Creamy Sun-Dried Tomato Spaghetti

This Creamy Sun-Dried Tomato Spaghetti is totally dairy-free and only requires a handful of ingredients. The perfect one-pot pasta recipe!

Course Main Course

Cuisine Italian

Keyword basil, cream sauce, creamy pasta, pasta, spaghetti, spring, summer, sun-dried tomatoes

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 412

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

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.

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.

Calories: 412kcal | Carbohydrates: 63g | Protein: 11g | Fat: 14g