Vegan Creamy Sun-Dried Tomato Pasta

Why You’ll Love This Recipe

I love how this pasta brings depth and creaminess without any dairy. The sun-dried tomatoes, balsamic vinegar, and tomato paste create a savory, slightly sweet base, while coconut cream adds that velvety richness. With arugula and parsley folded in at the end, there’s just the right amount of freshness to balance it all out. It’s ready in under 30 minutes, making it perfect for busy weeknights or a cozy weekend dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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 (thick cream only, 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)

Directions

1. Cook the Pasta
   I start by bringing a large pot of water to a boil and cooking the gluten-free fettuccine according to the package instructions until al dente. Then I drain and set it aside.

2. Sauté the Aromatics
   In a heated skillet, I add a splash of water, broth, or a little oil and sauté the garlic and chopped sun-dried tomatoes for about 2 minutes. I add more liquid if needed to prevent sticking.

3. Caramelize the Sauce Base
   I stir in the Italian seasoning, balsamic vinegar, and tomato paste. I let it cook for another 2–3 minutes until it darkens slightly and becomes fragrant.

4. Simmer with Cherry Tomatoes
   Next, I add the cherry tomatoes and water (or broth). I cover the skillet and let the tomatoes simmer for about 3–4 minutes, then gently smash them with a spoon to release their juices.

5. Make It Creamy
   I stir in the coconut cream and nutritional yeast, seasoning with salt and pepper. I simmer the sauce for 5–10 minutes, allowing it to thicken and develop a rich, creamy texture.

6. Combine Pasta and Sauce
   I add the drained pasta to the skillet and toss it gently in the sauce. Then I fold in the baby arugula until it wilts slightly and everything is evenly coated.

7. Serve
   I plate the pasta and sprinkle chopped parsley over the top. A little vegan parmesan adds an extra layer of flavor if I have some on hand.

Servings and timing

This recipe serves 4 people and takes about 25 minutes from start to finish, including prep and cooking time.

Variations

• I sometimes swap arugula with baby spinach or kale for a different green.

• If I want a protein boost, I add sautéed mushrooms or pan-fried tofu.

• For a spicier version, a pinch of red pepper flakes adds a nice kick.

• When I’m not avoiding gluten, I use regular pasta instead of gluten-free.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove with a splash of water or broth to loosen the sauce. The coconut cream may thicken as it sits, so a bit of extra liquid helps bring it back to life.

FAQs

Can I use a different plant-based milk instead of coconut cream?

I prefer the richness of coconut cream, but I’ve used oat cream or cashew cream with good results too. Just make sure it’s unsweetened and thick.

Is this dish gluten-free?

Yes, if I use certified gluten-free fettuccine, the entire recipe stays gluten-free.

Can I use oil-packed sun-dried tomatoes?

Yes, I just drain the excess oil before chopping them. The oil actually adds more flavor to the sauté.

Can I make the sauce ahead of time?

Absolutely. I sometimes prepare the sauce in advance and store it in the fridge for up to 3 days. I just reheat and toss it with fresh pasta when ready.

What can I use instead of nutritional yeast?

Nutritional yeast adds a cheesy, umami flavor, but if I’m out, a small amount of miso paste or a bit more vegan parmesan can work as a substitute.

Conclusion

This Vegan Creamy Sun-Dried Tomato Pasta is a quick, flavorful, and satisfying meal that brings together bold ingredients and a luscious sauce—all without dairy or meat. I love how it feels indulgent yet wholesome, and it’s a go-to when I want comfort food that doesn’t weigh me down.