Sometimes, you just need a creamy, rich pasta dish to bring comfort without the dairy. This Vegan Creamy Sun-Dried Tomato Pasta is the answer!
With a velvety sauce made from sun-dried tomatoes, garlic, and a blend of plant-based ingredients, every bite is a burst of tangy, savory goodness.
The creamy texture is perfectly complemented by the sun-dried tomatoes, which add a delightful umami depth that’s simply irresistible.
It was a hit! I served it with a side of Spinach Sauce drizzled over sautéed greens and some crispy Bang Bang Broccoli for a crunchy, flavorful contrast.
Ingredients That Make This Pasta Creamy
- Creamy and Dreamy: A velvety sauce made with sun-dried tomatoes and plant-based ingredients.
- Simple & Quick: A weeknight-friendly meal that comes together in under 30 minutes.
- Vegan & Flavorful: No dairy needed to make a rich and satisfying sauce.
- Meal Prep Magic: It holds up great as leftovers, so you can enjoy it all week!
Vegan Creamy Sun Dried Tomato Pasta Recipe
Equipment
- Large pot (for pasta)
- Large skillet
- Wooden Spoon or Spatula
- Strainer for pasta
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
Instructions
- 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.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 330kcal |
| Carbohydrates | 44g |
| Fibre | 5g |
| Fat | 11g |
| Protein | 9g |
| Sugar | 8g |
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Why This Little Pasta Bowl Feels Special
I like how this pasta makes the whole meal feel easy from start to finish.
There’s nothing complicated — just steady steps that come together fast.
The cream and tomatoes balance each other nicely.
It tastes rich without weighing me down.
I also enjoy how the sauce clings to every piece of pasta.
Each bite feels warm and full without needing extra ingredients.
And sometimes I make it simply because I want a meal that feels good without much effort.
Conclusion
Every time I make this pasta, I’m reminded how much comfort a simple meal can bring. It doesn’t take long, but it feels warm and steady in all the right ways.
The flavor is bright, the sauce is creamy, and everything comes together with ease. It’s the kind of dish that fits into any kind of day.
I like having something quick that still tastes thoughtful. It makes dinner feel enjoyable without adding any pressure.
