This one pan creamy sun-dried tomato pasta might be the easiest dinner you’ll ever make. Everything goes into one pan. The spaghetti, the sun-dried tomatoes, the broth, the seasonings. No boiling a separate pot of water, no draining. Just cover, cook, stir in the cream sauce, and you’re eating in under 17 minutes.

The sauce is ridiculously creamy and rich from the combination of oat cream and vegan cream cheese, with tons of savory depth from the sun-dried tomatoes and Italian seasoning. It coats every single strand of spaghetti. This is the kind of weeknight dinner that feels like way more effort than it actually is.

Why You’ll Love This One Pan Pasta

  • Everything cooks in one pan. No separate pot for pasta, no colander, no extra dishes
  • Ready in 17 minutes. From start to plate in under 20 minutes
  • Incredibly creamy sauce from oat cream, vegan cream cheese, and vegan parmesan
  • Sun-dried tomatoes add a deep, rich, savory sweetness
  • Only 10 ingredients and 5 minutes of prep

How to Make One Pan Creamy Sun-Dried Tomato Pasta

Full recipe in the card below. Here’s the step by step.

Build the base Melt vegan butter in a large pan. Lay the spaghetti flat, sprinkle with Italian seasoning, and scatter chopped sun-dried tomatoes on top.
Build the base
Melt vegan butter in a large pan. Lay the spaghetti flat, sprinkle with Italian seasoning, and scatter chopped sun-dried tomatoes on top.
Add broth and cook Pour vegetable broth over everything, cover with a lid, and cook for 5 minutes. The pasta absorbs the broth and the flavors build together.
Add broth and cook
Pour vegetable broth over everything, cover with a lid, and cook for 5 minutes. The pasta absorbs the broth and the flavors build together.
Make it creamy Remove the lid and stir in oat cream, vegan cream cheese, and vegan parmesan. Keep tossing until the sauce thickens and coats every strand.
Make it creamy
Remove the lid and stir in oat cream, vegan cream cheese, and vegan parmesan. Keep tossing until the sauce thickens and coats every strand.
Serve Top with extra vegan parmesan and fresh basil. Serve straight from the pan.
Serve
Top with extra vegan parmesan and fresh basil. Serve straight from the pan.

Tips for the Best One Pan Creamy Sun-Dried Tomato Pasta

  • Keep the heat at medium. Too high and the broth evaporates before the pasta is cooked through
  • Use sun-dried tomatoes packed in oil. They’re more flavorful than the dry kind and the oil adds extra richness to the sauce
  • Break the spaghetti in half if it doesn’t fit flat in your pan. It needs to be submerged in the broth to cook evenly
  • Toss frequently after adding the cream. This prevents the pasta from sticking and helps the sauce emulsify and thicken
  • If the liquid absorbs too fast, add a splash more broth or water and keep stirring. The pasta needs enough liquid to cook through
  • Use a wide, shallow pan. This gives the spaghetti room to cook evenly in a single layer

Storage and Leftovers

  • Fridge: Store leftovers in an airtight container for up to 3 days
  • Reheat: Add a splash of oat milk or water when reheating on the stove to bring back the creaminess
  • Not ideal for freezing as the cream sauce can separate when thawed

Frequently Asked Questions about One Pan Creamy Sun-Dried Tomato Pasta

What can I use instead of oat cream?

Coconut cream, soy cream, or any plant-based cooking cream will work. Full-fat coconut milk is also a great option for extra richness.

Can I skip the vegan cream cheese?

It adds a lot of richness and body to the sauce. If you skip it, add an extra splash of cream and a tablespoon of nutritional yeast to make up for the flavor.

Can I add protein to this?

Yes. Crispy baked tofu, white beans, or pan-seared mushrooms would all be great additions. Add them at the end when you stir in the cream sauce.

More Easy Vegan Pasta Recipes

Browse more recipes at Dr. Vegan Blog.

Serve Top with extra vegan parmesan and fresh basil. Serve straight from the pan.
5 from 1 review

One Pan Creamy Sun-Dried Tomato Pasta

A ridiculously easy one pan pasta where everything cooks together in a creamy, rich sun-dried tomato sauce. No boiling water, no draining. Just pure comfort food in under 17 minutes.
Servings 2 servings
Prep Time 5 minutes
Cook Time 11 minutes
Total Time 17 minutes
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Ingredients
 

For the Pasta:

  • 2 tbsp vegan butter
  • 200 g (7 oz) spaghetti
  • 1 tsp Italian seasoning
  • 50 g (1/3 cup) sun-dried tomatoes, roughly chopped
  • 480 ml (2 cups) low sodium vegetable broth

For the Cream Sauce:

  • 120 ml (1/2 cup) oat cream or any vegan cream
  • 2 tbsp vegan cream cheese
  • 2 tbsp vegan parmesan

To Serve:

Equipment

  • Large wide pan with lid
  • Tongs or pasta fork

Instructions
 

  1. Build the base. Melt the vegan butter in a large pan over medium heat. Lay the spaghetti flat in the pan (break in half if needed to fit). Sprinkle with Italian seasoning and scatter the sun-dried tomatoes on top.
  2. Add broth and cover. Pour the vegetable broth over the pasta. Cover the pan with a lid and cook for 5 minutes.
  3. Make it creamy. Remove the lid and add the oat cream, vegan cream cheese, and vegan parmesan. Stir everything together and continue cooking uncovered, tossing the pasta frequently, until the spaghetti is al dente and the sauce has thickened and coats every strand.
  4. Serve. Plate up and finish with extra vegan parmesan and fresh basil.

Notes

Keep the heat at medium so the broth doesn’t evaporate too quickly before the pasta is cooked through. If the liquid absorbs before the pasta is done, add a splash more broth and keep stirring. The sun-dried tomatoes packed in oil work best here as they’re more flavorful and the oil adds richness.

Nutrition

Calories: 631kcalCarbohydrates: 100gProtein: 21gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 3mgSodium: 290mgPotassium: 1132mgFiber: 9gSugar: 18gVitamin A: 934IUVitamin C: 10mgCalcium: 221mgIron: 5mg

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