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
Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the onion and cook for 3–4 minutes until translucent.
Stir in the garlic and cook for 1 more minute until fragrant.
Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 6–8 minutes.
Stir in the sun-dried tomatoes and cook for another 2–3 minutes.
In a small bowl, whisk together the plant-based milk, nutritional yeast, lemon juice, cornstarch (if using), salt, and pepper.
Pour the sauce into the skillet, stirring to combine. Let it simmer for 2–3 minutes until slightly thickened.
Add the cooked pasta and toss to coat. Use reserved pasta water to loosen the sauce if needed.
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.
Easy Vegan Cheesy Sun-Dried Tomato Mushroom Pasta
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This Easy Vegan Cheesy Sun-Dried Tomato Mushroom Pasta is rich, creamy, and full of bold flavors. It combines savory mushrooms, tangy sun-dried tomatoes, and a cheesy vegan sauce tossed with your favorite pasta. It’s easy to make, dairy-free, and totally satisfying for any night of the week!
Author:Beth
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4servings1x
Category:Main Dish
Method:Stovetop
Cuisine:Italian-inspired
Ingredients
8 ozpasta (penne, fettuccine, or any shape)
8 ozpasta (penne, fettuccine, or any shape)
1 tablespoonolive oil
1 tablespoonolive oil
8 ozmushrooms, sliced (button or cremini work well)
8 ozmushrooms, sliced (button or cremini work well)
½ cupsun-dried tomatoes in oil, drained and chopped
½ cupsun-dried tomatoes in oil, drained and chopped
3cloves garlic, minced
3cloves garlic, minced
Salt and black pepper, to taste
Salt and black pepper, to taste
½ teaspoonred pepper flakes (optional)
½ teaspoonred pepper flakes (optional)
For the Vegan Cheese Sauce:
1 ½ cupsunsweetened plant milk (almond, soy, or oat)
1 ½ cupsunsweetened plant milk (almond, soy, or oat)
½ cupraw cashews (soaked in hot water for15mins if not using a high-speed blender)
½ cupraw cashews (soaked in hot water for15mins if not using a high-speed blender)
3 tablespoonsnutritional yeast
3 tablespoonsnutritional yeast
1 tablespoonlemon juice
1 tablespoonlemon juice
1 teaspoonDijon mustard
1 teaspoonDijon mustard
½ teaspoononion powder
½ teaspoononion powder
½ teaspoonsalt
½ teaspoonsalt
Instructions
Cook pasta according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
Cook pasta according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add mushrooms and sauté for 5–7 minutes until browned.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add mushrooms and sauté for 5–7 minutes until browned.
Add garlic, chopped sun-dried tomatoes, and red pepper flakes. Cook for 1–2 more minutes until fragrant.
Add garlic, chopped sun-dried tomatoes, and red pepper flakes. Cook for 1–2 more minutes until fragrant.
In a blender, combine all cheese sauce ingredients: plant milk, cashews, nutritional yeast, lemon juice, Dijon, onion powder, and salt. Blend until smooth and creamy.
In a blender, combine all cheese sauce ingredients: plant milk, cashews, nutritional yeast, lemon juice, Dijon, onion powder, and salt. Blend until smooth and creamy.
Pour the cheese sauce into the skillet with the mushrooms and sun-dried tomatoes. Stir and let it simmer on low heat for 3–4 minutes to thicken slightly.
Pour the cheese sauce into the skillet with the mushrooms and sun-dried tomatoes. Stir and let it simmer on low heat for 3–4 minutes to thicken slightly.
Add cooked pasta and a splash of reserved pasta water to loosen the sauce if needed. Toss to coat evenly.
Add cooked pasta and a splash of reserved pasta water to loosen the sauce if needed. Toss to coat evenly.
Taste and adjust seasoning with salt, pepper, or more lemon juice. Serve warm with fresh herbs or extra nutritional yeast on top.
Taste and adjust seasoning with salt, pepper, or more lemon juice. Serve warm with fresh herbs or extra nutritional yeast on top.
Notes
Can’t do cashews? Try silken tofu or sunflower seeds instead.
Can’t do cashews? Try silken tofu or sunflower seeds instead.
Add spinach or kale at the end for extra greens.
Add spinach or kale at the end for extra greens.
This sauce also works great over rice, roasted veggies, or in a vegan mac and cheese.
This sauce also works great over rice, roasted veggies, or in a vegan mac and cheese.
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Easy Vegan Cheesy Sun-Dried Tomato Mushroom Pasta
Ingredients
- 8 oz pasta (penne, fettuccine, rotini, or similar)
- 1 tbsp olive oil
- 8 oz mushrooms, sliced (button or cremini)
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- salt and black pepper, to taste
- 1 1/2 cups unsweetened plant milk (almond, soy, or oat)
- 1/2 cup raw cashews (soak 15 minutes in hot water if not using a high-speed blender)
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp onion powder
- 1/2 tsp fine salt (plus more to taste)
- 1/2 cup reserved pasta water, as needed
- chopped fresh basil or parsley, for garnish (optional)
Instructions
- Cook the pasta in salted water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté 5–7 minutes until browned and most of their moisture cooks off.
- Stir in the minced garlic, chopped sun-dried tomatoes, and red pepper flakes (if using). Cook 1–2 minutes until fragrant. Season lightly with salt and pepper.
- Make the sauce: in a blender, combine plant milk, soaked/drained cashews, nutritional yeast, lemon juice, Dijon mustard, onion powder, and 1/2 tsp salt. Blend until completely smooth and creamy.
- Pour the blended sauce into the skillet with the mushrooms and tomatoes. Reduce heat to low and simmer 3–4 minutes, stirring, until the sauce slightly thickens.
- Add the cooked pasta to the skillet and toss to coat. Splash in reserved pasta water as needed to loosen the sauce so it clings silkily to the noodles.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice. Serve warm topped with fresh basil or parsley and extra nutritional yeast, if desired.
