Vegan 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
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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
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Salt & black pepper — to taste
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2 cups baby arugula
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½ cup flat-leaf parsley, chopped
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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:
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Italian seasoning
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Balsamic vinegar
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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.
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Swap arugula for spinach if you prefer milder greens.
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Add red pepper flakes for heat