Vegan Creamy Sun Dried Tomato Pasta Recipe

If you’re craving a pasta dish that feels indulgent but is 100% plant-based, you’re in for a real treat with this Vegan Creamy Sun Dried Tomato Pasta Recipe. I’ve made it countless times on busy weeknights when I want something quick, flavorful, and totally satisfying without turning to dairy or heavy cream. The sun-dried tomatoes infuse every bite with a tangy sweetness, while the creamy sauce—thanks to coconut milk and nutritional yeast—makes this dish irresistibly luscious.

What I love most is how this recipe strikes the perfect balance between comfort food and wholesome ingredients. It’s ideal when you want a dinner that’s a little fancy but still easy to throw together. Plus, it’s naturally gluten-free if you choose the right pasta, so it easily fits into lots of dietary lifestyles. Trust me, once you try this Vegan Creamy Sun Dried Tomato Pasta Recipe, it’ll become one of your go-to weeknight staples.

Ingredients You’ll Need

These ingredients work together so beautifully to create a rich, flavorful sauce that clings to your pasta perfectly. When picking sun-dried tomatoes, I like the ones packed in oil for extra richness, but dry-packed works just fine too. And choosing full-fat canned coconut milk is key to getting that creamy texture without coconut overpowering the dish.

• Gluten-free fettuccine: I go for wide noodles because they hold the sauce well, but any gluten-free pasta you love will do.
• Garlic cloves: Fresh is best here to give the sauce that vibrant punch.
• Sun dried tomatoes: Chopped finely so they blend nicely into the sauce yet still surprise you with bursts of flavor.
• Italian seasoning: A mix of herbs that gives the dish a classic Mediterranean vibe.
• Balsamic vinegar: Adds a subtle tang and depth—don’t skip it!
• Tomato paste: Concentrated tomato flavor that adds richness and body to the sauce.
• Cherry tomatoes: Fresh halves bring a juicy sweetness and texture contrast.
• Water or vegetable broth: Creates the saucy consistency—broth adds more flavor but water works fine too.
• Full-fat canned coconut milk (thick cream only): The secret to that dreamy, creamy texture without dairy.
• Nutritional yeast: Gives a cheesy flavor and nutritional boost perfect for vegan dishes.
• Salt and pepper: Season to taste and balance all those delicious flavors.
• Baby arugula: Adds a peppery freshness that brightens the whole plate.
• Flat leaf parsley: Fresh and herbaceous, this brings a lovely pop of color and flavor.
• Vegan parmesan (optional): For that extra cheesy finish, but it’s great without too!

Variations

I love making this dish my own depending on what’s fresh or what I’m craving. It’s such a flexible recipe, you can really play around with it to keep things interesting every time you make it.

• Add sautéed mushrooms: I sometimes toss in cremini mushrooms for an earthy undertone that pairs beautifully with the tomatoes.
• Use spinach instead of arugula: When I need a milder green or want to sneak in some extra iron for my family.
• Swap coconut milk for cashew cream: If you prefer a less coconutty flavor, homemade cashew cream gives the sauce a silky touch.
• Make it spicy: A pinch of red pepper flakes kicks up the heat in a way that I find totally addictive.

How to Make Vegan Creamy Sun Dried Tomato Pasta Recipe

Step 1: Cook Your Pasta Just Right

Start by cooking your gluten-free fettuccine according to package instructions until al dente. I like to salt the water generously—that always helps boost flavor. Drain the pasta but save about half a cup of the cooking water; it’s magic for thinning the sauce later if it gets too thick.

Step 2: Build the Flavor Base

While the pasta cooks, heat a non-stick pan on medium and add your minced garlic. Let it sizzle until fragrant but be careful not to burn it—about 1 minute. Then toss in the chopped sun dried tomatoes and stir in tomato paste, Italian seasoning, and balsamic vinegar. This combo creates that punchy, complex base that makes this recipe stand out.

Step 3: Simmer & Create the Creamy Sauce

Add cherry tomatoes and pour in the water or vegetable broth. Let it simmer for about 5 minutes, allowing the tomatoes to soften and the flavors to mingle. Then, stir in the thick coconut cream and nutritional yeast. Mix well and cook until the sauce turns silky and creamy—this usually takes 3-4 minutes. Season with salt and pepper to taste.

Step 4: Combine Pasta and Sauce

Pour the drained pasta right into the sauce pan and toss gently to coat every strand. If it feels a bit thick, add a splash of that reserved pasta water to loosen it up. Finally, mix in your baby arugula and chopped parsley—they’ll wilt slightly and add fresh brightness.

How to Serve Vegan Creamy Sun Dried Tomato Pasta Recipe

Garnishes

I’m a huge fan of sprinkling this pasta with a bit of vegan parmesan for a cheesy finish, plus extra fresh parsley if I have it on hand. Sometimes a drizzle of extra virgin olive oil or even some toasted pine nuts adds a lovely touch of indulgence and texture—totally optional but highly recommended!

Side Dishes

This creamy pasta pairs wonderfully with a crisp green salad or a simple garlic and herb roasted vegetable medley. When I want a more substantial meal, I serve it alongside crispy roasted chickpeas or a warm crusty gluten-free bread to soak up every last bit of sauce.

Creative Ways to Present

For dinner parties, I like to plate this pasta in shallow bowls, topping each with a little microgreen salad and a lemon wedge on the side for a fresh zing. You can also serve it in small jars or glass ramekins for a neat, rustic look that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

Leftover Vegan Creamy Sun Dried Tomato Pasta Recipe stores great in an airtight container in the fridge for up to 3 days. I find it actually tastes better the next day because the flavors meld even more. Just make sure to stir it well before storing.

Freezing

If you want to freeze leftovers, I recommend freezing the sauce and pasta separately if possible. The creamy sauce freezes well in a sealed container for up to 2 months. When you’re ready, thaw overnight in the fridge and reheat gently.

Reheating

To reheat, warm the pasta gently on the stove over low heat with a splash of water or vegetable broth to bring back that silky sauce texture. Microwaving works too, but watch closely to avoid drying out the coconut cream.

FAQs

Final Thoughts

This Vegan Creamy Sun Dried Tomato Pasta Recipe holds a special place in my kitchen because it’s proof that vegan meals can be just as indulgent and satisfying as any classic cream-based pasta. I hope you’ll give it a try and make it your own, whether you’re cooking for yourself, family, or friends. Once you master this easy yet impressive recipe, it’s a delicious way to brighten up even the simplest evenings.

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