Vegan Creamy Sun-Dried Tomato Pasta Recipe

I absolutely love how this Vegan Creamy Sun-Dried Tomato Pasta Recipe comes together — it’s bursting with rich, tangy flavors from the sun-dried tomatoes and has that luscious creaminess from coconut milk that you won’t believe is dairy-free. When I first tried this, I was amazed at how satisfying and comforting a vegan dish could be without any heavy cream or cheese, making it perfect for a weeknight dinner or when you want to impress guests with minimal effort.

You’ll find that this recipe strikes the perfect balance between savory and fresh, especially with the touch of balsamic vinegar and baby arugula folded in at the end. It’s also gluten-free and easily adaptable, which I really appreciate when cooking for friends with different dietary needs. Trust me, once you try this Vegan Creamy Sun-Dried Tomato Pasta Recipe, it may just become a staple in your kitchen too!

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Ingredients You’ll Need

The magic of this Vegan Creamy Sun-Dried Tomato Pasta Recipe lies in its simple, wholesome ingredients that harmonize beautifully. I always keep these pantry essentials on hand because they make whipping up a tasty pasta sauce effortless.

• Gluten-free fettuccine: I love using gluten-free pasta to keep it accessible for those with sensitivities without sacrificing texture.
• Garlic: Freshly minced garlic adds that bold, aromatic foundation every good sauce needs.
• Sun-dried tomatoes: These bring an intense, umami-rich tang that’s the star of the show here.
• Italian seasoning: A blend of herbs that rounds out the flavors and adds warmth.
• Balsamic vinegar: The sweet acidity boosts the tomato flavors and adds depth.
• Tomato paste: This concentrates tomato goodness and thickens the sauce naturally.
• Cherry tomatoes: They add freshness and burst with juicy sweetness.
• Water or vegetable broth: Helps deglaze the pan and create a silky sauce.
• Full-fat canned coconut milk (cream only): This is the secret to creamy texture without any dairy.
• Nutritional yeast: It is perfect for lending that savory, cheesy flavor vegan dishes sometimes miss.
• Baby arugula: Adds a peppery, fresh bite when tossed into the pasta just before serving.
• Flat leaf parsley: For a vibrant color pop and herbal brightness.
• Vegan parmesan (optional): If you want an extra cheesy topping, this is your friend!

Variations

I love experimenting with this Vegan Creamy Sun-Dried Tomato Pasta Recipe — it’s so flexible and lends itself well to your personal touch. Feel free to swap in your favorite veggies or adjust seasonings to keep things fresh and exciting in your kitchen.

• Add roasted veggies: Roasted bell peppers or zucchini give this dish extra texture and an earthy flavor I adore.
• Spicy kick: I sometimes toss in crushed red pepper flakes for a gentle heat that wakes up the sauce beautifully.
• Protein boost: Grilled tempeh or sautéed mushrooms work perfectly if you want this to be more filling.
• Greens swap: If you don’t have arugula on hand, baby spinach or kale are excellent alternatives.

How to Make Vegan Creamy Sun-Dried Tomato Pasta Recipe

Step 1: Cook the Pasta to Al Dente Perfection

Start by bringing a large pot of salted water to a boil, then cook your gluten-free fettuccine according to the package instructions — usually around 8-10 minutes. I like to taste a strand just before draining to ensure it’s al dente: tender but with a slight bite. Overcooked pasta can get mushy, so keep an eye on it. Drain and set aside, reserving a splash of pasta water just in case you want to loosen the sauce later.

Step 2: Sauté the Garlic and Sun-Dried Tomatoes

Grab a large skillet and heat a splash of water, broth, or a little oil over medium heat. Toss in the minced garlic and chopped sun-dried tomatoes. Sauté gently for about 2 minutes until fragrant — the garlic shouldn’t brown too much or it’ll get bitter. Add more water as needed to keep things from sticking while building those deep, savory flavors.

Step 3: Caramelize the Sauce Base

Now stir in Italian seasoning, balsamic vinegar, and tomato paste. Let this cook for 2-3 minutes, stirring often. I discovered this trick when I first made the sauce — letting the tomato paste caramelize really brings out its sweetness and complexity, giving the sauce a rich, robust character you’ll love.

Step 4: Simmer Cherry Tomatoes and Create the Creamy Sauce

Add the cherry tomatoes and about a cup of water (or vegetable broth) to the skillet. Cover and let it simmer for 3-4 minutes until the tomatoes soften. Then, use a spoon to gently smash them — this helps thicken the sauce naturally. Stir in the creamy coconut milk and nutritional yeast, seasoning with salt and pepper to taste. Let the sauce simmer gently for 5-10 minutes to thicken and meld the flavors. It’s important to keep the heat moderate to prevent the coconut milk from separating.

Step 5: Combine Pasta, Arugula, and Serve

Drain your cooked pasta and toss it directly into the skillet with the sauce. Toss in the baby arugula and stir until it wilts slightly — that peppery touch adds such a fresh contrast to the creamy sauce. Plate it up, then sprinkle generously with chopped flat leaf parsley and, if you like, a bit of vegan parmesan to finish. I find the parsley brightens every bite and makes it just that little bit more special.

How to Serve Vegan Creamy Sun-Dried Tomato Pasta Recipe

Garnishes

I love finishing this pasta with fresh flat leaf parsley because it adds a pop of color and freshness that balances the creamy sauce. If you want to treat yourself, a dusting of vegan parmesan or a little drizzle of good quality olive oil takes it to the next level — both add an irresistible richness and umami.

Side Dishes

My go-to sides with this recipe are simple and light: think a crisp mixed green salad with lemon vinaigrette or roasted asparagus with garlic. These sides keep the meal balanced and fresh, complementing the creamy pasta without overpowering it.

Creative Ways to Present

For special occasions, I sometimes serve this Vegan Creamy Sun-Dried Tomato Pasta Recipe in individual bowls topped with edible flowers like nasturtium or microgreens for a fancy touch. You can also plate it inside a hollowed-out tomato or use colorful plates to make the vibrant reds and greens pop — it’s a feast for the eyes as much as the palate.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator and find they last well for up to 3 days. The sauce might thicken up as it chills, but a quick stir with a splash of water or plant-based milk loosens it right back up to creamy perfection.

Freezing

While freezing is possible, I prefer freezing just the sauce separately because the pasta can get a bit mushy once thawed. Freeze the sauce in a freezer-safe container for up to 2 months, then thaw in the fridge overnight before reheating gently on the stove.

Reheating

When reheating, I warm the pasta and sauce gently over low heat on the stovetop, adding a splash of water to loosen the sauce as needed. This keeps the texture creamy and prevents the coconut milk from breaking apart. Microwaving works in a pinch, but stovetop reheating is my preferred way to retain that fresh, silky texture.

FAQs

Final Thoughts

This Vegan Creamy Sun-Dried Tomato Pasta Recipe holds a special place in my heart because it’s proof that plant-based meals can be both decadent and wholesome without fussing over complicated ingredients. Every time I make it, I’m reminded how easy it is to create a comforting, restaurant-quality pasta at home with just a few pantry staples. I genuinely hope you enjoy making and sharing this recipe with your loved ones as much as I do — it’s a real crowd-pleaser that I always look forward to coming back to.

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