With sweet, chewy sun-dried tomatoes, spinach, and a fabulously creamy sauce, this sun-dried tomato pasta recipe tastes like it came from your favourite restaurant—but it’s easy to make at home!
Vegan sun-dried tomato pasta is the perfect weeknight dinner if you ask me. It brings restaurant-quality flavour to the table with minimal effort on your part—here, sun-dried tomatoes are a heavy-hitter that gives this easy pasta notes of sweetness and umami. Plus, they have that irresistible chewy texture!
You’ll be pleasantly surprised by how short the ingredient list is for this recipe. Like lemon pasta , each item on the list plays an important role in the dish, and when you put it all together, magic happens!
Why You’ll Love This Sun-Dried Tomato Pasta Recipe
- Creamy without cream . This sun-dried tomato pasta is completely vegan, but still has that creamy, indulgent texture without any dairy thanks to a roux and the starchy cooking water.
- Restaurant-quality taste at home . Sun-dried tomatoes add a concentrated burst of flavour that takes this pasta to the next level. Combined with spinach, fresh parsley, and cheesy nutritional yeast , you’ll feel like you’re having dinner at a high-end restaurant.
- Quick and easy . With just a handful of basic ingredients, you can have this delicious pasta on the table in less than 30 minutes.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Bowtie pasta – Or another shape you like.
- Vegan butter – You can use homemade vegan butter or store-bought.
- Red onion – This adds some depth to the flavour of this dish.
- Salt
- Garlic
- Sun-dried tomatoes – Buy oil-packed tomatoes; you’ll need both the sun-dried tomatoes themselves and the oil from the jar for this recipe.
- Flour
- Plant milk – Use an unsweetened, unflavoured plant milk.
- Nutritional yeast – For cheesy flavour.
- Spinach – Baby spinach wilts into the pasta without having to add a lot of extra cooking time.
- Fresh parsley
How to Make Sun-Dried Tomato Pasta
- Cook the pasta. Follow the package directions and cook the pasta in a pot of salted water. Reserve 1 cup of the cooking water, then drain.
- Sauté the veggies. While the pasta cooks, melt the butter in a large skillet set over medium heat. Add the sun-dried tomato oil, followed by the onion. Season with salt and cook until translucent. Stir the garlic and cook until fragrant, then add the sun-dried tomatoes and cook for another minute.
- Build the sauce. Stir in the flour and cook for 1 minute, then slowly whisk in the plant milk. Reduce the heat to low and cook, stirring frequently, until the sauce thickens. Stir in the nutritional yeast and spinach and cook until the spinach wilts. Remove from the heat.
- Put it all together. Stir the pasta into the sauce, adding the cooking water a little at a time, if needed.
- Serve. Divide the pasta onto plates or into bowls and serve warm with the fresh parsley for garnish.
Tips for Success
- Don’t forget to save the cooking water . The starch in the pasta water will help thicken the sauce and make it adhere better to the noodles.
- Make sure the flour is golden brown . If you add the plant milk before the flour cooks, your sun-dried tomato pasta will have a raw flour flavour.
- Cook the pasta al dente . The pasta will continue to cook and absorb liquid when added to the sauce, so be sure to cook it al dente (slightly firm) so it doesn’t become too soft.
Variations
- Add a protein . Vegan chicken , white beans, or chickpeas are all great options to add some protein to this sun-dried tomato pasta.
- Make it cheesy . For extra cheesy flavour, serve this pasta with grated plant-based Parmesan or homemade vegan Parmesan cheese .
- Add veggies . Feel free to get creative and add additional vegetables like mushrooms, broccoli, or zucchini.
- Spice it up . Add a pinch of red pepper flakes for some heat.
- Make it gluten-free . This recipe can be made gluten-free by using gluten-free pasta and a measure-for-measure gluten-free flour blend .
Serving Suggestions
Pair this vegan sun-dried tomato pasta with a simple green salad and creamy vegan avocado dressing to keep things light, or opt for homemade roasted garlic bread to soak up any sauce at the bottom of the bowl!
How to Store Leftovers
Transfer leftover sun-dried tomato pasta to an airtight container and refrigerate it for up to 4 days. Reheat it in the microwave or on the stovetop with a splash of plant milk to bring back the creamy texture.
Can I Freeze This Recipe?
Freezing pasta can make it a bit mushy, but if you don’t mind this, you can freeze sun-dried tomato pasta in an airtight container or freezer bag for up to 3 months. Let it thaw in the refrigerator, then reheat according to the instructions above.
More Vegan Pasta Recipes
- Pumpkin Alfredo Pasta
- Vegan Cajun Chicken Pasta
- Miso Butter Pasta
- Creamy Garlic Mushroom Pasta
- Green Goddess Pasta
Ingredients
- 12 ounces bowtie pasta , 340 grams
- 3 tablespoons vegan butter , 42 grams
- 1 tablespoon oil from sun-dried tomato jar , 15 ml
- 1 red onion , diced
- 1 teaspoon salt , 6 grams
- 2 garlic cloves , minced
- 1 ½ cups sun-dried tomatoes , drained and chopped, 180 grams
- 3 tablespoons flour , 21 grams
- 2 cups plant milk , 473 ml
- ¼ cup nutritional yeast , 15 grams
- 2 cups spinach , 60 grams
- ¼ cup chopped fresh parsley , 15 grams
Instructions
- Cook the pasta per the package’s instructions (don’t forget to salt the pasta water). Reserve 1 cup ( 237 ml ) of pasta water and then drain.
- While the pasta is cooking, melt the butter in a large, heavy-bottomed skillet over medium heat. Add the sun-dried tomato oil. Add the onion, season with salt, and sauté until translucent. Add the garlic and sauté until fragrant. Add the sun-dried tomatoes and sauté for 1 minute.
- Stir in the flour and cook for 1 minute. Gradually whisk in the plant milk. Turn the heat to low and cook, stirring frequently, until the sauce has thickened. Stir in the nutritional yeast and spinach. Cook, stirring frequently, until the spinach has wilted. Turn off the heat.
- Stir the pasta into the sauce. Stir until the sauce coats every noodle. If the sauce is too thick and/or is having a hard time adhering to the pasta, stir in a bit of pasta water, 1/4 cup ( 59 ml ) at a time, to loosen it up.
- Serve warm garnished with fresh parsley.
Notes
Sun-Dried Tomato Pasta
Ingredients
- 12 ounces bowtie pasta 340 grams
- 3 tablespoons vegan butter 42 grams
- 1 tablespoon oil from sun-dried tomato jar 15 ml
- 1 red onion diced
- 1 teaspoon salt 6 grams
- 2 garlic cloves minced
- 1 ½ cups sun-dried tomatoes drained and chopped, 180 grams
- 3 tablespoons flour 21 grams
- 2 cups plant milk 473 ml
- ¼ cup nutritional yeast 15 grams
- 2 cups spinach 60 grams
- ¼ cup chopped fresh parsley 15 grams
Instructions
- Cook the pasta per the package’s instructions (don’t forget to salt the pasta water). Reserve 1 cup ( 237 ml ) of pasta water and then drain.
- While the pasta is cooking, melt the butter in a large, heavy-bottomed skillet over medium heat. Add the sun-dried tomato oil. Add the onion, season with salt, and sauté until translucent. Add the garlic and sauté until fragrant. Add the sun-dried tomatoes and sauté for 1 minute.
- Stir in the flour and cook for 1 minute. Gradually whisk in the plant milk. Turn the heat to low and cook, stirring frequently, until the sauce has thickened. Stir in the nutritional yeast and spinach. Cook, stirring frequently, until the spinach has wilted. Turn off the heat.
- Stir the pasta into the sauce. Stir until the sauce coats every noodle. If the sauce is too thick and/or is having a hard time adhering to the pasta, stir in a bit of pasta water, 1/4 cup ( 59 ml ) at a time, to loosen it up.
- Serve warm garnished with fresh parsley.
Notes
Nutrition
Sun-Dried Tomato Pasta https://jessicainthekitchen.com/sun-dried-tomato-pasta/ February 14, 2024
Silver dollar pancakes are a fun, kid-friendly breakfast that’s delicious enough to be enjoyed by the whole family. They’re soft, fluffy, and perfect for soaking up syrup and toppings!
If flipping pancakes always leads to disaster, it’s time to try your hand at silver dollar pancakes. These pancakes are practically fail-proof because they’re small enough to fit entirely on a spatula and the smaller size means they’re rarely uncooked when you flip them. Plus, they cook up quickly, making them perfect for busy mornings.
These mini vegan pancakes are not only quick and easy to make, but also well-suited for little hands, so they’re a great option for toddlers. The size is perfect for self-feeding, which is an important milestone—and it also gives you a break because you don’t need to cut big pancakes into bite-sized pieces!
Why You’ll Love This Silver Dollar Pancake Recipe
- Light and fluffy . These pancakes are incredibly soft and airy thanks to the baking powder and vinegar. The acid in the vinegar reacts with the baking powder to create air bubbles, making this duo an excellent vegan egg substitute .
- Kid-friendly . With their small size and simple flavour, these pancakes are perfect for little ones to enjoy.
- Quick and easy . This silver dollar pancake recipe comes together in just 15 minutes, making it a great option for busy mornings or lazy weekends.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose flour – Be sure to lightly spoon the flour into measuring cups, rather than scooping.
- Granulated sugar – I add just enough sugar to make these pancakes palatable without having to add syrup.
- Baking powder
- Salt
- Cinnamon – For a subtle, warm flavour.
- Plant milk – Use an unsweetened, unflavoured variety.
- Apple cider vinegar – White vinegar is also fine.
- Vanilla extract – Use a high-quality pure vanilla extract, not imitation.
- Almond extract – You can substitute extra vanilla extract instead, but almond extract has a wonderful aroma and flavour that makes these silver dollar pancakes extra special.
- Vegetable oil
Topping Ideas
- Maple syrup
- Vegan yogurt
- Fresh berries, sliced bananas, diced peaches, or other fruit
- Vegan butter
- Jam
- Coconut whipped cream
- Cashew cream
How to Make Silver Dollar Pancakes
- Combine the dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- Add the wet ingredients. Whisk the plant milk, apple cider vinegar, vanilla extract, almond extract, and vegetable oil into the bowl with the dry ingredients.
- Prepare. Heat a non-stick pan over medium heat and grease the pan with vegetable oil.
- Cook the pancakes . Pour several 1-tablespoon portions of batter into the pan, leaving space between each. Cook the pancakes until they bubble slightly and just start to set around the edges, then flip and cook the other side for 15-20 seconds. Repeat with remaining batter.
- Serve. Plate the pancakes and serve with maple syrup, fresh berries, or any other desired toppings.
Tips for Success
- Look for the bubbles . When it’s time to flip the pancakes, look for bubbles forming on the surface. If they form, pop, and a small hole is left behind, it’s a sign that the pancakes are ready to be flipped.
- Don’t overmix . Overmixing can result in tough, dense pancakes. For light and fluffy results, mix just until the ingredients are combined.
- Keep them warm . If you’re preparing a large batch of pancakes, keep them warm in the oven at 200°F while you finish cooking the rest of the batter.
Variations
- Add chocolate chips . Because these are small pancakes, you’ll want to use mini chocolate chips or a chopped chocolate bar. Simply sprinkle the chips onto the pancakes when they are cooking on the first side.
- Make them gluten-free . Swap out the all-purpose flour for your favourite gluten-free blend.
- Fold in some fruit . Finely chopped apples or strawberries make a delicious addition to these pancakes. Simply fold them into the batter before cooking.
Serving Suggestions
These pancakes make adorable little sandwiches for school lunches! Smear sunflower seed butter and jam on them instead of using bread. They’re also great for a grab-and-go breakfast—they’re sweet enough that you don’t need syrup, especially if you add chocolate chips or fruit.
How to Store Leftovers
Place the cooled silver dollar pancakes in an airtight container and store them in the refrigerator for up to 3 days. When you’re ready to eat them, reheat the pancakes in the microwave in 20-second intervals until they are warm throughout, or toast them in a toaster oven for a slightly crispier texture.
Can I Freeze This Recipe?
For longer storage, you can freeze silver dollar pancakes for up to 3 months. Store them in an airtight container or freezer bag and reheat them according to the instructions above.
More Vegan Pancake Recipes
- Pumpkin Pancakes
- Gluten-Free Vegan Strawberry Pancakes
- Vegan Gingerbread Pancakes
- Easy Vegan Blueberry Pancakes
- Fluffy Vanilla Pancakes with Blueberry Sauce
Ingredients
- 2 cups all-purpose flour , 240 grams
- ¼ cup granulated sugar , 50 grams
- 1 tablespoon baking powder , 14 grams
- ½ teaspoons salt , 3 grams
- 1 teaspoon cinnamon , 2 grams
- 2 cups + 2 tablespoons plant milk , 503 ml
- 2 tablespoons apple cider vinegar , 30 ml
- 1 teaspoon vanilla extract , 5 ml
- ¼ teaspoon almond extract , 1 ml
- 1 ½ tablespoons vegetable oil (plus more for the pan) , 22 ml
- Maple syrup , for serving
- Fresh berries , for serving
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- Whisk the plant milk, apple cider vinegar, vanilla extract, almond extract, and vegetable oil into the dry ingredients. Do not over-mix.
- Heat a non-stick pan over medium heat and grease the pan with vegetable oil. Pour several 1-tablespoon portions of batter into the pan, leaving plenty of space between them. Allow the pancakes to cook until they bubble slightly and just start to set around the edges. Flip and cook for an additional 15-20 seconds before removing them from the pan. Repeat this process until you are out of batter.
- Serve warm with maple syrup and/or fresh berries.
