Vegan Creamy Sun Dried Tomato Pasta Recipe

Let me tell you, this Vegan Creamy Sun Dried Tomato Pasta Recipe has become one of my absolute go-to meals when I want something rich, comforting, and bursting with flavor. The way the creaminess from coconut milk blends with the tangy sun dried tomatoes is just magical—it feels indulgent without any dairy. I love making it when I’m craving cozy pasta but want it totally plant-based and easy to whip up on a weeknight.

What I really appreciate about this recipe is how versatile and forgiving it is. You don’t need fancy ingredients or hours in the kitchen, just simple pantry staples coming together for a dish that’s vibrant, creamy, and deeply satisfying. If you’re looking for a new favorite, this Vegan Creamy Sun Dried Tomato Pasta Recipe is definitely worth your time.

Ingredients You’ll Need

These ingredients harmonize perfectly to create a luscious, flavor-packed sauce with a perfect balance between creaminess and acidity. Some of these are ones I always keep in my pantry because they elevate so many recipes.

• Gluten-free fettuccine: I prefer gluten-free pasta here, but any pasta you love works well to soak up that creamy sauce.
• Garlic cloves: Minced fresh garlic gives the sauce a fragrant punch—you can never have too much garlic in my kitchen!
• Sun dried tomatoes: These add intense umami and sweet tang that pairs beautifully with the creamy coconut milk.
• Italian seasoning: A mix of dried herbs brings a lovely depth of flavor without extra effort.
• Balsamic vinegar: Just a splash lifts the sauce with a hint of acidity and complexity.
• Tomato paste: This deepens the tomato flavor and thickens the sauce perfectly.
• Cherry tomatoes: I love the burst of freshness from cherry tomatoes—they lighten things up.
• Water or vegetable broth: To adjust the sauce consistency, broth adds that extra savory dimension.
• Full-fat canned coconut milk (thick cream only): The secret to that luscious creamy texture without any dairy.
• Nutritional yeast: Brings a subtle cheesy flavor that really completes the vegan creaminess.
• Salt and pepper: Essential for balancing flavors just right.
• Baby arugula: Adds a peppery, fresh bite right in the final step.
• Flat leaf parsley: Chopped parsley brightens up the dish with some herbal freshness.
• Vegan parmesan (optional): If you want to amp up the cheesy vibes, sprinkle a little on top.

Variations

One of the best things about this Vegan Creamy Sun Dried Tomato Pasta Recipe is how easy it is to tweak to suit your taste or pantry stash. I often switch things up depending on the season or what I have on hand.

• Add roasted veggies: I sometimes toss in roasted mushrooms or zucchini for extra texture and nutrients—it’s like a mini vegetable party in this dish.
• Spicy kick: A pinch of red pepper flakes adds a nice subtle heat that I enjoy.
• Swap the greens: Instead of arugula and parsley, baby spinach or basil work beautifully.
• Use different pasta shapes: Rigatoni or penne also hold the sauce well if you’re out of fettuccine.

How to Make Vegan Creamy Sun Dried Tomato Pasta Recipe

Step 1: Sauté your garlic and sun dried tomatoes

Start by heating a bit of oil in your favorite skillet over medium heat. Toss in the minced garlic and chopped sun dried tomatoes, letting them sizzle until the garlic turns fragrant and golden, about 2 minutes. This step releases all those rich flavors that build your sauce’s base, so don’t rush it or turn the heat too high—or you risk burning the garlic, which can add bitterness.

Step 2: Build the tomato sauce

Stir in the Italian seasoning, tomato paste, and balsamic vinegar, mixing everything until well combined. Then add the cherry tomatoes and pour in water or veggie broth, simmering gently until the cherry tomatoes soften and the sauce thickens slightly—this usually takes around 8-10 minutes. Keep an eye on the sauce and stir occasionally so nothing sticks or burns.

Step 3: Stir in the coconut cream and nutritional yeast

Lower the heat and add the thick coconut milk cream and nutritional yeast, stirring thoroughly to create a silky, creamy sauce. Season with salt and pepper to taste. This is where the magic happens—the sauce turns luxuriously rich and velvety, without any dairy. If it feels too thick, add a tad more water or broth to loosen it up.

Step 4: Cook your pasta

While your sauce simmers, cook the gluten-free fettuccine according to package instructions until al dente. I always salt my pasta water generously—that seasoning makes a difference. Once cooked, drain and toss right into the sauce.

Step 5: Toss pasta with sauce and greens

Gently toss the pasta in the creamy sun dried tomato sauce so every strand is coated in that luscious goodness. Just before serving, fold in the baby arugula and chopped flat leaf parsley for a lovely fresh peppery finish that cuts through the richness wonderfully.

How to Serve Vegan Creamy Sun Dried Tomato Pasta Recipe

Garnishes

I love sprinkling a little vegan parmesan or some extra nutritional yeast on top for that cheesy punch. A few torn fresh basil leaves or a drizzle of good-quality olive oil also bring it up a notch. If you’re feeling fancy, a crack of black pepper and toasted pine nuts add a delightful crunch.

Side Dishes

When I serve this pasta, I often pair it with a crisp green salad dressed lightly with lemon vinaigrette to balance the creamy sauce. Garlic bread (vegan, of course!) or roasted seasonal vegetables like asparagus or Brussels sprouts complement the dish beautifully and round out the meal.

Creative Ways to Present

For special occasions, I like to plate this pasta twirled neatly with a sprig of parsley on top and serve it in wide shallow bowls. Adding a small bowl of extra sun dried tomatoes or chili flakes on the side invites guests to personalize their plate. Pairing it with a chilled glass of crisp white wine makes any dinner feel celebratory.

Make Ahead and Storage

Storing Leftovers

Leftovers store well in an airtight container in the fridge for up to 3 days. I find the sauce thickens as it chills, so when reheating, just add a splash of water or plant-based milk to bring it back to that creamy consistency.

Freezing

I’ve frozen this pasta sauce on its own before and found that it holds up nicely—just thaw it overnight in the fridge and reheat gently on the stove. I recommend freezing pasta separately to prevent it from getting mushy when reheated.

Reheating

To reheat, I prefer warming the sauce gently in a skillet over low heat, stirring frequently and adding a little liquid as needed. Then toss in freshly cooked pasta or reheat pasta separately and combine before serving. This way, you preserve the creamy texture and avoid drying out the dish.

FAQs

Final Thoughts

This Vegan Creamy Sun Dried Tomato Pasta Recipe holds a special place in my kitchen because it’s the perfect blend of cozy and bright, simple yet impressive. Whether you’re new to vegan cooking or a seasoned pro, it’s a dish that feels both nourishing and indulgent without being complicated. I hope you enjoy making and sharing it as much as I do—it’s become a lovely staple in my meal rotation, and I think you’ll love it too.

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