Why You’ll Love This Recipe

Easy Vegan Cheesy Sun-Dried Tomato Mushroom Pasta is a rich, creamy, and flavorful dish that’s perfect for a quick weeknight dinner or a cozy weekend meal. The umami-packed mushrooms, tangy sun-dried tomatoes, and creamy vegan cheese sauce create a delicious harmony that’s both satisfying and entirely plant-based. It’s quick to make, comforting, and sure to please vegans and non-vegans alike.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pasta of your choice (penne, fettuccine, or spaghetti work well)olive oilgarlicclovesliced mushrooms (cremini or button)sun-dried tomatoes (in oil or rehydrated)dairy-free milk (such as oat or almond)nutritional yeastyellow mustardvegan cream cheese or cashew creamcornstarch or flour (for thickening)salt and pepperfresh basil or parsley (for garnish)

directions

Cook pasta according to package instructions. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Sauté garlic for about 1 minute until fragrant.

Add sliced mushrooms and cook until they release their moisture and become golden brown.

Stir in chopped sun-dried tomatoes and cook for another 2-3 minutes.

In a bowl, whisk together dairy-free milk, nutritional yeast, mustard, vegan cream cheese (or cashew cream), and cornstarch until smooth.

Pour the sauce mixture into the skillet and stir continuously until it thickens and becomes creamy.

Season with salt and pepper to taste.

Add the cooked pasta into the sauce, tossing to coat evenly.

Garnish with chopped fresh basil or parsley before serving.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes

Variations

Add spinach or kale for an extra boost of greens.

Use smoked paprika or chili flakes for a spicy kick.

Swap mushrooms for zucchini or eggplant if preferred.

Top with toasted pine nuts or vegan parmesan for added texture.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stovetop with a splash of plant-based milk to loosen the sauce.Microwave reheating works as well—cover and heat in short intervals, stirring in between.

FAQs

Can I use gluten-free pasta?

Yes, any gluten-free pasta will work well in this recipe.

What can I use instead of vegan cream cheese?

Cashew cream, coconut cream, or a thick plant-based yogurt are great alternatives.

Do I need to soak the sun-dried tomatoes?

If they’re packed in oil, no soaking is needed. If dried, soak in hot water for 10 minutes.

Can I freeze this pasta?

It’s best enjoyed fresh, but you can freeze leftovers. Reheat with added liquid to regain creaminess.

How can I make this soy-free?

Use soy-free vegan cheese and choose a non-soy plant milk like oat or almond.

Is this dish kid-friendly?

Yes, especially if you skip strong spices and go light on the sun-dried tomatoes.

Conclusion

Easy Vegan Cheesy Sun-Dried Tomato Mushroom Pasta is a comforting, quick-to-make, and flavor-packed meal that doesn’t compromise on taste. Perfect for plant-based eaters and pasta lovers alike, it’s a creamy, savory delight that will quickly become a weeknight favorite.