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Creamy One Pot Vegan Pasta is the ultimate easy and delicious dinner recipe. The pasta is cooked in a spicy sun-dried tomato and roasted red pepper sauce then covered in tomatoes and buttered croutons and broiled to perfection. | theendlessmeal.com

One Pot Vegan Pasta with Spicy Sun-Dried Tomato Sauce

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 6 servings 1x
  • Category: Dinner
  • Cuisine: Italian

Description

One Pot Vegan Pasta is the ultimate easy and delicious dinner recipe. The pasta is cooked in a spicy sun-dried tomato and roasted red pepper sauce then covered in tomatoes and buttered breadcrumbs and broiled to perfection.


Scale

Ingredients

  • 1/4 cup finely chopped sun-dried tomatoes (in oil)
  • 2 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 2 cups vegan milk (unsweetened almond milk works well)
  • 1 lb. uncooked penne (gluten-free if needed)
  • 2 roasted red peppers, chopped
  • 128-ounce can crushed tomatoes
  • 1 teaspoon sea salt
  • 1/2 teaspoon chili flakes
  • 3 handfuls of spinach
  • 1/4 cup torn basil

Topping:

  • 1 teaspoon vegan butter, melted
  • 1/4 cup fine bread crumbs
  • 1 tablespoon nutritional yeast
  • 5 Roma tomatoes, sliced thick

Instructions

  1. Pour 1 tablespoon of the oil from your jar of sun-dried tomatoes into a large skillet over medium-high heat. Add the sun-dried tomatoes, tomato paste, and garlic and cook until the tomato paste starts to darken and caramelize, about 3 minutes.
  2. Add the vegan milk, penne, roasted red peppers, can of tomatoes, sea salt and chili flakes to the skillet and stir to mix well. Bring to a boil then reduce the heat to low, cover, and cook for 15-20 mins, or until the pasta is cooked through. Stir several times, especially at the beginning, to prevent the pasta from sticking to the skillet.
  3. While the pasta is cooking, mix together the melted butter, breadcrumbs, and nutritional yeast in a small bowl. Set the oven rack in the top third of your oven and preheat on broil.
  4. When the pasta is al dente, stir in the spinach and basil and cover the top with the tomato slices. Broil until the tomatoes wilt and are brown in a few places, about 10 minutes. Sprinkle the buttered breadcrumbs on top during the last minute. Serve with a sprinkle of parsley.

Notes

If you’re in a hurry, you can skip adding the tomatoes and buttered breadcrumbs and eat the pasta as soon as it’s ready from the stovetop.