Easy Sun-Dried Tomato Pasta with Kale

This recipe for sun-dried tomato pasta uses both the tomatoes and the oil from their jar to create a satisfying vegan meal that's quick and simple to throw together. Featuring just five main ingredients, you can have it ready from start to finish in as little as 15 minutes.

I've gone with shredded kale since we had it growing out in the garden, but you could use other quick-cooking greens. In fact, you could add in pretty much any ingredient that takes your fancy so long as it's quick to cook.

If you're on the hunt for more speedy vegan pasta dishes, allow me to point you in the direction of these recipes for spaghetti arrabbiata, vegan cheesy pasta, and tomato tahini pasta.

Why you'll love this recipe

• It can be on the table in 15 minutes
• It comes together with just five main ingredients
• To make it gluten-free, simply use your favourite GF pasta
• You'll get instant flavour by using the infused oil from the jar of tomatoes
• The sun-dried tomatoes themselves have a punchy flavour and satisfying texture

If it's speed you're after, my collection of quick vegan dinners has plenty for you to explore.

Recipe testing notes

• Sun-dried tomatoes: The flavour will vary slightly depending on whether yours were preserved along with other ingredients such as garlic or herbs – all welcome additions!
• Pasta variety: The rigatoni I've used here is often associated with thicker, heartier sauces, but I like how the pieces of tomato and kale can get lost inside the wide tubes. The subtle ridges are also great for the glossy sauce to cling to. All that said, you can basically use any pasta variety you like.
• Pasta water: The starchy pasta cooking water is what helps to create something of a 'sauce' from these simple ingredients. It's all about keeping an eye on your pan and adding as much or as little as needed (see also these recipes for creamy tempeh pasta and hummus pasta).
• Sauce consistency: I'd suggest keeping this slightly thinner than you'd maybe expect, since it'll thicken further once the hot pasta has been drained and added to the pan.

What are sun-dried tomatoes?

Sun-dried tomatoes are ripe tomatoes that have had most of their water content removed through a process of drying in direct sunlight over several days. As a result, they have a slightly chewy texture and delicious flavour that's much more intense than that of fresh tomatoes.

You're likely to find sun-dried tomatoes preserved in olive oil, sometimes along with ingredients such as herbs, garlic, or capers.

The tomatoes are often used as an ingredient or eaten as an antipasto (appetiser), however the infused oil itself is also very useful for adding instant flavour to your cooking.

What you'll need

To make this simple sun-dried tomato pasta recipe, you'll need:

• Dried pasta of your choice (I used rigatoni)
• Sun-dried tomatoes + some of the oil for cooking
• Greens such as chopped kale or spinach
• Garlic for its aromatic flavour
• Nutritional yeast to add a subtle cheesiness
• Fresh parsley for a herby lift at the end

How to make sun-dried tomato pasta

Bring a large pan of salted water to the boil and cook the pasta according to package instructions (usually 10-12 minutes).

While the pasta is cooking, heat a large frying pan on medium heat and add 2 tablespoons of oil from the jar of sun-dried tomatoes (it may help to remove some tomatoes first).

Add the chopped garlic and fry for 1-2 minutes, stirring regularly and taking care not to burn it.

Once the garlic has softened, add the chopped greens and chopped sun-dried tomatoes.

Season with salt and pepper and cook for a few minutes until the greens have wilted down (some may need a little longer than others).

Once the greens have softened, add the nutritional yeast and stir in a few spoonfuls of the starchy pasta cooking water.

From this point on, add as much pasta cooking water as is needed to create a small amount of sauce in the pan without everything drying out.

The sauce should be slightly thinner than you'd expect, as it'll thicken further once the hot pasta is added to the pan.

Once the pasta is cooked al dente, drain this and add to the pan with the sauce.

Continue cooking for another minute, stirring well to combine and coat the pasta.

Sprinkle over chopped fresh parsley, adjust the seasoning to taste, remove from the heat, and serve.

Serving suggestions

To finish this off, serve with extra parsley, freshly ground black pepper, and a sprinkling of homemade cashew parmesan (highly recommended) or super seed mix.

You could also add a burst of flavour with a spoonful of vegan pesto, or extra texture with a few tablespoons of toasted pine nuts or crispy roasted lentils.

Recipe FAQ

Variations and tips for sun-dried tomato pasta

• Greens: I've gone with shredded kale, but you could use any greens such as spinach, collard greens, or Swiss chard.
• Other veg: Quick-cooking vegetables such as shaved fennel, green beans, or thinly sliced asparagus or pepper would also work here.
• 'Meaty' ingredients: You could also add in the likes of chopped vegan sausage (pre-cooked), vegan pancetta, or sliced mushrooms for added texture.
• Heat: If you like your pasta with a bit of a kick, add a chopped chilli to the pan along with the garlic.

More vegan recipe ideas

If you liked this recipe, you might also enjoy:

You can also check out my full list of vegan pasta recipes.

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