Creamy Tuscan Garlic Pasta with Sun Dried Tomatoes

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This savory Tuscan pasta combines sun-dried tomatoes, sautéed garlic, fresh basil and spinach for a bright, comforting meal. Ready in about 25 minutes from start to finish, it’s a simple vegan and dairy-free pasta that’s full of layered flavor thanks to white wine, vegetable broth and Herbs de Provence.

Reasons You’ll Love This Recipe

• Quick and easy: Ready in roughly 25 minutes, ideal for busy weeknights or last-minute dinners.
• Vegan and dairy-free: This recipe contains no animal products and works well for plant-based diets.
• Bold flavor: Sun-dried tomatoes, garlic, white wine and fresh herbs deliver a rich, savory sauce without cream or cheese.

If you enjoy vegan pasta, try other simple recipes for variety and inspiration.

Ingredient Notes

Sun-dried tomatoes: These provide concentrated tomato flavor and a pleasant chewy texture; avoid skipping them if you can. Packaged sun-dried tomatoes (either oil-packed or dried) both work — roughly chopped is best for even distribution.

Garlic: Freshly minced garlic is recommended for the brightest taste. Add it early enough to gently release aroma without burning.

White wine: A splash of white wine after sautéing lifts the flavors. Allow it to reduce so the alcohol cooks off and the flavor concentrates.

Oat milk and broth: Oat milk creates a slightly creamy mouthfeel while vegetable broth adds savory depth. Combined with reserved pasta water, they form a cohesive sauce that clings to the noodles.

Herbs and seasoning: Fresh basil and a teaspoon of Herbs de Provence give an Italian-inspired profile. Salt and pepper to taste at the end, adjusting as needed.

See the recipe card below for quantities and the full ingredient list.

Step by Step Instructions

1. Cook the pasta: Bring a pot of salted water to a boil and cook the pasta according to package directions. Before draining, reserve 1/4 cup of the starchy pasta water to help bind the sauce.

2. Sauté garlic and sun-dried tomatoes: In a separate skillet, heat olive oil over medium-low heat. Add the minced garlic and chopped sun-dried tomatoes and cook for about 3 minutes, until the garlic becomes fragrant and the tomatoes begin to soften.

3. Deglaze with wine: Pour in the white wine and let it simmer until reduced by about half, roughly 3–5 minutes. This concentrates flavor and lifts any browned bits from the pan.

4. Build the sauce: Add the vegetable broth, oat milk, reserved pasta water and Herbs de Provence. Stir and simmer gently for 5–10 minutes, until the sauce starts to thicken and the flavors meld.

5. Finish and serve: Remove the pan from heat and stir in fresh basil, baby spinach and the cooked pasta. Toss until the greens wilt and the pasta is evenly coated. Taste and adjust salt and pepper, then serve hot.

Recipe Variations

Tuscan pasta salad: Make the recipe, allow it to cool, then refrigerate in a covered container and serve chilled as a pasta salad.

Gluten-free: Use your preferred gluten-free pasta; the sauce is already free of gluten-containing ingredients.

Spicy version: Add 1/2 teaspoon crushed red pepper flakes when sautéing the garlic and sun-dried tomatoes for a touch of heat.

Extra protein: Stir in sliced, cooked plant-based Italian sausage or chickpeas for more substance and protein.

More sauce: If you prefer a saucier, more luxurious bowl, simply double the sauce ingredients and combine with the cooked pasta.

Frequently Asked Questions

How long will leftovers keep? Stored in a covered container in the refrigerator, this pasta keeps for up to four days. Cool completely before covering to minimize condensation and sogginess.

How to serve? This dish works well as a main course or a generous side. Serve with extra sauce and crusty bread for dipping, or pair with a simple green salad to balance the richness.

Try other vegan pasta dishes to rotate into your regular meal plan for variety and balanced weeknight dinners.