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Close-up shot of a large black skillet on a white marble cooktop, featuring a finished creamy sun-dried tomato pasta dish. The pasta is coated in a rich, creamy tomato sauce with vibrant green arugula wilted throughout. The dish is garnished with fresh chopped parsley and a sprinkle of optional vegan parmesan, adding a touch of elegance. The skillet shines with the final, colorful presentation of the dish.

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
Cook Time 20 minutes
Total Time 25 minutes
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.
    Close-up shot of a large black skillet on a white marble cooktop, with garlic cloves minced and sun-dried tomatoes chopped, sautéing in the skillet. The mixture sizzles gently, releasing aromatic steam. The skillet is shiny and evenly heated, with water added to assist in cooking.
  • Caramelize Flavors: Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until caramelized.
    Close-up shot of a large black skillet on a white marble cooktop, with Italian seasoning, balsamic vinegar, and tomato paste being stirred into the garlic and sun-dried tomatoes. The ingredients cook and caramelize, turning golden and aromatic. The skillet's surface glistens with the caramelizing sauce.
  • 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.
    Close-up shot of a large black skillet on a white marble cooktop, with cherry tomatoes and water added to the sautéed ingredients. The tomatoes soften and release juices as they simmer. The mixture is covered and gently bubbling, with steam rising from the skillet.
  • Make it Creamy: Stir in coconut milk and nutritional yeast, seasoning with salt and pepper. Simmer for 5-10 minutes until thickened.
    Close-up shot of a large black skillet on a white marble cooktop, with coconut milk and nutritional yeast being stirred into the simmering tomato mixture. The sauce becomes creamy and smooth, swirling together with a rich texture.
  • Combine Pasta and Sauce: Drain pasta and add it to the skillet. Toss with arugula until well combined.
    Close-up shot of a large black skillet on a white marble cooktop, with cooked fettuccine pasta added to the creamy tomato sauce. The pasta is gently tossed in the skillet, soaking up the rich sauce. Arugula is added, wilting slightly into the mixture.
  • Serve: Top with parsley and optional vegan parmesan before serving.