Sometimes you just need a rich, creamy pasta dish to bring comfort — without the dairy. This Vegan Creamy Sun-Dried Tomato Pasta is the perfect solution. With its velvety, plant-based sauce made from sun-dried tomatoes, garlic, and creamy ingredients like coconut milk and nutritional yeast, every bite bursts with tangy, savory flavor.
This recipe came together on a hectic weeknight when I craved something indulgent and satisfying, but still vegan. A quick spin through the pantry yielded the perfect combo of cashews, tomato paste, and dried herbs — and within 30 minutes, this dreamy pasta was on the table.
Why You’ll Love This Dish
- Creamy and Dreamy: Made without dairy but still rich and smooth.
- Quick & Easy: Ready in under 30 minutes.
- Plant-Based Power: Full of flavor and nutritious ingredients.
- Perfect for Meal Prep: Holds up great as leftovers!
Serve it with sautéed greens drizzled in spinach sauce and crispy Bang Bang Broccoli for a restaurant-worthy vegan dinner at home.
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)
- 3 tbsp nutritional yeast
- Salt and pepper to taste
- 2 cups baby arugula
- ½ cup flat-leaf parsley, chopped
- Vegan parmesan (optional)
Equipment
- Large pot (for pasta)
- Large skillet
- Wooden spoon or spatula
- Strainer
Instructions
1. Cook the Pasta Bring a large pot of salted water to a boil and cook your gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
2. Sauté the Aromatics Heat a skillet and add a splash of water, broth, or oil. Sauté the minced garlic and chopped sun-dried tomatoes for about 2 minutes, stirring often. Add more water as needed to prevent sticking.
3. Caramelize the Base Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Let it cook for another 2-3 minutes to deepen the flavors.
4. Simmer the Sauce Add the cherry tomatoes and water (or broth). Cover and cook for 3-4 minutes until the tomatoes soften. Use a spoon to gently smash them.
5. Make It Creamy Stir in the coconut milk and nutritional yeast. Season with salt and pepper. Let simmer for 5-10 minutes until the sauce thickens and becomes creamy.
6. Combine with Pasta Add the drained pasta to the skillet. Toss with arugula until everything is well combined and the greens are slightly wilted.
7. Serve Top with fresh parsley and optional vegan parmesan. Serve warm and enjoy!
Nutrition Information (Per Serving)
- Calories: 330 kcal
- Carbohydrates: 44g
- Fiber: 5g
- Fat: 11g
- Protein: 9g
- Sugar: 8g
More Vegan Pasta Favorites
- Cowboy Pasta
- Pumpkin Alfredo Pasta
- Chicken Bacon Ranch (Vegan Version)
- Creamy Garlic Penne
- Spinach & “Salmon” (Tofu or Carrot Lox) Pasta
This dish proves you don’t need dairy to enjoy a rich, satisfying pasta. It’s a crowd-pleaser that’s perfect for weeknights, leftovers, or impressing guests with your plant-based cooking skills.