If you are on the hunt for a dish that bursts with flavor while being entirely plant-based and creamy, this Vegan Creamy Sun Dried Tomato Pasta Recipe is about to become your new go-to. Imagine perfectly cooked gluten-free fettuccine wrapped in a luscious sauce made from sun-dried tomatoes and coconut milk, with savory garlic and a tangy touch of balsamic to balance every bite. This recipe offers a delightful marriage of vibrant colors, rich textures, and a depth of taste that feels indulgent yet wholesome—ideal for impressing guests or treating yourself to a comforting dinner. Plus, it’s quick and simple enough to whip up on any busy weeknight.
Ingredients You’ll Need
Getting these basics together is a breeze, but each ingredient plays an essential role in crafting that unmistakable creamy and tangy profile of this dish. From the naturally sweet sun-dried tomatoes to the nourishing nutritional yeast, every component enhances the texture, flavor, or visual appeal.
- Gluten-free fettuccine: Opt for this pasta to keep the dish allergy-friendly without sacrificing that satisfying bite.
- Garlic cloves, minced: Adds aromatic warmth and depth right from the first sauté.
- Sun-dried tomatoes, chopped: The star ingredient contributing an intense, concentrated tomato flavor.
- Full-fat canned coconut milk: Creates that irresistibly creamy and slightly sweet sauce base.
- Nutritional yeast: Infuses a cheesy, umami kick, making the creaminess richer and more complex.
- Cherry tomatoes: Provide bursts of freshness and juicy texture in every forkful.
- Baby arugula and parsley: Serve as peppery, herbaceous garnishes that brighten the dish.
- Italian seasoning, balsamic vinegar, tomato paste: These pantry staples build savory layers, balancing sweetness and acidity.
- Salt and pepper: Essential for seasoning to perfection.
- Water or broth: Helps loosen the sauce while simmering to the right consistency.
How to Make Vegan Creamy Sun Dried Tomato Pasta Recipe
Step 1: Cook the pasta
Start by cooking your gluten-free fettuccine according to the package instructions until al dente. This ensures the pasta remains firm and holds up beautifully once tossed in the sauce. Drain it and set it aside while you prepare the flavorful components of the dish.
Step 2: Sauté garlic and sun-dried tomatoes
Heat a skillet over medium and add minced garlic and chopped sun-dried tomatoes. Sauté for about 2 minutes until the garlic releases its fragrant aroma and the tomatoes begin softening. This step is crucial for layering the tomato’s deliciously concentrated flavor into the sauce.
Step 3: Build the sauce base
Now, stir in Italian seasoning, balsamic vinegar, and tomato paste. Cook this mixture for an additional 2 to 3 minutes, letting it caramelize slightly. This imparts a rich, savory sweetness that forms the backbone of the sauce’s depth.
Step 4: Add tomatoes and simmer
Next, toss in the fresh cherry tomatoes along with a splash of water or broth. Cover and let it simmer for about 3 to 4 minutes. This softens the tomatoes, releasing their juiciness and balancing the denser sun-dried tomatoes with fresh brightness.
Step 5: Stir in coconut milk and nutritional yeast
Pour in the full-fat canned coconut milk and sprinkle in the nutritional yeast, seasoning with salt and pepper to taste. Allow the sauce to simmer gently for 5 to 10 minutes until it thickens slightly into that signature creamy texture you crave in this dish.
Step 6: Combine pasta and greens
Add the cooked fettuccine and handfuls of baby arugula directly into the sauce. Toss everything carefully to coat the pasta and wilt the arugula just enough to infuse peppery freshness blended with the creamy, tangy sauce.
Step 7: Serve and garnish
Finally, plate your beautiful Vegan Creamy Sun Dried Tomato Pasta Recipe and garnish with fresh parsley or vegan parmesan if you like. Serve immediately to enjoy the perfect harmony of flavors and textures.
How to Serve Vegan Creamy Sun Dried Tomato Pasta Recipe
Garnishes
Garnishing is your chance to add a final pop of color and flavor. Baby arugula and chopped parsley bring a lovely green contrast and a hint of bitterness that balances the creamy sauce wonderfully. Some vegan parmesan or crushed toasted pine nuts can add a delightful texture and savory boost.
Side Dishes
This pasta shines on its own but pairs beautifully with light, fresh sides like a crisp mixed green salad or steamed veggies such as asparagus or broccoli. You can also serve it alongside warm, crusty gluten-free bread to soak up every last bit of that velvety sauce.
Creative Ways to Present
For a dinner party or special occasion, present the pasta twirled neatly into nests on each plate with a sprinkle of herbs and a drizzle of high-quality olive oil. For something more casual, serve family-style in a large bowl so everyone can dive into this creamy goodness together.
Make Ahead and Storage
Storing Leftovers
If you have leftovers—and you might given how delicious this dish is—store them in an airtight container in the refrigerator for up to 3 days. The sauce will continue to thicken as it cools, so it’s perfectly normal for it to seem a bit denser when cold.
Freezing
You can freeze portions of this Vegan Creamy Sun Dried Tomato Pasta Recipe for up to 2 months. Because of the coconut milk, the texture might change slightly upon thawing, but reheating with a bit of water or broth restores much of the creaminess.
Reheating
To reheat, gently warm the pasta on the stove over low heat, stirring frequently, and add a splash of water or broth as needed to loosen the sauce back to its luscious state. Avoid the microwave as it can heat unevenly and alter the texture.
FAQs
Can I use a different pasta besides gluten-free fettuccine?
Absolutely! Any pasta you love works just fine, whether it’s regular wheat pasta, chickpea pasta, or another gluten-free variety. Just adjust cooking times accordingly.
Is nutritional yeast really necessary?
While optional, nutritional yeast adds a subtle cheesy, savory flavor that enriches the sauce greatly. If you don’t have it on hand, you can skip it, but the depth of flavor won’t be quite the same.
Can I substitute coconut milk?
You can try using other plant-based milks like cashew or oat milk, but make sure they are full-fat and unsweetened to maintain the creamy texture and neutral flavor profile.
How spicy is this pasta?
This recipe is mild and flavorful but not spicy. However, if you enjoy heat, adding red pepper flakes during the sauté step can give it a lovely kick.
Will the sun-dried tomatoes make the pasta too salty?
Sun-dried tomatoes can be a bit salty depending on the brand, so taste your sauce before adding extra salt. You can always adjust seasoning gradually to keep it perfectly balanced.
Final Thoughts
This Vegan Creamy Sun Dried Tomato Pasta Recipe is truly a comforting, crowd-pleasing dish that you’ll want to make again and again. Simple ingredients come together to create such a luxurious sauce that even non-vegans will be asking for seconds. Give it a try and enjoy the wonderful blend of creamy, tangy, and fresh flavors that make every bite feel like a little celebration.
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Vegan Creamy Sun Dried Tomato Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegan
Description
This Vegan Creamy Sun-Dried Tomato Pasta features gluten-free fettuccine tossed in a rich, dairy-free sauce made from coconut milk, sun-dried tomatoes, and nutritional yeast. Enhanced with fresh cherry tomatoes, garlic, and Italian seasoning, it’s a flavorful, healthy, and quick plant-based meal perfect for a weeknight dinner or casual gathering.
Ingredients
Pasta
- 4 servings gluten-free fettuccine
Sauce
- 4 garlic cloves, minced
- 10 sun-dried tomatoes, chopped
- 1 cup full-fat canned coconut milk
- 3 tbsp nutritional yeast
- 2 cups cherry tomatoes
- 1 tsp Italian seasoning
- 1 tbsp balsamic vinegar
- 1 tbsp tomato paste
- 1/4 cup water or vegetable broth
- Salt and black pepper to taste
Garnish
- Baby arugula
- Fresh parsley, chopped
- Optional: vegan parmesan cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to boil and cook the gluten-free fettuccine according to package instructions until al dente. Drain well and set aside.
- Sauté garlic and sun-dried tomatoes: In a skillet over medium heat, add minced garlic and chopped sun-dried tomatoes. Sauté for about 2 minutes until fragrant and warmed through.
- Add seasonings and caramelize: Stir in Italian seasoning, balsamic vinegar, and tomato paste into the skillet. Cook for an additional 2 to 3 minutes until the mixture caramelizes and deepens in flavor.
- Cook cherry tomatoes: Add the cherry tomatoes and water or vegetable broth. Cover the skillet and let it simmer for 3 to 4 minutes until the tomatoes soften and release their juices.
- Incorporate coconut milk and nutritional yeast: Pour in the full-fat canned coconut milk and sprinkle nutritional yeast into the skillet. Season with salt and pepper to taste. Allow the sauce to simmer gently for 5 to 10 minutes until it slightly thickens and becomes creamy.
- Toss pasta with sauce and greens: Add the cooked fettuccine back into the skillet with the sauce. Toss in baby arugula and stir until everything is well combined and the arugula begins to wilt slightly.
- Serve and garnish: Plate the pasta hot, and garnish with fresh chopped parsley. Optionally, sprinkle with vegan parmesan cheese for extra flavor. Serve immediately and enjoy.
Notes
- Use gluten-free pasta to keep this dish gluten-free and vegan.
- Full-fat canned coconut milk provides the creamy texture; avoid light versions for best results.
- Nutritional yeast adds a cheesy, umami flavor without dairy.
- Substitute vegetable broth or water if you prefer a lighter sauce.
- Adjust seasoning with salt and pepper to your preference.
- Optional vegan parmesan enhances the flavor but can be omitted for a lower-calorie dish.
