Vegan Creamy Sun Dried Tomato Pasta Recipe

I absolutely love how this Vegan Creamy Sun Dried Tomato Pasta Recipe comes together—it’s like the ultimate comfort meal but completely plant-based and surprisingly light. The rich, creamy sauce made with coconut milk and nutritional yeast hits that savory spot, and the sun-dried tomatoes pack a punch of concentrated flavor that makes every bite memorable. Whenever I’m craving something cozy yet vibrant, this pasta is my go-to because it’s quick, nourishing, and feels like a hug in a bowl.

You’ll find that this recipe works beautifully for weeknight dinners when you want something impressive but without fuss. Plus, it’s naturally gluten-free, which I know is a must for many friends and readers. What makes it worth trying is how easy it is to customize—add more greens, swap pasta types, or even sneak in some roasted veggies. It’s always a crowd-pleaser and I promise you’ll love how creamy and flavorful it turns out every time.

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Ingredients You’ll Need

These ingredients work in harmony to build layers of flavor. Fresh cherry tomatoes bring brightness while sun-dried ones deepen the taste, and the coconut milk creates that luscious creaminess. When shopping, look for high-quality sun-dried tomatoes packed in oil and full-fat coconut milk for the best results.

• Gluten free fettuccine: Choose your favorite brand and cook it just until al dente for the perfect bite.
• Garlic cloves minced: Fresh garlic adds essential aroma and warmth to the sauce.
• Sun dried tomatoes chopped: These give a rich, concentrated tomato flavor that’s irreplaceable.
• Italian seasoning: A blend of herbs to uplift the sauce with classic Mediterranean notes.
• Balsamic vinegar: Adds a hint of acidity and sweetness that balances the creaminess nicely.
• Tomato paste: Deepens and thickens the sauce with intense tomato flavor.
• Cherry tomatoes: Provide juicy bursts of freshness and soften into a lovely texture.
• Water or vegetable broth: Helps sauté and simmer ingredients, adding subtle richness.
• Full fat canned coconut milk (thick cream only, half a can): This is key to making the sauce irresistibly creamy.
• Nutritional yeast: Brings that savory, cheesy umami flavor that makes it truly comforting.
• Salt and pepper to taste: Essential for seasoning and balancing all the flavors.
• Baby arugula: Adds a peppery, fresh green note that brightens the dish.
• Flat leaf parsley chopped: Used as a fresh garnish for color and brightness.
• Vegan parmesan (optional): If you want an extra cheesy touch, sprinkle on top at serving.

Variations

I love personalizing this recipe depending on what’s in my fridge or what mood I’m in. Feel free to swap in other greens, use different shapes of pasta, or ramp up the spice with red pepper flakes. This recipe is versatile and forgiving, so have fun making it your own!

• Add roasted veggies: Roasting mushrooms or zucchini and tossing them in adds depth and texture; my family goes crazy for this twist.
• Use cashew cream instead of coconut milk: For a milder, less coconutty flavor, I sometimes blend soaked cashews with water and use that instead.
• Spicy kick: Adding a pinch of chili flakes or a dash of hot sauce really livens this pasta up and keeps things exciting.
• Swap pasta: Brown rice or chickpea pasta work great if gluten-free options aren’t your favorite; just adjust cooking time accordingly.

How to Make Vegan Creamy Sun Dried Tomato Pasta Recipe

Step 1: Cook Your Pasta Perfectly

Bring a large pot of salted water to a boil and cook your gluten-free fettuccine according to package instructions until al dente. Be sure not to overcook it, as it will continue to soften when mixed with the sauce later. I like to reserve a small cup of pasta water just in case I want to loosen the sauce at the end.

Step 2: Sauté Garlic and Sun-Dried Tomatoes

Heat a skillet over medium and add a splash of water or vegetable broth to keep things oil-free. Toss in the minced garlic and chopped sun-dried tomatoes, sautéing for about 2 minutes until fragrant. Adding water as needed helps prevent sticking and keeps the garlic from burning, which is a mistake I see often.

Step 3: Build the Sauce Base

Mix in the Italian seasoning, balsamic vinegar, and tomato paste directly into the skillet. Cook this mixture for 2-3 minutes to caramelize the tomato paste and develop those deep, rich flavors. You’ll notice the aroma elevate—it’s one of my favorite stages in this recipe!

Step 4: Simmer Cherry Tomatoes and Blend Flavors

Add the cherry tomatoes and water (or broth) to the pan, cover it with a lid, and let them soften for 3-4 minutes. The tomatoes will become tender and juicy—then, smash them gently with the back of a spoon to create a chunky, saucy texture. This blends beautifully with the sun-dried tomatoes for a pleasing contrast.

Step 5: Add Coconut Milk and Nutritional Yeast

Pour in the thick cream from your canned coconut milk and stir in the nutritional yeast. Season with salt and pepper to your liking, then let it simmer gently for 5-10 minutes until the sauce thickens and becomes irresistibly creamy. Keep a close eye to prevent boiling over and adjust consistency with a bit of pasta water if needed.

Step 6: Combine Pasta and Finish with Greens

Drain your pasta and toss it directly into the skillet with the sauce. Add the baby arugula and stir until the greens just begin to wilt, giving the dish great texture and fresh peppery notes. This step brightens the flavors and adds that lovely contrast everyone loves.

Step 7: Serve with Parsley and Optional Vegan Parmesan

Plate your pasta and sprinkle with chopped flat leaf parsley for freshness and color. If you’re feeling cheesy, add a handful of vegan parmesan on top—it really elevates the dish and makes it feel extra special. Dig in immediately while warm and creamy!

How to Serve Vegan Creamy Sun Dried Tomato Pasta Recipe

Garnishes

I love finishing this dish with a generous sprinkle of fresh flat leaf parsley—it brightens up the rich sauce wonderfully. If I’m serving guests or craving extra cheesiness, vegan parmesan is my go-to. Sometimes, a little drizzle of good quality olive oil on top adds a silky finish that makes it restaurant-worthy.

Side Dishes

My favorite sides with this vegan creamy sun dried tomato pasta are simple and fresh—think crisp mixed greens with lemon vinaigrette or roasted garlic bread (vegan, of course) to soak up all that luscious sauce. A light cucumber salad with fresh herbs is also a refreshing complement.

Creative Ways to Present

For special occasions, I’ve served this pasta in shallow bowls topped with edible flowers and microgreens for an elegant touch. You could also portion it into martini glasses as a warm appetizer or add roasted cherry tomatoes whole on top for a pop of color that wowed my family at dinner parties.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and the pasta holds up well for up to 3 days. The sauce thickens as it cools, so give it a gentle stir with a splash of water or broth before reheating to get that creamy texture back.

Freezing

Freezing this pasta works okay, but I recommend freezing just the sauce separately for best texture after thawing. Pasta can get a bit mushy after freezing, so cook extra sauce and combine with freshly cooked noodles when you want a quick meal later.

Reheating

To reheat, warm the pasta gently in a skillet over medium-low heat with a splash of vegetable broth or water to loosen the sauce. Microwave works too but stirring halfway helps maintain creaminess and prevent drying out.

FAQs

Final Thoughts

This Vegan Creamy Sun Dried Tomato Pasta Recipe holds a special place in my kitchen because it brings together simple ingredients to create something indulgent yet wholesome. I love sharing it with friends who are often surprised that something plant-based can taste so rich and satisfying. Give it a try—you don’t need to be a pro cook to nail this, and I’m pretty sure it’ll become one of your favorites too. Happy cooking, and enjoy every creamy, tangy, delicious bite!

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