If you’re on the hunt for a creamy and satisfying dish, Sun Dried Tomato Alfredo is just what you need! It’s not only plant-based and gluten-free, but it’s also packed with flavor that everyone will love.
This recipe addresses the challenges of finding creamy vegan sauces, lighter meals for summer, and gluten-free pasta options.
I know that finding a good creamy vegan sauce can be tough. This recipe tackles that head-on by using sun-dried tomatoes and a dairy-free milk that really brings it to life. Plus, making it with chickapea pasta means you’re getting extra protein, which is a win-win in my book!
What’s great about this recipe is how quick and easy it is to whip up. You can have this comforting meal ready in just 45 minutes, which is perfect for those busy weeknights. The rich flavors from the sun-dried tomatoes and garlic will fill your kitchen with a delightful aroma.
Why You Will Love This Recipe
- Rich Flavor , The sundried tomatoes and garlic lend a savory and tangy kick, making every bite of this creamy dish a real treat.
- Convenience , With a quick prep and cook time of under 45 minutes, you can whip up a delicious meal even on your busiest days.
- Texture , The creamy sauce pairs beautifully with chickapea pasta, giving you a satisfying dish that’s both hearty and light at the same time.
- Storage , Leftovers can hang out in the fridge for a few days, so you can enjoy this tasty meal again without any extra fuss.
Ingredient Notes
- Sun-dried tomatoes: These bright little beauties add a burst of tangy flavor to the sauce. Blot off excess oil before chopping for better texture!
- Pasta: I love using chickpea pasta for its protein boost and hearty texture. Feel free to swap in your favorite pasta shape if you like!
- Olive oil: It brings a touch of richness to the sauce and helps combine all the flavors. Use a good quality extra virgin olive oil for the best taste.
- Dairy-free milk: Choosing unsweetened milk keeps the sauce creamy without adding unnecessary sweetness. Almond or oat milk works great here!
- Vegan parmesan: This adds cheesy goodness to the dish! Look for a brand that melts well. You can also try nutritional yeast for a different twist!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If you find the sauce too thick after blending, adding a splash of dairy-free milk can help achieve your desired consistency.
- When pasta sticks together after cooking, tossing it with a bit of olive oil as it cools can keep it nicely separated.
- If the sauce ends up grainy, ensuring all the flour is well mixed before blending can help create a smoother texture.
- For a creamier sauce without the heaviness, relying on a vegan recipe can be refreshing, particularly during warmer months.
- If you’re avoiding gluten, arrowroot starch can be a great substitute for regular flour in achieving that silky sauce.
Serving Suggestions
- Pair this sun dried tomato alfredo with a green salad for a nutritious meal. Crusty bread is complementary for soaking up the sauce.
- This dish works well in various recipes including pasta salads or cold pasta dishes. Consider making sun dried tomato alfredo wraps or serves alongside roasted vegetables.
- Add extra sun-dried tomatoes and fresh basil for finishing touches. A drizzle of olive oil can elevate the dish before serving.
Storage Guidelines
- To keep your sun dried tomato alfredo fresh, follow these storage tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Use a freezer bag to store portions. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm the pasta in a pan over low heat. Add a splash of plant-based milk for moisture.
Recipe Variations
- You can use roasted red peppers instead of sun dried tomatoes for a sweeter flavor.
- Add 1 tsp garlic powder and 1 tsp onion powder for an aromatic boost.
- Either include sautéed zucchini or roasted bell peppers for a fresh twist.
- If you’re cooking for a larger group, increase pasta to 12 oz and milk to 540 ml.
Did you make this recipe? Scroll down to leave a star rating and review!
Creamy Vegan Sun-Dried Tomato Alfredo
A rich and creamy vegan Alfredo sauce made with sun-dried tomatoes, perfect for a comforting pasta dish.
Equipment
- Large saucepan or skillet
- Blender or food processor
- Immersion/stick blender
Ingredients
- 1 tbsp olive oil for sautéing
- 3 cloves garlic crushed
- 1 tbsp dried oregano
- ½ cup sun dried tomatoes packed in oil, divided, blot the oil and chop fine
- 2 tbsp arrowroot flour or tapioca starch or regular gluten free all purpose flour
- 1 ½ cups unsweetened dairy free milk
- 2 tbsp tomato paste
- ¼ cup vegan parmesan
- 1 box chickapea pasta (8 oz), any shape pasta
- 1 handful fresh basil chopped
Instructions
- Start by warming the olive oil in a skillet over medium heat until it shimmers. Add in the crushed garlic and oregano, and let them sizzle until they are fragrant, typically about a minute. Keep an eye on it to prevent the garlic from browning too much, as it can get bitter.
- Stir in the chopped sun-dried tomatoes, letting them mingle with the garlic for another 2-3 minutes. You will notice the vibrant red color deepen and the aroma become more intense. Avoid adding them too early to keep them from overcooking and losing flavor.
- In a separate bowl, whisk the arrowroot flour with some water to avoid clumps and create a smooth blend. Aim for a lump-free mixture so that your sauce has a silky texture. Mix well, as dry pockets can lead to a grainy sauce later on.
- Pour the dairy-free milk into the skillet and let it mix with your sun-dried tomato concoction. The color will change to a lovely creamy hue. This is crucial for ensuring your sauce has a nice body, so give it a gentle stir to incorporate everything well.
- Add the tomato paste and blend it into the sauce, letting it simmer for a few minutes until it thickens slightly. The sauce will start to take on a luscious consistency, which indicates success. Be careful not to let it boil too hard, as that can alter the flavor.
- Stir in the vegan parmesan until it melts fully into the sauce. You will notice the creaminess increase. If it is too thick at this point, splash in a bit more dairy-free milk for that perfect consistency.
- While the sauce is coming together, cook your chickpea pasta according to package instructions until al dente. Once ready, drain and give it a light toss with some olive oil to keep it from sticking. Overcooking can make it mushy, so timing is key here.
- Once the pasta is drained, add it right into the skillet with the sauce and toss gently until every noodle is coated. The visual of the bright sauce clinging to the pasta is inviting. Be careful not to over-mix to keep the pasta nice and whole.
- Finish it off by tossing in the fresh basil just before serving. The basil adds a fresh touch that brightens everything up. Keep some extra basil on hand for those who want an extra burst of flavor!
Notes
Leftovers will keep for 2-3 days in the fridge stored in an airtight container.
If the sauce is too thick after blending, adding a splash of dairy-free milk can help achieve your desired consistency.
When pasta sticks together after cooking, toss it with a bit of olive oil as it cools to keep it nicely separated.
If the sauce ends up grainy, ensure all the flour is well mixed before blending for a smoother texture.
Reheat gently on the stovetop over low heat until warmed through, adding a splash of dairy-free milk if necessary to loosen the sauce.
Pair with a green salad for a balanced meal.
Top with extra sun-dried tomatoes and fresh basil.
Serve with crusty bread to soak up the sauce.
Add spinach or kale for extra nutrition.
Mix in sautéed mushrooms for an earthy flavor.
Top with crushed red pepper for a spicy kick.
Choose sun-dried tomatoes packed in oil for more flavor.
For a gluten-free option, use arrowroot starch to achieve that silky sauce.
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