Easy Vegan Cheesy Sun-Dried Tomato Mushroom Pasta Recipe

If you’re looking for a pasta dish that’s rich, creamy, and bursting with umami flavor—all without a drop of dairy—this Easy Vegan Cheesy Sun-Dried Tomato Mushroom Pasta is your new go-to. It’s fast, foolproof, and absolutely delicious, making it the perfect weeknight dinner. The combination of earthy mushrooms, tangy sun-dried tomatoes, and a luscious vegan cheese sauce creates a comforting, satisfying meal that just happens to be plant-based.

Why You’ll Love This Recipe

• Fast and Fuss-Free: You can have this entire meal on the table in just 30 minutes, start to finish.
• Dairy-Free Comfort Food: Creamy and cheesy without any dairy, thanks to a brilliant plant-based cheese sauce.
• Flavor Explosion: The umami from mushrooms and the tangy sweetness of sun-dried tomatoes pair perfectly in every bite.
• Customizable: This recipe is a blank canvas for your favorite add-ins—great for using up what’s in your fridge!

Ingredients You’ll Need

Here’s everything you’ll need to bring this deliciously cheesy vegan pasta to life:

• Pasta: Choose your favorite variety—penne, fusilli, or spaghetti all work beautifully. Opt for gluten-free if needed.
• Sun-Dried Tomatoes: Adds a punch of tangy-sweet flavor and chewy texture. Use oil-packed for richness.
• Mushrooms: Brings deep umami flavor and a hearty texture—cremini or baby bella are best, but any variety works.
• Garlic: Essential for building bold flavor. Use fresh, and don’t be shy.
• Onion: Gives the dish a savory, aromatic base.
• Vegan Cheese: Go for a melty vegan mozzarella or cheddar-style cheese—your favorite brand will do the trick.
• Nutritional Yeast: Adds a nutty, cheesy flavor and a hit of B vitamins—don’t skip this one!
• Unsweetened Plant Milk: Makes the cheese sauce smooth and creamy without overpowering the flavor. Oat, almond, or soy work great.
• Olive Oil: For sautéing and adding richness—use the oil from the sun-dried tomatoes for extra flavor.
• Salt and Pepper: Season to taste and bring everything together.

Variations

Want to switch things up? Here are some tasty tweaks:

• Add Greens: Stir in fresh spinach, kale, or arugula at the end for a burst of color and nutrients.
• Make It Spicy: Add red pepper flakes or a drizzle of chili oil for a spicy kick.
• Protein Boost: Toss in chickpeas, lentils, or vegan sausage to make it more filling.
• Herb It Up: Finish with chopped fresh basil, parsley, or thyme for a fresh, herby note.

How to Make Easy Vegan Cheesy Sun-Dried Tomato Mushroom Pasta

Step 1: Cook the Pasta

Boil your pasta according to the package instructions. Don’t forget to salt the water—it’s your first chance to flavor the pasta. Reserve a cup of pasta water before draining.

Step 2: Sauté the Aromatics

In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until soft and translucent. Add garlic and cook for another minute until fragrant.

Step 3: Add the Mushrooms and Sun-Dried Tomatoes

Toss in sliced mushrooms and cook until they’re browned and tender. Stir in the chopped sun-dried tomatoes and cook for another 2-3 minutes to let the flavors meld.

Step 4: Make It Cheesy

Lower the heat and add vegan cheese, nutritional yeast, and a splash of plant milk. Stir until everything melts together into a creamy sauce. Add reserved pasta water, a little at a time, until the sauce reaches your desired consistency.

Step 5: Combine and Serve

Add the cooked pasta to the skillet and toss everything together until the noodles are well coated in the cheesy, savory sauce. Season with salt and pepper to taste, and serve hot.

Pro Tips for Making the Recipe

• Don’t Overcrowd the Pan: When cooking mushrooms, give them space so they brown instead of steam.
• Use Oil from the Sun-Dried Tomatoes: It’s packed with flavor and makes a great base for sautéing.
• Balance the Flavors: Taste as you go—add a splash of lemon juice if it needs brightness, or more cheese/nutritional yeast for depth.
• Save Your Pasta Water: It’s the secret to a silky, clingy sauce that sticks to every bite of pasta.

How to Serve

This pasta is super satisfying all on its own, but here are a few tasty pairing ideas:

Garnishes:

Top with chopped parsley, fresh basil, or a sprinkle of extra nutritional yeast for an extra cheesy finish.

Side Dish:

Pair with a crisp green salad dressed in balsamic vinaigrette or some roasted vegetables like broccoli or zucchini.

Bread Buddy:

Serve with warm crusty bread or garlic toast to mop up every bit of the creamy sauce.

Make Ahead and Storage

Storing Leftovers

Let leftovers cool completely before storing. Keep them in an airtight container in the fridge for up to 3 days.

Freezing

This pasta freezes well! Store in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat in a skillet over medium-low heat with a splash of plant milk or water to loosen the sauce. Microwave works too—just stir halfway through for even heating.

FAQs

Can I use dry sun-dried tomatoes instead of oil-packed?
Yes, but you’ll need to rehydrate them in hot water for about 10 minutes before using. Oil-packed adds more richness, but both work.

Is this recipe gluten-free?
Not by default, but it’s super easy to make gluten-free—just use your favorite gluten-free pasta.

What’s a good substitute for vegan cheese?
You can make a homemade cashew cream or use a mix of nutritional yeast and tahini for a creamy, cheesy effect.

How can I make the sauce creamier?
Add more vegan cheese or blend a bit of soaked cashews with plant milk and stir it in for an ultra-rich finish.

Final Thoughts

This Easy Vegan Cheesy Sun-Dried Tomato Mushroom Pasta is proof that plant-based comfort food can be just as rich, satisfying, and crave-worthy as any cheesy pasta dish. It’s quick enough for a busy weeknight, yet impressive enough to serve to guests. Try it once, and it’ll definitely earn a regular spot in your dinner rotation!

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