If you have a thing for rich, comforting pasta dishes that are totally plant-based, then this Vegan Creamy Sun Dried Tomato Pasta Recipe is about to become your new go-to. It’s a vibrant, tangy, and luscious meal that brings together the deep, concentrated flavor of sun-dried tomatoes with a dreamy coconut creaminess, brightened up by fresh arugula and herbs. This is not just any pasta—it’s a bowl full of warmth and Italian-inspired goodness that’s perfect for a quick weeknight dinner but impressive enough to serve guests. Once you make it, you’ll wonder why you didn’t try this golden combo sooner!

This image shows a black pan filled with creamy orange pasta, likely fettuccine, mixed with small pieces of browned meat. A generous topping of finely grated white cheese and fresh green parsley is spread evenly on top. The creamy sauce coats the pasta well, and some black pepper is sprinkled for extra texture and color contrast. The background is a white marbled surface with some blurred green herbs in the distance, adding freshness to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this dish lies in its simplicity—the ingredients are humble but each one plays a special role in building layers of flavor, texture, and even color. From the punchy sun-dried tomatoes to the creamy coconut milk, every element is essential to capturing that perfect balance of richness and freshness.

4 servings gluten-free fettuccine: Choose your favorite gluten-free pasta to keep things accessible without sacrificing texture.
4 garlic cloves minced: Adds aromatic depth and a wonderful savory kick.
10 sun-dried tomatoes chopped: The star ingredient, delivering tangy, concentrated flavor.
1 tbsp Italian seasoning: A fragrant blend that infuses the sauce with classic herb goodness.
1 tbsp balsamic vinegar: Brings a subtle acidity that brightens the dish perfectly.
3 tbsp tomato paste: Enhances the umami and thickens the sauce beautifully.
2 cups cherry tomatoes: Juicy bursts of sweetness that soften into the sauce.
1 cup water or vegetable broth: Creates the right sauce consistency and adds depth when using broth.
7 oz full-fat coconut milk (thick cream only, half a can): Creates the luxurious creamy texture without dairy.
3 tbsp nutritional yeast: Offers a cheesy, nutty flavor perfect for vegan dishes.
Salt and pepper to taste: Essential for seasoning and bringing all flavors together.
2 cups baby arugula: Adds a peppery freshness and vibrant green color.
½ cup flat-leaf parsley chopped: Brings brightness and herbaceous finishing notes.
Vegan parmesan (optional): The ultimate topping if you want to add a cheesy flair.

How to Make Vegan Creamy Sun Dried Tomato Pasta Recipe

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Drop in your gluten-free fettuccine and cook until it reaches the perfect al dente texture according to the package instructions. This step is key to ensuring your pasta has that lovely bite that stands up well to the creamy sauce.

Step 2: Sauté Aromatics and Sun-Dried Tomatoes

In a large skillet over medium heat, add a splash of water or vegetable broth to keep things oil-free and light. Toss in the minced garlic and chopped sun-dried tomatoes. Sauté them for around two minutes until fragrant, stirring often and adding a little water if it starts to stick. This quick sauté releases all those bold tomato flavors and aromas.

Step 3: Caramelize with Italian Seasoning and Balsamic Vinegar

Now, stir in your Italian seasoning, balsamic vinegar, and tomato paste. Cook this mixture for two to three minutes, allowing the ingredients to caramelize slightly. This step deepens the flavor dramatically and brings a rich, tangy sweetness that makes the sauce so irresistible.

Step 4: Simmer with Cherry Tomatoes

Add the fresh cherry tomatoes along with a cup of water. Cover the skillet with a lid and let everything cook for three to four minutes until the tomatoes soften. Once soft, gently smash them with your spoon to release their juices and build a beautifully textured sauce base.

Step 5: Stir in Coconut Milk and Nutritional Yeast

Pour in the creamy coconut milk and sprinkle in the nutritional yeast. Add salt and pepper to taste. Let the sauce simmer for another five to ten minutes, stirring occasionally, until it thickens and becomes luscious and velvety. This step truly transforms the dish into a heavenly creamy delight.

Step 6: Combine Pasta and Sauce

Drain your cooked pasta, then toss it directly into the skillet with the sauce. Add the baby arugula and give everything a good toss. The arugula wilts slightly from the heat while adding a refreshing peppery note that balances the creaminess so wonderfully.

Step 7: Finish and Serve

Top your pasta with chopped flat-leaf parsley for an extra burst of freshness and sprinkle vegan parmesan if you’re using it. Serve immediately while it’s warm, creamy, and absolutely delicious.

How to Serve Vegan Creamy Sun Dried Tomato Pasta Recipe

Vegan Creamy Sun Dried Tomato Pasta Recipe - Recipe Image

Garnishes

Fresh herbs like parsley and basil are a must for their vibrant color and bright aromatic splash. A dusting of vegan parmesan adds an indulgent, cheesy touch that pairs beautifully with the tang and creaminess of the sauce.

Side Dishes

This pasta shines as a main event, but pair it with a crisp side salad or some roasted vegetables to round out the meal. A simple lemony green salad or charred asparagus complements the dish’s richness perfectly.

Creative Ways to Present

Serve this pasta in warm shallow bowls for an inviting feel. Add a lemon wedge on the side for those who love an extra zing. For a dinner party, drizzle with a little quality olive oil and sprinkle crushed toasted pine nuts for an unexpected textural twist.

Make Ahead and Storage

Storing Leftovers

Leftover Vegan Creamy Sun Dried Tomato Pasta Recipe keeps beautifully in an airtight container in the fridge for up to three days. The flavors actually deepen after resting, making it a convenient and tasty reheat option.

Freezing

While freezing creamy pasta dishes can be tricky, this recipe freezes okay if you store the pasta and sauce separately. Keep both in freezer-safe containers for up to one month and thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over low-medium heat, stirring frequently to prevent sticking. Add a splash of water or broth if the sauce thickens too much. Microwave reheating works too, but stir halfway through for even warming.

FAQs

Can I use regular pasta instead of gluten-free?

Absolutely! Feel free to swap in your preferred pasta type based on what you have or your dietary needs. Regular fettuccine works just as wonderfully.

Is coconut milk the only option for creaminess?

Coconut milk is ideal for its richness and silky texture here, but you can experiment with cashew cream or soy milk if you prefer a different vegan creamy base.

How spicy is this Vegan Creamy Sun Dried Tomato Pasta Recipe?

This recipe is mild and meant to highlight tangy and savory flavors. However, adding a pinch of red pepper flakes is an easy way to introduce some heat if you like.

Can I make this recipe oil-free?

Yes! The recipe is naturally oil-free since it uses water or broth to sauté the garlic and sun-dried tomatoes, keeping it light and healthy.

What if I can’t find sun-dried tomatoes?

Sun-dried tomatoes are essential for that concentrated pop of flavor, but if unavailable, you can substitute with roasted red peppers or a mix of chopped oven-dried tomatoes plus a splash of tomato paste.

Final Thoughts

I can’t recommend this Vegan Creamy Sun Dried Tomato Pasta Recipe enough. It’s comfort food with a healthy twist, packed full of bright, rich flavors that come together so effortlessly. Whether you’re new to vegan cooking or a seasoned plant-based foodie, this dish is pure joy in every bite. Give it a try soon—you’re going to love how it feels to treat yourself to something so flavorful and nourishing!

Vegan Creamy Sun Dried Tomato Pasta Recipe