dash of salt and pepper to taste
  • 2 tbsp olive oil


  • Cook the pasta in salted water until just al dente. Drain.
  • Meanwhile, toast the pine nuts and breadcrumbs in a dry pan on medium heat. Toast them separately. Stir every couple minutes, careful not to burn, until golden.
  • Blend the Sauce Ingredients in a food processor, scraping down sides, until fully combined.
  • Serve the pasta with the finished sauce while still warm. Top with thyme leaves, pine nuts and breadcrumbs.