Creamy Sun-Dried Tomato Vegan Pasta
This creamy sun-dried tomato vegan pasta is packed with flavor, naturally gluten-free, and ready in just 30 minutes. Perfect for busy weeknights!
You know what I love about this creamy sun-dried tomato vegan pasta? It tastes like you’ve been simmering sauce all day, but really, it comes together faster than scrolling through dinner ideas on your phone. I stumbled onto this recipe one Thursday evening when my pantry was looking pretty bare, and now it’s become our go-to vegan vegetarian dinner whenever we need something comforting without the fuss.
The secret’s in how those sun-dried tomatoes bring this deep, almost meaty richness that makes you forget you’re eating a plant-based meal. When you combine them with creamy coconut milk and fresh cherry tomatoes, you get this gorgeous sauce that clings to every strand of gluten-free pasta. It’s honestly as satisfying as curling up with your favorite blanket on a chilly evening.
This easy to make vegetarian meal doesn’t require any fancy techniques or hard-to-find ingredients. If you’re new to cooking flavorful vegan recipes, this one’s going to make you feel like a total kitchen rockstar. Plus, it’s naturally gluten-free, so everyone at your table can dig in without worry.
Table of Contents
Creamy Sun-Dried Tomato Vegan Pasta
Equipment
- Large pot
- Large skillet
- Wooden spoon
- Tongs
- Colander
Ingredients
- 4 servings gluten-free fettuccine
- 4 cloves garlic 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
Instructions
- Cook Pasta: Bring a large pot of salted water to a rolling boil and add your gluten-free fettuccine. Cook according to the package directions until it reaches that perfect al dente texture—tender but still with a slight bite. Drain and set aside, reserving about half a cup of pasta water just in case you need to loosen the sauce later.
- Sauté Aromatics: Heat a large skillet over medium heat and add a splash of water, broth, or a drizzle of oil if you prefer. Toss in the minced garlic and chopped sun-dried tomatoes, letting them sizzle and release their incredible aroma for about 2 minutes. If things start sticking, just add a tablespoon of water at a time to keep everything moving smoothly.
- Caramelize Flavors: Stir in the Italian seasoning, balsamic vinegar, and tomato paste, mixing everything together until it coats the garlic and tomatoes beautifully. Let this cook for 2-3 minutes without stirring too much—you want those flavors to deepen and caramelize slightly. The kitchen will smell absolutely amazing at this point.
- Simmer Sauce: Add the cherry tomatoes and water (or vegetable broth) to your skillet, giving everything a good stir. Cover the pan and let it simmer for 3-4 minutes until the tomatoes start to burst and soften. Once they’re tender, use the back of a wooden spoon to gently smash them, releasing all those sweet juices into the sauce.
- Create Creaminess: Pour in the thick coconut cream and sprinkle in the nutritional yeast, stirring until the sauce becomes silky and unified. Season generously with salt and pepper, tasting as you go. Let this simmer uncovered for 5-10 minutes, stirring occasionally, until the sauce thickens to a luscious, coat-the-spoon consistency.
- Combine Pasta and Sauce: Add your drained fettuccine directly into the skillet with the creamy tomato sauce. Toss everything together using tongs, making sure each strand gets coated in that gorgeous sauce. Fold in the baby arugula and watch it wilt into the warm pasta—it adds the perfect peppery freshness.
- Serve: Transfer this beautiful creamy sun-dried tomato vegan pasta to serving bowls and top with fresh chopped parsley and a generous sprinkle of vegan parmesan if you’re using it. Serve immediately while it’s hot and at its absolute best.
Notes
Ingredients
| Ingredient | Amount |
|---|---|
| Gluten-free fettuccine | 4 servings |
| Garlic cloves, minced | 4 |
| Sun-dried tomatoes, chopped | 10 |
| Italian seasoning | 1 tbsp |
| Balsamic vinegar | 1 tbsp |
| Tomato paste | 3 tbsp |
| Cherry tomatoes | 2 cups |
| Water or vegetable broth | 1 cup |
| Full-fat canned coconut milk (thick cream only) | 7 oz (half a can) |
| Nutritional yeast | 3 tbsp |
| Salt and pepper | To taste |
| Baby arugula | 2 cups |
| Flat-leaf parsley, chopped | ½ cup |
| Vegan parmesan (optional) | For serving |
Instructions
Cook Pasta: Bring a large pot of salted water to a rolling boil and add your gluten-free fettuccine. Cook according to the package directions until it reaches that perfect al dente texture—tender but still with a slight bite. Drain and set aside, reserving about half a cup of pasta water just in case you need to loosen the sauce later.
Sauté Aromatics: Heat a large skillet over medium heat and add a splash of water, broth, or a drizzle of oil if you prefer. Toss in the minced garlic and chopped sun-dried tomatoes, letting them sizzle and release their incredible aroma for about 2 minutes. If things start sticking, just add a tablespoon of water at a time to keep everything moving smoothly.
Caramelize Flavors: Stir in the Italian seasoning, balsamic vinegar, and tomato paste, mixing everything together until it coats the garlic and tomatoes beautifully. Let this cook for 2-3 minutes without stirring too much—you want those flavors to deepen and caramelize slightly. The kitchen will smell absolutely amazing at this point.
Simmer Sauce: Add the cherry tomatoes and water (or vegetable broth) to your skillet, giving everything a good stir. Cover the pan and let it simmer for 3-4 minutes until the tomatoes start to burst and soften. Once they’re tender, use the back of a wooden spoon to gently smash them, releasing all those sweet juices into the sauce.
Create Creaminess: Pour in the thick coconut cream and sprinkle in the nutritional yeast, stirring until the sauce becomes silky and unified. Season generously with salt and pepper, tasting as you go. Let this simmer uncovered for 5-10 minutes, stirring occasionally, until the sauce thickens to a luscious, coat-the-spoon consistency.
Combine Pasta and Sauce: Add your drained fettuccine directly into the skillet with the creamy tomato sauce. Toss everything together using tongs, making sure each strand gets coated in that gorgeous sauce. Fold in the baby arugula and watch it wilt into the warm pasta—it adds the perfect peppery freshness.
Serve: Transfer this beautiful creamy sun-dried tomato vegan pasta to serving bowls and top with fresh chopped parsley and a generous sprinkle of vegan parmesan if you’re using it. Serve immediately while it’s hot and at its absolute best.
Substitutions
Pasta Options: If fettuccine isn’t your thing, this sauce works beautifully with any gluten-free pasta shape you have on hand—penne, rigatoni, or even spaghetti. Just adjust your cooking time according to the package instructions. Rice-based or chickpea pasta both work wonderfully here.
Coconut Milk Alternatives: Not a fan of coconut? You can swap it for cashew cream (blend soaked cashews with water) or even a gluten-free oat cream for a different flavor profile. The sauce might be slightly less rich, but it’ll still be delicious and creamy.
Sun-Dried Tomato Swap: If sun-dried tomatoes aren’t available, try using roasted red peppers from a jar for a similar depth of flavor. You could also double up on the tomato paste and add a pinch of smoked paprika to mimic that concentrated richness.
Nutritional Yeast Alternative: While nutritional yeast adds that cheesy, umami flavor, you can substitute it with a tablespoon of white miso paste for similar savory notes. According to trusted plant-based nutrition experts, both ingredients offer nutritional benefits and great flavor in vegan cooking.
Troubleshooting
Sauce Too Thick? Well… if your sauce becomes more like a paste than a silky coating, don’t panic. Just add that reserved pasta water a tablespoon at a time, stirring well between additions until you reach your desired consistency. The starch from the pasta water actually helps the sauce cling better anyway.
Pasta Sticking Together? Gluten-free pasta can be a bit clingy sometimes. Make sure you’re using plenty of boiling water and give it an occasional stir while cooking. A tiny drizzle of oil in the pot can help, though it’s not always necessary.
Too Tangy? If the balsamic vinegar makes things a bit too acidic for your taste, balance it out with a teaspoon of maple syrup or coconut sugar. This quick vegan dish should taste bright but not pucker-inducing. Taste and adjust as you go.
Tomatoes Not Breaking Down? Some cherry tomatoes have thicker skins and need a bit more coaxing. Let them simmer a little longer, or score them with a small X before adding to help them release their juices faster.
Storage & Meal Prep
Store any leftover creamy sun-dried tomato vegan pasta in an airtight container in the fridge for up to 3 days. The sauce will thicken as it chills, which is totally normal. When reheating, add a splash of vegetable broth or water to bring back that creamy consistency, warming it gently over medium-low heat or in the microwave in 30-second intervals.
For meal prep, you can make the sauce ahead and store it separately from the pasta for up to 4 days. Cook your pasta fresh when you’re ready to eat for the best texture. This makes throwing together these easy to make vegetarian meals even faster on busy weeknights.
Serving Suggestions
This flavorful vegan recipe pairs beautifully with a simple side salad dressed with lemon and olive oil, or serve it alongside some gluten-free Italian flatbread for soaking up every drop of that incredible sauce. It’s substantial enough to stand alone as a complete meal, especially when you add a protein boost like white beans or chickpeas.
Man, oh man, this pasta is also perfect for potlucks and family gatherings—it travels well and tastes amazing at room temperature. I’ve brought it to several summer cookouts, and it always disappears first. For a heartier spread, try pairing it with gluten-free pizza eggs for weekend brunch.
Variations
Kid-Friendly Version: If your little ones are sensitive to bold flavors, dial back the garlic to just 2 cloves and use regular cherry tomatoes instead of sun-dried. You can also blend the sauce smooth after cooking for picky eaters who don’t love “bits.” They’ll devour this vegan vegetarian dinner without even realizing how nutritious it is.
Protein Power-Up: Want to make this more filling? Toss in a can of white beans, chickpeas, or some crispy baked tofu cubes when you add the pasta. This transforms your quick vegan dish into a complete protein-packed meal that’ll keep you satisfied for hours.
Dairy-Free Cream Dream: For an even richer version, stir in a few tablespoons of dairy-free cream cheese along with the coconut milk. It creates this incredibly velvety texture that’s pure comfort in a bowl.
Spicy Kick: Love heat? Add red pepper flakes when you sauté the garlic, or stir in a teaspoon of harissa paste with the tomato paste. According to food science research on flavor development, the combination of spice and umami-rich ingredients creates an irresistible depth that keeps you coming back for more.
Veggie-Loaded: Throw in whatever vegetables you have hanging around—zucchini, bell peppers, or mushrooms all work great. Sauté them with the garlic for extra nutrition and texture. This is one of those easy to make vegetarian meals that’s endlessly adaptable.
Creamy Sun-Dried Tomato Vegan Pasta FAQs
Can I use oil-packed sun-dried tomatoes instead of dry ones?
Absolutely! Oil-packed sun-dried tomatoes work beautifully and add even more richness to your creamy sun-dried tomato vegan pasta. Just drain them first and maybe use slightly less coconut milk since they’re already moist. The flavor will be slightly more intense, which is never a bad thing.
How do I make this recipe nut-free?
Great news—this flavorful vegan recipe is naturally nut-free as written. Just double-check your gluten-free pasta brand, as some varieties contain traces of nuts from processing facilities. Stick with certified nut-free brands if allergies are a concern.
What’s the best gluten-free pasta to use?
I’ve had the best luck with brown rice pasta or a rice-corn blend for this dish. They hold up well to the creamy sauce without getting mushy. Chickpea pasta adds extra protein if that’s your goal, though it has a slightly earthier flavor.
Why use only the thick cream from coconut milk?
The thick cream gives you that luxurious, restaurant-quality texture without any dairy. If you use the whole can including the watery part, your sauce might end up too thin. Save that coconut water for smoothies—nothing goes to waste!
Best way to reheat leftovers without drying them out?
Add a few tablespoons of vegetable broth or water before reheating to restore moisture. Warm it gently on the stovetop over medium-low heat, stirring frequently, until it’s heated through and creamy again. Microwaving works too, but stir every 30 seconds for even heating.
What can I substitute for nutritional yeast?
If you can’t find nutritional yeast, try using a tablespoon of white miso paste or even a dairy-free parmesan alternative. The flavor won’t be exactly the same, but you’ll still get that savory, cheesy depth that makes this vegan vegetarian dinner so satisfying.
More Delicious Gluten-Free Recipes
Looking for more plant-based inspiration? Try our vegan chickpea chocolate chip cookies for a sweet treat, or explore our collection of naturally gluten-free Italian recipes. This creamy sun-dried tomato vegan pasta proves that quick vegan dishes can be just as comforting and delicious as any traditional recipe.
Whether you’re serving this for a busy Tuesday dinner or bringing it to your next holiday potluck, it’s guaranteed to become one of your favorite easy to make vegetarian meals. The combination of creamy coconut, tangy sun-dried tomatoes, and fresh arugula creates something truly special—and nobody will believe it came together in just 30 minutes.
