Vegan Creamy Sun Dried Pasta

Creamy sun dried tomato pasta is my weeknight secret for a hearty meal that feels both luxurious and deeply comforting. This dish brings rich tomato flavor and a velvety sauce without any dairy or heavy cream in sight. Perfect if you are looking for a satisfying vegan dinner everyone will crave.

I made this for a cozy picnic dinner and even my non vegan friends went back for seconds and thirds

Ingredients

• Gluten free fettuccine: Brings a velvety texture and holds up to the creamy sauce. Buy from a brand with good bite to avoid mushy pasta.
• Garlic cloves: Give a sharp kick and base flavor. Fresh is best for aroma.
• Sun dried tomatoes: Add tang and a deep richness. Oil packed works best for flavor.
• Italian seasoning: Gives an herbaceous note. Try to use one with oregano and basil as main flavors.
• Balsamic vinegar: Helps balance the sweetness with a little acidic pop. Use higher quality for a subtler finish.
• Tomato paste: Concentrates the umami and thickens the sauce. Look for double concentrated if available.
• Cherry tomatoes: Bring freshness and a juicy pop. Choose ripe and brightly colored ones for the best flavor.
• Water or vegetable broth: Helps simmer and build the sauce. Broth gives a richer depth.
• Full fat canned coconut milk: Supplies the creamy body. Use just the thick cream for richest results.
• Nutritional yeast: Delivers a cheesy flavor boost and additional nutrition. Choose large flakes for best melting.
• Salt and pepper: Season everything and tie the flavors together. Sea salt works best.
• Baby arugula: Adds a peppery freshness and color. Buy just before use for best texture.
• Flat leaf parsley: Gives a grassy bright finish. Pick leaves with no discoloration or wilting.
• Vegan parmesan: For finishing, gives that classic Italian touch. Choose a brand you already love or make your own.

Step-by-Step Instructions

Boil the Pasta:

Bring a large pot of well salted water to a rolling boil. Add the gluten free fettuccine and cook it according to the package directions until just barely al dente. Stir often to keep the noodles from sticking together. Once cooked, reserve a cup of the pasta water before draining.

Sauté the Aromatics:

In a wide skillet, heat a little water, broth, or cooking oil over medium heat. Add the minced garlic and chopped sun dried tomatoes. Let them sizzle and soften for around two minutes while stirring. If things look dry, add a splash more liquid. You want the garlic softened and the tomatoes slightly puffed.

Build the Sauce Base:

Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook this mixture for another two to three minutes. Watch for when the tomato paste darkens slightly and the herbs smell toasty. This short caramelization step deepens the flavor.

Cook Down the Tomatoes:

Add the cherry tomatoes and the water or broth. Cover the pan and let the tomatoes soften for a few minutes. Uncover and use a spoon or spatula to gently press each tomato so it bursts and releases its juices. Be patient here because you want the tomatoes melting and jammy.

Make it Creamy:

Reduce the heat to low and scoop in only the thick cream from your can of coconut milk. Add the nutritional yeast and stir very well so it turns smooth and silky. Taste the sauce and season with salt and pepper. Let the sauce bubble gently for up to ten minutes. If it gets too thick add a splash of reserved pasta water until you find your perfect consistency.

Finish and Fold:

Add the drained pasta right into the skillet with the sauce. Gently fold in the fresh arugula and half of your parsley letting the greens wilt into the hot sauce. Give everything a few good turns to catch all the sauce in the folds of the pasta. Sprinkle on vegan parmesan and the rest of the parsley just before serving.

I especially love using sun dried tomatoes with a smoky flavor because it reminds me of meals my mom would cook after farmers market trips. Watching the sauce turn rosy and thick always makes me look forward to dinner

Storage tips

Let any leftovers cool and store them in an airtight container in the fridge for up to three days. When reheating, add a splash of water or broth and cover so the pasta stays creamy and does not dry out. This dish does not freeze well because the sauce texture can change but it is perfect for make ahead lunches.

Ingredient substitutions

You can swap out arugula for baby spinach if you prefer a milder green or use different pasta shapes like penne or spaghetti for variety. If you do not have coconut milk, try a thick oat or cashew cream instead for a different dairy free richness. To bump up protein, toss in chickpeas or white beans during the last few minutes of cooking.

Serving suggestions

Serve this pasta with a crisp green salad or a side of garlicky roasted vegetables for a full meal. A sprinkle of toasted pine nuts or walnuts makes a beautiful garnish. Sometimes I like to spoon the pasta onto a bed of steamed greens for extra color and nutrition.

Cultural context

Creamy tomato pastas have a long history in Italian American kitchens where cooks adapted recipes using whatever was on hand. This vegan version honors that tradition with a dairy free spin that still delivers all the comfort and robust flavor expected from classic Italian pasta dishes.

This meal will make weeknight dinners feel special and is sure to become a family favorite.

Recipe FAQs

→ Can I substitute regular fettuccine for gluten free?

Yes, any preferred pasta variety works well—traditional or gluten free options both taste great in this dish.

→ Does coconut milk make the sauce taste sweet?

Full fat coconut milk creates a creamy texture, but the tomato paste and balsamic balance the flavors so it isn't sweet.

→ How do I keep the sauce from becoming too thick?

Add reserved pasta water a little at a time if the sauce gets too thick. Stir until you reach your desired consistency.

→ Can I prepare this dish ahead of time?

Yes, make the sauce in advance and store in the fridge. Reheat gently and toss with fresh-cooked pasta just before serving.

→ What else can I add for more protein?

Stir in cooked lentils, chickpeas, or tofu for extra plant-based protein and a heartier meal.