Name: Creamy Sun-Dried Tomato Vegan Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 4 servings gluten-free fettuccine or standard fettuccine; 4 garlic cloves, minced; 10 sun-dried tomatoes, chopped; 2 cups fresh cherry tomatoes; 2 cups baby arugula; 1/2 cup flat-leaf parsley, chopped; 7 ounces full-fat canned coconut milk, using the thick cream; 3 tablespoons tomato paste; 3 tablespoons nutritional yeast; 1 tablespoon Italian seasoning; 1 tablespoon balsamic vinegar; 1 cup water or vegetable broth, plus more as needed; Salt and black pepper, to taste; Vegan Parmesan, optional, for serving; Sun-dried tomato oil, vegetable broth, or water, for sautéing

Jump to Recipe

Creamy Sun-Dried Tomato Vegan Pasta brings bold tomato flavor, silky sauce, and tender fettuccine together in only 25 minutes. Meanwhile, garlic, balsamic vinegar, tomato paste, and nutritional yeast add savory depth. Fresh cherry tomatoes brighten the skillet, while arugula and parsley add color and freshness. This recipe also works well with gluten-free pasta, so it suits many weeknight tables.

Story

I first made Creamy Sun-Dried Tomato Vegan Pasta on a night when dinner needed to feel special, yet I had very little time. A jar of sun-dried tomatoes sat in the refrigerator, and a can of coconut milk waited in the pantry. Therefore, I built the sauce around those two ingredients. As the garlic and tomatoes cooked, the kitchen smelled warm and savory. Then balsamic vinegar sharpened the tomato flavor, while nutritional yeast gave the sauce a gentle cheesy note. Since that first skillet, Creamy Sun-Dried Tomato Vegan Pasta has become one of my favorite quick meals. This Creamy Vegan Sun-Dried Tomato Pasta adapts easily. You can use regular wheat fettuccine, another long noodle, or a short pasta shape. However, always watch the package cooking time, especially when using gluten-free noodles.

Ingredients

The thick coconut cream from the top of a full-fat can gives this Dairy-Free Pasta Sauce its smooth body, while nutritional yeast adds savory flavor without cheese.

4 servings gluten-free fettuccine, or standard fettuccine
4 garlic cloves, minced
10 sun-dried tomatoes, chopped
2 cups fresh cherry tomatoes
2 cups baby arugula
1/2 cup flat-leaf parsley, chopped
7 ounces full-fat canned coconut milk, using the thick cream
3 tablespoons tomato paste
3 tablespoons nutritional yeast
1 tablespoon Italian seasoning
1 tablespoon balsamic vinegar
1 cup water or vegetable broth, plus more as needed
Salt and black pepper, to taste
Vegan Parmesan, optional, for serving
Sun-dried tomato oil, optional, for sautéing

Step-by-Step Instructions

First, start the pasta water. Meanwhile, prepare the vegetables and sauce ingredients.

Preparing the Ingredients

Bring a large pot of salted water to a boil. Mince the garlic, chop the sun-dried tomatoes, halve large cherry tomatoes, and chop the parsley. Next, open the coconut milk without shaking the can, then scoop out seven ounces of thick cream from the top. Once the water boils, add the fettuccine and cook it according to the package directions until al dente. Before draining, reserve about one cup of pasta water. Then drain the noodles, but do not rinse them.

Cooking Instructions

Heat a large skillet over medium heat. Add sun-dried tomato oil, broth, or water. Then add the garlic and chopped sun-dried tomatoes. Cook for two minutes, stirring often. Next, stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook for two to three minutes until the paste darkens slightly and smells sweet. Afterward, add the cherry tomatoes and one cup of water or broth. Cover the skillet and simmer for three to four minutes. Press softened tomatoes with a wooden spoon. Stir in the coconut cream and nutritional yeast. Season with salt and black pepper, then simmer uncovered for five to ten minutes until the sauce thickens. Finally, add the drained fettuccine and toss thoroughly. Add reserved pasta water a little at a time if the sauce feels too thick. Fold in the arugula and toss just until it wilts. Finish Creamy Sun-Dried Tomato Vegan Pasta with chopped parsley and optional vegan Parmesan.

Tips for Perfect Results

Therefore, use moderate heat.

Common Mistakes to Avoid

Do not shake the coconut milk before opening it because you want the thick cream at the top. Also, avoid high heat after adding coconut cream, since aggressive boiling can make the sauce look oily. Do not skip caramelizing the tomato paste; it creates deeper flavor. Likewise, do not overcook gluten-free fettuccine. Drain it as soon as it reaches al dente, because it continues softening in the skillet. Add the arugula last so it stays green and tender. Taste before adding much salt. Sun-dried tomatoes, vegetable broth, nutritional yeast, and vegan Parmesan may already contain plenty of sodium.

Pro Tips for Better Flavor

Use oil-packed sun-dried tomatoes for a softer texture and stronger herb flavor. Then sauté the garlic in one tablespoon of the jarred oil for an especially savory base. For more brightness, finish the sauce with another teaspoon of balsamic vinegar or a squeeze of lemon. If you prefer a less pronounced coconut note, choose a mild coconut cream and increase the nutritional yeast by one tablespoon. However, arugula adds a pleasant peppery contrast that balances the creamy sauce.

Serving and Storage

Serve Creamy Sun-Dried Tomato Vegan Pasta as soon as the arugula wilts and the sauce coats the noodles.

How to Serve

Divide the hot pasta among four shallow bowls. Sprinkle the top with parsley, cracked black pepper, and vegan Parmesan. For contrast, serve this Easy Vegan Dinner with a lemony green salad, roasted broccoli, sautéed green beans, or warm garlic bread. Because the sauce tastes rich, pair it with bright vegetables or a light salad rather than another creamy side.

How to Store Leftovers

Cool leftovers, then place them in an airtight container and refrigerate them for up to four days. The pasta absorbs sauce as it rests, so add a splash of vegetable broth, water, or unsweetened plant milk before reheating. Warm individual portions in a skillet over medium-low heat, stirring gently until hot. Alternatively, microwave the pasta in short intervals and stir between each one. Freezing can soften gluten-free noodles and separate coconut-based sauce, so refrigeration gives better results.

Conclusion

Creamy Sun-Dried Tomato Vegan Pasta proves that a quick plant-based dinner can taste rich, balanced, and deeply savory. Meanwhile, arugula and parsley add freshness, so the finished dish never feels too heavy. Try it once, adjust the seasoning to your taste, and make this vibrant pasta a regular part of your dinner rotation.

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Frequently Asked Questions

Creamy Sun-Dried Tomato Vegan Pasta uses flexible ingredients, so you can adjust it for different noodles, greens, and sauce preferences.

Can I Make This Pasta Without Coconut Milk?

Yes. Replace the coconut cream with an equal amount of unsweetened cashew cream or a thick, neutral plant-based cooking cream. However, thin almond or oat milk may create a watery sauce unless you reduce the broth. If you use a lighter milk, start with half the listed liquid, simmer longer, and add more only as needed.

Can I Use Regular Pasta Instead of Gluten-Free Fettuccine?

Yes. Standard wheat fettuccine works very well and often holds its shape more easily during tossing. Cook it until al dente according to the package directions, then reserve pasta water before draining. You can also use linguine, spaghetti, penne, rigatoni, or fusilli.

How Can I Add More Protein?

Add one drained can of white beans or chickpeas when you add the cherry tomatoes. Alternatively, top each bowl with baked tofu, crispy tempeh, or sliced vegan sausage. You can also choose chickpea, lentil, or high-protein wheat pasta, although those noodles may need different cooking times and more sauce. When adding a full can of beans, pour in an extra splash of broth so Creamy Sun-Dried Tomato Vegan Pasta stays loose and creamy.