Name: Vegan Creamy Sun Dried Tomato Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 servings gluten-free fettuccine; 4 cloves garlic, minced; 10 pieces sun-dried tomatoes, chopped (If packed in oil and very salty, rinse and pat dry.); 1 tbsp Italian seasoning; 1 tbsp balsamic vinegar; 3 tbsp tomato paste (Toast for deeper flavor.); 2 cups cherry tomatoes; 1 cup water or vegetable broth (Use low-sodium broth to control salt.); 7 oz full-fat canned coconut milk (thick cream only, half of a can) (Use thick cream for a rich sauce.); 3 tbsp nutritional yeast (Adds a cheesy note.); Salt and pepper to taste; 2 cups baby arugula; ½ cup flat leaf parsley, chopped; Vegan parmesan (optional) (Adds a salty finish.)

This creamy sun-dried tomato pasta is a rich, tangy, and smooth plant-based dish that balances bright cherry tomatoes and punchy sun-dried pieces with a silky coconut-cream sauce. The sauce coats gluten-free fettuccine in a way that feels indulgent but stays simple to make. Texture plays between al dente noodles, soft smashed tomatoes, and peppery baby arugula for a lively bite. It’s an easy weeknight winner that comes together in about 30 minutes and works well for dinner parties when paired with a simple salad. If you want a related creamy vibe, try this best creamy burrata pasta recipe for another dinner idea.

Why You’ll Love This Vegan Creamy Sun Dried Tomato Pasta Recipe

Fast and hands-off: most of the work is sautéing and simmering, ready in about 30 minutes.
Bold flavor: sun-dried tomatoes and tomato paste give a deep, umami tomato taste.
Silky texture: thick canned coconut milk makes the sauce rich without dairy.
Fresh balance: cherry tomatoes and arugula add brightness and bite.
Gluten-free friendly: uses gluten free fettuccine so it fits common diets.
Easy swaps: water or vegetable broth keeps the recipe flexible and low-cost.
Make-ahead friendly: sauce holds well in the fridge for quick midweek meals.

What Is Vegan Creamy Sun Dried Tomato Pasta Recipe?

This recipe is a vegan pasta dish where gluten-free fettuccine is tossed in a creamy tomato-forward sauce made from sun-dried tomatoes, tomato paste, cherry tomatoes, and canned coconut cream. It tastes tangy, slightly sweet from the cherry tomatoes, with savory depth from the sun-dried tomatoes and tomato paste. The coconut milk adds a smooth, rich mouthfeel instead of dairy cream. The method is mostly stovetop: sauté aromatics, caramelize concentrated tomato flavors, simmer fresh tomatoes until soft, then finish with coconut milk and nutritional yeast. The vibe is comfort-meets-bright — perfect for a cozy weeknight, casual date night, or a laid-back brunch with crusty bread.

Ingredients for Vegan Creamy Sun Dried Tomato Pasta Recipe

For the Base

4 servings gluten free fettuccine

For the Sauce

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 half of a can)
3 tbsp nutritional yeast
salt and pepper to taste

To Serve

2 cups baby arugula
½ cup flat leaf parsley chopped
vegan parmesan optional

Ingredient Notes (Substitutions, Healthy Swaps)

Sun-dried tomatoes: If yours are packed in oil and very salty, rinse and pat dry. For a less intense flavor, use 6–8 pieces instead of 10 (optional).
Coconut milk: Use full-fat canned coconut milk and take the thick cream portion. Light coconut milk will thin the sauce and change the texture.
Water or vegetable broth: Broth adds more flavor. Use low-sodium broth to control salt.
Nutritional yeast: Adds a cheesy note; omit only if you don’t want the nutty, savory flavor, but expect less depth.
Gluten-free fettuccine: Any gluten-free pasta shape works. For a different eat, try wider noodles or tagliatelle-style fettuccine.
Vegan parmesan: Optional, but adds a salty finish. Use store-bought or sprinkle extra nutritional yeast.

Step-by-Step Instructions

Step 1 – Cook the pasta

Boil a large pot of salted water. Cook gluten-free fettuccine according to package instructions until al dente.
Visual cue: Drain when the pasta still has a slight bite and holds shape — it will finish cooking a little in the sauce.

Step 2 – Sauté the aromatics

Heat a skillet over medium. Add a splash of water, broth, or a little oil if you prefer.
Add minced garlic and chopped sun-dried tomatoes. Sauté for about 2 minutes, stirring and adding small splashes of water if it sticks.

Step 3 – Caramelize and build flavor

Stir in italian seasoning, balsamic vinegar, and tomato paste. Cook 2–3 minutes, stirring, until the paste darkens and smells slightly sweet and toasty.
Pro cue: The tomato paste should darken slightly and cling to the pan — that’s when it has developed deeper flavor.

Step 4 – Simmer the fresh tomatoes

Add the 2 cups cherry tomatoes and 1 cup water or vegetable broth. Cover and cook 3–4 minutes until the tomatoes are soft.
Smash the tomatoes with the back of a spoon to release their juices and form the base of the sauce.

Step 5 – Finish the sauce

Stir in the 7 oz full fat canned coconut milk (thick cream only half of a can) and 3 tbsp nutritional yeast. Season with salt and pepper to taste.
Simmer gently for 5–10 minutes, stirring occasionally, until the sauce thickens and becomes creamy.

Step 6 – Combine pasta and greens

Drain the pasta and add it to the skillet with the sauce. Toss to coat thoroughly.
Add 2 cups baby arugula and toss until the arugula wilts but stays bright.

Step 7 – Serve

Plate the pasta and top with ½ cup flat leaf parsley chopped and vegan parmesan if using.
Taste and adjust salt and pepper before serving.

Pro Tips for Success

Use thick cream from the canned coconut milk for a true creamy texture; chill the can and scoop the firm cream if needed.
Don’t overcook the gluten-free fettuccine. It can turn mushy fast. Aim for just-al-dente.
Toast the tomato paste well — that caramelization gives a deep, rich tomato flavor that lifts the whole dish.
If the sauce is too thick, add small splashes of the pasta cooking water to loosen and help the sauce cling to the noodles.
Taste for salt at the end. Sun-dried tomatoes and coconut cream can hide the need for a bit more salt.
Use a wide skillet so you can toss the pasta easily and heat distributes evenly.

Flavor Variations

OPTIONAL — Smoky: Add ¼ tsp smoked paprika when adding the tomato paste for a warm, smoky edge.
OPTIONAL — Spicy: Stir in ½ tsp red pepper flakes with the garlic for heat.
OPTIONAL — Herby lemon: Finish with a squeeze of lemon and extra chopped parsley for brightness.
OPTIONAL — Olive oil sun-dried: If your sun-dried tomatoes are oil-packed, reduce added liquid slightly and skip the oil in the pan.
OPTIONAL — Protein boost: Fold in pan-fried tofu cubes or white beans after the sauce finishes for extra protein (keep it vegan).

Serving Suggestions

Serve with a simple green salad dressed with lemon and olive oil to balance the creaminess.
Offer crusty gluten-free bread or garlic bread for mopping up sauce.
Pair with a light white wine or a sparkling water with lemon if desired.
For a more filling meal, add roasted vegetables on the side such as zucchini or bell peppers.
Plate in shallow bowls to keep the sauce concentrated around the pasta.
Garnish with extra parsley and a drizzle of high-quality olive oil for a bright finish.

Make-Ahead, Storage & Reheating

Make-ahead: You can make the sauce up to 2 days ahead and store it separately in the fridge. Reheat gently and toss with freshly cooked pasta.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Reheat gently in a skillet over low heat. Add a splash of water or broth and toss to loosen the sauce. Heat just until warmed through to avoid breaking the coconut cream.
Texture change: The sauce will firm up in the fridge as coconut fat solidifies. Warm slowly to bring it back to a creamy state.

Storage and Freezing Instructions

Freezing is not recommended for best texture. Coconut cream can separate and become grainy once frozen and thawed, which changes the sauce mouthfeel.
If you must freeze: freeze only the sauce (not the pasta) in a freezer-safe container for up to 1 month. Thaw in the fridge overnight and reheat slowly, whisking and adding liquid to help re-emulsify.
For best results, store sauce in the fridge and cook fresh pasta when ready to serve.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
About 500 kcal | 14 g | 75 g | 14 g | 4 g | 700 mg

Estimates vary by brands and portions.

FAQ About Vegan Creamy Sun Dried Tomato Pasta Recipe

Q: Why did my sauce separate when reheating?
A: Coconut fat can separate if reheated too quickly on high heat. Reheat slowly over low heat and whisk in a little water or broth to bring it back together.
Q: Can I use light coconut milk?
A: You can, but the sauce will be thinner and less rich. Cook a little longer to reduce, or add more nutritional yeast for body.
Q: My pasta is sticky after cooking. What went wrong?
A: Gluten-free pasta sticks if overcooked or not stirred during the first minute. Use plenty of water, stir, and drain when al dente.
Q: How can I make it less tangy?
A: Reduce the amount of balsamic vinegar to 1/2 tbsp and use fewer sun-dried tomatoes if they are very tart.
Q: Can I use other greens instead of arugula?
A: Yes—spinach or baby kale both work. Add them at the end so they just wilt.
Q: How do I thicken a sauce that’s too watery?
A: Simmer longer to reduce, or mix a small slurry of 1 tsp cornstarch with water and stir in, heating a few minutes until it thickens.

TastyInspo Notes

Finish with a drizzle of extra virgin olive oil for shine and depth.
Add a handful of toasted pine nuts for crunch and a nutty contrast.
For a bright finish, grate a little lemon zest over each serving.
Plate with parsley on top so it keeps its color and fresh aroma.
Use a wide spoon to smash the tomatoes to create rustic texture in the sauce.

Troubleshooting

Problem: Sauce tastes bland.
Fix: Add more salt, a splash of balsamic, or a bit more nutritional yeast to boost umami.
Problem: Sauce too thick.
Fix: Stir in a few tablespoons of hot pasta water or broth until desired consistency.
Problem: Sauce too thin.
Fix: Simmer uncovered to reduce and thicken, stirring often to prevent burning.
Problem: Garlic burned and tastes bitter.
Fix: Remove burned garlic bits. Start over with new garlic and lower the heat.
Problem: Pasta clumped together.
Fix: Toss pasta with a small amount of olive oil or add to the sauce while still hot and toss to separate.
Problem: Coconut flavor too strong.
Fix: Add more tomato paste and a splash of balsamic to balance the coconut notes.

Final Thoughts

This Vegan Creamy Sun Dried Tomato Pasta keeps plant-based cooking simple and satisfying. It uses a few key ingredients to build rich tomato flavor and a silky finish from coconut cream, making it a reliable weeknight meal or a dinner-party dish. Try it as written first, then tweak simple swaps to make it yours. For another creamy pasta inspiration, check this Vegan Creamy Sun Dried Tomato Pasta – Jackfruitful Kitchen.