One Pot Sun-Dried Tomato Pasta
This post may contain affiliate links, please see our privacy policy for details.
This One Pot Sun-Dried Tomato Pasta is the perfect vegan dinner! A simple & delicious sauce, chickpeas and pasta all made in one pot.
This One Pot Sun-Dried Tomato Pasta is creamy (but dairy-free), flavorful (but only uses a handful of ingredients) and perfect for an easy dinner (made in one pot in less than an hour)! This can feed a crowd and has flavors that everyone loves. And the leftovers are good too!
Step One: Cook the Pasta & Make the Pesto
Since we are making this pasta in one pot, the first thing we need to do is get the pasta going. Bring a large pot of water to a boil and add the pasta. Cook according to the package instructions – you want the pasta to be al dente.
Meanwhile, we are making the base of our sauce. Do this by adding a whole jar of sun-dried tomatoes (including the oil) to a food processor with fresh basil, pine nuts, garlic, lemon juice, and a pinch of salt & pepper.
Blend until smooth – taste and adjust the seasonings as need.
Step Two: Make the Sauce
Once the pasta is al dente, reserve a cup of pasta water before draining it. Place the empty stock pot back on the stove over medium heat.
Add some olive oil, yellow onion, Italian seasoning and red pepper flakes. Cook for a couple of minutes, or until the onions start to get tender. Add a can of drained & rinsed chickpeas and cook for a couple more minutes.
Pour in the sun-dried tomato sauce, non-dairy cream & 1/2 of the pasta water. Stir to combine and simmer for 5 minutes.
Step Three: Assemble & Serve
Add the drained pasta to the sauce and toss, toss, toss. Continue to thin with the rest of the pasta water until the pasta is fully coated in the sauce.
Serve the pasta with more red pepper flakes, vegan parmesan and basil. You can also add a light drizzle of olive oil if the sauce gets too tight.
This would be great with a kale salad on the side for a quick and easy dinner idea!
Tips & Tricks
I got my sun-dried tomatoes and non-dairy cream at Trader Joe’s.
You can add more non-dairy cream to the sauce for a creamier consistency. Hello, comfort food!
Need more recipe inspo? Check these out:
One Pot Sun-Dried Tomato Pasta
Ingredients
- 1 8.5-ounce jar sun-dried tomatoes packed in oil
- 1/2 cup fresh basil plus more for serving
- 1/3 cup toasted pine nuts
- 2 cloves garlic peeled
- 1 lemon juiced
- salt & pepper to taste
- 1 pound pasta I used calamarata
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 teaspoon Italian seasoning
- red pepper flakes optional, to taste
- 1 15-ounce can chickpeas drained & rinsed
- 1/2 cup non-dairy cream or non-dairy milk, unsweetened
- grated vegan parmesan optional, for serving
Equipment
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook until al dente.
- While the pasta is cooking add the sun-dried tomatoes (including the oil), basil, pine nuts, garlic, lemon juice, and a pinch of salt & pepper to a food processor. Blend until smooth – taste and adjust the seasonings as need.
- Reserve 1 cup of pasta water before draining it. Place the empty stock pot back on the stove over medium heat. Add the olive oil, yellow onion, Italian seasoning and red pepper flakes. Cook for a couple of minutes, or until the onions start to get tender. Add the chickpeas and cook for a couple more minutes.
- Pour in the sun-dried tomato sauce, non-dairy cream & 1/2 of the pasta water. Stir to combine and simmer for 5 minutes.
- Add the pasta to the sauce and continue to thin with the rest of the pasta water. Taste and adjust the seasonings as needed.
- Serve hot with vegan parmesan and more fresh basil.
Video
Notes
- I got my sun-dried tomatoes and non-dairy cream at Trader Joe’s.
- You can add more non-dairy cream to the sauce for a creamier consistency. Hello, comfort food!
Could I sub black-eyed peas/beans for the chicken peas?
As long as the beans are already cooked, you can definitely use them!
This was very good! I used “half” of the amt of pasta and the full amt of sauce (I think because used pesto I made in the summer so kind of guessed) and it was excellent, I will double the sauce next time.
So glad you loved it Liz!
This is very easy and good – I used 1/2 lb of pasta – we tend to like more sauce than pasta – will definitely put this in the rotation of pasta dishes!
Thanks so much Susan! So glad you loved it!
This was so yummy! I bought a jar of sun-dried tomatoes that wasn’t quite enough for the recipe. Had some leftover chilis in adobo sauce from one of your other recipes and added that to the pesto mix. Was a really great punch up on the spice!
So glad you loved it Ericka!
I’m in love with this dish. Truly in love. I could eat it every day. Thank you!!
Thanks so much Tracy!