Creamy One-Pot Sun-Dried Tomato Pasta – Vegan & Gluten-Free

This easy and quick, creamy one-pot sun-dried tomato pasta recipe is ready in only 15 minutes. Making it the perfect lunch or dinner for busy days. It’s vegan, gluten-free and absolutely delicious. For this recipe, I used brown rice spaghetti because they are the best gluten-free option in opinion. The star of the show however are the sun-dried tomatoes. They add such a lovely flavour to this dish. I decided against jarred sun-dried tomatoes because they usually contain a lot of ingredients, such as citric acid or vinegar, that can be irritating. Especially if you’re dealing with food sensitivities. So I opted for these sun-dried tomatoes instead.

Ready in 15 minutes

What I love about one-pot recipes is how easy and quick they are. You literally just throw all ingredients into one pot and let the stove do its magic. For this recipe I used onion, garlic, sun-dried tomatoes, cannellini beans, tomato paste and an abundance of delicious spices. To make this pasta extra creamy, I used my homemade gluten-free oat milk. If you want to find out how to make it, check out my recipe here.

This creamy one-pot sun-dried tomato pasta recipe is:

• Vegan
• Plant-based
• Dairy-free
• Gluten-free
• Quick and easy
• Healthy
• Creamy
• Delicious
• Ready in 15 minutes!

More vegan pasta recipes to try:

• Roasted Vegetable Pasta in Creamy Tomato Sauce

If you try this easy vegan creamy one-pot pasta recipe, feel free to leave me a comment or star rating. And if you want to share a photo of your creation on Instagram, please tag me @analabod because I would love to see them! 😊

Creamy One-Pot Sun-Dried Tomato Pasta

This easy and quick one-pot sun-dried tomato pasta recipe is ready in only 15 minutes. Making it the perfect lunch or dinner for busy days.

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Prep Time:5 minutes mins

Cook Time:15 minutes mins

Course: Dinner, Lunch, Main Course, Pasta

Cuisine: Italian

Keyword: one-pot pasta

Servings: 4

Ingredients

• 300 g brown rice pasta
• 300 ml gluten-free oat milk
• 50 g sun-dried tomatoes chopped
• 400 g cannellini beans drained
• 3 cloves of garlic chopped
• 1 red onion sliced
• 500 ml vegetable stock
• 2 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 tsp dried oregano
• salt and pepper to taste

Instructions

• Chop onion, garlic and sun-dried tomatoes. Add to a pot or deeper pan with a splash of water. Sauté until onion becomes translucent and garlic golden brown.
• Add tomato paste, cannellini beans and spices. Sauté for 3-5 minutes.
• Add oat milk, vegetable stock and pasta to the pot and bring to a simmer. Cook for 10-15 minutes or until the pasta is done.
• Season with salt and pepper to taste and serve with fresh or dried basil.

Notes

Sun-Dried Tomatoes: For this recipe, I decided against jarred sun-dried tomatoes because they usually contain a lot of ingredients, such as citric acid or vinegar, that can be irritating. Especially if you’re dealing with food sensitivities. So I opted for these sun-dried tomatoes instead. You could also make your own.

Homemade Oat Milk: It’s so easy to make gluten-free oat milk at home. You can use my recipe here, to learn how to make it.