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This image shows a plate of creamy vegan sun-dried tomato pasta, coated in a rich white sauce with sun-dried tomato flavor, served in a white round plate.

Vegan Creamy Sun Dried Tomato Pasta Recipe

This Vegan Creamy Sun-Dried Tomato Pasta is rich, flavorful, and effortlessly satisfying. Sun-dried tomatoes, garlic, and cherry tomatoes create a robust base, while coconut milk adds a luscious creaminess. Finished with arugula and fresh herbs, this dish is the perfect balance of indulgence and freshness.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 380 kcal

Equipment

  • Large pot
  • Colander
  • Measuring cups and spoons
  • Knife and cutting board
  • Wooden spoon or spatula
  • Large skillet

Ingredients
  

  • 10 sun-dried tomatoes chopped
  • 4 servings gluten-free fettuccine
  • ½ cup flat-leaf parsley chopped
  • 3 tbsp nutritional yeast
  • vegan parmesan optional
  • 4 garlic cloves minced
  • salt and pepper to taste
  • 7 oz full-fat canned coconut milk
  • 2 cups cherry tomatoes
  • 2 cups baby arugula
  • 1 tbsp balsamic vinegar
  • 1 cup water or vegetable broth
  • 3 tbsp tomato paste
  • 1 tbsp Italian seasoning

Instructions
 

  • Start by boiling a pot of water over high heat and cooking the pasta until al dente, following package instructions.
    This image shows a pot of boiling water with pasta cooking until tender, the first step in preparing the dish.
  • In the meantime, heat a large skillet over medium heat, adding water, broth, or oil.
    This image shows a skillet being heated on the stove, getting ready for the sautéing process.
  • Sauté the garlic and sun-dried tomatoes for about two minutes, adding more liquid as needed.
    This image shows minced garlic and chopped sun-dried tomatoes sizzling in a skillet, infusing the oil with their rich aroma
  • Stir in the Italian seasoning, balsamic vinegar, and tomato paste, cooking until caramelized for another two to three minutes.
    This image shows tomato paste and seasonings being mixed into the skillet, deepening the flavors of the sauce.
  • Add cherry tomatoes and water, then cover the skillet and let them simmer for three to four minutes until softened.
    This image shows cherry tomatoes being added to the skillet, simmering until they soften and release their juices.
  • Use a wooden spoon or spatula to mash the tomatoes before pouring in coconut milk and nutritional yeast, stirring to combine.
  • Season with salt and pepper and let the sauce simmer for five to ten minutes until thickened, adding pasta water if needed to adjust consistency.
    This image shows the creamy tomato sauce simmering in the skillet, thickening to the perfect consistency.
  • Drain the pasta and mix it into the sauce along with the arugula, folding everything together.
  • Garnish with parsley and optional vegan parmesan before serving.
    This image shows cooked pasta and fresh arugula being tossed into the creamy sun-dried tomato sauce.
  • Enjoy!
    This image shows a plate of creamy sun-dried tomato pasta, garnished with fresh herbs, ready to be served.

Notes

  • For extra depth, use oil-packed sun-dried tomatoes and include a teaspoon of their oil in the sauce.
  • Swap coconut milk for cashew cream if you prefer a nuttier, richer texture.
  • Add red pepper flakes or chili powder for a slight heat boost.