Why You’ll Love This Recipe

I absolutely adore this dish—it’s rich, creamy, and bursting with flavor, all without a drop of dairy. The sun-dried tomatoes bring a tangy, umami punch that pairs perfectly with the velvety coconut cream sauce. I also love how quick and easy it is to prepare, making it ideal for busy weeknights or meal prepping for the week ahead. Vegan Creamy Sun-Dried Tomato 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)

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Pasta: I bring a large pot of water to a boil and cook the gluten-free fettuccine according to the package instructions until al dente. Once done, I drain the pasta and set it aside.
Sauté Aromatics: In a large skillet, I sauté the minced garlic and chopped sun-dried tomatoes over medium heat for about 2 minutes, adding a splash of water or vegetable broth as needed to prevent sticking.
Caramelize Flavors: I stir in the Italian seasoning, balsamic vinegar, and tomato paste, cooking for an additional 2-3 minutes until the mixture becomes aromatic and slightly caramelized.
Simmer the Sauce: To the skillet, I add the cherry tomatoes and water (or vegetable broth). I cover the skillet and let it simmer for 3-4 minutes until the tomatoes soften. Then, I gently smash them with a spoon to release their juices.
Add Coconut Milk and Nutritional Yeast: I pour in the thick coconut cream and stir in the nutritional yeast, seasoning with salt and pepper to taste. I let the sauce simmer for 5-10 minutes until it thickens to a creamy consistency.
Combine Pasta and Sauce: I add the cooked fettuccine to the skillet, tossing it with the sauce until well coated. Then, I fold in the baby arugula, allowing it to wilt slightly.
Serve: I plate the pasta and garnish with chopped flat-leaf parsley and a sprinkle of vegan parmesan, if desired.

Servings and Timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

Add Protein: For a protein boost, I sometimes add sautéed tofu or tempeh to the dish.
Spicy Kick: If I’m in the mood for some heat, I sprinkle in some red pepper flakes while sautéing the garlic.
Extra Veggies: I love adding sautéed spinach, mushrooms, or roasted bell peppers for added flavor and nutrition.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the pasta in a skillet over medium heat, adding a splash of water or vegetable broth to loosen the sauce.

FAQs

Can I use regular pasta instead of gluten-free?

Absolutely! I often use regular fettuccine when I’m not concerned about gluten, and it works just as well.

Is there a substitute for coconut milk?

Yes, I’ve used cashew cream or oat cream as a substitute, and they both provide a creamy texture.

Can I make this ahead of time?

Definitely. I sometimes prepare the sauce and pasta separately, then combine them when ready to serve.

How can I make this dish spicier?

To add heat, I stir in some red pepper flakes or a dash of hot sauce while cooking the sauce.

Can I freeze the leftovers?

I don’t typically freeze this dish, as the texture of the pasta can change upon reheating. However, the sauce can be frozen and used later.

Conclusion

This Vegan Creamy Sun-Dried Tomato Pasta has become one of my go-to comfort foods. It’s indulgent yet light, and the flavors are simply irresistible. Whether I’m cooking for myself or entertaining guests, this dish never disappoints.