Vegan Creamy Sun-Dried Tomato Pasta Recipe

I love how this Vegan Creamy Sun-Dried Tomato Pasta delivers a rich, silky sauce with deep tomato flavor all without any dairy. The combination of coconut cream, sun-dried tomatoes, and fresh herbs creates a luxurious yet light meal that feels both comforting and fresh.

Why You’ll Love This Recipe

I enjoy this recipe because it’s proof that creamy pasta doesn’t need cheese or cream to taste indulgent. The coconut milk adds a velvety texture, while the sun-dried and cherry tomatoes give it a beautiful balance of sweetness and tang. Plus, it’s quick, nourishing, and perfect for both weeknight dinners and special occasions.

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, about half a can)
3 tbsp nutritional yeast
Salt and pepper to taste
2 cups baby arugula
½ cup flat-leaf parsley, chopped
Vegan Parmesan (optional)

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. Cook the pasta
   • I bring a large pot of salted water to a boil and cook the gluten-free fettuccine according to package instructions until al dente.
   • I reserve about ½ cup of the pasta water, then drain and set aside.
2. Sauté the aromatics and tomatoes
   • In a large skillet, I heat a drizzle of olive oil over medium heat.
   • I add the minced garlic and cook for about 30 seconds until fragrant.
   • Then I add the chopped sun-dried tomatoes and cherry tomatoes, cooking for 3–4 minutes until the cherry tomatoes start to soften and burst slightly.
3. Build the sauce
   • I stir in the tomato paste, Italian seasoning, balsamic vinegar, and water or vegetable broth.
   • I let it simmer gently for 5–7 minutes until slightly thickened.
   • Then I add the thick coconut cream and nutritional yeast, stirring well until smooth and creamy.
   • I season with salt and pepper to taste.
4. Combine with pasta and greens
   • I add the cooked pasta directly to the skillet and toss it in the sauce until well coated.
   • If the sauce is too thick, I add a splash of reserved pasta water.
   • I stir in the baby arugula until just wilted, then remove from heat.
5. Finish and serve
   • I garnish with chopped parsley and vegan Parmesan (if using) before serving.

Servings and Timing

This recipe makes 4 servings.
My usual timing:

• Prep: ~10 minutes
• Cooking: ~20 minutes
• Total: 30 minutes

Variations

• I sometimes add roasted red peppers or mushrooms for extra depth.
• To make it even creamier, I use a full can of coconut milk instead of just the thick cream.
• For a protein boost, I toss in crispy tofu cubes or chickpeas.
• If I want a spicier version, I sprinkle in crushed red pepper flakes.
• I’ve also swapped arugula for baby spinach when I want a milder green.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm the pasta gently on the stovetop with a splash of vegetable broth or water to loosen the sauce. I avoid microwaving too long to prevent the sauce from separating.

FAQs

1. Can I use regular pasta instead of gluten-free?

Yes, any type of pasta works beautifully. I just cook it to al dente before adding to the sauce.

2. What can I use instead of coconut milk?

Cashew cream or oat cream also work well for a dairy-free creamy texture.

3. Can I make this oil-free?

Yes — I sauté the garlic and tomatoes in a few tablespoons of broth instead of oil.

4. Is the coconut flavor strong?

Not really. The tomato and balsamic flavors mellow it out, giving the sauce a balanced, savory taste.

5. Can I make it nut-free?

Yes, this recipe is naturally nut-free as long as your vegan Parmesan is nut-free too.

6. Can I add vegetables?

Absolutely — I love adding spinach, kale, zucchini, or bell peppers for more texture and nutrition.

7. How can I thicken the sauce more?

I simmer it a few extra minutes or add a little more tomato paste or nutritional yeast.

8. What’s the best way to reheat leftovers?

I gently reheat on low heat in a skillet with a bit of broth or water to bring back the creamy texture.

9. Can I make it ahead of time?

Yes, I often make the sauce a day ahead and store it in the fridge. When I’m ready to serve, I heat it up and toss it with fresh pasta.

10. What can I serve with this pasta?

I like serving it with a crisp green salad or garlic bread to soak up the sauce.

Conclusion

This Vegan Creamy Sun-Dried Tomato Pasta is one of my favorite plant-based comfort meals. The coconut cream makes it rich and silky, while the sun-dried and cherry tomatoes give it vibrant flavor. I love how easy it is to make and how satisfying it feels, whether I’m serving it for a family dinner or a cozy night in.

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