Easy Vegan Cheesy Sun-Dried Tomato Mushroom Pasta
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Welcome Vegan Cheesy Sun-Dried Tomato Mushroom Pasta! This superb combination of creamy vegan cheese, sun-dried tomatoes, mushrooms and pasta is so dreamy good! This EASY dish is the ultimate comfort food and we can’t get enough!
Love Pasta? We do too! You’ll find lots of pasta dishes on the blog like this Easy Italian Spinach Mushroom Pasta and these 25 Tempting Vegan Pasta Recipes We Can’t Live Without!
Why You’ll Love This Easy Vegan Cheesy Sun-Dried Tomato Mushroom Pasta
- Looking for a new and delicious healthy pasta alternative that will still satisfy your cravings? Look no further, because this cheesy sundried tomato mushroom pasta will definitely be a hit at your table!
- With its creamy cheese sauce, mushrooms, sun-dried tomatoes, garlic and pasta, this meal option is bound to become a new favorite for vegans and non-vegans alike.
- In 20 minutes, you get a super yummy pasta dish that tastes out of this world delicious and is super easy to make!
- Great recipe for busy families on the go, or for when you don’t want to spend an hour or more in the kitchen, prepping and cooking.
- Get ready to elevate your pasta game with this delectable comfort dish that is sure to impress!
- Want less servings, just divide this vegan cheese sundried tomato mushroom pasta recipe in half for 3-4 servings! Easy-peasy!
Ingredients You Need
easy Miyoko’s sun-dried tomato mushroom pasta
- 1 lb. pasta of choice (or gluten-free pasta) like penne, ziti, spaghetti noodles or rotini
- 2 – 8 oz containers of Miyoko’s Plant Milk Soft Cheese Spread with Sun-dried tomatoes and Garlic, dairy-free
- 1/3 cup unsweetened almond milk, vegan heavy cream or vegetable broth could be used as well, add more if needed for thinner sauce
- 2 tablespoons olive oil or vegan butter
- 12 oz baby bella mushrooms, sliced, add more if desired
- Optional: If you want extra sun-dried tomatoes, add 1 jar of sun-dried tomatoes (8.5 oz), julienne cut, use less if you like (I used California Sun Dry Sun-Dried Julienne Cut Tomatoes – the cheesy spread has sun-dried tomatoes in it, but we like the double dose!
- 1 tablespoon dried basil or up to 2 tablespoons minced fresh basil, could also use fresh herbs, parsley, dried oregano or Italian seasonings
- salt
- black pepper
Instructions How to Make Our Vegan Sun-Dried Tomato Pasta with Creamy Cheesy Sauce
- Cook the pasta according to the package instructions, with a pinch of salt or two. Make sure to not overcook! It should be slightly al dente when done. Drain and rinse the pasta with cool water and return it to the pot.
- Heat the olive oil in a large skillet over medium-low heat.
- Add the mushrooms to a large skillet and sauté until soft and reduced in size, about 7 minutes.
- Season with salt and pepper to taste.
- Add the Miyoko’s Plant Milk Soft Cheese Spread with Sun-dried tomatoes and Garlic, more sun-dried tomatoes, if you want a double dose of sun-dried tomatoes and the basil to the mushroom mixture in the skillet and mix it all together over medium heat to get the cheesy sauce hot and melty before adding the pasta.
- Once it’s hot, add the cooked pasta and stir everything together until the pasta is coated with the creamy sauce. Season with salt and pepper as needed.
- Serve and enjoy!
Ways to Serve Your Sun-Dried Tomato Mushroom Pasta with A Creamy Cheese Sauce
- Serve this pasta dish with a side house or vegan Caesar salad, a nice crusty Italian loaf and some vino right at home, without a lot of fuss while you prepare.
- While you are sautéeing the mushrooms, you can mince a couple of garlic cloves and add it to the mushrooms, as well as onions.
- For more protein, add some grilled tofu, tempeh crumbles or some nutritional yeast.
- More toppings? Add some vegan parmesan cheese or some red pepper flakes for a spicy burst of flavor!
- For leafy greens, toss in some kale or spinach for a healthy boost to your dish when you add the pasta to the cream sauce. YUM!
Storing Vegan Sundried Tomato Pasta
- Store creamy sun-dried tomato pasta leftovers in an airtight container for 2-3 days! Just reheat in the microwave or reheat over the stove for a few minutes.
In conclusion, our easy Miyoko’s sun-dried tomato mushroom pasta recipe is more than just a mouthful to say – it’s a flavorful and satisfying dish that proves vegan cooking can be just as delicious and creative as traditional dishes.
But don’t just take my word for it – try making this vegan sundried tomato mushroom pasta with a creamy cheese sauce that’s easy to make for your family and see the delicious results firsthand. And if you’re feeling adventurous, don’t be afraid to experiment with different ingredients and flavors to make it your own.
Share on Pinterest, Instagram and Facebook! Tag me on Instagram if you make it, I’d love to see it!
More Comforting Vegan Dishes!
- Vegan “Cheesy” Broccoli Cauliflower Quinoa Casserole
- Best Ever Easy Vegan Macaroni & Cheese
- 25 Comforting Vegan Instant Pot Recipes for Busy Weeknights!
- Chickpea and Tofu Curry with Spinach and Brown Rice: High-Protein Comfort
Vegan Cheesy Sun-Dried Tomato Mushroom Pasta
This superb combination of vegan cheese, sun-dried tomatoes, mushrooms and pasta is so dreamy good! This easy vegan dish is the ultimate comfort food and we can’t get enough!
Ingredients
- 1 lb. pasta of choice or gluten-free pasta (4 cups)
- 2 containers Miyoko's cheese spread with sun-dried tomatoes & garlic
- 1/3 cup unsweetened almond milk or vegetable broth could be used as well, add more if needed to thin out
- 2 tablespoons olive oil or vegan butter
- 12 oz baby bella mushrooms sliced, add more if desired
- Optional: 1 8.5 oz jar sun-dried tomatoes julienne cut, use less if you like (I used California Sun Dry Sun-Dried Julienne Cut Tomatoes) Add if you want a double dose of sun-dried tomatoes.
- 1 tablespoon dried basil or up to 2 tablespoons minced fresh basil could also use parsley
- salt
- black pepper
Instructions
- Cook the pasta according to the package directions. Make sure to not overcook! It should be slightly al dente when done. Drain and rinse the pasta with cool water and return it to the pot.
- Heat the olive oil in a large skillet over medium-low heat.
- Add the mushrooms to the skillet and continue to cook until soft and reduced in size, about 7 minutes.
- Season with salt and pepper to taste.
- Add the Miyoko's cheese spread with sun-dried tomatoes & garlic (and ADD extra sun-dried tomatoes if you want a double dose) to the mushroom mixture in the skillet and mix it all together over medium heat to get the cheesy sauce hot & melty before adding the pasta.
- Once it’s hot, add the pasta and stir everything together until the pasta is coated with the cheesy sauce.
- Serve and enjoy!
Notes
- Add more milk or broth if you want your sauce thinner, start with 1/3 cup and add more as you go.
- Want less servings, just divide this sun-dried tomato mushroom pasta recipe in half for 3-4 servings! Easy-peasy!
