Easy Vegan Cheesy Sun-Dried Tomato Mushroom Pasta

Easy Vegan Cheesy Sun-Dried Tomato Mushroom Pasta is a rich, savory, and flavor-packed dish that’s 100% plant-based and 100% satisfying. Creamy, “cheesy” sauce made with nutritional yeast, tender mushrooms, and tangy sun-dried tomatoes come together for a quick weeknight pasta that feels indulgent—but is actually wholesome and simple to make.

Why You’ll Love This Recipe

This pasta checks all the boxes: creamy, comforting, and packed with bold umami flavor. It’s completely dairy-free and uses easy-to-find ingredients. The sun-dried tomatoes add a tangy bite that perfectly balances the earthiness of mushrooms and the cheesy flavor of nutritional yeast. It comes together in under 30 minutes, making it perfect for weeknight meals, meal prep, or impressing guests with a vibrant vegan pasta dish.

ingredients

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

• Pasta of choice (fettuccine, penne, or rotini work well)
• Olive oil
• Garlic, minced
• Yellow onion, finely chopped
• Mushrooms (cremini, white button, or baby bella), sliced
• Sun-dried tomatoes (oil-packed or rehydrated), sliced
• Plant-based milk (unsweetened almond, soy, or oat milk)
• Nutritional yeast
• Lemon juice
• Cornstarch or arrowroot powder (optional, for thickening)
• Salt and black pepper
• Fresh basil or parsley (optional, for garnish)

directions

1. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the onion and cook for 3–4 minutes until translucent.
3. Stir in the garlic and cook for 1 more minute until fragrant.
4. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 6–8 minutes.
5. Stir in the sun-dried tomatoes and cook for another 2–3 minutes.
6. In a small bowl, whisk together the plant-based milk, nutritional yeast, lemon juice, cornstarch (if using), salt, and pepper.
7. Pour the sauce into the skillet, stirring to combine. Let it simmer for 2–3 minutes until slightly thickened.
8. Add the cooked pasta and toss to coat. Use reserved pasta water to loosen the sauce if needed.
9. Garnish with chopped basil or parsley before serving.

Servings and timing

This recipe makes 4 servings and takes about 25–30 minutes total to prepare and cook.

Variations

• Gluten-free: Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.
• Nut-free: Choose a nut-free plant milk like soy or oat.
• Spicy version: Add red pepper flakes or a dash of hot sauce to the sauce.
• Extra protein: Stir in cooked lentils, chickpeas, or vegan sausage crumbles.
• Veggie boost: Add spinach, kale, or zucchini for extra greens.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave with a splash of plant-based milk to restore creaminess. This dish is not recommended for freezing, as the sauce may separate when thawed.

FAQs

Can I use dry sun-dried tomatoes instead of oil-packed?

Yes, just soak them in warm water for 10–15 minutes to rehydrate before using.

What type of plant milk works best?

Unsweetened almond, soy, or oat milk work well. Avoid flavored or sweetened versions.

What does nutritional yeast do in this recipe?

Nutritional yeast gives the sauce a cheesy, umami-rich flavor—perfect for vegan cooking.

Can I skip the cornstarch?

Yes, the sauce will still thicken slightly with the nutritional yeast and pasta starch, but cornstarch adds extra creaminess.

Is this pasta good for meal prep?

Absolutely. It stores well and reheats beautifully, making it great for packed lunches or quick dinners.

Can I add more veggies?

Definitely—this recipe is very flexible. Try bell peppers, spinach, or broccoli for added nutrition.

Does this taste like traditional cheese sauce?

It has a savory, cheesy flavor thanks to nutritional yeast, but it’s lighter and plant-based.

Can I make it oil-free?

Yes, sauté the veggies in a splash of water or broth instead of olive oil.

How can I make this even creamier?

Add a tablespoon of tahini, cashew butter, or use a splash of coconut milk for extra richness.

What pasta shape works best?

Short shapes like penne or rotini hold the sauce well, but spaghetti or linguine also work beautifully.

Conclusion

Easy Vegan Cheesy Sun-Dried Tomato Mushroom Pasta is proof that plant-based meals can be rich, flavorful, and incredibly satisfying. With the perfect mix of creamy sauce, hearty mushrooms, and tangy tomatoes, this recipe brings bold flavor to your table in under 30 minutes. Whether you’re a longtime vegan or just looking to add more meatless meals to your routine, this dish is sure to become a favorite.

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