Creamy sun-dried tomato pasta

Laila Major, Writer

In this new edition of easy weekly recipes I will share dishes that you don’t need precision, don’t need that much effort, but need to have fun. Today I will share my version of creamy sun-dried tomato pasta. With this recipe you can enjoy your favorite dish with a vegan twist!

Creamy sun-dried tomato pasta 

Serving size: 2

All you will need for this recipe is…


  1. Sun-dried tomatoes(The ones that come in a jar with olive oil and Italian herbs that are also julienne cut)
  2. Dairy-free or imitation plain cream cheese (8 oz (227 g))
  3. Fresh cilantro
  4. Whole wheat (thin) spaghetti (half a pound)
  5. 10 cups of water to boil 
  6. Olive oil (1 tablespoon)
  7. Salt (1/4 tsp)


  1. Pour 10 cups of water into a large pot and pour 1 tbsp of olive oil and 1/4 tsp of salt. Set to high then boil.
  2. When water is boiling take a few noodles and stroke around in boiling water in a circular motion until all of the noodles that are suggested in the ingredients(half a box of spaghetti noodles or half a pound) are in the pot. Boil spaghetti noodles 6-7 minutes or until al dente. *do not cover pot*
  3. Turn off heat and strain noodles. Then put noodles back into the pot. Add 5 tbsps of sun-dried tomatoes(and a little bit of olive oil about 2 or 1 tbsps), 5 heaping teaspoons of the dairy-free cream cheese, and 3 tbsps of cilantro. Mixing after every ingredient.
  4. YOU’RE DONE!! (Add some salt and some pepper if you’re feeling fancy!)


That was easy weekly recipes. Remember to clean your hands before cooking!!