Vegan Creamy Sun Dried Tomato Pasta Recipe

Update : January 11, 2026

Vegan creamy sun dried tomato pasta bowl with fresh basil and a rich sauce

Why Make This Recipe

Vegan Creamy Sun Dried Tomato Pasta is a delightful dish that combines rich flavors and creamy textures while keeping it completely plant-based. This pasta is not only easy to make but also offers a satisfying meal that pleases both vegans and non-vegans alike. The sun-dried tomatoes add a burst of flavor, while the coconut milk gives it a creamy richness that’s hard to resist. Plus, it’s a great way to enjoy whole food ingredients that are packed with nutrients!

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:

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

How to Serve Vegan Creamy Sun Dried Tomato Pasta

This pasta tastes best when served hot. You can enjoy it as a main dish or pair it with a side salad for a full meal. Feel free to sprinkle some extra vegan Parmesan on top for added flavor.

How to Store Vegan Creamy Sun Dried Tomato Pasta

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen up the sauce.

Tips to Make Vegan Creamy Sun Dried Tomato Pasta

If you like a little heat, you can add red pepper flakes when sautéing the garlic.
Feel free to switch up the greens! Spinach or kale also work well in this recipe.
For a more intense flavor, let the sauce simmer a bit longer before adding the pasta.

Variation

You can customize this recipe by adding vegetables like bell peppers, zucchini, or mushrooms for added nutrition and variety. You can also use different types of pasta according to your preference.

FAQs

1. Can I use a different type of pasta?
Yes, you can use any pasta you like. Just adjust the cooking time according to the package instructions.

2. Is the coconut milk mandatory?
While coconut milk adds a creamy texture, you can substitute it with cashew cream or a store-bought vegan cream alternative if preferred.

3. Can I freeze the leftovers?
It’s best to consume the pasta fresh, but you can freeze leftovers in an airtight container for up to a month. Just note that the texture may change after thawing.