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Creamy Sun Dried Tomato Zucchini Pasta
Prep Time
5 mins
Cook Time
23 mins
Total Time
28 mins
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
  • 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.