If you are craving a dish that is outrageously creamy, flavorful, and completely plant-based, this Vegan Creamy Sun Dried Tomato Pasta Recipe is about to become your new favorite. It’s packed with the rich sweetness of sun dried tomatoes, a luscious coconut milk sauce, and the fresh kick of arugula—creating a meal that feels indulgent yet light. Whether you’re a seasoned vegan or just looking to try something vibrant and satisfying, this pasta dish delivers on taste, texture, and color in a way that keeps you coming back for more.

Vegan Creamy Sun Dried Tomato Pasta Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe lies in its beautifully simple ingredients, each chosen for how they come together to create a balanced and irresistible sauce that coats every strand of gluten-free fettuccine. From the umami-packed sun dried tomatoes to the rich creaminess of coconut milk, every element plays a crucial role.

4 servings gluten free fettuccine: Provides a tender, hearty base that soaks up the sauce perfectly.

4 garlic cloves minced: Adds an aromatic punch that infuses the dish with warmth.
10 sun dried tomatoes chopped: Concentrated sweetness and deep flavor that is the star of the sauce.

1 tbsp Italian seasoning: Brings that classic herbaceous backdrop to complement the tomatoes.
1 tbsp balsamic vinegar: Adds acidity and a subtle tang to brighten the overall flavor.

3 tbsp tomato paste: Thickens the sauce and intensifies the tomato goodness.
2 cups cherry tomatoes: Burst of freshness and juiciness that balances the richness.
1 cup water or vegetable broth: Helps create the perfect sauce consistency and depth.

7 oz full fat canned coconut milk (thick cream only half of a can): The secret behind the creamy texture and luscious finish.
3 tbsp nutritional yeast: Adds a subtle cheesy flavor without any dairy.
Salt and pepper to taste: Essential for seasoning and enhancing flavors.

2 cups baby arugula: Peppery greens that add freshness and a vibrant color contrast.
½ cup flat leaf parsley chopped: Brightens up the dish with a fresh herbal note.
Vegan parmesan optional: A perfect finishing touch if you want an extra cheesy flair.

How to Make Vegan Creamy Sun Dried Tomato Pasta Recipe

Step 1: Cook the Pasta

Start by bringing a large pot of water to boil, and cook your gluten free fettuccine according to the package directions until it’s just al dente. This means your pasta will have a tender bite, perfect for soaking up that luscious sauce. Once cooked, drain it well and set it aside.

Step 2: Sauté Garlic and Sun Dried Tomatoes

Next, heat a skillet over medium and add a splash of water, vegetable broth, or oil to help cook the aromatics. Toss in the minced garlic and chopped sun dried tomatoes, sautéing them for about two minutes. This step releases the amazing flavors and softens the tomatoes so they mingle beautifully with the sauce.

Step 3: Caramelize Flavors with Seasonings

Stir in the Italian seasoning, balsamic vinegar, and tomato paste next. Cook this mixture for two to three minutes, allowing the paste to caramelize and develop rich, concentrated layers of flavor that are absolutely addictive.

Step 4: Simmer Cherry Tomatoes

Add the fresh cherry tomatoes along with a cup of water, then cover the skillet and let everything simmer for three to four minutes until the tomatoes have softened. Use a spoon to gently smash them in the pan, creating a chunky, saucy texture that’s rustic and comforting.

Step 5: Create the Creamy Sauce

Pour in the thick cream from your canned coconut milk and sprinkle in the nutritional yeast. Season with salt and pepper to taste. Let the sauce simmer for five to ten minutes, stirring occasionally, until it thickens up into that dreamy, creamy consistency we all love.

Step 6: Combine Pasta and Sauce

Now, add the drained pasta right into the sauce pan and toss everything together. Stir in the fresh baby arugula at this stage so it wilts slightly, adding a pop of green and a peppery bite that perfectly balances the rich sauce.

Step 7: Serve and Garnish

Turn off the heat and sprinkle the freshly chopped parsley on top. If you have vegan parmesan on hand, sprinkling it over the plate before serving adds an irresistible finishing touch. Grab your fork and dig into this comforting, creamy delight!

How to Serve Vegan Creamy Sun Dried Tomato Pasta Recipe

Garnishes

Fresh herbs like parsley or basil really bring this dish to life by cutting through the creaminess with a burst of freshness. A sprinkle of vegan parmesan adds a lovely cheesy note, while a drizzle of good quality olive oil can elevate the flavors even further.

Side Dishes

This pasta shines on its own but pairs beautifully with a crisp green salad or roasted vegetables. Something simple like a lemony arugula salad or garlic roasted asparagus complements the creamy sauce without overpowering it.

Creative Ways to Present

For a fun twist, try serving this Vegan Creamy Sun Dried Tomato Pasta Recipe in individual pasta bowls topped with a handful of toasted pine nuts or walnuts for crunch. You can also layer it with grilled tofu or mushrooms to add more texture and make the plate extra satisfying.

Make Ahead and Storage

Storing Leftovers

Leftover pasta keeps beautifully in an airtight container in the refrigerator for up to three days. The sauce may thicken as it cools but simply add a splash of water or plant-based milk when reheating to bring back its creamy texture.

Freezing

This recipe freezes well too. Portion out the pasta into freezer-safe containers and freeze for up to two months. To maintain the best texture, thaw overnight in the fridge before reheating gently on the stove.

Reheating

When reheating, warm the pasta slowly over low heat, stirring frequently. Add a little water or vegetable broth if the sauce seems too thick. Avoid using the microwave if possible to keep the creamy texture silky and smooth.

FAQs

Can I use regular pasta instead of gluten free?

Absolutely! You can swap in your favorite pasta—gluten free or not. The recipe works wonderfully with any kind of fettuccine or even penne.

Is coconut milk the only option for creaminess?

While coconut milk gives this dish its signature richness, you can experiment with cashew cream or other plant-based creams for a different flavor profile.

How spicy is this pasta?

This Vegan Creamy Sun Dried Tomato Pasta Recipe isn’t inherently spicy, but you can add red pepper flakes or a dash of chili oil if you like a little heat.

Can I meal prep this pasta?

Yes! It’s perfect for meal prep. Cook it all in advance, then portion it out for quick lunches or dinners during the week.

Does nutritional yeast taste cheesy?

Yes, nutritional yeast has a naturally cheesy and nutty flavor, making it a fantastic vegan substitute for cheese in creamy sauces like this one.

Final Thoughts

This Vegan Creamy Sun Dried Tomato Pasta Recipe is a must-try if you want a comforting, flavorful meal that’s packed with plant-based goodness. It’s the kind of dish that feels special but comes together with everyday ingredients—perfect for any night of the week. Once you try it, you’ll understand why it’s such a beloved recipe that keeps me reaching for seconds and sharing it with friends and family.

Vegan Creamy Sun Dried Tomato Pasta Recipe

★★★★★

5 from 20 reviews

Author: Lila
Total Time: 30 minutes
Yield: 4 servings 1x

Diet: Vegan

Print Recipe

Description

This Vegan Creamy Sun Dried Tomato Pasta is a luscious, dairy-free dish featuring gluten-free fettuccine tossed in a rich, velvety sauce made from coconut milk, sun dried tomatoes, and fresh cherry tomatoes. Enhanced with garlic, Italian seasoning, and nutritional yeast, it offers a perfect balance of tangy and savory flavors. Fresh baby arugula and parsley add a peppery freshness, making it a wholesome and satisfying meal suitable for vegan and gluten-free diets.

Instructions

Cook Pasta: Boil water in a large pot and cook the gluten-free fettuccine according to the package instructions until al dente. Drain and set aside.
Sauté Aromatics: Heat a skillet over medium heat and add a splash of water, vegetable broth, or a small amount of oil. Add the minced garlic and chopped sun-dried tomatoes, sautéing gently for about 2 minutes while stirring, adding a little water if the pan gets too dry to prevent burning.

Caramelize Flavors: Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook the mixture for 2-3 minutes, allowing the flavors to deepen and the tomato paste to caramelize slightly, stirring frequently to avoid sticking.
Simmer Sauce: Add the fresh cherry tomatoes and 1 cup of water or vegetable broth to the skillet. Cover and let cook for 3-4 minutes until the tomatoes have softened. Use a spoon to gently smash the tomatoes, breaking them down to release more flavor into the sauce.
Stir in Coconut Milk and Nutritional Yeast: Pour in the thick cream portion of the canned coconut milk followed by the nutritional yeast. Season with salt and pepper to taste. Reduce heat and simmer the sauce for 5-10 minutes until it thickens, stirring occasionally.

Combine Pasta and Sauce: Add the cooked gluten-free fettuccine to the skillet and toss to coat thoroughly with the creamy tomato sauce. Add the baby arugula and toss again until the greens begin to wilt and incorporate with the pasta.
Serve: Transfer the pasta to plates or a serving bowl. Sprinkle with chopped flat leaf parsley and optional vegan parmesan cheese before serving for a burst of fresh flavor and extra creaminess.

Notes

Use the thick, creamy part of canned full-fat coconut milk for the best sauce texture.

For a nuttier flavor, add a handful of toasted pine nuts or walnuts as a topping.
Adjust the consistency of the sauce by adding more vegetable broth or water if it becomes too thick.
Vegan parmesan is optional but enhances the cheesy flavor; you can substitute with nutritional yeast if preferred.

This recipe is naturally gluten-free when using gluten-free pasta varieties.
Leftovers store well in an airtight container in the refrigerator for up to 3 days and can be gently reheated on the stove or microwave.

Prep Time: 10 minutes

Cook Time: 20 minutes
Category: Main Course
Method: Boiling, Sautéing, Simmering

Cuisine: Italian-inspired Vegan

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 410 kcal

Sugar: 7 g
Sodium: 320 mg
Fat: 22 g

Saturated Fat: 19 g
Unsaturated Fat: 3 g
Trans Fat: 0 g

Carbohydrates: 46 g
Fiber: 6 g
Protein: 8 g

Cholesterol: 0 mg

Keywords: vegan pasta, creamy sun dried tomato pasta, gluten free pasta recipe, dairy free pasta sauce, coconut milk pasta, vegan italian recipes