Sun-Dried Tomato Pasta Recipe

Some pasta dishes feel comforting in a very familiar way, but this creamy vegan sun-dried tomato pasta always feels a little more vibrant and fresh when I make it.

this Recipe

I first tried a version of this on a weeknight when I wanted something satisfying without using dairy, and the rich coconut-based sauce surprised me with how silky and flavorful it turned out.

The combination of sweet cherry tomatoes, tangy balsamic vinegar, and savory garlic creates a sauce that clings beautifully to the fettuccine.

Why You’ll Want to Make This Again

• Rich and Creamy Without Dairy: Coconut cream creates a silky sauce that delivers all the comfort of a creamy pasta dish without any dairy.
• Packed with Bold Tomato Flavor: Sun-dried tomatoes, fresh cherry tomatoes, garlic, and balsamic vinegar create layers of savory, tangy flavor.
• Ready in About 25 Minutes: This quick and easy recipe is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.
• Easy to Customize: Add your favorite vegetables, beans, or plant-based protein to make the dish fit your tastes and dietary needs.
• Comforting Yet Fresh: The combination of creamy sauce, tender pasta, and fresh greens creates a meal that feels indulgent without being too heavy.

Vegan Creamy Sun Dried Tomato Pasta Recipe

This creamy vegan fettuccine features a flavorful sun-dried tomato sauce with hints of garlic, balsamic vinegar, and coconut cream. Perfectly tossed with arugula and herbs for a wholesome Italian-inspired meal!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine italian-inspired, vegan

Servings 4

Calories 330 kcal

Equipment

• Large pot (for pasta)
• Large skillet
• Wooden Spoon or Spatula
• Strainer for pasta

Ingredients

  

The Base & Aromatics

• 4 servings: Gluten-free fettuccine Note: If using standard wheat pasta, the cooking time will change.
• 4 cloves: Garlic minced.
• 10 : Sun-dried tomatoes chopped (Note: Use the oil from the jar for sautéing if possible).
• 2 cups: Fresh cherry tomatoes.
• 2 cups: Baby arugula.
• ½ cup: Flat-leaf parsley chopped.

The Sauce & Seasoning

• 7 oz: Full-fat canned coconut milk Specifically the thick cream from the top of the can.
• 3 tbsp: Tomato paste.
• 3 tbsp: Nutritional yeast Provides the “cheesy” flavor.
• 1 tbsp: Italian seasoning.
• 1 tbsp: Balsamic vinegar.
• 1 cup: Water or vegetable broth To be used for simmering and thinning.
• To taste: Salt and black pepper.
• Optional: Vegan parmesan for garnish.

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.
  
• Make it Creamy: 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:

Wil’s Visual Tutorial

Make-Ahead and Storage Tips

• Store leftovers in an airtight container for up to 3 days.
• Reheat gently with a splash of broth to refresh sauce.
• Cook pasta fresh if preparing sauce ahead of time.

Customize Your Pasta Bowl

• Add sautéed mushrooms for earthy richness.
• Include roasted zucchini or eggplant for heartiness.
• Stir in white beans for extra plant protein.
• Add spinach instead of arugula for a milder flavor.
• Finish with a drizzle of chili oil for bold spice.

These Special Pasta Delights Are a Must-Try for You!

1. Cowboy Pasta
2. Pumpkin Alfredo Pasta
3. Chicken Bacon Ranch Pasta
4. Creamy Garlic Penne Pasta
5. Spinach Salmon Pasta

FAQ’s

1. Can I use regular pasta instead of gluten-free:
   Yes, adjust cooking time accordingly.
2. Is coconut flavor strong in this dish:
   It’s mild and balanced by tomato and herbs.
3. Can I freeze the sauce:
   Yes, freeze separately and add fresh pasta later.
4. What greens work best:
   Arugula, spinach, or kale all work well.
5. Can I add protein:
   Chickpeas or tofu make great additions.
6. Can I skip balsamic vinegar:
   It adds depth but can be replaced with lemon juice.

Noah Baker

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i’m Noah

A California-born food blogger behind Freshman Cook, whose culinary journey began in his tiny apartment kitchen.

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