Description

This Vegan Creamy Sun Dried Tomato Pasta is a rich and flavorful plant-based dish that features a luscious coconut milk-based sauce enhanced with sun dried tomatoes, cherry tomatoes, and Italian herbs. Served over gluten-free fettuccine and brightened with fresh arugula and parsley, it offers a satisfying and dairy-free alternative perfect for a weeknight dinner or special occasion. The sauce is thickened naturally and enriched with nutritional yeast for a cheesy depth, making it irresistibly creamy without any animal products.

Ingredients

Scale

Pasta and Greens

4 servings gluten free fettuccine
2 cups baby arugula
½ cup flat leaf parsley, chopped

Sauce Ingredients

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, half of a can)
3 tbsp nutritional yeast
Salt and pepper to taste

Optional Topping

Vegan parmesan, for garnish (optional)

Instructions

Prepare the Pasta: Cook the gluten free fettuccine according to package instructions until al dente. Drain and set aside while preparing the sauce.
Sauté Aromatics and Tomatoes: In a large skillet over medium heat, add a splash of oil if desired (or a small amount of water for oil-free). Add minced garlic and sauté for 1-2 minutes until fragrant. Then add chopped sun dried tomatoes, Italian seasoning, and tomato paste. Stir to combine and cook for another 2-3 minutes to develop flavor.
Add Fresh Tomatoes and Simmer: Incorporate the cherry tomatoes and balsamic vinegar into the pan. Pour in the water or vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for 5-7 minutes, stirring occasionally until the tomatoes start to soften and the sauce begins to thicken.
Blend in Coconut Milk and Nutritional Yeast: Lower the heat and add the thick cream portion of the canned coconut milk along with the nutritional yeast. Stir thoroughly to create a creamy, rich sauce. Season with salt and pepper to taste, and simmer for another 2-3 minutes until the sauce is heated through and slightly thickened.
Toss Pasta with Sauce and Greens: Add the cooked fettuccine to the skillet and toss to coat evenly with the creamy tomato sauce. Fold in the baby arugula and chopped parsley so they wilt slightly from the heat, adding freshness and color.
Serve and Garnish: Divide the pasta among plates and sprinkle with vegan parmesan cheese if using. Serve immediately for a warm, comforting meal that’s packed with flavor and plant-based goodness.

Notes

You can substitute gluten free pasta with regular pasta if gluten is not a concern.
For a spicier kick, add red pepper flakes along with the Italian seasoning.
If you prefer a thinner sauce, increase the water or vegetable broth by ¼ cup.
Use full fat canned coconut milk and only the thick cream part for best texture and creaminess.
Nutritional yeast provides a cheesy flavor but can be omitted or replaced with vegan parmesan for different taste.
The recipe is naturally vegan and gluten free, easy to customize based on dietary needs.

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