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Creamy sun-dried tomato pasta in a white bowl topped with crispy chickpeas and chopped basil.
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5 from 5 votes

Sun-Dried Tomato Pasta

This creamy 7-ingredient Sun-Dried Tomato Pasta is ready in just 15 minutes. It's so tasty, you won't believe it's healthy! Nut-free and packed with antioxidants.
Prep Time4 minutes
Cook Time11 minutes
Total Time15 minutes
Course: Main
Cuisine: Vegan
Diet: Vegan, Vegetarian
Servings: 5 people
Calories: 476kcal
Author: Nisha Melvani

Ingredients

  • 16 ounces dry pasta
  • ½ cup sunflower seeds or walnuts, or cashews
  • ¾ cup sun-dried tomatoes jarred, preserved in oil
  • 1 medium lemon juice
  • 1 cup warm water
  • ½ teaspoon crushed red pepper optional
  • 3 cloves garlic
  • 1 cup fresh basil leaves
  • 2 to 3 teaspoons maple syrup or to taste
  • Salt and freshly ground black pepper to taste

Instructions

  • Cook the pasta according to the directions on the package until al dente. Save 2 cups of the pasta cooking water when draining. Set aside.
  • Soak the seeds or nuts: Place the sunflower seeds in a heat-proof container with boiled water for 10 minutes. Drain.
  • Make the sauce: Transfer the drained sunflower seeds, sun-dried tomatoes, lemon juice, 1 cup pasta-cooking water (or warm water), crushed red pepper, garlic, and fresh basil to the canister of a high-speed blender.
    Blend on high until smooth. Add maple syrup, salt, and pepper to taste. Optional: Add oil from the sun-dried tomatoes until the desired taste and consistency.
  • Serve: Transfer the pasta and sauce to a large bowl and mix to combine. Serve immediately.
  • Optional: Heat the Sauce: Transfer the sauce to a large skillet. Add ¼ cup of the reserved pasta water. Cook over medium heat for about 4 minutes, or until warmed through, stirring frequently. Add the desired amount of pasta and stir to combine. Cook for about 2 minutes more, or until warmed through, adding more of the reserved pasta water until the desired consistency. Season with more salt and black pepper.

Notes

  • Use sun-dried tomatoes preserved in oil. Add 2 to 3 tablespoons oil when blending the sauce for extra flavor and creaminess.
  • For gluten-free, use lentil, bean, or gluten-free pasta.
  • For more protein and texture, add crispy roasted chickpeas.

Nutrition

Calories: 476kcal | Carbohydrates: 84g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 29mg | Potassium: 916mg | Fiber: 7g | Sugar: 11g | Vitamin A: 468IU | Vitamin C: 20mg | Calcium: 69mg | Iron: 4mg