Vegan Creamy Sun Dried Tomato Pasta Recipe

If you are searching for a dish that bursts with flavor and comfort without any animal products, you have to try this Vegan Creamy Sun Dried Tomato Pasta Recipe. It’s a luscious fusion of tangy sun-dried tomatoes, rich coconut cream, and fresh herbs, all tossed together with tender gluten-free fettuccine and peppery arugula. This recipe is so satisfying, you won’t miss the dairy one bit — and it’s ready in just about 25 minutes, making it a perfect weeknight dinner or a special meal to impress friends. The vibrant colors and heavenly creaminess make it an absolute standout in any vegan kitchen.

Ingredients You’ll Need

Gathering simple, wholesome ingredients is key to making this dish shine. Each item adds its own magic — from the sharp punch of garlic to the creamy, dreamy texture of coconut milk — creating a harmonious blend of taste, color, and texture.

• 4 servings gluten-free fettuccine: A tender, allergen-friendly pasta base that holds the sauce beautifully.
• 4 garlic cloves minced: Adds a fragrant depth and slight spicy warmth to the sauce.
• 10 sun dried tomatoes chopped: The star ingredient, infusing intense, concentrated tomato flavor with a chewy texture.
• 1 tbsp Italian seasoning: A herb blend that brings classic Mediterranean flair.
• 1 tbsp balsamic vinegar: Adds a tangy sweetness that balances the creaminess.
• 3 tbsp tomato paste: Intensifies the tomato flavor and thickens the sauce.
• 2 cups cherry tomatoes: Burst of freshness that softens and slightly sweetens the sauce when cooked.
• 1 cup water or vegetable broth: For sautéing and simmering, adding flavor without heaviness.
• 7 oz full-fat canned coconut milk, thick cream only (half a can): The secret to the velvety, dairy-free creaminess.
• 3 tbsp nutritional yeast: Gives a subtle cheesy, nutty flavor and boosts the umami factor.
• Salt and pepper to taste: Essential seasonings that bring out all the flavors.
• 2 cups baby arugula: Peppery greens that add freshness and a lovely pop of color.
• ½ cup flat leaf parsley chopped: Bright, herbaceous garnish to finish the dish.
• Vegan parmesan (optional): For extra cheesiness, if you crave it.

How to Make Vegan Creamy Sun Dried Tomato Pasta Recipe

Step 1: Cook the Pasta

Start by boiling your gluten-free fettuccine in plenty of salted water — follow the package instructions and cook until al dente to ensure your pasta has the perfect bite that holds up well to the rich sauce.

Step 2: Sauté Aromatics and Sun-Dried Tomatoes

In a large skillet, heat some water or vegetable broth to keep things light and healthy. Toss in the minced garlic and chopped sun-dried tomatoes, letting them soften and release their fragrant, tangy aroma as you stir for about 2 minutes. Add small splashes of water if things get too dry.

Step 3: Caramelize the Flavors

Time to build deep, savory layers: mix in the Italian seasoning, balsamic vinegar, and tomato paste. Cook this combination for 2 to 3 minutes, stirring often, until everything is caramelized and intensely flavorful.

Step 4: Simmer the Sauce

Add the cherry tomatoes and a cup of water to the skillet, cover it with a lid, and let the tomatoes soften for about 3 to 4 minutes. Once tender, gently smash the cherry tomatoes with a spoon to release their juices and create a chunky, rustic sauce.

Step 5: Stir in Coconut Milk and Nutritional Yeast

Pour in the thick coconut cream and sprinkle the nutritional yeast for that signature cheesy richness and umami. Season with salt and pepper, and let the sauce simmer on low heat for 5 to 10 minutes, stirring occasionally, until it thickens up into a smooth, creamy texture.

Step 6: Combine Pasta and Sauce

Drain the cooked pasta and add it directly to the skillet with the sauce. Toss everything together, then fold in the fresh baby arugula. The warmth of the pasta will gently wilt the greens, adding a peppery bite and gorgeous color to your dish.

Step 7: Serve and Garnish

Plate your Vegan Creamy Sun Dried Tomato Pasta Recipe, sprinkling chopped flat leaf parsley on top. If you love a cheesy touch, finish with some vegan parmesan for extra indulgence.

How to Serve Vegan Creamy Sun Dried Tomato Pasta Recipe

Garnishes

Fresh herbs like flat leaf parsley brighten up the plate and add a fresh, green note that balances the richness. Vegan parmesan or toasted pine nuts are fantastic if you want an extra layer of texture and flavor.

Side Dishes

This creamy pasta pairs beautifully with a crisp side salad — think mixed greens with a lemon vinaigrette — or roasted vegetables like asparagus or Brussels sprouts. Garlic bread with vegan butter is also a crowd-pleaser to soak up every last bit of sauce.

Creative Ways to Present

Try serving this pasta in a shallow bowl to showcase its gorgeous colors and creamy sauce, then garnish with edible flowers or microgreens for a stunning, restaurant-quality presentation. For a casual twist, toss it all together in a large serving platter for family-style dining that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator. This Vegan Creamy Sun Dried Tomato Pasta Recipe keeps well for up to 3 days, making it a great option for meal prep or easy next-day lunches.

Freezing

If freezing, it’s best to save the sauce and pasta separately to maintain texture and flavor. Freeze the sauce in a sealed container for up to 2 months, and reheat gently before combining with freshly cooked pasta for the best results.

Reheating

Reheat leftovers on the stovetop over low heat, adding a splash of water or plant milk if needed to loosen the sauce. Stir frequently to prevent sticking and keep the creamy, luscious texture intact.

FAQs

Can I use regular pasta instead of gluten-free?

Absolutely! Feel free to substitute with your favorite regular pasta if gluten is not a concern. The sauce pairs wonderfully with any pasta shape, but fettuccine is especially nice for holding onto that creamy goodness.

Is coconut milk the only option for creaminess?

Coconut milk adds a rich, smooth texture, but you can experiment with other plant-based creams like cashew cream or oat cream if you prefer. Just make sure they’re full-fat versions to maintain that velvety consistency.

How do I make this recipe nut-free?

This recipe is naturally nut-free, especially since it uses coconut milk for creaminess and nutritional yeast for cheesiness. Just double-check your nutritional yeast brand if allergies are a concern.

Can I add protein to this dish?

Definitely! Adding cooked chickpeas, tofu cubes, or vegan sausage can boost the protein content while complementing the flavors beautifully. Toss them in when you combine the pasta with the sauce for even mixing.

What’s the best way to enjoy leftover pasta?

Leftover pasta tastes great cold in a salad or reheated gently on the stove or microwave with an added splash of water or broth. Avoid overheating to prevent the sauce from separating.

Final Thoughts

This Vegan Creamy Sun Dried Tomato Pasta Recipe is a total game-changer for anyone looking to enjoy a rich, flavorful, plant-based pasta that feels indulgent without any dairy. Its burst of sunshine-red tomatoes, herby freshness, and creamy sauce make it not just a meal, but a celebration on your plate. Give it a try—you’ll be making it again and again, just like I do!