Creamy Vegan Pasta with Sundried Tomatoes

August 16, 2017

The past few weeks have been exceptionally busy around here. I have found myself craving nutrient- rich foods like salads and smoothies but for the opposite circumstance, when I have the feeling nothing but comfort food will be sufficient, I make pasta. My favorite summer pasta is a simple dish with blistered tomatoes, drizzled with a garlic olive oil mixture, finished with a sprinkle of basil. I usually make that dish about once a week but recently I was craving something a bit different.

I started experimenting with nutritional yeast flakes and out came this ultra creamy pasta. I wanted to add a bit more flavor so I tossed in a few sundried tomatoes and sage and the result was quite delicious. I grew up eating macaroni and cheese like it was a vegetable. It somehow always found a way onto my dinner plate next to the green beans and I’d be lying if I said it wasn’t my favorite part. This pasta mimics the flavor of traditional macaroni and cheese but is amped up a little. Serve it alongside a crispy salad and your favorite protein and you will have yourself a completely satisfying meal without wrecking your healthy eating habits.

These Frontier Co-op spices made their way into my kitchen and I have really enjoyed using them!  I combined the garlic powder, onion flakes, a pinch of cayenne and the nutritional yeast flakes in this recipe to make the sauce and I feel like the flavor turned out to be really nice. If you are needing to spice up your spice rack, Frontier Co-op has just want you need. Enjoy!

Creamy Vegan Pasta with Sundried Tomatoes

Category: Recipes

Creamy Vegan Pasta with Sundried Tomatoes


  • 1 (8 ounce) box of pasta (I use gluten free)
  • ¼ cup sundried tomatoes, chopped
  • 1 tbsp. sage leaves, chopped
  • ¼ cup nutritional yeast flakes
  • 1 tsp garlic powder
  • ½ tsp onion flakes
  • ¼ tsp cayenne pepper
  • 2 tbsp. olive oil
  • 1 cup unsweetened, non-flavored almond milk
  • 2 tbsp. flour (you can use a gluten-free flour but probably not almond or coconut flour)
  • salt and pepper


  1. Cook the pasta according the the package instructions.
  2. In the meantime, prepare the sauce. Heat olive oil in a saucepan over medium heat. Whisk in the flour until incorporated. This will happen quick so watch for burning. Gradually pour in the milk, about ¼ a cup at a time, whisking continuously. Once all the milk is in, turn the heat down to low and allow to cook until the mixture is thick, this may take about 8-10 minutes.
  3. Remove from the heat and add the nutritional yeast, garlic powder, onion flakes, cayenne and salt and pepper to taste. Stir until well combined.
  4. Pour sauce of cooked pasta and sprinkle with sundried tomatoes and sage. Stir together and serve warm.

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  • Reply Mary August 18, 2017 at 9:23 AM

    This looks delicious. Thanks for a vegan version. I have been trying to get away from dairy and love creamy pasta sauce. I will have to try this.

    • Reply melissahaithcock August 23, 2017 at 10:52 PM

      I would love for you to try it! Let me know what you think 🙂 Getting away from dairy isn’t the easiest but your body will thank you!

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