Vegan Creamy Sun Dried Tomato Pasta Recipe

why make this recipe

This Vegan Creamy Sun Dried Tomato Pasta is a delightful dish that’s easy to make and full of flavor. It’s perfect for a quick weeknight dinner or a special occasion. The creamy sauce made from coconut milk and sun-dried tomatoes gives the pasta a rich taste without any dairy. Plus, it’s gluten-free, making it suitable for those with dietary restrictions. Enjoying a vegan meal has never been so tasty!

how to make Vegan Creamy Sun Dried Tomato Pasta

Ingredients

• 4 servings gluten-free fettuccine
• 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
• 2 cups baby arugula
• ½ cup flat-leaf parsley, chopped
• Vegan parmesan (optional)

Directions

1. Cook Pasta: Boil water in a pot. Cook gluten-free fettuccine according to package instructions until al dente.
2. Sauté Aromatics: In a heated skillet, add water, broth, or oil. Sauté garlic and sun-dried tomatoes for 2 minutes, adding water as needed.
3. Caramelize Flavors: Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until the mixture is caramelized.
4. Simmer Sauce: Add cherry tomatoes and water to the skillet. Cover and cook for 3-4 minutes until tomatoes are soft, then smash them with a spoon.
5. Stir in Sauce: Add coconut milk and nutritional yeast, seasoning with salt and pepper. Simmer for 5-10 minutes until thickened.
6. Combine Pasta and Sauce: Drain pasta and add it to the skillet. Toss with arugula until well combined.
7. Serve: Top with parsley and optional vegan parmesan before serving.

how to serve Vegan Creamy Sun Dried Tomato Pasta

Serve this pasta warm. You can add a sprinkle of vegan parmesan on top for extra flavor. Pair it with a fresh salad or steamed vegetables for a complete meal.

how to store Vegan Creamy Sun Dried Tomato Pasta

Store any leftover pasta in an airtight container in the fridge for up to 3 days. To reheat, add a little water or vegetable broth to loosen the sauce, then warm it on the stovetop or in the microwave.

tips to make Vegan Creamy Sun Dried Tomato Pasta

• Make sure to choose high-quality sun-dried tomatoes for the best flavor.
• If you want a spicier kick, add some red pepper flakes to the sauce.
• Feel free to add other vegetables, such as spinach or mushrooms, for added nutrition.

variation

You can make this dish with regular pasta if gluten-free is not a concern. You can also experiment with different types of greens, like spinach or kale, instead of arugula.

FAQs

Can I make this dish ahead of time?

Yes, you can make the sauce ahead of time and store it in the fridge. Just cook the pasta when you’re ready to serve.

Can I freeze this dish?

While it’s best fresh, you can freeze the sauce separately from the pasta. Thaw it in the fridge overnight before reheating.

Is this dish nut-free?

Yes, this recipe is nut-free, using coconut milk instead of any nut-based cream.

Vegan Creamy Sun Dried Tomato Pasta

A delightful vegan pasta dish made with a creamy coconut milk sauce and sun-dried tomatoes, perfect for weeknight dinners or special occasions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Vegan

Calories: 400

Ingredients Method Notes

Ingredients

  

Pasta and Vegetables

• 4 servings gluten-free fettuccine
• 2 cups baby arugula
• ½ cup flat-leaf parsley, chopped

Sauce Ingredients

• 4 cloves garlic, minced
• 10 pieces 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) Use half of a can.
• 3 tbsp nutritional yeast
• Salt and pepper to taste
• optional Vegan parmesan

Method

 

Cooking the Pasta

1. Boil water in a pot. Cook gluten-free fettuccine according to package instructions until al dente.

Sautéing the Aromatics

1. In a heated skillet, add water, broth, or oil. Sauté garlic and sun-dried tomatoes for 2 minutes, adding water as needed.

Caramelizing the Flavors

1. Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until the mixture is caramelized.

Simmering the Sauce

1. Add cherry tomatoes and water to the skillet. Cover and cook for 3-4 minutes until tomatoes are soft, then smash them with a spoon.

Stirring in the Sauce

1. Add coconut milk and nutritional yeast, seasoning with salt and pepper. Simmer for 5-10 minutes until thickened.

Combining Pasta and Sauce

1. Drain pasta and add it to the skillet. Toss with arugula until well combined.

Serving

1. Top with parsley and optional vegan parmesan before serving.

Notes

Store any leftover pasta in an airtight container in the fridge for up to 3 days. To reheat, add a little water or vegetable broth to loosen the sauce, then warm it on the stovetop or in the microwave. Make sure to choose high-quality sun-dried tomatoes for the best flavor. If you want a spicier kick, add some red pepper flakes to the sauce. Feel free to add other vegetables, such as spinach or mushrooms, for added nutrition.