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Vegan Creamy Sun-Dried Tomato Pasta Recipe

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A luscious and dairy-free Vegan Creamy Sun-Dried Tomato Pasta made with coconut cream, sun-dried and cherry tomatoes, and fresh herbs for a rich yet light meal full of vibrant Mediterranean-inspired flavors.

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 oz full-fat canned coconut milk (thick cream only, about half a can)

3 tablespoons nutritional yeast

Salt and pepper to taste

2 cups baby arugula

½ cup flat-leaf parsley, chopped

Vegan Parmesan (optional, for serving)

Instructions

  1. Cook gluten-free fettuccine in salted boiling water until al dente. Reserve ½ cup pasta water, then drain and set aside.
  2. Heat a drizzle of olive oil (or a splash of broth for oil-free) in a large skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant.
  3. Add chopped sun-dried tomatoes and cherry tomatoes. Cook 3–4 minutes until the cherry tomatoes begin to soften and burst.
  4. Stir in tomato paste, Italian seasoning, balsamic vinegar, and vegetable broth or water. Simmer gently for 5–7 minutes until slightly thickened.
  5. Add coconut cream and nutritional yeast. Stir until smooth and creamy. Season with salt and pepper to taste.
  6. Add the cooked pasta to the skillet, tossing until evenly coated. If too thick, add a splash of reserved pasta water to loosen.
  7. Stir in baby arugula until wilted. Remove from heat and garnish with chopped parsley and vegan Parmesan before serving.

Notes

Use regular pasta instead of gluten-free if preferred.

Cashew or oat cream can replace coconut cream for a different dairy-free base.

Add roasted red peppers, mushrooms, or spinach for extra texture.

Make oil-free by sautéing in vegetable broth instead of oil.

Reheat gently with a splash of broth or water to keep the sauce creamy.

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