If you’re craving a luscious, comforting pasta dish that’s totally plant-based and bursting with bold flavors, this Vegan Creamy Sun Dried Tomato Pasta Recipe is going to be your new best friend. Imagine tender gluten-free fettuccine swirled in a velvety sauce made from sun-dried tomatoes, rich coconut cream, and a hint of garlic and herbs, all balanced perfectly with fresh arugula and parsley. This dish is not only a feast for the taste buds but also a beautiful display of vibrant colors, making every bite feel like a warm hug on a plate.
Ingredients You’ll Need
This recipe keeps things simple yet flavorful by using ingredients that bring texture, depth, and a pop of freshness. Each component, from the creamy coconut milk to the zingy sun-dried tomatoes, plays a crucial role in making this pasta irresistible.
- Gluten free fettuccine: The perfect base for soaking up that creamy sauce without overpowering it.
- Garlic cloves, minced: Adds aromatic depth that wakes up every other ingredient.
- Sun dried tomatoes, chopped: The star ingredient delivering an intense, tangy sweetness.
- Italian seasoning: A fragrant blend that brings herbal warmth and complexity.
- Tomato paste: For richness and a concentrated punch of tomato flavor.
- Cherry tomatoes: Provide bursts of freshness and a subtle natural sweetness.
- Water or vegetable broth: Keeps the sauce simmering to perfect consistency without losing flavor.
- Full fat canned coconut milk (thick cream only): Supplies that luscious creaminess essential for the sauce.
- Nutritional yeast: Offers a subtle cheesy, nutty flavor that complements the vegan base beautifully.
- Salt and pepper: To enhance and balance all the flavors perfectly.
- Baby arugula: Adds a peppery freshness and a pop of vibrant green.
- Flat leaf parsley, chopped: The finishing flourish that brightens the dish with its herbal notes.
How to Make Vegan Creamy Sun Dried Tomato Pasta Recipe
Step 1: Cook the Gluten Free Fettuccine
Start by cooking the gluten free fettuccine according to the package instructions until it’s perfectly al dente. This ensures the pasta has just the right bite to hold up under the creamy sauce without becoming mushy. Once cooked, drain it and set it aside to keep it ready for later.
Step 2: Sauté Garlic and Sun Dried Tomatoes
Heat a skillet over medium heat and add the minced garlic along with the chopped sun dried tomatoes, cooking them gently in water or vegetable broth. This softens the tomatoes and infuses the garlic’s savory flavor into the base of your sauce, setting a fantastic flavor foundation.
Step 3: Add Italian Seasoning and Tomato Paste
Next, stir in the Italian seasoning and tomato paste, letting them cook for a couple more minutes. This step deepens the herbaceous notes and thickens the mixture just enough to give the sauce body and richness.
Step 4: Simmer with Cherry Tomatoes and Liquid
Add the cherry tomatoes and the remaining water or broth, covering the skillet and letting everything simmer until the tomatoes soften and start to meld into the sauce. This adds a freshness that balances the concentrated flavors.
Step 5: Stir in Coconut Milk and Nutritional Yeast
Now for the magic — stirring in the thick coconut milk transforms the sauce into a decadent, creamy dream, while the nutritional yeast adds that subtle cheesy umami that makes this dish so comforting and satisfying. Season with salt and pepper to taste.
Step 6: Combine with Pasta and Arugula
Toss the cooked fettuccine back into the skillet, coat every strand in that luscious sauce, and fold in the baby arugula for a peppery contrast and a fresh crunch that elevates the entire dish.
Step 7: Serve with Chopped Parsley
Dish out the pasta and finish with a generous sprinkle of chopped flat leaf parsley. This final step brightens the flavors visually and aromatically, creating a dish that’s as beautiful as it is delicious.
How to Serve Vegan Creamy Sun Dried Tomato Pasta Recipe
Garnishes
A sprinkle of fresh parsley is a must, but you can also add toasted pine nuts or a dash of red chili flakes if you’re feeling adventurous. These add texture and layers of flavor that make every forkful exciting.
Side Dishes
This hearty pasta pairs beautifully with a crisp green salad dressed lightly with lemon and olive oil to counterbalance the creaminess. For a heartier meal, roasted vegetables or garlic bread are perfect companions.
Creative Ways to Present
Serve in warmed bowls to keep the pasta cozy, and consider layering a few extra sun dried tomatoes and arugula leaves on top for a restaurant-style touch. For a party, this dish can be arranged on a large platter for easy sharing.
Make Ahead and Storage
Storing Leftovers
Place any leftover pasta in an airtight container and refrigerate for up to 3 days. To prevent the sauce from thickening too much, you might want to add a splash of water or broth before storing.
Freezing
This pasta freezes well if stored properly. Transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator for best texture and flavor.
Reheating
Reheat gently on the stove over low heat, stirring in a bit of water or broth to loosen the sauce. Avoid microwaving at high heat, which can alter the texture of the coconut cream.
FAQs
Can I use regular pasta instead of gluten free?
Absolutely! Feel free to swap in your favorite pasta type if gluten isn’t a concern — the sauce will coat any noodle beautifully.
Is the dish very spicy?
No, this Vegan Creamy Sun Dried Tomato Pasta Recipe focuses more on savory, tangy, and creamy flavors with just a hint of peppery bite from the arugula; you can always add heat if desired.
Can I substitute coconut milk?
You can try using another creamy plant-based milk like cashew cream, but keep in mind the coconut milk adds a unique richness and slight sweetness that’s key to this sauce.
How do I make sun dried tomatoes if I can’t find them?
It’s best to buy them ready-made, but if you’re adventurous, you can dry tomatoes at home in a low oven or dehydrator, then chop and use as directed.
Is nutritional yeast necessary?
While it’s optional, nutritional yeast adds a wonderful cheesy depth and nutritional boost that really rounds out the flavor profile of this vegan pasta.
Final Thoughts
I can’t recommend this Vegan Creamy Sun Dried Tomato Pasta Recipe enough if you’re looking for a plant-based dish that feels indulgent without being complicated. It’s a perfect weeknight dinner or a crowd-pleaser for guests. Trust me, once you try it, this warm, creamy, and vibrant pasta will be on repeat in your kitchen!
Print
Vegan Creamy Sun Dried Tomato Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Gluten Free, Vegan
Description
This Vegan Creamy Sun Dried Tomato Pasta is a rich and flavorful gluten-free dish featuring a luscious coconut milk-based sauce enhanced with sun-dried tomatoes, cherry tomatoes, and nutritional yeast. It’s a perfect quick and dairy-free meal packed with fresh herbs and vibrant flavors.
Ingredients
Pasta
- 4 servings gluten free fettuccine
Sauce
- 4 garlic cloves, minced
- 10 sun dried tomatoes, chopped
- 1 tbsp Italian seasoning
- 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
Finishing Touches
- 2 cups baby arugula
- ½ cup flat leaf parsley, chopped
Instructions
- Cook Pasta: Cook gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
- Sauté Garlic and Sun-Dried Tomatoes: In a skillet over medium heat, sauté minced garlic and chopped sun-dried tomatoes in water or broth for about 2 minutes to release their flavors.
- Add Seasoning and Tomato Paste: Stir in the Italian seasoning and tomato paste, cooking for another 2-3 minutes to deepen the sauce’s richness.
- Simmer with Cherry Tomatoes: Incorporate the cherry tomatoes and additional liquid, cover the skillet, and simmer until the tomatoes become soft and meld into the sauce.
- Add Coconut Milk and Nutritional Yeast: Stir in the thick coconut milk and nutritional yeast, seasoning with salt and pepper to taste, creating a creamy, savory sauce.
- Toss Pasta and Arugula: Combine the cooked fettuccine with the sauce and toss in the fresh baby arugula, allowing it to wilt slightly in the warm pasta.
- Garnish and Serve: Serve the pasta garnished with the chopped flat leaf parsley for a fresh, herbal finish.
Notes
- Use gluten-free pasta to keep the dish gluten free.
- Half a can of full fat coconut milk gives the sauce a creamy texture without overpowering the flavors.
- Nutritional yeast adds a cheesy, umami flavor making it perfect for a vegan dish.
- Optional: Adjust seasoning with more salt or pepper depending on your taste preference.
- The dish can be served immediately but tastes even better if allowed to rest for a few minutes to let flavors meld.
