Vegan Creamy Sun Dried Tomato Pasta Recipe
This vegan creamy sun-dried tomato pasta is a luscious and flavorful dish combining gluten-free fettuccine with a rich, dairy-free creamy sauce made from coconut milk, sun-dried tomatoes, and nutritional yeast. Enhanced with fresh cherry tomatoes, garlic, and aromatic herbs, it’s a wholesome meal that’s both satisfying and perfect for those following a plant-based or gluten-free diet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Gluten Free
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 (use thick cream only, 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 the Pasta: Bring a large pot of salted water to a boil. Add the gluten-free fettuccine and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce Base: In a large skillet over medium heat, add a splash of oil if desired, then sauté the minced garlic for about 1 minute until fragrant. Add chopped sun-dried tomatoes, tomato paste, and Italian seasoning, stirring well to combine and allow the flavors to meld for 2-3 minutes.
- Add Liquids and Tomatoes: Pour in the balsamic vinegar, cherry tomatoes, and water or vegetable broth. Stir and bring the mixture to a gentle simmer. Allow it to cook for 5-7 minutes until the cherry tomatoes soften.
- Incorporate Coconut Cream and Nutritional Yeast: Reduce the heat to low and add the thick coconut cream and nutritional yeast. Stir constantly to create a creamy sauce, heating through for 3-5 minutes. Season with salt and pepper to taste.
- Combine with Greens: Add the baby arugula and chopped parsley into the sauce, stirring until the arugula wilts slightly.
- Toss Pasta with Sauce: Add the cooked gluten-free fettuccine to the skillet. Gently toss to coat the pasta evenly in the creamy sun-dried tomato sauce.
- Serve: Transfer the pasta to serving plates. Optionally, sprinkle with vegan parmesan for extra flavor and garnish. Serve immediately for best taste.
Notes
- Use thick coconut cream from the can, not the watery part, for the creamiest sauce.
- Gluten-free fettuccine ensures this dish suits gluten-sensitive diets.
- Nutritional yeast adds a cheesy flavor without dairy.
- Fresh herbs brighten the sauce; adjust the amount of arugula and parsley to your preference.
- Vegan parmesan is optional but adds a nice salty, cheesy topping.
- For added protein, consider adding cooked chickpeas or tofu on the side.