Dinner

One Pan Creamy Sun-Dried Tomato Pasta Recipe

Name: One Pan Creamy Sun-Dried Tomato Pasta Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 2 tbsp vegan butter; 200 g spaghetti; 1 tsp Italian seasoning; 50 g sun-dried tomatoes, roughly chopped; 480 ml low sodium vegetable broth; 120 ml oat cream or any plant-based cream; 2 tbsp vegan cream cheese; 2 tbsp vegan parmesan; Extra vegan parmesan for garnish; Fresh basil leaves for garnish

ByRafael Mansero March 6, 2026March 6, 2026

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Introduction

This One Pan Creamy Sun-Dried Tomato Pasta is a simple, flavorful vegan dish that’s perfect for a quick weeknight dinner. With just one pan and a handful of ingredients, you get a rich, creamy pasta loaded with tangy sun-dried tomatoes and fresh basil.

A white pan filled with creamy spaghetti pasta that has a light beige sauce mixed with small green parsley pieces and sun-dried tomato strips scattered throughout. The pasta strands are coated evenly in the sauce, with a generous layer of grated Parmesan cheese sprinkled on top, adding a white and slightly crumbly texture. The edge of the pan is lightly splattered with sauce, and the pan rests on a white marbled surface with a wooden chopping board partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp vegan butter
200 g spaghetti
1 tsp Italian seasoning
50 g sun-dried tomatoes, roughly chopped
480 ml low sodium vegetable broth
120 ml oat cream or any vegan cream
2 tbsp vegan cream cheese
2 tbsp vegan parmesan
Extra vegan parmesan, for serving
Fresh basil, for garnish

Instructions

Step 1: Melt the vegan butter in a large pan over medium heat. Add the spaghetti in a flat layer, breaking it in half if needed to fit the pan. Sprinkle the Italian seasoning on top and scatter the chopped sun-dried tomatoes evenly over the pasta.
Step 2: Pour the vegetable broth over the pasta. Cover the pan with a lid and cook for 5 minutes to allow the spaghetti to soften.
Step 3: Remove the lid and add the oat cream, vegan cream cheese, and vegan parmesan. Stir well to combine. Continue cooking uncovered, stirring frequently, until the spaghetti is al dente and the sauce thickens to coat the pasta.
Step 4: Serve the pasta on plates, topped with extra vegan parmesan and fresh basil for a burst of flavor.

Tips & Variations

Use gluten-free pasta if you want a gluten-free version.
Try adding sautéed mushrooms or spinach for extra veggies.
For a richer sauce, substitute oat cream with full-fat coconut cream.
If sun-dried tomatoes are packed in oil, drain excess oil for a lighter dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of vegetable broth or oat cream to restore creaminess. Avoid microwave reheating to preserve texture.

How to Serve

The image shows a close-up of a white pan filled with creamy spaghetti pasta. The dish has a rich, light beige sauce with visible thin spaghetti strands twirled throughout. There are pieces of red sun-dried tomatoes scattered inside, and a generous sprinkle of grated Parmesan cheese covers the top. Bright green chopped herbs are spread evenly across the dish, adding color contrast. The pan is set on a wooden cutting board atop a white marbled surface. The sauce texture looks thick and smooth, coating the pasta well. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of vegan cream?

Yes, you can substitute vegan cream with regular dairy cream if you prefer a non-vegan version. The texture and flavor will remain creamy and rich.

What type of sun-dried tomatoes works best?

Dry-packed sun-dried tomatoes are ideal as they provide a concentrated flavor without extra oil, but oil-packed tomatoes work well too—just drain them before adding.