Sun-Dried Tomato Linguine


I love pasta dishes because they are so versatile. They can feed a couple or a crowd, and pasta lends itself nicely to a variety of sauces and spices. This dish is no exception. Nice enough for a romantic dinner and hearty enough to please the entire family, this Sun-Dried Tomato Linguine is a winner for just about any occasion. 

Sun-dried tomatoes add a wonderful burst of flavor to this pasta dish. They combine with the nutty flavor of the chickpea pasta well, while the light cream sauce balances the dish nicely. The dish also keeps well in the fridge and makes great lunch the next day. (If you have any left over, that is!)

Why Sun-Dried Tomatoes?

Sun-dried tomatoes are funky, sweet, intensely flavored morsels of concentrated nutrition. They bring with them vitamins C and K, iron, and lycopene and may help support the immune system, blood homeostasis, and provide anti-inflammatory antioxidants.

Cooking with Sun-Dried Tomatoes

You can find sun-dried tomatoes packed in oil or dry. The former is more manipulable and better for blended sauces, however it does bring additional calories. The dry version can be reconstituted in water and brings a rich umami flavor to any dish that can stand up to the bold flavor.

Sun-Dried Tomato Linguine

As I mentioned before, sun-dried tomatoes have some funk to them. Some people choose to add brightness from lemon. But this recipe embraces the richness of vegan butter, parmesan and oat milk with earthy of garlic, and the herbaceous of basil and nutmeg. The result is a creamy, rich pasta that is so satisfying! Even a dairy lover will be hard pressed to tell the difference from the original. 

Make it a Meal

Dessert anyone? Follow this delicious Sun-Dried Tomato Linguine with a delectable Vegan Key Lime Pie!

Sun-Dried tomato linguine

Sun-Dried Tomato Linguine

Prep Time: 15 minutes Cook Time: 20-25 minutes
Yield:4-6 servings


8 oz. Banza Pasta chickpea linguine

1 tablespoon olive oil

1/3 cup sun-dried tomatoes, chopped

4 cloves garlic, minced

1/3 cup melted vegan butter

1 cup plant milk, I like oat milk

1/4 teaspoon paprika

Dash of freshly grated nutmeg

1/4 teaspoon salt

1 cup vegan Parmesan cheese, shredded

6 oz. spinach

Fresh basil leaves, chiffonade


  1. Cook linguine according to package instructions in heavily salted water. After cooking, drain pasta, reserving 1 cup of pasta water. Set aside.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  3. Add chopped sun-dried tomatoes and minced garlic. Cook on medium heat for about 30 seconds, stirring constantly.
  4. Meanwhile, in a small saucepan, whisk together vegan butter and plant milk until sauce comes together.
  5. Next, add plant milk mixture, paprika, nutmeg and salt to garlic and tomato mixture. Bring to boil and then reduce heat to simmer.
  6. Add Parmesan cheese and stir until the cheese mostly melts.
  7. Add spinach. Stir over medium heat until the spinach completely wilts, about 1 minute.
  8. Add pasta water and cooked linguine to the sauce. Toss to thoroughly coat.
  9. Taste and season with salt and pepper, if needed. Garnish with finely chopped fresh basil leaves.

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