This recipe uses sun dried tomatoes, cherry tomatoes, and coconut milk to make a smooth, tangy sauce. It comes together in about 20–30 minutes. The steps are easy and the ingredients are common. You can serve it with a simple salad or garlic bread.
Why make this recipe
This vegan creamy sun dried tomato pasta is rich, warm, and fast to make. The sauce is creamy without dairy and full of tomato flavor. It works for a weeknight dinner or a simple date night. If you like easy pasta sauces, you may also enjoy a different nut-based sauce like a walnut pesto for pasta for variety.
How to make Vegan Creamy Sun Dried Tomato Pasta Recipe
- Cook Pasta: Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
- Sauté Aromatics: Heat a skillet over medium. Add a little water, broth, or oil. Sauté minced garlic and chopped sun-dried tomatoes for 2 minutes, adding small splashes of water as needed to keep them from sticking.
- Caramelize Flavors: Stir in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2–3 minutes until the mixture smells caramelized.
- Simmer Sauce: Add cherry tomatoes and 1 cup water or vegetable broth to the skillet. Cover and cook 3–4 minutes until cherry tomatoes soften. Smash the tomatoes with a spoon.
- Add Creaminess: Pour in 7 oz full fat canned coconut milk (use the thick cream part only). Stir in 3 tbsp nutritional yeast and season with salt and pepper to taste. Simmer 5–10 minutes until the sauce thickens.
- Combine Pasta and Greens: Add the cooked fettuccine to the skillet and toss with 2 cups baby arugula until the arugula wilts and the pasta is well coated with sauce.
- Finish and Serve: Remove from heat and top with ½ cup chopped flat leaf parsley and vegan parmesan if you like.
Ingredients :
- 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 half of 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 :
- Cook Pasta: Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente.
- Sauté Aromatics: In a heated skillet, add water, broth, or oil. Sauté garlic and sun-dried tomatoes for 2 minutes, adding water as needed.
- Caramelize Flavors: Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until caramelized.
- Simmer Sauce: Add cherry tomatoes and water to the skillet. Cover and cook for 3-4 minutes until tomatoes are soft, then smash them with a spoon.
- Stir in coconut milk and nutritional yeast, seasoning with salt and pepper. Simmer for 5-10 minutes until thickened.
- Combine Pasta and Sauce: Drain pasta and add it to the skillet. Toss with arugula until well combined.
- Serve: Top with parsley and optional vegan parmesan before serving.
How to serve Vegan Creamy Sun Dried Tomato Pasta Recipe
Serve hot in shallow bowls. Add extra fresh parsley on top. Offer lemon wedges if you want a bright touch. Pair with a simple green salad or roasted vegetables.
How to store Vegan Creamy Sun Dried Tomato Pasta Recipe
Cool the pasta to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce. Do not freeze the coconut cream sauce—it may change texture after freezing.
Tips to make Vegan Creamy Sun Dried Tomato Pasta Recipe
- Use the thick part of full-fat coconut milk for the creamiest texture.
- If the sauce is too thick, add a little warm water or vegetable broth to reach the right consistency.
- Taste and adjust salt and pepper after adding coconut milk and nutritional yeast.
- For a quicker prep, chop sun-dried tomatoes fine so they soften faster. You can also find fast vegan meal ideas and simple breakfasts for busy days in these apple breakfast ideas.
Variation
- Add cooked chickpeas or white beans for more protein.
- Toss in spinach instead of arugula for a milder green.
- Use regular pasta if you do not need gluten-free.
- Stir in roasted red peppers for a sweeter note.
FAQs
Q: Can I use light coconut milk instead of full fat?
A: Full fat gives a creamier sauce. Light coconut milk will be thinner and less rich.
Q: Are sun-dried tomatoes necessary?
A: They add deep flavor. You can use extra cherry tomatoes, but the taste will be different.
Q: Is nutritional yeast required?
A: It adds a cheesy, savory flavor. You can skip it, but the sauce will lose some depth.
Q: Can I make this nut-free and soy-free?
A: Yes. The recipe already uses coconut milk and no nuts or soy.
Q: How do I make it spicier?
A: Add chili flakes or a dash of hot sauce when you add the tomato paste.
Conclusion
If you want a close recipe to compare ideas, see this version of Vegan Creamy Sun Dried Tomato Pasta – Jackfruitful Kitchen for more tips and photos. For another creamy vegan pasta twist, read Creamy Vegan Marry Me Pasta | It Doesn’t Taste Like Chicken for inspiration.
Vegan Creamy Sun Dried Tomato Pasta
Ingredients
Pasta and Base Ingredients
- 4 servings gluten free fettuccine
- 4 cloves garlic, 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) Use the thick part for creaminess
- 3 tbsp nutritional yeast
- to taste salt and pepper
- 2 cups baby arugula
- 1/2 cup flat leaf parsley, chopped
- vegan parmesan (optional)
Instructions
Cooking the Pasta
- Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
Preparing the Sauce
- Heat a skillet over medium. Add a little water, broth, or oil. Sauté minced garlic and chopped sun-dried tomatoes for 2 minutes, adding small splashes of water as needed to keep them from sticking.
- Stir in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2–3 minutes until the mixture smells caramelized.
- Add cherry tomatoes and 1 cup of water or vegetable broth to the skillet. Cover and cook for 3–4 minutes until cherry tomatoes soften. Smash the tomatoes with a spoon.
- Pour in the thick part of the coconut milk. Stir in nutritional yeast and season with salt and pepper to taste. Simmer for 5–10 minutes until the sauce thickens.
Combining and Serving
- Add the cooked fettuccine to the skillet and toss with baby arugula until the arugula wilts and the pasta is well coated with sauce.
- Remove from heat and top with chopped flat leaf parsley and vegan parmesan if desired. Serve hot.