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Vegan Sun Dried Tomato Cream Pasta

  • 10 min
    Prep Time
  • 20 min
    Total Time
  • 4 people
  • 351 per 1 serving


  • 8 ounces uncooked farfalle (bow tie) pasta
  • 2 tablespoons vegan butter
  • 1 cup finely diced yellow onion
  • 3 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons all purpose flour or gluten-free
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano leaves
  • 1/3 cup sun-dried tomatoes in olive oil, chopped
  • 2 cups Pacific Foods™ Hemp Original Unsweetened Plant-Based Beverage
  • 2 tablespoons nutritional yeast
  • 2 tablespoons fresh basil leaves
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper


  • Step 1

    Cook pasta according to package directions, cooking 1 minute shy of perfectly done. 

  • Step 2

    Melt the vegan butter in a large pan over medium heat and add the onion. Cook for 4 to 5 minutes or until the onion has softened. 

  • Step 3

    Add the garlic and crushed red pepper and cook for 30 to 60 seconds until a shade darker. Stir in the flour, paprika, oregano, and 1/2 teaspoon salt (or to taste) and let cook until the flour smells slightly toasted, about 1 minute. Stream in the hemp milk while stirring, then mix in the sun-dried tomatoes and nutritional yeast (or vegan Parmesan). Bring the sauce to a simmer, then turn the heat down to low and let simmer until thickened, about 3 minutes. Add the pasta and let cook for the final minute. Salt and pepper to taste. 

  • Step 4

    Top with basil and add vegan Parmesan to serve (optional).

Calories 351
Total Fat 9 g
Sat. Fat 4.3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 388 mg
Total Carb 53 g
Dietary Fiber 3 g
Sugar 3 g
Protein 11 g
Vitamin D 5 %DV
Calcium 13 %DV
Iron 19 %DV
Potassium 9 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.