Creamy Sun-Dried Tomato Spaghetti
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This Creamy Sun-Dried Tomato Spaghetti is totally dairy-free and only requires a handful of ingredients. The perfect one-pot pasta recipe!
Looking for something quick & easy to try for dinner tonight? You need to make this Creamy Sun-Dried Tomato Spaghetti! It is a delicious one-pot pasta that is dairy-free and super yummy! You need less than 10 ingredients and 1 pot to get dinner on the table in under 30 minutes!
Here’s what you need
Ingredients
- spaghetti
- sun-dried tomatoes in oil
- garlic
- dried basil
- pepper
- vegan bouillon
- non-dairy cream
- fresh basil
- arugula
- vegan parmesan – optional, for serving
Equipment
- 1 large pot
Steps
Step 1: Prep
Since we are cooking everything in one pot, we need to start by cooking the pasta. You can really use any kind of pasta for this – I went with spaghetti.
While the pasta is cooking, you can prep the rest of the ingredients and have them ready to go.
Reserve some of the pasta water, and then drain the pasta.
Step 2: Cook
Place the empty pot back on the stove and heat 2 tablespoons of oil from the tomato jar over medium heat. Add the garlic, sun-dried tomatoes & dry seasonings to the pot. Cook down for 2-3 minutes, stirring frequently.
Add the reserved pasta water & bouillon and mix until the bouillon is dissolved. Add the cream & spaghetti to the pot and toss until the pasta finishes cooking and has absorbed some of the liquid. Add the basil & arugula and toss until wilted. Taste and adjust the seasonings as needed.
Step 3: Serve
And that’s it, we are ready to serve this up! Grab some tongs and swirl the pasta onto plates – being sure to scoop up those tomatoes and sauce at the bottom of the pan!
You get a peppery bite from the arugula, some freshness from the basil and the best tomato & basil sauce.
This is a quick dinner idea that everyone will love!
Tips & Tricks
I used Trader Joe’s dairy-free whipping cream. I also like Ripple non-dairy cream.
Be sure not to over-boil the spaghetti. It will continue to cook in the sauce.
Need more recipe inspo? Check these out:
Creamy Sun-Dried Tomato Spaghetti
Ingredients
- 8 ounces spaghetti dry
- 1 7-ounce jar sun-dried tomatoes in oil roughly chopped, oil & tomatoes separated
- 6 cloves garlic roughly chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon pepper
- 1 teaspoon vegan bouillon I used vegan chicken bouillon
- 1 cup non-dairy cream unsweetened, see notes
- 1/4 cup fresh basil chopped
- 2 handfuls arugula
- vegan parmesan optional, for serving
Equipment
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook until al dente. Reserve 1/2 cup of pasta water before draining.
- Place the empty pot back on the stove and heat 2 tablespoons of oil from the tomato jar over medium heat. Add the garlic, sun-dried tomatoes & dry seasonings to the pot. Cook down for 2-3 minutes, stirring frequently.
- Add the reserved pasta water & bouillon and mix until the bouillon is dissolved. Add the cream & spaghetti to the pot and toss until the pasta finishes cooking and has absorbed some of the liquid. Add the basil & arugula and toss until wilted. Taste and adjust the seasonings as needed.
- Add the pasta to plates and top with vegan parmesan & more fresh basil.
Video
Notes
- I used Trader Joe’s dairy-free whipping cream. I also like Ripple non-dairy cream.
- Be sure not to over-boil the spaghetti. It will continue to cook in the sauce.Â
I made this recipe for dinner tonight and it was a big hit! So creamy and the flavors were amazing! I will be making this again most definitely! Thank you for a delicious meal!