Creamy Sun Dried Tomato Zucchini Pasta

Oh, pasta.

I’m obsessed with sun dried tomatoes. Maybe it’s the saltiness, I don’t really know, but they’re great. They always make pasta sauces better. I thought that zucchini might go well with them because they’re great for adding moisture and they have a neutral taste. I knew a sauce like this would require some kind of liquid to thin it out, and what better than soy milk? It’s so creamy, and there’s just something so decadent and mouthwatering about a cream pasta sauce. And what’s a sauce without onions and garlic? This is a simple mix, but it’s all so necessary and so perfect.

This sauce is so flavorful and creamy, it may be surprising to some that it’s vegan, and also that’s veggie packed! You’ve already got your zucchini, and you can toss it whatever other vegetables you have in the fridge. I love to add spinach; it’s one of the healthiest foods and it hardly has any taste! It’s the best sneaky vegetable! This sauce has enough flavour to hide any other veggies too, like cauliflower or carrots- I always feel it’s best to go with what you have in the fridge. If you have any add in suggestions, be it vegetables or anything else you try please let everyone know in the comments!

Before we get to the sauce I thought I’d give you an update on where I am right now. Since March I’ve been working full time as a property administrator, and that has left me pretty busy as I only have a few hours in the evening to recipe test, write, see what people are up to on instagram etc. Blogging stuff essentially. I’ve also been getting pretty into working out- I think I’m at my most consistent streak ever! For over a month I’ve been doing half an hour on the elliptical and I’ve just started incorporating some light yoga in a couple times a week. It feels good and I’m actually enjoying it, and I think that’s really the key I’m not a believer in jumping on rigorous workout schedules out of the blue. I think it’s best to find your favourite kind of exercise and work yourself in to a routine. For me, I like walking,. And I happen to have an elliptical machine so I can walk and watch TV at the same time. The first time I went on I only lasted 12 minutes, but now I steady at half a hour. The point  I’m trying to make is that it’s ok to not be good at it, or to have a short first session. If your body isn’t used to it, it will be difficult. But if you keep at it, you will get better, and you will enjoy your progress. But what do know? Only you can know what”s best for you and only you can do what’s best for you.

And we’re almost at the recipe (I promise) but I want to hear your opinions! What recipes are you looking to see? Be it savory, sweet, traditionally non vegan and you need it veganized, or just a thought you had, let me know! You can comment or message me on instagram, I’m always available.

Here we go:

Creamy Sun Dried Tomato Zucchini Pasta

This sauce is so flavorful and creamy, it may be surprising to some that it’s vegan, and also that’s veggie packed!
Course Main Course
Keyword Creamy
Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes


  • 1 cup loosely packed sun dried tomatoes (soaked for at least 20 minutes if you don't have a high powdered blender
  • 1 zucchnini
  • 2 cups unsweetened non-dairy milk (I like soy)
  • 2 teaspoons olive oil
  • 1 small yellow or Spanish onion
  • 3 large cloves garlic
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper plus more for serving
  • large handful of fresh basil, chopped
  • 1 large box of penne rigate (at least 454 grams)
  • nutritional yeast or vegan parmesan for serving


  1. Dice the onion and mince the garlic. Add to a large saucepan along with the olive oil and heat on medium. Stir occasionally and let this cook for at least 5-6 minutes
  2. In the meantime, add the nondairy milk and sun dried tomatoes to your blender. Slice the zucchini and add it to the blender, along with the salt, oregano and black pepper. Blend until it is smooth, but a few chunks of tomato are ok. Add to the pot with the onions after the 5 minutes of cooking mentioned and reduce heat to medium low. You can add in the basil now or stir it in just a few minutes before serving.
  3. Stir the sauce occasionally and let it cook for at least 15 minutes.
  4. While the sauce is cooking, boil a large pot of salted water and cook the pasta as the box instructs you. Once it’s cooked add to the pot with the sauce and toss well to coat.
  5. Distribute the pasta into bowls/plates and top each with black pepper, and nutritional yeast/vegan parmesan to taste.

*If you have any leftover sauce store in the fridge in an airtight container.

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