This vegan sun-dried tomato pasta is the perfect cure for those low-inspiration days when you just don’t know what to cook.

For days when you want something fast and filling, this vegan sun-dried tomato pasta is the recipe you want to have on hand.

There are days when I just don’t feel like cooking, but I also don’t feel like ordering takeout. When that happens, my go-to is almost always some kind of pasta dish. It’s easy to make and hard to mess up. After all, you can rarely say anything bad about pasta, no matter how it’s made. Unless it’s the one time we were served Crock-Pot spaghetti at a church potluck. I did have something not-so-nice to say about that one. But I digress. In most cases, pasta is a sure win.

This vegan sun-dried tomato pasta pairs rigatoni with flavorful sun-dried tomatoes and zippy Calabrian peppers for a simple vegan pasta sauce that is beyond flavorful. Add in cannellini beans for protein (and a little creaminess) along with mushrooms for a little extra heartiness, and baby, you’ve got a stew–er–pasta going.

How to make this easy vegan pasta recipe

Fortunately, you don’t need much for a bold pasta dinner. This is basically a pantry meal, and you can make swaps easily depending on what you have available. I’ll include some substitution suggestions below.

Sun dried tomatoes and calabrian chili peppers

What you need

Sun-dried tomatoes: I like to use the julienne cut tomatoes in oil. You can buy dry-packed tomatoes and dice them yourself, but I find the oil-packed ones easier to work with.
Calabrian chili peppers: You can use crushed red pepper instead if you don’t have these. Just add as much as you like to reach your desired spice level.
Onion and garlic: I flavor the sauce with onion and garlic as my main aromatics.
Mushrooms: Sliced baby bella mushrooms add a nice heartiness to the sauce.
Cherry tomatoes: I love the sweet, fresh flavor these add to the sauce! You can also use a can of diced tomatoes if you don’t have cherry tomatoes.
Cannellini beans: I love white beans for the extra protein. I like to mash a few up as they simmer to add a bit of creaminess to the sauce.
Rigatoni: Use your favorite pasta shape here, but I love tubular! Penne or orecchiette would also be great choices. You can make this with longer pasta shapes like linguine, spaghetti, or fettuccine.
Parsley and lemon juice: I add a little lemon juice and freshly minced parsley for herby brightness to round out the flavors at the end.

How to make it

Step 1: Sauté the diced onion and then add the sliced mushrooms. Cook until the mushrooms are golden brown.
Step 2: Add the sun-dried tomatoes and Calabrian chili peppers. I also add 2 teaspoons of oil from the Calabrian chili peppers for extra heat!

Step 3: Add the cherry tomatoes and cook until the skins split. Add the garlic and sauté until fragrant.

Step 4: Add the cannellini beans and toss to coat. Season well with salt and pepper. Simmer until the pasta finishes cooking. I recommend mashing some of the tomatoes as they cook to break them open.

Step 5: Once the pasta is done, scoop out pasta water and add it to the sauce. Bring to a boil. Drain the pasta and set it aside. Allow the pasta sauce to boil for 5 to 7 minutes until it reduces and thickens.
Step 6: Add the parsley, lemon juice, and cooked pasta and toss to coat!

From there, you’re ready to serve it up. Transfer the pasta to a serving platter and then divide it between plates. This recipe makes enough for 4 small entrées, but I recommend serving with a side salad for a complete meal.