3.1KThis Creamy Sun Dried Tomato Mushroom Pasta is the perfect, healthier twist on one of my favorite Italian pasta dishes. It’s easy to make, creamy but with no heavy cream added, dairy-free, vegan and packed with so much flavor!
This Creamy Sun Dried Tomato Mushroom Pasta is the perfect, healthier twist on one of my favorite Italian pasta dishes. It’s easy to make, creamy but with no heavy cream added, dairy-free, vegan and packed with so much flavor! 
This creamy sun dried tomato pasta will be one of your family favorite dishes. Noodles are tossed with a creamy sauce, flavorful sun dried tomatoes, mushrooms and fresh herbs. The best part is that the whole meal is ready in 30 minutes! Hello weeknight dinner!
SUN DRIED TOMATO PASTA SAUCE INGREDIENTS
Extra virgin olive oil
Shallot
Mushrooms – choose baby portobello mushrooms if possible
Garlic cloves
Sun-dried tomatoes
Reserved pasta water
Full-fat coconut milk – my all time favorite substitute for heavy cream. It makes all the savory dishes sooo creamy and delicious. I always have a whole carton of this organic full-fat coconut milk in my pantry ready to use for cooking.
Fresh herbs, chopped such as basil, thyme, oregano etc
HOW TO MAKE CREAMY SUN DRIED TOMATO MUSHROOM PASTA
Start with cooking the noodles according to directions on the package. Reserve 1 1/2 cup of the pasta water.
Meanwhile, heat up olive oil. Add onion and cook until soften. Add mushrooms, pinch of salt and cook until most of the water has evaporated. Add garlic and sun dried tomatoes.
Pour in 1 cup reserved pasta water and coconut milk. Bring to a simmer and cook until the sauce thickens slightly, about 5-8 minutes. Stir in fresh herbs. Add more reserved pasta water if necessary. Add in cooked noodles and toss using kitchen tongs. Serve immediately.
Looking for more creamy pasta recipes made without cream? Check out a few of my favorites!
Creamy Lemon Pasta (al limone)
Creamy salmon pasta without cream
Creamy chicken marsala pasta without cream
I hope you love this Creamy Sun Dried Tomato Mushroom Pasta recipe as much as I do! If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.
PrintCreamy Sun Dried Tomato Mushroom Pasta
- Total Time: 30 minutes
- Yield: 4 1x
Description
This Creamy Sun Dried Tomato Mushroom Pasta is the perfect, healthier twist on one of my favorite Italian pasta dishes. It’s easy to make, creamy but with no heavy cream added, dairy-free, vegan and packed with so much flavor!
Ingredients
Scale
10 oz spaghetti noodles
2 tablespoons extra virgin olive oil
1 small onion, diced
8 oz mushrooms, sliced
3 garlic cloves, minced
1 cup sun-dried tomatoes, loosely packed and diced
1 1/2 cup reserved pasta water
1 cup full-fat coconut milk
1/4 cup fresh herbs, chopped such as basil, thyme, oregano etc
Instructions
- Cook noodles according to directions on the package. Reserve 1 1/2 cup of the pasta water.
- Meanwhile, heat up olive oil. Add onion and cook for about 5 minutes until soften. Add mushrooms, pinch of salt and cook until most of the water has evaporated, about 5-6 minutes. Add garlic and sun dried tomatoes. Cook for another 2-3 minutes.
- Pour in 1 cup reserved pasta water and coconut milk. Bring to a simmer and cook until the sauce thickens slightly, about 5-8 minutes. Stir in fresh herbs. Add more reserved pasta water if necessary. Add in cooked noodles and toss using kitchen tongs. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 mimnutes