Name: Vegan Creamy Sun Dried Tomato Pasta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 4 servings gluten-free fettuccine; 4 garlic cloves, minced; 10 sun-dried tomatoes, chopped; 1 tbsp Italian seasoning; 1 tbsp balsamic vinegar; 3 tbsp tomato paste; 2 cups cherry tomatoes; 1 cup water or vegetable broth; 7 oz full-fat canned coconut milk (use only the thick cream from half a can); 3 tbsp nutritional yeast; Salt and pepper, to taste; 2 cups baby arugula; ½ cup flat-leaf parsley, chopped; Vegan parmesan (optional)

Jump to Recipe

If you love a pasta dish that’s ultra creamy, deeply savory, and comes together almost effortlessly, then this Vegan Creamy Sun Dried Tomato Pasta Recipe is destined to be your new go-to comfort food. With ribbons of fettuccine bathed in a luscious sun dried tomato sauce, every bite sings with the layered flavors of garlic, tangy balsamic, sweet cherry tomatoes, and a divine creaminess from coconut milk. Whether you’re vegan or just craving plant-based decadence, this meal turns a handful of pantry staples into a restaurant-worthy celebration of bold, rich flavors.

Vegan Creamy Sun Dried Tomato Pasta Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for this Vegan Creamy Sun Dried Tomato Pasta Recipe is refreshingly simple, letting each item shine while building incredible depth of flavor. From the bright pop of cherry tomatoes to the subtle nuttiness of nutritional yeast, every component is essential for the perfect balance of taste and texture.

Gluten free fettuccine: The perfect base—holds onto the sauce and makes this recipe accessible for gluten-free eaters.
Garlic cloves, minced: Essential for that bold aromatic foundation that fills your kitchen with irresistible fragrance.
Sun dried tomatoes, chopped: They pack a savory-sweet punch and create that signature umami depth in every bite.
Italian seasoning: A blend of herbs that adds warmth and a Mediterranean flair.
Balsamic vinegar: Provides tangy brightness and gently balances out the richness of the sauce.
Tomato paste: Intensifies the tomato flavor and deepens the sauce’s natural red color.
Cherry tomatoes: Fresh and juicy, they burst open for pops of sweetness and vibrant color.
Water or vegetable broth: Adds moisture and can boost flavor if you go with broth.
Full fat canned coconut milk (thick cream only): The secret to a luscious, dairy-free, creaminess that’s totally plant-based.
Nutritional yeast: Brings a cheesy, umami-rich flavor with lots of B vitamins.
Salt and pepper to taste: Essential for seasoning and rounding out all the flavors.
Baby arugula: Lends a peppery freshness that contrasts perfectly with the creamy sauce.
Flat leaf parsley, chopped: A final sprinkle of herbal brightness that wakes up the whole dish.
Vegan parmesan (optional): For anyone who wants an extra savory flourish—totally optional, totally delicious!

How to Make Vegan Creamy Sun Dried Tomato Pasta Recipe

Step 1: Cook the Fettuccine

Start off by bringing a large pot of salted water to a boil, then cook the gluten-free fettuccine according to the package instructions until just al dente. Gluten-free pasta can sometimes overcook quickly, so keep a close eye and test a strand toward the end. Once it’s ready, drain it and set aside—don’t forget to reserve a cup of pasta water just in case you need to thin the sauce later!

Step 2: Sauté Aromatics

Heat a nonstick skillet over medium. Add a splash of water, vegetable broth, or olive oil if you prefer. Toss in the minced garlic and chopped sun dried tomatoes, sautéing for about two minutes. The aroma will come alive and the tomatoes start to plump—this is where the flavor magic begins.

Step 3: Caramelize Flavors

Sprinkle in your Italian seasoning, pour in the balsamic vinegar, and add the tomato paste. Stir everything to combine and let it cook for another two to three minutes. This step allows all those robust flavors to marry and caramelize, making the sauce unbelievably savory and rich.

Step 4: Simmer the Sauce

Now for the heart of the Vegan Creamy Sun Dried Tomato Pasta Recipe: Add the cherry tomatoes and your choice of water or vegetable broth. Cover the skillet and let the tomatoes soften for three to four minutes. Once they’re tender, gently smash them with a spoon—this creates little bursts of juice that blend beautifully into the sauce.

Step 5: Bring on the Creaminess

Pour in the thick coconut cream (just the top, creamy half of the can) and sprinkle in the nutritional yeast. Season well with salt and pepper. Let the sauce simmer gently for five to ten minutes, stirring occasionally—this is where everything thickens up and the flavors turn irresistibly creamy and cheesy.

Step 6: Combine Pasta and Sauce

With the sauce bubbling and thick, toss in your drained fettuccine. Add the baby arugula and toss everything together so those lovely noodles get completely coated, and the arugula wilts to a perfect tenderness.

Step 7: Garnish and Serve

Spoon the creamy pasta into bowls and top with lots of chopped flat leaf parsley and a generous sprinkle of vegan parmesan if you have it. Every bowl is pure comfort, and you’ll want to dig in immediately!

How to Serve Vegan Creamy Sun Dried Tomato Pasta Recipe

Garnishes

Finishing touches make all the difference here—a generous sprinkle of freshly chopped flat leaf parsley brings a burst of color and bright herbaceous flavor, while a handful of vegan parmesan (store-bought or homemade) gives a salty, cheesy glow on top. Sprinkle a pinch of extra black pepper or even a few chili flakes for added zing, if you like things a little spicy.

Side Dishes

This Vegan Creamy Sun Dried Tomato Pasta Recipe pairs perfectly with a crisp side salad, ideally something leafy with a zippy vinaigrette to balance the richness. Crusty garlic bread (vegan, of course) is a heavenly accompaniment as it’s perfect for sweeping up every last bit of sauce. If you want something heartier, roasted broccoli or asparagus makes an easy and nutritious side.

Creative Ways to Present

If you’re entertaining, try twirling the pasta into neat nests on each plate and topping with a dramatic tangle of arugula. For a family-style approach, pile everything onto a big platter and let everyone dig in themselves—just be sure to have plenty of those garnishes handy. This dish is also lovely scooped into shallow bowls and finished with a drizzle of good olive oil for extra gloss.

Make Ahead and Storage

Storing Leftovers

Let your leftover Vegan Creamy Sun Dried Tomato Pasta Recipe cool to room temperature before transferring to an airtight container. It’ll keep in the fridge for up to three days. The sauce will thicken as it sits but remains just as flavorful—sometimes even more so!

Freezing

If you’d like to prepare ahead or simply save some for another meal down the line, transfer the completely cooled pasta to a freezer-safe container. Freeze for up to two months. For best texture, you may want to freeze just the sauce separately, then thaw and toss with freshly cooked pasta before serving.

Reheating

Reheating your Vegan Creamy Sun Dried Tomato Pasta Recipe is a breeze. Warm leftovers gently on the stovetop over low heat, adding a splash of water or a little coconut milk to loosen any thickened sauce. Stir occasionally until piping hot. The microwave also does the trick for individual portions—just cover loosely and heat at 50 percent power in short bursts, stirring in between.

FAQs

Can I use a different type of pasta?

Absolutely! While gluten-free fettuccine is perfect for holding onto the creamy sauce, almost any pasta—penne, rigatoni, or spaghetti—will work beautifully in this Vegan Creamy Sun Dried Tomato Pasta Recipe. Adjust your cook time as needed.

Is there a substitute for coconut milk?

Yes! If coconut flavor isn’t your thing, try unsweetened cashew cream or a thick oat milk in place of the coconut milk. Just be sure whatever you use is full fat, for maximum creaminess.

Can I make this nut-free?

You sure can. This Vegan Creamy Sun Dried Tomato Pasta Recipe is naturally nut-free as long as your plant milk and parmesan alternatives don’t contain nuts. Double check those labels just to be safe.

Do I need to soak the sun dried tomatoes?

If you’re using oil-packed sun dried tomatoes, simply pat them dry and chop. If they’re dry-packed, rehydrate them in hot water for about ten minutes, then chop. This ensures they soften up nicely and blend into the sauce.

How can I add more protein?

Stir in a can of drained, rinsed chickpeas, or add some sautéed vegan sausage or crumbled tofu. These options amp up the protein without sacrificing the sauce’s creamy texture or the overall deliciousness.

Final Thoughts

If you’ve been searching for a pasta dinner that wows with every single mouthful, the Vegan Creamy Sun Dried Tomato Pasta Recipe ticks all the boxes—creamy, tangy, herbaceous, and endlessly comforting. I can’t wait for you to give this one a try and share it with the people you love. Dive in, and let this dish become a new staple at your table!

Vegan Creamy Sun Dried Tomato Pasta Recipe

★★★★★

5 from 18 reviews

Author: lina
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

Indulge in the creamy goodness of this Vegan Creamy Sun-Dried Tomato Pasta. With a rich coconut milk base and flavorful sun-dried tomatoes, this pasta dish is a delightful plant-based meal that will satisfy your cravings.

Instructions

Cook Pasta: Boil water in a pot and cook gluten-free fettuccine until al dente.
Sauté Aromatics: In a heated skillet, sauté garlic and sun-dried tomatoes for 2 minutes, adding water as needed.
Caramelize Flavors: Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook until caramelized.
Simmer Sauce: Add cherry tomatoes and water to the skillet. Cover and cook until tomatoes are soft, then smash them.
Stir in Coconut Milk: Add coconut milk and nutritional yeast. Season with salt and pepper. Simmer until thickened.
Combine Pasta and Sauce: Drain pasta and toss with arugula in the skillet.
Serve: Top with parsley and vegan parmesan (optional) before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian