Introduction

This vegan creamy sun dried tomato pasta is a flavorful and comforting dish perfect for a quick weeknight dinner. With a rich coconut milk sauce and a blend of sun dried and fresh tomatoes, it’s packed with taste and plant-based goodness.

Vegan Creamy Sun Dried Tomato Pasta Recipe - Recipe Image

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 thick cream, about 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

Instructions

Step 1: Boil water in a pot and cook the gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
Step 2: Heat a skillet and add a splash of water, broth, or oil. Sauté minced garlic and chopped sun-dried tomatoes for about 2 minutes, adding a little water as needed to prevent sticking.
Step 3: Stir in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2 to 3 minutes, allowing the mixture to caramelize slightly for deeper flavor.
Step 4: Add cherry tomatoes and 1 cup of water to the skillet. Cover and cook for 3 to 4 minutes until the tomatoes soften, then mash them gently with a spoon to release their juices.
Step 5: Pour in the coconut milk and stir in nutritional yeast. Season with salt and pepper. Simmer the sauce for 5 to 10 minutes, stirring occasionally, until it thickens to a creamy consistency.
Step 6: Add the cooked pasta to the skillet and toss together with baby arugula until the greens begin to wilt and everything is well combined.
Step 7: Serve the pasta topped with chopped flat leaf parsley and vegan parmesan if using. Enjoy warm.

Tips & Variations

For extra richness, use the thick creamy part of canned coconut milk and avoid the watery liquid.
If you prefer a nuttier flavor, toast the nutritional yeast lightly before adding it to the sauce.
Swap arugula for spinach or kale for a different leafy green twist.
Add red pepper flakes for a spicy kick.
Use vegetable broth instead of water when sautéing for more depth of flavor.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of gluten-free?

Yes, you can substitute with your preferred pasta type. Just adjust cooking time according to the package instructions.

What if I don’t have nutritional yeast?

Nutritional yeast adds a cheesy flavor, but you can omit it or replace it with a vegan parmesan alternative or ground cashews for some creaminess.

Vegan Creamy Sun Dried Tomato Pasta Recipe

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4.8 from 66 reviews

This Vegan Creamy Sun Dried Tomato Pasta is a delicious, dairy-free recipe featuring gluten-free fettuccine tossed in a rich, flavorful sauce made from sun-dried tomatoes, cherry tomatoes, coconut milk, and nutritional yeast. Enhanced with Italian seasoning, garlic, and fresh herbs, this pasta dish offers a creamy texture and vibrant taste perfect for a quick and satisfying plant-based meal.

Author: Maya
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-inspired Vegan
Diet: Gluten Free

Ingredients

Scale

Pasta

4 servings gluten-free fettuccine

Sauce

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 (thick cream only, about half of a can)
3 tbsp nutritional yeast
Salt and pepper to taste

Greens & Garnish

2 cups baby arugula
½ cup flat leaf parsley, chopped
Vegan parmesan (optional)

Instructions

Cook Pasta: Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
Sauté Aromatics: In a heated skillet, add water, broth, or a splash of oil. Sauté the minced garlic and chopped sun-dried tomatoes for about 2 minutes, adding small amounts of water if needed to prevent sticking.
Caramelize Flavors: Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook for an additional 2 to 3 minutes to caramelize the mixture and intensify the flavors.
Simmer Sauce: Add the cherry tomatoes and 1 cup of water to the skillet. Cover and cook for 3 to 4 minutes until the cherry tomatoes soften, then use a spoon to gently smash them to release their juices.
Thicken Sauce: Stir in the coconut milk and nutritional yeast, then season with salt and pepper to taste. Let the sauce simmer for 5 to 10 minutes until it thickens to a creamy consistency.
Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss together with the sauce and baby arugula until well combined and the arugula has slightly wilted.
Serve: Plate the pasta and garnish with chopped flat leaf parsley and optional vegan parmesan. Serve immediately for best flavor and texture.

Notes

Use gluten-free fettuccine to keep the recipe gluten-free.
You can substitute water with vegetable broth for a richer flavor.
Ensure to use full-fat canned coconut milk for the creamy texture; avoid light versions.
Adjust seasoning to taste, adding more nutritional yeast for a cheesier flavor if desired.
For a spicier twist, add red pepper flakes while sautéing garlic.
This dish pairs well with a simple green salad or garlic bread made vegan.

Keywords: vegan pasta, creamy sun dried tomato pasta, gluten free pasta, dairy free pasta sauce, coconut milk pasta, plant-based dinner