Vegan Creamy Sun Dried Tomato Pasta Recipe sits on my weeknight rotation for a reason. I reach for it when I want something saucy and satisfying that doesn’t demand a long grocery list. {weeknight comfort}
I’m Chef Thomas, and I like recipes that live in real kitchens. If you like rich vegan sauces, try my creamy mushroom vegan ramen for another simple dinner idea.
Table of Contents
Why You’ll Love Vegan Creamy Sun Dried Tomato Pasta Recipe
Vegan Creamy Sun Dried Tomato Pasta Recipe gives you big flavor from pantry items and a short cook time. I use techniques I’ve relied on for decades to coax sweetness and depth from tomatoes and aromatics. {pantry hero}
- No-fuss pantry cooking: You can keep the sun-dried tomatoes and tomato paste on hand and still pull this together quickly.
- Creamy without dairy: Coconut milk and nutritional yeast build a silky texture and savory backbone.
- Bright finish: A splash of balsamic and fresh parsley keeps the sauce from feeling flat.
- One-pan comfort: The sauce comes together in a skillet, so clean-up stays simple.
- Flexible for crowds: It scales without losing its balance, which I often mention when teaching younger cooks.
Ingredients for Vegan Creamy Sun Dried Tomato Pasta Recipe
- 4 servings gluten free fettuccine
- 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 half of a can)
- 3 tbsp nutritional yeast
- salt and pepper to taste
- 2 cups baby arugula
- ½ cup flat leaf parsley chopped
- vegan parmesan optional
These ingredients layer sweetness, acidity, fat, and umami so the sauce feels round and clingy to the fettuccine. The cherry tomatoes and sun-dried tomatoes give texture and bursts of concentrated flavor, and the arugula brightens the finished dish, a point I learned to appreciate over the years with Chef Thomas.
How to Make Vegan Creamy Sun Dried Tomato Pasta Recipe
Step 1: Cook the pasta
Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente. Drain and reserve a little pasta water.
Step 2: Sauté aromatics
In a heated skillet, add water, broth, or oil. Sauté garlic and sun-dried tomatoes for 2 minutes, adding water as needed.
Step 3: Caramelize flavors
Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until caramelized.
Step 4: Simmer the tomatoes
Add cherry tomatoes and water to the skillet. Cover and cook for 3-4 minutes until tomatoes are soft, then smash them with a spoon.
Step 5: Build the cream
Stir in coconut milk and nutritional yeast, seasoning with salt and pepper. Simmer for 5-10 minutes until thickened.
Step 6: Combine pasta and greens
Drain pasta and add it to the skillet. Toss with arugula until well combined.
Step 7: Finish and serve
Top with parsley and optional vegan parmesan before serving.
How I Serve Vegan Creamy Sun Dried Tomato Pasta Recipe
I plate this straight from the skillet when the sauce is glossy and clinging to the noodles. I like to heap the pasta into shallow bowls so the sauce pools at the bottom and every forkful gets a mix of roasted cherry tomato and creamy sauce. For company, I put the parsley and vegan parmesan on the table so folks can finish to taste. Once, I served a small side of crisp greens and my partner reached for them first — a nice contrast.
- Serve with crusty bread or a simple green salad.
- Add a lemon wedge for those who like an extra lift.
- Offer vegan parmesan on the side for topping.
Sometimes I suggest a non-vegan friend try it alongside my creamy garlic chicken bites if they want more protein.
Variations and Adjustments for Vegan Creamy Sun Dried Tomato Pasta Recipe
H3 Protein options
If you want more heft, toss in cooked chickpeas or browned tofu. A quick pan-fry on tofu gets you texture and helps the sauce grab onto the pieces.
H3 Greens and extras
Swap arugula for baby spinach or add roasted red peppers for a smoky note. Fresh basil works well too when it’s in season.
H3 Swap the cream
If coconut flavor feels strong, use light coconut milk and add a tablespoon of olive oil for richness. Play with the nutritional yeast for a cheesier edge.
I mention these with the flexibility I teach in the kitchen as Chef Thomas. Nothing has to be exact; use what you have and keep the balance between tang, salt, and fat.
Storing and Making Vegan Creamy Sun Dried Tomato Pasta Recipe Ahead
Leftovers keep well for a couple of days in the fridge. The sauce firms as it cools, so gently reheat on the stove with a splash of water or broth to loosen it. If you want to make this ahead for a weeknight, cook the pasta and sauce separately; store them in separate containers and combine when reheating. The arugula is best folded in just before serving so it stays bright.
For freezing, I recommend only freezing the sauce portion. Thaw overnight in the fridge and refresh with a little liquid when reheating. These are the small tricks I use to keep dinner easy without losing texture, a habit I’ve developed over decades with Chef Thomas.
The Small Detail That Makes Vegan Creamy Sun Dried Tomato Pasta Recipe Work
Most people focus on the coconut milk and sun-dried tomatoes, and rightly so, but the small detail that lifts this dish is the tomato paste caramelized with balsamic. Taking those extra minutes to brown the paste and vinegar builds a savory backbone that keeps the coconut from tasting too sweet. The smashed cherry tomatoes then add fresh pockets of brightness. Don’t rush that caramelization step; it’s where the sauce gains depth.
Keep the arugula addition quick and raw so it wilts slightly but still gives peppery contrast. Takeaway: patience in the pan pays off. — Chef Thomas
Final Thoughts on Vegan Creamy Sun Dried Tomato Pasta Recipe
Vegan Creamy Sun Dried Tomato Pasta Recipe is a simple, repeatable dinner that teaches you how small steps build big flavor. I like recipes that reward a little attention without demanding a lot of time, and this one fits that bill for me. If you want a reliable, pantry-friendly sauce that feels special, this is one to keep in rotation, a note I pass along as Chef Thomas.
Conclusion
For a different take on a creamy, tomato-forward vegan pasta, see Vegan Creamy Sun Dried Tomato Pasta – Jackfruitful Kitchen which explores similar flavors. If you’re curious about the viral “marry me” style sauces, this page on Creamy Vegan Marry Me Pasta | It Doesn’t Taste Like Chicken shows another approach to rich, comforting pasta sauces.
Vegan Creamy Sun Dried Tomato Pasta
Ingredients
Instructions
- Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente. Drain and reserve a little pasta water.
- In a heated skillet, add water, broth, or oil. Sauté garlic and sun-dried tomatoes for 2 minutes, adding water as needed.
- Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until caramelized.
- Add cherry tomatoes and water to the skillet. Cover and cook for 3-4 minutes until tomatoes are soft, then smash them with a spoon.
- Stir in coconut milk and nutritional yeast, seasoning with salt and pepper. Simmer for 5-10 minutes until thickened.
- Drain pasta and add it to the skillet. Toss with arugula until well combined.
- Top with parsley and optional vegan parmesan before serving.
