Why You’ll Love This Recipe

Easy Vegan Cheesy Sun-Dried Tomato Mushroom Pasta is a comforting, creamy dish packed with umami flavor and rich textures. Featuring tender mushrooms, tangy sun-dried tomatoes, and a luscious dairy-free cheese sauce, this recipe is perfect for busy weeknights or plant-based dinner parties. It’s a one-pan wonder that satisfies cravings and delivers on both taste and simplicity.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pasta of your choice (penne, fusilli, or spaghetti)olive oilgarlic (minced)mushrooms (sliced)sun-dried tomatoes (drained and chopped)nondairy milk (unsweetened, like oat or almond)nutritional yeastvegan cream cheese or cashew creamcornstarch (optional, for thickening)lemon juiceonion powdergarlic powderpaprikasalt and pepperfresh basil (for garnish)

directions

Cook pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.

In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes until fragrant.

Add mushrooms and cook until tender and browned, about 5-7 minutes.

Stir in chopped sun-dried tomatoes and cook for another 2 minutes.

Lower the heat and pour in nondairy milk. Add vegan cream cheese, nutritional yeast, lemon juice, onion powder, garlic powder, paprika, salt, and pepper.

Stir until everything is smooth and creamy. If needed, add cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) to thicken.

Toss in the cooked pasta and stir to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Garnish with fresh basil before serving.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

Use baby spinach or kale for added greens.

Add roasted red peppers or olives for extra Mediterranean flair.

Swap mushrooms for zucchini or eggplant for a different veggie twist.

Top with vegan parmesan or toasted pine nuts for texture.

Use gluten-free pasta to make it gluten-free.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over low heat with a splash of nondairy milk to loosen the sauce.
Avoid freezing as the texture of the sauce may change.

FAQs

Can I use a different plant milk?

Yes, just make sure it’s unsweetened and unflavored. Oat, soy, or almond milk work well.

Is this recipe nut-free?

Yes, if you use a nut-free vegan cream cheese or substitute with oat-based options.

What can I use instead of vegan cream cheese?

Blended soaked cashews, silken tofu, or coconut cream can work as creamy substitutes.

Can I make this oil-free?

Yes, sauté the veggies in water or vegetable broth instead of oil.

Do sun-dried tomatoes need to be rehydrated?

If they’re dry-packed, soak them in warm water for 10 minutes. If oil-packed, just drain them.

Can I use fresh tomatoes instead?

Yes, but sun-dried tomatoes offer a more concentrated, tangy flavor.

Conclusion

Easy Vegan Cheesy Sun-Dried Tomato Mushroom Pasta is a flavorful, fuss-free dish that brings comfort and nourishment to the table. Whether you’re a seasoned vegan or just looking to enjoy more plant-based meals, this pasta will quickly become a go-to favorite with its rich, savory taste and creamy texture.