I’m so excited to share this Vegan Creamy Sun Dried Tomato Pasta Recipe with you because it’s become one of my absolute go-to comfort meals lately. It’s rich and indulgent without using any dairy, so it satisfies that creamy pasta craving while still feeling light and fresh. The sun dried tomatoes add such a unique tangy sweetness, and the creamy coconut-based sauce ties it all together perfectly.

This dish works wonderfully for a weeknight dinner when you want something that feels special but comes together quickly. It’s also great if you’re cooking for vegan friends or family—they’ll never feel like they’re missing out on a classic creamy pasta experience. Plus, it’s naturally gluten-free if you pick the right noodles, making it super versatile for different dietary needs.

Ingredients You’ll Need

Each ingredient in this Vegan Creamy Sun Dried Tomato Pasta Recipe plays an important role in balancing flavor and texture. I recommend hunting down high-quality sun dried tomatoes and creamy coconut milk for the best results. The cherry tomatoes add a burst of freshness that really brightens the dish up.

Gluten free fettuccine: I love using gluten-free pasta here to keep it accessible for everyone. Don’t overcook it—al dente is ideal!
Garlic cloves: Fresh minced garlic brings that classic pasta aroma and flavor you can’t beat.
Sun dried tomatoes: These add a concentrated sweetness and tang, so choose good-quality ones packed in oil if possible for extra richness.
Italian seasoning: It’s a simple way to bring in that herby flavor without fussing over individual spices.
Balsamic vinegar: Adds a subtle acid kick that balances the creaminess beautifully.
Tomato paste: Thickens the sauce and lends depth with its umami richness.
Cherry tomatoes: I love these for their juicy pop which adds freshness and a little zing.
Water or vegetable broth: Use broth if you want an extra flavor boost, but water works fine too.
Full fat canned coconut milk (cream only): This is the secret to that luxurious creamy texture without dairy. Use the thick cream layer from the can.
Nutritional yeast: It gives a subtle cheesy flavor and boosts the nutritional profile.
Salt and pepper: Always season to taste to bring the whole dish alive.
Baby arugula: Tossed in at the end, it adds a peppery freshness and some green goodness.
Flat leaf parsley: Fresh parsley lightens the dish with its bright herbaceous notes.
Vegan parmesan (optional): If you want an extra cheesy topping, vegan parmesan is a lovely addition.

Variations

One of my favorite things about this Vegan Creamy Sun Dried Tomato Pasta Recipe is how easy it is to make it your own. I often swap the arugula for spinach, or throw in some sautéed mushrooms for an earthier twist. Feel free to experiment with what you have on hand!

With vegan chicken strips: Adding plant-based chicken can make this a heartier meal. I tested this variation for a family dinner, and everyone loved the extra protein punch.
Spicy kick: A pinch of red pepper flakes adds a delightful heat that balances the creaminess nicely.
Pasta type swaps: Whole wheat or chickpea pasta works great too if gluten or carbs are not a concern.
Seasonal veggies: Stir in sautéed zucchini or roasted bell peppers to make it even more colorful and nutritious.

How to Make Vegan Creamy Sun Dried Tomato Pasta Recipe

Step 1: Cook Your Pasta Perfectly

Start by bringing a large pot of salted water to a boil and cook your gluten free fettuccine until just al dente. Don’t forget to reserve about a cup of pasta water before draining—it will help you adjust the sauce consistency later. Pro tip: rinsing gluten-free pasta can help keep it from sticking, but only if you plan to serve immediately.

Step 2: Sauté Garlic and Sun Dried Tomatoes

While the pasta cooks, warm a splash of oil in a large skillet over medium heat. Toss in the minced garlic and chopped sun dried tomatoes and let them soften, stirring often—about 2-3 minutes. This step really blooms the flavors, so don’t rush it!

Step 3: Build Your Creamy Sauce

Add the tomato paste, Italian seasoning, balsamic vinegar, and cherry tomatoes to the skillet. Stir it well to combine, then pour in the water or vegetable broth. Let everything simmer for about 5 minutes until the cherry tomatoes start to soften.

Next, stir in the thick cream portion of the canned coconut milk and nutritional yeast. This is where the magic happens: you’ll see the sauce thicken and become luxuriously creamy. Season with salt and pepper, then adjust the texture with reserved pasta water if the sauce feels too thick.

Step 4: Combine Pasta and Greens

Toss your cooked pasta directly into the sauce, coating every strand with that silky tomato cream. Fold in the baby arugula and chopped parsley last, letting the residual heat wilt them just enough to add freshness without losing their bright color.

How to Serve Vegan Creamy Sun Dried Tomato Pasta Recipe

Vegan Creamy Sun Dried Tomato Pasta Recipe - Recipe Image

Garnishes

I usually sprinkle some vegan parmesan on top for a cheesy finish, but freshly chopped basil or extra parsley work beautifully too. A drizzle of good olive oil right before serving adds a lovely sheen and invites you to dig in!

Side Dishes

This pasta shines best with a simple side like garlic bread or a crisp salad. I often make a tangy lemon vinaigrette salad with mixed greens to complement the creamy richness of the sauce perfectly.

Creative Ways to Present

For a dinner party, try serving the pasta in shallow bowls topped with edible flowers and microgreens. It’s an easy way to dress it up and impress without any extra cooking stress. Also, layering the pasta in a rustic cast iron skillet on the table makes for a cozy, family-style vibe.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Since the sauce thickens in the fridge, loosen it up with a splash of water or plant-based milk before reheating. It reheats wonderfully and keeps the flavors vibrant.

Freezing

Freezing works okay for this Vegan Creamy Sun Dried Tomato Pasta Recipe, though the texture of coconut cream changes slightly upon thawing. I recommend freezing the pasta and sauce separately if possible to keep things fresher. When ready, thaw overnight in the fridge and warm gently on the stove.

Reheating

Reheat gently on the stovetop over low heat, stirring often and adding a splash of water to restore creaminess. Using the microwave is fine too but do it in short bursts to avoid drying out. Adding fresh arugula or herbs after reheating helps bring freshness back to the dish.

FAQs

Can I use regular pasta instead of gluten-free for this recipe?

Absolutely! You can use any type of pasta you prefer in this Vegan Creamy Sun Dried Tomato Pasta Recipe. Just cook it according to the package instructions and enjoy.
What can I substitute for coconut milk if I’m allergic?

If coconut is off-limits, try using cashew cream or silken tofu blended until smooth. Both options will give you a creamy texture without the coconut flavor.
How do I make the sauce less thick if needed?

Simply stir in reserved pasta water, vegetable broth, or a splash of plant-based milk little by little until you reach your desired consistency.
Can I make this recipe oil-free?

Yes! You can sauté garlic and sun dried tomatoes in a small amount of vegetable broth or water instead of oil. Just be careful not to let them stick or burn.
Is this Vegan Creamy Sun Dried Tomato Pasta Recipe suitable for meal prep?

Definitely! It holds up well in the fridge for a couple of days and reheats nicely, making it a perfect candidate for meal prep lunches or dinners.

Final Thoughts

This Vegan Creamy Sun Dried Tomato Pasta Recipe has quickly found a place in my recipe rotation because it’s comforting, simple, and full of flavor. I hope you try it soon and find it as satisfying as I do—sometimes, all you need is a creamy bowl full of sunshine and savory goodness to brighten your day. Cooking it for friends has always sparked great conversations, and I think you’ll love sharing it too!