One-Pot Creamy Sun-Dried Tomato Pasta
This one-pot creamy sun-dried tomato pasta will change your dinner game. The tomatoes bring a little bit of tanginess, while the coconut cream makes the sauce rich and creamy. And the best part is: it only takes 20 minutes to cook. If you serve for guests, watch the shock on their faces as they won’t believe it’s entirely vegan! This one is sure to become a part of your regular rotation.
One-Pot Creamy Sun-Dried Tomato Pasta
4
servings10
minutes35
minutesThis one-pot creamy sun-dried tomato pasta will change your dinner game. The tomatoes bring a little bit of tanginess, while the coconut cream makes the sauce rich and creamy. And the best part is: it only takes 20 minutes to cook. If you serve for guests, watch the shock on their faces as they won’t believe it’s entirely vegan! This one is sure to become a part of your regular rotation.
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Ingredients
2 tablespoons olive oil
1 medium shallot, minced
2 garlic cloves, minced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
3 cups low-sodium vegetable or low-sodium chicken broth, plus more as needed
12 ounces brown rice rigatoni, rice and corn based rigatoni, or regular rigatoni
3 cups packed baby spinach (about 4 ounces)
1 1/4 cup chopped fresh basil leaves ,(divided)
1/2 cup drained oil-packed sun-dried tomatoes, finely chopped
3/4 cup full-fat canned coconut milk (about half of a well-shaken 13.5-ounce can)
Directions
- Heat the oil in a large lidded sauté pan or Dutch oven over medium heat. Add the shallot and cook, stirring occasionally, until translucent and aromatic, about 2 minutes. Add the garlic, salt, oregano, ground black pepper, and pepper flakes (if using), and cook, stirring occasionally, until fragrant, 2 to 3 minutes.
- Add the broth and rigatoni and mix well. The pasta should mostly be submerged in the liquid. If more than half of the individual pieces of pasta are above the liquid, add broth or water to cover. Bring to a boil, cover, and lower the heat to a simmer, stirring occasionally until the pasta is al dente, about 12 to 15 minutes.
- Stir in the spinach, 1 cup of the chopped basil, and the sun-dried tomatoes and cook until the spinach is wilted, about 2 minutes. Add the coconut milk and cook until the sauce is warmed and slightly thickened, and the pasta is evenly coated, 1 to 2 minutes. If needed, season with more salt.
- Divide among four bowls and garnish with the remaining 1/4 cup basil.
Notes
- Store it: Refrigerate in a sealed container for up to 4 days.
- Reheat it: Microwave until warm, 1 to 2 minutes, or return to a pot or skillet over medium heat with a splash of broth until glossy and warm.
- Note: The rigatoni cook time may vary based on what brand you use. Check the instructions for al dente pasta.
- Note: The sauce will thicken as it cools down, so for a thicker coating, let it cool off heat for 15 minutes. I recommend waiting — it’s worth it!
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I was a bit skeptical about using the coconut cream but it turned out absolutely delicious!
I did something wrong and turn out to be a tasty soup lol
Mine had a lot more liquid than I think I was supposed to have. I didn’t cook the pasta in the broth though. I just simmered it a little longer to boil off some of the extra liquid and it was actually nice having it extra saucy! I’ve made this several times now and its become a go to recipe.
These are exactly the flavors I’m looking for when I don’t feel like having meat for dinner. Absolutely won over my husband and even my sister (who won’t eat anything green) with this recipe! Tasty!
I am so blessed to have found you. My daughter was 9 when she developed a dairy allergy. She once enjoyed dairy products and 7 years later she still remembers the taste. She loves the kitchen and aspires to make yummy dairy free food just like you because sadly she has had many dairy free fails. All of your recipes are a 10/10. We love how easy your directions are to follow and the videos are clutch. Thank you for making meal time easy for our family. We look forward to more recipes.
This was so good! I replaced the coconut milk with heavy cream and omg. Amazing. I didn’t find it to be soupy at all, the chicken broth was all absorbed and I even added a little extra water to get the pasta past al dente. Even my 3 year old daughter devoured this. Thanks for sharing this recipe!
Absolutely love this one
Couldn’t have asked for a better weeknight recipe!
I watched the live and was inspired so got the ingredients together and whipped this up for dinner tonite – wow! Great flavor and so creamy – simply delicious! And having everything in one pot = less clean up. I used the full package of Trader Joe’s Brown Rice Penne but just used the full container of vegetable broth (so four cups) and it came out perfect. This will be going in a regular rotation.
Ok. His will be my “impressive dish” to bring to picnics and entertain this summer. So delicious! I did leave out the coconut milk and sprinkled fresh parmesan and mixed it in instead. My family isn’t crazy about coconut milk. But absolutely fabulous!
Been following you for a while but this is the first recipe I’ve made. So easy and delicious, will definitely be adding into the rotation! At first I was skeptical about cooking the pasta in the same pot as the shallot, garlic, etc. but I think that’s what contributes to this being so tasty! Can’t wait to try more recipes!
I love the flavor of this dish!! I forgot to buy coconut milk so I used 3/4 cup of oat milk and it still turned out tasty. I also added 16 oz of ground chicken for some protein
This is one of our crowd pleaser, staple family dinners. Everyone loves it and it turns out delicious every time! I always keep the ingredients on hand to make a quick dinner when I haven’t planned anything out.