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Vegan Creamy Sun Dried Tomato Pasta Recipe

This Vegan Creamy Sun-Dried Tomato Pasta is rich, flavorful, and effortlessly satisfying. Sun-dried tomatoes, garlic, and cherry tomatoes create a robust base, while coconut milk adds a luscious creaminess. Finished with arugula and fresh herbs, this dish is the perfect balance of indulgence and freshness.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 380 kcal

Equipment

  • Large pot
  • Colander
  • Measuring cups and spoons
  • Knife and cutting board
  • Wooden spoon or spatula
  • Large skillet

Ingredients
  

  • 10 sun-dried tomatoes chopped
  • 4 servings gluten-free fettuccine
  • ½ cup flat-leaf parsley chopped
  • 3 tbsp nutritional yeast
  • vegan parmesan optional
  • 4 garlic cloves minced
  • salt and pepper to taste
  • 7 oz full-fat canned coconut milk
  • 2 cups cherry tomatoes
  • 2 cups baby arugula
  • 1 tbsp balsamic vinegar
  • 1 cup water or vegetable broth
  • 3 tbsp tomato paste
  • 1 tbsp Italian seasoning

Instructions
 

  • Start by boiling a pot of water over high heat and cooking the pasta until al dente, following package instructions.
  • In the meantime, heat a large skillet over medium heat, adding water, broth, or oil.
  • Sauté the garlic and sun-dried tomatoes for about two minutes, adding more liquid as needed.
  • Stir in the Italian seasoning, balsamic vinegar, and tomato paste, cooking until caramelized for another two to three minutes.
  • Add cherry tomatoes and water, then cover the skillet and let them simmer for three to four minutes until softened.
  • Use a wooden spoon or spatula to mash the tomatoes before pouring in coconut milk and nutritional yeast, stirring to combine.
  • Season with salt and pepper and let the sauce simmer for five to ten minutes until thickened, adding pasta water if needed to adjust consistency.
  • Drain the pasta and mix it into the sauce along with the arugula, folding everything together.
  • Garnish with parsley and optional vegan parmesan before serving.
  • Enjoy!

Notes

  • For extra depth, use oil-packed sun-dried tomatoes and include a teaspoon of their oil in the sauce.
  • Swap coconut milk for cashew cream if you prefer a nuttier, richer texture.
  • Add red pepper flakes or chili powder for a slight heat boost.