Vegan Creamy Sun Dried Tomato Pasta Recipe
Rich, Flavorful & Ready in 25 Minutes
If you’re craving a comforting bowl of pasta that’s both wholesome and indulgent, this Vegan Creamy Sun Dried Tomato Pasta Recipe is here to become a weekly staple in your kitchen. A silky and lush coconut-based sauce infused with aromatic garlic, balsamic vinegar, and rich sun-dried tomatoes—this dish tastes like a luxurious Italian restaurant meal but is surprisingly simple to make at home.
The combination of gluten-free fettuccine, bright cherry tomatoes, and nourishing leafy greens such as arugula creates a vibrant, well-balanced dish bursting with nutrients. Even though it’s dairy-free, the sauce is unbelievably creamy thanks to coconut milk and nutritional yeast, which lend a deep umami flavor reminiscent of parmesan cheese.
Whether you’re fully vegan, dairy-free, or simply love delicious pasta, this recipe checks all the boxes:
✔ Creamy & cheesy (without any dairy!)
✔ Pantry-friendly ingredients
✔ Naturally gluten-free friendly
✔ Ready in just 25 minutes
✔ Meal-prep & family-approved
Let’s dive in and whip up this unforgettable pasta masterpiece!
📌 Why You’ll Love This Vegan Creamy Sun Dried Tomato Pasta Recipe
💚 Rich flavor – tangy sun-dried tomatoes + sweet simmered cherry tomatoes
🍝 Perfect pasta texture – creamy sauce coats every strand beautifully
🌱 Completely vegan & dairy-free without sacrificing comfort
⏱️ Fast weeknight meal ready in under half an hour
🧂 Balanced savory flavors thanks to Italian herbs and nutritional yeast
🥗 Leafy greens included for extra nutrients & vibrant color
This pasta not only satisfies cravings but also supports a better-for-you lifestyle—comfort food with benefits.
🥘 Ingredients You’ll Need
Here’s everything required to make this Vegan Creamy Sun Dried Tomato Pasta Recipe:
| Ingredient | Notes |
|---|---|
| Gluten-free fettuccine | Any pasta shape works—penne, linguine, spaghetti |
| Garlic | Freshly minced for stronger aromatics |
| Sun-dried tomatoes | Oil-packed preferred for richer flavor |
| Italian seasoning | Balance of herbs like basil, oregano & thyme |
| Balsamic vinegar | Adds tang & caramelized depth |
| Tomato paste | Intensifies the tomato flavor |
| Cherry tomatoes | Bursting sweetness & fresh juiciness |
| Water or vegetable broth | Broth provides richer flavor |
| Full-fat canned coconut milk | Only the thick part (top half of the can) |
| Nutritional yeast | The secret to cheesy dairy-free sauces |
| Salt & pepper | Essential seasoning |
| Baby arugula | Peppery green that wilts beautifully |
| Fresh flat-leaf parsley | Bright, fresh finishing flavor |
| Vegan parmesan | Optional garnish for extra cheesiness |
🔪 Equipment
✔ Large pot for pasta
✔ Large skillet
✔ Wooden spoon or spatula
✔ Strainer
✔ Chef’s knife & cutting board
🧑🍳 How to Make Vegan Creamy Sun Dried Tomato Pasta Recipe
Follow these simple steps for rich and delicious results every time.
STEP 1️⃣ — Cook the Pasta
Boil a large pot of salted water. Cook gluten-free fettuccine according to package directions until al dente. Drain and set aside.
Tip: Toss cooked pasta with a splash of olive oil to prevent sticking.
STEP 2️⃣ — Sauté Garlic & Sun-Dried Tomatoes
In a heated skillet, add a splash of broth (or oil). Sauté garlic & chopped sun-dried tomatoes for 1–2 minutes. Add water as needed to prevent burning.
STEP 3️⃣ — Build Flavor
Add:
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Italian seasoning
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Balsamic vinegar
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Tomato paste
Cook 2–3 minutes until the mixture darkens and caramelizes—this deepens flavor dramatically.
STEP 4️⃣ — Simmer the Sauce
Add cherry tomatoes + water or vegetable broth
Cover and simmer 3–4 minutes
Using a spoon, gently smash softened tomatoes so their juices enrich the sauce.
Stir in:
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Full-fat coconut milk (thick half only)
-
Nutritional yeast
-
Salt & pepper
Simmer 5–10 more minutes until creamy, shiny, and thick.
STEP 5️⃣ — Combine & Toss
Add pasta directly into the sauce. Toss until fully coated and glossy. Fold in fresh arugula so it wilts into the pasta. Remove from heat.
STEP 6️⃣ — Serve & Garnish
Top with:
✨ Fresh parsley
✨ Black pepper
✨ Vegan parmesan (optional but recommended!)
Your pasta masterpiece is ready to devour!
🍽️ Serving Suggestions
This Vegan Creamy Sun Dried Tomato Pasta Recipe pairs wonderfully with:
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Garlic bread or toasted baguette
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A crisp green salad
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Roasted vegetables (broccoli, asparagus, Brussels sprouts)
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Vegan wine (Pinot Grigio, Sauvignon Blanc, or a light red)
For a protein boost:
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Crispy tofu or chickpeas
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Vegan Italian sausage
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White beans
🧠 Expert Tips for Success
🌟 Reserve pasta water!
A splash helps emulsify the sauce if it gets too thick.
🌟 Use full-fat coconut milk
Low-fat will make the sauce watery and less creamy.
🌟 Smash those tomatoes
You get a deeper, sweeter sauce base.
🌟 Heat matters
Simmer gently—don’t boil coconut milk too hard or it may separate.
🌟 Salt gradually
Sun-dried tomatoes can be salty—taste as you season!
🔄 Ingredient Substitutions
| Ingredient | Swap Option |
|---|---|
| Coconut milk | Cashew cream or dairy-free heavy cream |
| Gluten-free pasta | Any pasta of choice |
| Nutritional yeast | Vegan cheese shreds |
| Arugula | Spinach or kale |
| Cherry tomatoes | Canned diced tomatoes in a pinch |
This recipe is flexible—customize it however you like!
🥡 Storage & Reheating
This pasta stores well for a quick leftover meal.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | 3–4 days | Add splash of water when reheating |
| Freezer | ✖ Not recommended | Sauce texture may separate |
Microwave or warm in skillet on low heat until creamy again.
❓ Frequently Asked Questions
Is this recipe 100% vegan?
Yes! No dairy, eggs, meat, or animal products are used.
Can I make the sauce ahead of time?
Absolutely. It keeps well for 3 days and thickens beautifully.
How do I make the sauce thicker?
Simmer longer or stir in 1 tbsp more tomato paste or coconut milk.
Will it taste like coconut?
Not noticeably—the savory flavors overpower any coconut taste.
Can I add protein?
Definitely—try vegan sausage, tofu, or legumes for a filling boost.
🌟 Nutritional Information (Per Serving)
Approximate value:
-
330 calories
-
10g protein
-
42g carbohydrates
-
14g healthy fats
-
High in vitamins A + C, fiber & iron
A delicious pasta dish that fuels your body well!
❤️ Why This Vegan Creamy Sun Dried Tomato Pasta Recipe Works
It strikes the perfect balance between indulgence and nutrition. The richness of the sauce clings to every pasta ribbon, while herbs, vinegar, and tomatoes brighten the entire dish.
This is the kind of recipe you’ll make once and immediately add to your go-to rotation. Comforting yet fresh, satisfying yet light—the best of both worlds.
This dish will impress guests, delight weeknight eaters, and even convert dairy lovers to vegan cuisine.
📝 Printable Recipe Card
(If you’d like, I can format it beautifully with recipe toggles, metric/US measurements, and clickable print buttons for your blog!)
🧁 Optional Add-Ins
Switch it up with these fun variations:
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Spicy kick → add crushed red pepper flakes
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Extra nuttiness → top with toasted pine nuts
-
Herb lovers → add basil or thyme
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More veggies → mushrooms, zucchini, or spinach
Make it uniquely yours!
🌍 A Touch of Italy, Fully Plant-Based
This dish celebrates Italian flavor traditions while remaining 100% vegan. It’s astonishing how simple ingredients can transform into something so rich and satisfying. With each bite, you get savory depth, natural sweetness, creamy silkiness, and a fresh peppery finish.
A true pantry-friendly pasta wonder.
PrintVegan Creamy Sun Dried Tomato Pasta Recipe
This Vegan Creamy Sun-Dried Tomato Pasta is rich, comforting, and bursting with bold Italian-inspired flavors. A velvety coconut-cream sauce is blended with garlic, balsamic, sweet cherry tomatoes, and savory sun-dried tomatoes — all tossed with tender fettuccine and fresh greens. It’s vibrant, satisfying, and ready in just 25 minutes!
Ingredients
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4 servings gluten-free fettuccine (or any pasta of choice)
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4 garlic cloves, minced
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10 sun-dried tomatoes, chopped
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1 tbsp Italian seasoning
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1 tbsp balsamic vinegar
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3 tbsp tomato paste
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2 cups cherry tomatoes
-
1 cup water or vegetable broth
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7 oz full-fat canned coconut milk
(thick cream only — ~½ can) -
3 tbsp nutritional yeast
-
Salt & black pepper — to taste
-
2 cups baby arugula
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½ cup flat-leaf parsley, chopped
-
Vegan parmesan — optional topping
Instructions
1️⃣ Cook Pasta
Boil salted water and cook fettuccine according to package instructions until al dente. Reserve a splash of pasta water, then drain.
2️⃣ Sauté Aromatics
In a large skillet, heat a splash of broth (or oil).
Sauté garlic + sun-dried tomatoes 2 minutes until fragrant.
3️⃣ Caramelize Tomato Base
Stir in:
-
Italian seasoning
-
Balsamic vinegar
-
Tomato paste
Cook 2–3 minutes to deepen the flavor.
4️⃣ Simmer the Sauce
Add cherry tomatoes + 1 cup broth/water.
Cover and cook 3–4 minutes, then gently smash tomatoes.
5️⃣ Make It Creamy
Stir in coconut milk + nutritional yeast.
Season with salt and pepper.
Simmer 5–10 minutes until thick and creamy.
6️⃣ Toss & Serve
Add drained pasta + arugula to the skillet and toss to coat.
Serve topped with parsley and vegan parmesan.
Notes
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Use high-quality sun-dried tomatoes packed in oil for the best flavor.
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If sauce thickens too much → add reserved pasta water.
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Want extra creaminess? Add more coconut cream or a spoon of cashew butter.
-
Swap arugula for spinach if you prefer milder greens.
-
Add red pepper flakes for heat
Final Thoughts
This Vegan Creamy Sun Dried Tomato Pasta Recipe is everything a comforting meal should be—quick, luscious, nutritious, and packed with bold flavors. Whether you’re new to vegan cooking or a seasoned plant-based chef, this recipe is guaranteed to become a household favorite.
Make it once, and you’ll crave it again and again.
So go ahead—grab your apron, boil some pasta, and enjoy a vibrant homemade Italian dinner tonight. Buon appetito! 🇮🇹
