Meatless Monday: Creamy Vegan Sun-Dried Tomato Pasta

Some recipes don’t whisper—they announce themselves.

This is one of those dishes. The kind that starts with curiosity (sun-dried tomatoes… almonds… pasta?) and ends with you standing over the stove, tasting straight from the pan, wondering why you didn’t make a double batch. As a foodie, I live for meals like this—recipes that feel just a little adventurous but reward you instantly with deep, layered flavor and restaurant-level satisfaction.

What makes this pasta truly special is the sauce. Sun-dried tomatoes bring a concentrated, almost wine-like richness. Roasted almonds add body and a subtle nuttiness that makes the sauce luxuriously creamy—without a drop of dairy. A splash of balsamic vinegar sharpens everything just enough to keep each bite interesting, while garlic and mixed herbs tie it all together in the most comforting way.

It’s bold, indulgent, and unapologetically flavorful—yet shockingly easy to make. The kind of recipe that turns a weeknight dinner into a moment, and reminds you that plant-based cooking is anything but boring.

Creamy Vegan Sun-Dried Tomato Pasta

Ingredient List

2 cups (200g) brown rice pasta

Ingredient List for the Sauce

1 cup (100g) sun-dried tomatoes, drained
⅔ cup (100g) roasted almonds
2 tbsp. tomato purée
1 tbsp. balsamic vinegar
2 garlic cloves
1¼ cups (300ml) unsweetened almond milk
1 tsp. mixed herbs

Directions

Bring a large pot of salted water to a boil and cook the brown rice pasta according to package instructions. Drain and set aside.
Add all sauce ingredients to a food processor or high-speed blender. Blend until completely smooth and creamy.
If needed, add a splash of extra almond milk or water to reach your desired consistency.
Pour the sauce over the cooked pasta and heat gently over medium-low heat for 4–5 minutes, stirring to coat every strand.
Serve warm with freshly ground black pepper—and, if you’re feeling extra indulgent, a sprinkle of fresh herbs or chili flakes.
Makes 4 servings.

Nutrition Facts

Calories per serving: 455
Fats per serving: 16 grams
Protein per serving: 11 grams
Carbohydrates per serving: 43 grams

This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.

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