Vegan Creamy Sun Dried Tomato Pasta

Vegan Creamy Sun Dried Tomato Pasta is a luscious, plant‑based twist on a comforting classic. If you’re craving something rich, flavorful, and satisfying but entirely dairy‑free (and even gluten‑free if you choose), this recipe delivers. With the tangy punch of sun‑dried tomatoes, the velvety creaminess of coconut milk, and the freshness of arugula and parsley, it’s a dish you’ll want to make on both busy weeknights and relaxed dinners alike.

Why You’ll Love This Recipe

There are so many reasons you’ll adore this recipe:

• It uses sun‑dried tomatoes which pack an intense, concentrated tomato flavour thanks to the drying process.
• The sauce is creamy and indulgent, yet totally vegan and dairy‑free—no heavy cream required.
• It’s built for flexibility: gluten‑free pasta works beautifully, and you can play with textures and add‑ins.
• It comes together relatively quickly—perfect when you want comfort without a long cook time.
• The final touches (baby arugula for peppery greens, fresh parsley, optional vegan parmesan) make it feel a little special.

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 (the thick cream part, 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)

Step‑by‑Step: How to Make Vegan Creamy Sun Dried Tomato Pasta

1. Cook the pasta: Bring a large pot of water to a boil over high heat, add the gluten‑free fettuccine, cook according to the package until al dente, then drain.
2. Start the sauce base: Meanwhile, heat a large skillet over medium heat and add a splash of water, vegetable broth or cooking oil. Add the minced garlic and chopped sun‑dried tomatoes, sauté for about 2 minutes, adding a bit of water if things start sticking.
3. Add seasoning and tomato paste: Stir in the Italian seasoning, balsamic vinegar and tomato paste. Cook for 2‑3 minutes until the mixture starts to caramelize slightly.
4. Add fresh tomatoes and liquid: Add the cherry tomatoes and the water (or vegetable broth). Cover the skillet and let simmer for 3‑4 minutes until the cherry tomatoes soften. Then smash them gently with a wooden spoon or spatula to release their juices.
5. Add the creamy components: Pour in the coconut milk and add the nutritional yeast. Stir well to combine. Season with salt and pepper to taste. Let the sauce simmer for about 5‑10 minutes until it thickens to your desired consistency. If it’s too thick, you can add reserved pasta water (½ cup at a time) to thin it out.
6. Combine pasta, greens and serve: Drain the cooked pasta and add it into the sauce along with the baby arugula. Gently fold everything together so the arugula wilts slightly and the pasta is coated in sauce. Top with chopped parsley and, if you like, sprinkle on vegan parmesan. Serve immediately.

Helpful Tips

• Use good quality sun‑dried tomatoes: they make a big difference in flavor. If they’re oil‑packed, you may drain them; if dry‑packed, you can rehydrate in warm water before chopping.
• When cooking gluten‑free pasta, keep a close eye—some brands get mushy quickly so aim for al dente.
• Use the thick part of canned coconut milk (often the cream that rises to the top) for maximum richness.
• Reserve some pasta water before draining: the starchy water is a magical tool to adjust sauce thickness and help the sauce cling to the pasta.
• Taste and adjust seasoning near the end—sometimes the balsamic or sun‑dried tomatoes need a little extra salt or pepper to shine.
• If your sauce separates or becomes oily when reheating leftovers, stir in a splash of broth or water and gently reheat over low heat.

Substitutions And Variations

• Pasta shape: You can swap fettuccine for linguine, penne, rigatoni, or any gluten‑free shape you prefer. Shapes with grooves or ridges work great for catching the sauce.
• Greens: Instead of baby arugula, you could use spinach, kale (massaged or wilted), or even chopped chard.
• Nut‑free cream alternative: If you prefer not to use coconut milk, you could make a cashew cream: soak raw cashews, then blend with water until smooth, and stir into the sauce.
• Add‑ins: Sliced mushrooms, roasted zucchini, sautéed bell peppers or olives make nice additions for extra texture and flavor.
• Spice it up: Add a pinch of red pepper flakes or a dash of smoked paprika for a mild heat or smoky note.
• Herbs: Fresh basil or oregano added at the end bring a bright herbal lift.

Storage Instructions

• Let the pasta cool to room temperature, then transfer to an airtight container and refrigerate. It should keep for 3‑4 days.
• When reheating, the sauce may thicken or separate a little—add a splash of water or vegetable broth and gently heat over medium‑low, stirring to bring it back together.
• Freezing is possible but may alter the texture of the pasta and sauce (gluten‑free pasta can be more delicate). If you freeze, thaw in fridge overnight then reheat gently with added liquid.

Nutritional Information

Below is an estimated nutritional breakdown per serving, based on a total of four servings:

• Calories: ~450‑500 kcal
• Carbohydrates: ~65‑70 g (from pasta + tomatoes)
• Fat: ~18‑22 g (from coconut milk + sun‑dried tomatoes)
• Protein: ~8‑10 g (depending on pasta brand)
• Fibre: ~4‑6 g (from tomatoes, arugula, pasta)
  Thanks to the sun‑dried tomatoes, you’ll also get a good dose of antioxidants and vitamins like A and C.

Serving Suggestions

• Serve this pasta with a crisp green side salad (e.g., mixed baby greens, cucumber, a lemon‑olive oil vinaigrette) to balance the richness of the sauce.
• Garlic bread or crusty gluten‑free bread works beautifully to mop up the sauce.
• A light white wine (if you drink) or sparkling water with lemon makes a refreshing pairing.
• For extra texture and flavour, sprinkle toasted pine nuts or chopped walnuts over the top.
• Garnish generously with fresh parsley (or basil) and a light drizzle of olive oil before serving.

Frequently Asked Questions About Vegan Creamy Sun Dried Tomato Pasta

Q: Can I use regular pasta instead of gluten‑free?
Absolutely. If you’re not concerned about gluten, feel free to swap in your favourite regular pasta. Just adjust cooking time according to the package.

Q: What if I don’t have coconut milk?
You can substitute with another creamy plant‑based option: blended soaked cashews + water, soy or oat “cream” (unsweetened), or a vegan single cream product.

Q: Can I make this ahead of time?
You can cook the sauce and pasta ahead, but I recommend under‑cooking the pasta slightly and keeping them separate in the fridge. When ready to serve, gently reheat the sauce, add pasta and arugula, combine and stir through. This helps maintain texture.

Q: How do I adjust thickness of the sauce?
If the sauce is too thick, reserve some pasta water and stir in a little at a time until you reach your preferred consistency. If too thin, simmer a few extra minutes uncovered to reduce it.

Conclusion

Thank you for choosing to spend your time reading this recipe and I hope you have as much fun making it as I do. Vegan Creamy Sun Dried Tomato Pasta is one of those dishes that feels indulgent yet wholesome — creamy, tangy, vibrant and easy to pull together. When I plate this up, I love how the sun‑dried tomatoes shine, the arugula gives a little fresh bite, and the parsley on top finishes it off beautifully. From my kitchen to yours, I hope you enjoy every delicious bite, feel proud of creating something nourishing and flavorful, and really savour the ease and joy of this dish. Happy cooking and welcome to the food‑loving community — it’s great to have you here!

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