Vegan Creamy Sun Dried Tomato Pasta

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I still remember the first time I made this Vegan Creamy Sun Dried Tomato Pasta—I’d come home hungry after a long day, and the idea of a comforting bowl of pasta felt like a warm hug. Have you ever stared at a pantry full of cans and jars and wondered if you could turn them into something that tastes like a treat? For many beginners, timing the pasta and finishing a sauce while everything’s hot can feel a little intimidating. I promise this recipe is easy and stress-free: with a few simple steps and pantry staples, you’ll be twirling forkfuls of creamy, tangy pasta before you know it. If you like a chilled option for hot days, you might also enjoy my creamy chipotle pasta salad for contrast.

A Quick Look at This Vegan Creamy Sun Dried Tomato Pasta Recipe

A rich, velvety sauce made from full-fat coconut milk and nutritional yeast hugs gluten-free fettuccine, while sun-dried tomatoes and fresh cherry tomatoes bring bright, concentrated tomato flavor. This dish is comforting and satisfying—perfect for a weeknight dinner that feels a little special. It’s also naturally dairy-free and simple to customize, which makes it friendly for home cooks and folks new to vegan cooking. Keep reading for step-by-step tips and cozy serving ideas that make this pasta a repeat favorite.

Ingredients You’ll Need for Vegan Creamy Sun Dried Tomato Pasta

Essentials

4 servings gluten-free fettuccine (adjust cook time per package for al dente)
4 garlic cloves, minced
10 sun-dried tomatoes, chopped (packed in oil or rehydrated if dry)
1 tablespoon Italian seasoning
1 tablespoon balsamic vinegar
3 tablespoons tomato paste
2 cups cherry tomatoes, halved
1 cup water or vegetable broth (plus extra for sautéing)
7 oz full-fat canned coconut milk (the creamy part)
3 tablespoons nutritional yeast
Salt and pepper to taste
2 cups baby arugula
½ cup flat-leaf parsley, chopped

Optional add-ons

Vegan parmesan (store-bought or homemade), for finishing
Toasted pine nuts or chopped walnuts, for crunch
Lemon zest or a squeeze of lemon juice, for brightness
Red pepper flakes, for heat
Sliced sautéed mushrooms or roasted red peppers, to bulk up the plate
A scoop of plain mashed white beans or cannellini beans, for extra protein and creaminess
A drizzle of extra-virgin olive oil, for richness and shine

Substitutions and shortcuts

Pasta: Any long gluten-free pasta works—spaghetti, linguine, or tagliatelle. If you’re not gluten-free, regular fettuccine or pappardelle are lovely swaps.
Coconut milk: If coconut flavor worries you, try canned soy creamer or an unsweetened oat cream (fatty varieties work best for richness). Note the flavor will change slightly.
Nutritional yeast: Adds that cheesy, savory note. If you’re out, a tablespoon of miso paste plus extra salt can help mimic the depth—add sparingly.
Sun-dried tomatoes: If you only have sun-dried tomatoes in oil, drain and reserve a teaspoon of the oil for flavor; otherwise rehydrate dry ones in hot water for 10 minutes before chopping.
Quick tomato boost: Use a 14-oz can of crushed tomatoes in place of cherry tomatoes and water for a smoother sauce faster.
Protein shortcut: Stir in a can of drained cannellini beans or add pre-cooked vegan sausage slices to make it a one-pan meal.
Time-savers: Use pre-minced garlic from a jar and pre-chopped parsley to shave off prep minutes.

How to Make Vegan Creamy Sun Dried Tomato Pasta Step-by-Step

I like to keep the kitchen calm when I cook—set out ingredients, turn on a simple playlist, and take each step slowly. Here’s a beginner-friendly walkthrough so nothing surprises you.

Prepare your cooking station
- Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous pinch of salt—this seasons the pasta from the inside.
- While the water heats, measure and prep the garlic, chop the sun-dried tomatoes, halve the cherry tomatoes, open the coconut milk, and measure the nutritional yeast. Having everything ready makes the sauce come together smoothly.
Cook the pasta
- Add the gluten-free fettuccine to the boiling water and cook according to package instructions for al dente—taste a strand a minute earlier than the package suggests to avoid mushiness. Gluten-free pasta can go from perfect to soft quickly.
- Before draining, reserve about ½ cup of the starchy pasta cooking water and set it aside. Drain the pasta and set it in a big bowl or the pot you cooked it in; toss with a little oil if you think it might stick while you finish the sauce.
Start the base of the sauce
- Heat a large skillet over medium heat. Instead of oil, I often start with a splash of vegetable broth or just a couple of tablespoons of the reserved pasta water—this keeps things lighter but still prevents sticking.
- Add the minced garlic and chopped sun-dried tomatoes. Sauté for 1–2 minutes until fragrant. The sun-dried tomatoes release their flavor quickly and pair beautifully with garlic.
Build flavor with seasoning and tomato paste
- Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2–3 minutes, stirring frequently. The tomato paste will toast a bit and deepen the sauce’s flavor—this step is small but essential for a rich, rounded sauce.
Add fresh tomatoes and simmer
- Add the halved cherry tomatoes and 1 cup of water or vegetable broth. Cover the skillet and let it cook for 3–4 minutes so the cherry tomatoes soften and begin to release their juices.
- Use a spoon or a spatula to smash a few of the softened cherry tomatoes against the pan for a rustic texture. You want a balance of whole bursts and a silky base—not a fully puréed sauce.
Make it creamy
- Lower the heat to medium-low. Stir in the full-fat canned coconut milk and nutritional yeast. Mix well to combine, and let the sauce simmer gently for 5–10 minutes until it thickens slightly. Stir occasionally to avoid sticking.
- Taste and season with salt and pepper. If the sauce seems too thick, add a splash of the reserved pasta water; if too thin, let it simmer a bit longer to concentrate.
Combine pasta, arugula, and sauce
- Add the cooked fettuccine directly to the skillet (or pour the sauce over the pasta in the pot). Toss thoroughly to coat each strand in the creamy sauce.
- Fold in the baby arugula—the residual heat wilts it just enough to soften leaves while keeping a peppery bite. If you want extra silkiness, add a tablespoon of reserved pasta water and toss again.
Finish and serve
- Stir in chopped parsley for freshness. Transfer to bowls and top with optional vegan parmesan, toasted nuts, lemon zest, or red pepper flakes to taste.
- Serve immediately with an extra drizzle of good olive oil if desired. Leftovers keep well in the fridge for a day or two—reheat gently with a splash of water to loosen the sauce.

Tips while you cook:

Keep your heat moderate when simmering coconut milk; too high and it can separate.
Save the pasta water—those starchy drops are the secret to silky sauces without extra fats.
Taste as you go. Salt and acid (like balsamic or lemon) are your friends and can brighten the dish dramatically.

Common Mistakes to Avoid

I’ve made (and patched up) my fair share of pasta mishaps. Here are a few common ones and how to avoid them so your dinner comes out just right.

Mistake 1: Overcooking gluten-free pasta

Gluten-free pasta can quickly become mushy if left in hot water too long. Cook to just al dente, test early, and rinse only if the package recommends it. Reserve some cooking water to adjust the sauce instead of trying to fix a gummy texture.

Mistake 2: Skipping the tomato paste step

Tomato paste adds concentrated umami and sweetness when lightly cooked. Skipping the step where you toast the paste means the sauce will lack depth. Cook it with the garlic and sun-dried tomatoes for a minute or two so it caramelizes slightly.

Mistake 3: Adding coconut milk at high heat

If you add canned coconut milk to a very hot pan, it can split or become grainy. Lower the heat and stir gently as it incorporates. If separation happens, a splash of reserved pasta water and gentle whisking usually brings it back together.

Serving Suggestions for Vegan Creamy Sun Dried Tomato Pasta

This pasta is cozy on its own, but a few thoughtful pairings can elevate the meal for guests or a quiet night in.

I often serve it with a simple side and a crunchy element to balance the creaminess.

Light green salad with lemon vinaigrette

A crisp salad—mixed greens, cucumber, and a lemony vinaigrette—cuts through the richness. The acidity refreshes the palate between creamy bites.

Toasted nuts or crusty bread

Toast a handful of pine nuts or walnuts for a nutty crunch on top. If you’re not gluten-free, a slice of warm crusty bread is perfect for scooping up any leftover sauce.

Roasted veggies or sautéed mushrooms

Roasted asparagus, zucchini, or a pan of sautéed mushrooms make the plate heartier and add lovely textures. For a protein boost, stir in a scoop of mashed white beans—the extra creaminess blends into the sauce smoothly. For ideas on cold protein-packed pasta salads you can prep ahead, check this cold high-protein vegan pasta salad.

Conclusion

I hope you feel ready to make this Vegan Creamy Sun Dried Tomato Pasta tonight—it’s easier than it looks, deeply customizable, and genuinely comforting. Whether you keep it simple or add mushrooms, beans, or nuts, the core idea is the same: build layers of flavor slowly and finish with fresh greens. If you’d like another take on a similar creamy, tangy pasta, see the original inspiration at Vegan Creamy Sun Dried Tomato Pasta – Jackfruitful Kitchen.

FAQs About Vegan Creamy Sun Dried Tomato Pasta

Can I make Vegan Creamy Sun Dried Tomato Pasta without coconut milk?

Yes—you can use a high-fat plant creamer like oat cream or canned soy creamer for a neutral flavor. The texture changes slightly, but the sauce will still be rich. If you skip coconut, watch the seasoning and add a touch more nutritional yeast or a splash of lemon for brightness.

Is Vegan Creamy Sun Dried Tomato Pasta suitable for meal prep?

Absolutely. Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water to loosen the sauce and revive the creaminess. Add fresh arugula or parsley after reheating to bring back the bright, fresh flavors.

How can I add protein to Vegan Creamy Sun Dried Tomato Pasta while keeping it vegan?

Stirring in mashed cannellini beans, adding sautéed tofu cubes, or topping with toasted nuts are all great ways to increase protein. For more make-ahead protein-rich pasta ideas, you can also try this cold high-protein vegan pasta salad.

Can I use regular (wheat) pasta for Vegan Creamy Sun Dried Tomato Pasta?

Yes—regular wheat pasta is a perfect swap and tends to hold together a bit more robustly than gluten-free varieties. Cook it according to package instructions for al dente, and follow the rest of the steps as written.

How do I prevent the sauce from becoming too thin or too thick in Vegan Creamy Sun Dried Tomato Pasta?

If the sauce is too thin, simmer it uncovered for a few more minutes to reduce and thicken. If it’s too thick, gradually add reserved pasta water or a little vegetable broth until you reach the desired consistency. The starch in the pasta water also helps the sauce cling to the noodles, so add it sparingly until the texture is just right.

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