This Vegan Creamy Sun Dried Tomato Pasta is rich, velvety, and packed with bold Italian-inspired flavors. Made with coconut milk, sun-dried tomatoes, and cherry tomatoes, it’s a comforting plant-based pasta dish that feels indulgent yet wholesome.
Why You’ll Love This Recipe
- Ultra-creamy without any dairy
- Naturally vegan and gluten free
- Packed with savory, umami flavor
- Ready in under 30 minutes
- Perfect for weeknight dinners or entertaining
Ingredients
- 4 servings gluten free fettuccine
- 4 garlic cloves, minced
- 10 sun-dried tomatoes, chopped
- 1 tablespoon Italian seasoning
- 1 tablespoon balsamic vinegar
- 3 tablespoons tomato paste
- 2 cups cherry tomatoes
- 1 cup water or vegetable broth
- 7 ounces full-fat canned coconut milk (thick cream only)
- 3 tablespoons nutritional yeast
- Salt and black pepper, to taste
- 2 cups baby arugula
- ½ cup flat-leaf parsley, chopped
- Vegan parmesan, optional
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- Meanwhile, heat a large skillet over medium heat and add a splash of water, broth, or oil. Add the garlic and sun-dried tomatoes and sauté for about 2 minutes, adding more liquid if needed.
- Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2–3 minutes until fragrant and lightly caramelized.
- Add the cherry tomatoes and water or broth. Cover and simmer for 3–4 minutes until tomatoes soften, then gently smash them with a spoon.
- Stir in the coconut milk and nutritional yeast. Season with salt and pepper and simmer for 5–10 minutes until the sauce thickens. Add pasta water gradually if a thinner sauce is desired.
- Drain the pasta and add it to the sauce along with the arugula. Toss gently to combine.
- Finish with chopped parsley and optional vegan parmesan before serving.
Tips & Tricks
- Use oil-packed sun-dried tomatoes for deeper flavor
- Scoop only the thick cream from the coconut milk can
- Pasta water helps loosen the sauce while keeping it creamy
- Add red pepper flakes for a spicy kick
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
- Difficulty: Easy
- Dietary Notes: Vegan, gluten free, dairy free, halal-friendly
Notes
- Spinach can be substituted for arugula
- Serve with a simple green salad or roasted vegetables
- Leftovers thicken slightly as they cool
Nutrition (Approximate per serving)
- Calories: 520
- Protein: 12g
- Carbohydrates: 62g
- Fat: 26g
FAQ
Does this pasta taste like coconut?
Only mildly. The tomato paste, balsamic vinegar, and nutritional yeast balance the coconut flavor well.
Can I make this oil-free?
Yes, sauté the garlic and sun-dried tomatoes using vegetable broth or water.
What pasta shapes work best?
Fettuccine is ideal, but penne, linguine, or rotini work well too.
Can I make the sauce ahead of time?
Yes, store the sauce separately and reheat gently before adding pasta.
Is this dish good for meal prep?
Yes, it keeps well and reheats beautifully with a splash of water.
Storage
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Sauce only can be frozen for up to 2 months
- Reheating: Reheat on stovetop or microwave with added liquid
Similar Recipes
Vegan Creamy Sun Dried Tomato Pasta
Vegan Creamy Sun Dried Tomato Pasta made with coconut milk and sun-dried tomatoes.
Ingredients
- 4 servings gluten free fettuccine
- 4 garlic cloves minced
- 10 sun-dried tomatoes chopped
- 1 tablespoon Italian seasoning
- 1 tablespoon balsamic vinegar
- 3 tablespoons tomato paste
- 2 cups cherry tomatoes
- 1 cup water or vegetable broth
- 7 ounces full-fat canned coconut milk thick cream only
- 3 tablespoons nutritional yeast
- Salt and black pepper to taste
- 2 cups baby arugula
- ½ cup flat-leaf parsley chopped
- Vegan parmesan optional
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- Meanwhile, heat a large skillet over medium heat and add a splash of water, broth, or oil. Add the garlic and sun-dried tomatoes and sauté for about 2 minutes, adding more liquid if needed.
- Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2–3 minutes until fragrant and lightly caramelized.
- Add the cherry tomatoes and water or broth. Cover and simmer for 3–4 minutes until tomatoes soften, then gently smash them with a spoon.
- Stir in the coconut milk and nutritional yeast. Season with salt and pepper and simmer for 5–10 minutes until the sauce thickens. Add pasta water gradually if a thinner sauce is desired.
- Drain the pasta and add it to the sauce along with the arugula. Toss gently to combine.
- Finish with chopped parsley and optional vegan parmesan before serving.
Notes
- Spinach can be substituted for arugula
Conclusion
This Vegan Creamy Sun Dried Tomato Pasta is proof that dairy-free pasta can be just as rich and satisfying as classic versions. Creamy, savory, and packed with flavor, it’s a recipe you’ll want to make on repeat.