I love a nice vegan Tuscan pasta, but far too often, I’ve tried recipes that just can’t nail down the creamy factor. So, I decided to solve the puzzle myself with this creamy sun-dried tomato pasta that’s 100% plant-based. I’d say the best way to describe it is as a bowl of comfort food inspired by bold Tuscan-inspired flavors, and the kind of richness you’d never guess was completely dairy-free. Give it a try, and you’re surely gonna want to go back to it over and over again 🤍
Why This Recipe Works
Simply, because it’s one-of-a-kind. Easy to make, delicious, and nutritious, exactly how you’d want your weeknight comfort food + weekend indulgent meals to be. If you'd like to research more about Tuscany and its cuisine, we've included a resource.
Creamy Tuscan pasta is a no-fuss recipe that comes together in under 30 minutes. Even an amateur chef can perfect it on the first try. I love that it’s also super versatile. You can easily adjust it to your taste or to the ingredients you have available. Did I mention that it’s also meal-prep-friendly? Well, yup, you can make the sauce up to 2 days in advance, then just boil the pasta and mix when ready to serve.
Ok, enough of the bragging, I can go on and on 😆 Let’s get to the ingredients and recipe now.
Ingredients for Tuscan Pasta
- Gemelli pasta. I love it for its swirly shape, as it grabs onto the sauce really well. When cooking it, make sure to generously salt the pasta water (the first and best chance to season the dish properly; it makes a noticeable difference in the final flavor, too). Also, cook the pasta just until al dente, since it’ll continue to soften slightly once tossed in the warm sauce. Tip- Don’t rinse (or worse, oil) the pasta because the starchy coating is exactly what helps the sauce stick.
- Olive oil. I used extra virgin for a slightly peppery, more flavorful finish. Just make sure not to overheat it.
- Yellow onion (diced). The savory foundation. You’d want to dice the onions finely, then give them a good 3 to 4 minutes of sautéing time for a sweet & soft texture (we’re not caramelizing).
- Garlic (minced). The more the garlic, the better the flavor 😋 Freshly minced works best here. Tip- Add the garlic only after the onions have softened. Garlic cooks fast, usually in about 30–60 seconds, and burns easily. If it turns dark brown, it can make the whole sauce taste bitter.
- Oil-packed sun-dried tomatoes (chopped) are what give this pasta its restaurant-style, Tuscan-inspired flavor. The oil-packed version works especially well here because the tomatoes stay soft and flavorful. Dry-packed ones can be a little chewy unless rehydrated first. Plus, the flavored oil in the jar is gold. You can even use a spoonful of it in place of some olive oil for extra richness. Also, remember that sun-dried tomatoes are naturally salty, so be sure to taste the sauce before adding extra salt later on.
- Italian seasoning. Replaces the need for a long list of dried herbs.
Sauce and toppings
- Red pepper flakes. Though optional, red pepper flakes are always a nice addition. The ingredient doesn’t mean to make the Tuscan pasta spicy, but to give the flavors a little sharpness.
- Vegetable broth. A heavy-duty ingredient that serves as a 3-in-1… Loosens everything in the pan. Lifts all the flavorful bits from the onions and garlic. Keeps the creamy sauce from feeling too thick or heavy. Low-sodium broth is especially helpful because the sun-dried tomatoes and pasta water already bring some saltiness to the dish.
- Heavy oat cream. It creates the most neutral, classic creamy Tuscan pasta flavor. Coconut milk works beautifully too, though it can add a very subtle coconut note depending on the brand. Full-fat versions are best because lighter ones can make the sauce feel thin or watery. Tip- Make sure to lower the heat slightly before stirring it in. Plant-based creams can separate if boiled too aggressively. If using canned coconut milk, shake or stir it really well first since the cream often separates in the can.
- Vegan parmesan. Pasta is incomplete without a handful of cheese. I prefer homemade, but you can always grab the readymade version at Follow Your Heart - it’s just as delish!
- Baby spinach. We’re sneaking in some extra nutrients here. Honestly, vegetables don’t feel like a chore when they taste this good 😉 Tip- Spinach shrinks dramatically within a minute or two. Resist the urge to reduce it too early.
- Salt and black pepper to round it all up.
Optional Add-Ins
As I said, this easy vegan dinner recipe is super customizable, which means you can toss in any of the following add-ins, and it’s still gonna taste as delicious (just more nutritious!).
- 1 can white beans (drained and rinsed). For extra protein & a buttery texture. Tip- Beans absorb seasoning surprisingly fast, so you may need an extra pinch of salt or parmesan after adding them.
- 1 cup mushrooms (sliced). Adds a “meaty” hint. I used cremini mushrooms (for their richer flavor), but plain white button mushrooms work, too, as long as you let them cook long enough to release their moisture.
- 1 cup asparagus (chopped). To bring a little springtime energy to the dish. Tip- Add it early enough to soften slightly, but not so long that it turns mushy.
- 1 tablespoon lemon juice. It brightens the pasta, yes, but I also really appreciate the extra nutrition it adds (citrus fruits help your body absorb iron better!).
- ¼ cup fresh basil. Stir it into the pasta right before serving, or save it for the topping. Either way, it brings that cozy, classic Italian vibe.
How to Make Sun-Dried Tomato Pasta Skillet
Making this 30-minute vegan dinner is REALLY easy.
First, boil the pasta in a large pot of salted water until al dente. Reserve about half a cup of pasta water, drain the rest & set aside the pasta.
Second, heat your olive oil in a skillet over medium to low heat. Add the onion and saute for 3 or 4 minutes until softened. Next, stir in the garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook for 1 minute until fragrant. Now time for the vegetable broth and oat cream. Bring to a light simmer and cook for 2 to 3 minutes, stirring occasionally.
Finally, sprinkle in the vegan parmesan and stir until melted + combined. Then follow with the spinach and cook until wilted, about 1 to 2 minutes. The last step is to add the cooked pasta to the sauce and toss until thoroughly coated. If needed, stir in a splash of reserved pasta water to give the sauce your desired consistency. Season with salt and pepper, and top with extra-warm parmesan. Serve 🍝
Final Words
A dairy-free creamy Tuscan pasta that’s as easy and nutritious as this one? 100% a nod. Enjoy it for a cozy weeknight treat or a fancy lunch with friends - either way, it’s set to impress ☺️
More pasta skillets
- Vegan Mediterranean pasta
- Pasta primavera
- White Wine Vegan Alfredo Pasta
- Vegan pesto pasta with summer squash
- 15 minute hummus pasta
Vegan Tuscan pasta with sun-dreid tomatoes
Equipment
- 1 skillet
Ingredients
- 12 oz gemelli pasta
- 2 tablespoon olive oil
- 1 small yellow onion diced
- 4 cloves garlic minced
- ½ cup oil-packed sun-dried tomatoes chopped
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes optional
- ¾ cup vegetable broth
- ¾ cup heavy oat cream or coconut milk
- ¼ cup vegan parmesan plus more for serving
- 3 cups baby spinach
- Salt and black pepper to taste
Optional add-ins
- 1 can white beans drained and rinsed
- 1 cup sliced mushrooms
- 1 cup chopped asparagus
- 1 tablespoon lemon juice
- ¼ cup fresh basil
Instructions
- Bring a large pot of salted water to a boil and cook the gemelli according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
- Stir in the garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in the vegetable broth and oat cream. Bring to a gentle simmer and cook for 2 to 3 minutes, stirring occasionally.
- Add the vegan parmesan and stir until melted and combined. Stir in the spinach and cook until wilted, about 1 to 2 minutes.
- Add the cooked pasta to the skillet and toss until evenly coated in the sauce. If needed, stir in a splash of reserved pasta water until the sauce reaches your desired consistency.
- Season with salt and black pepper to taste. Serve warm with extra vegan parmesan on top.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or milk to loosen the sauce.
- For extra protein, stir in white beans before adding the pasta.
- Fresh basil or a squeeze of lemon juice can brighten the dish just before serving.
Hi, we’re Shayne and Kristina! I’m the chef and editor here at My Darling Vegan, and Kristina is the photographer and writer. Together we’re carrying on this space with the same focus on easy, flavorful vegan recipes that anyone can enjoy at home. Check out our
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