Description

This Vegan Creamy Sun Dried Tomato Pasta recipe combines the rich flavors of sun dried tomatoes, creamy coconut milk, and fresh herbs to create a luscious, dairy-free pasta dish perfect for a comforting vegan meal. The sauce is made with simple pantry staples, fresh cherry tomatoes, and nutrient-dense nutritional yeast for a cheesy, flavorful finish.

Ingredients

Scale

Pasta

4 servings gluten free fettuccine

Sauce

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, about half of a can)
3 tbsp nutritional yeast
Salt and pepper to taste

Greens & Garnish

2 cups baby arugula
½ cup flat leaf parsley, chopped
Vegan parmesan (optional)

Instructions

Cook Pasta: Bring a large pot of salted water to a boil and cook the gluten free fettuccine according to package instructions until al dente. Drain and set aside.
Sauté Garlic and Sun Dried Tomatoes: In a large skillet over medium heat, add a splash of oil or a small amount of water for sautéing. Add minced garlic and chopped sun dried tomatoes, sautéing until fragrant, about 1-2 minutes.
Add Seasonings and Tomatoes: Stir in Italian seasoning, balsamic vinegar, tomato paste, and cherry tomatoes. Cook for 3-4 minutes until the cherry tomatoes start to soften down and the tomato paste is well incorporated.
Simmer Sauce: Pour in water or vegetable broth and bring the mixture to a gentle simmer. Let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Add Coconut Milk and Nutritional Yeast: Stir in the thick cream portion of canned coconut milk and nutritional yeast. Simmer gently for another 3-5 minutes, stirring occasionally until the sauce becomes creamy and well combined.
Season to Taste: Add salt and pepper according to your preference, adjusting seasoning as necessary.
Combine Pasta and Greens: Toss the cooked pasta into the sauce along with baby arugula and chopped parsley. Stir gently over low heat until the greens start to wilt and everything is evenly coated.
Serve: Plate the creamy sun dried tomato pasta and garnish with vegan parmesan if desired. Serve warm and enjoy!

Notes

Use full-fat canned coconut milk for the creamiest texture; avoid the watery portions.
Sun dried tomatoes add concentrated flavor—use oil-packed for richer taste if available.
Gluten free fettuccine can be substituted with any preferred pasta type.
Nutritional yeast provides a cheesy flavor and adds vitamin B12 to the dish.
Optional vegan parmesan adds an extra layer of flavor but can be omitted to keep it allergen-friendly.
The sauce can be made a day ahead and reheated gently on the stovetop.

Keywords: vegan pasta, sun dried tomato pasta, creamy vegan pasta, gluten free pasta, coconut milk pasta, healthy vegan dinner