Name: Vegan Creamy Sun Dried Tomato Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 servings gluten-free fettuccine; 4 cloves garlic, minced; 10 pieces sun-dried tomatoes, chopped ((oil-packed or rehydrated dry-packed)); 1 tbsp Italian seasoning; 1 tbsp balsamic vinegar; 3 tbsp tomato paste; 2 cups cherry tomatoes; 1 cup water or vegetable broth ((use low-sodium broth to control salt)); 7 oz full-fat canned coconut milk ((use the thick cream — about half a 13.5 oz can)); 3 tbsp nutritional yeast; Salt and pepper to taste; 2 cups baby arugula; ½ cup flat-leaf parsley, chopped; Vegan parmesan (optional)

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I still remember the first time I layered sun-dried tomatoes into a silky, dairy-free sauce — the salty, concentrated tomato hits against bright cherry tomatoes and peppery arugula felt like summer in a bowl. This Vegan Creamy Sun Dried Tomato Pasta is exactly that: an easy, weeknight-friendly fettuccine that mimics a rich cream sauce using coconut cream and nutritional yeast. It’s great when you want comfort food that’s gluten-free and plant-based, but still indulgent.

Why you’ll love this dish

This recipe hits a sweet spot: restaurant-worthy creaminess without dairy, pantry-friendly ingredients, and a fast finish (30–35 minutes from start to table). The sun-dried tomatoes give an umami punch, the balsamic and tomato paste add depth, and the cherry tomatoes provide pops of freshness that keep the sauce from tasting flat. It’s ideal for busy weeknights, date nights at home, or when you want to feed friends with different diets.

“A creamy, garlicky pasta that tastes indulgent yet light — the sun-dried tomatoes make every bite memorable.” — a quick review from a dinner guest

If you like variations that blend bold tomato flavors with cream, you may enjoy this creamy cajun chicken pasta recipe for a non-vegan twist.

Step-by-step overview

Before you dive into the ingredient list, here’s what happens in this recipe: cook the gluten-free fettuccine until al dente, sauté garlic and chopped sun-dried tomatoes to release their flavor, caramelize tomato paste with Italian seasoning and balsamic, soften and burst cherry tomatoes, fold in coconut cream and nutritional yeast to build a thick, silky sauce, then toss the pasta with peppery arugula and fresh parsley. Expect several quick transitions on the stove — keep an eye on the heat and add small amounts of water to prevent sticking.

If you want to see how sun-dried tomatoes play in slow-cooked dishes too, check this crockpot chicken with sun-dried tomatoes recipe for inspiration.

What you’ll need

4 servings gluten-free fettuccine
4 garlic cloves, minced
10 sun-dried tomatoes, chopped (oil-packed or rehydrated dry-packed)
1 tbsp Italian seasoning
1 tbsp balsamic vinegar
3 tbsp tomato paste
2 cups cherry tomatoes
1 cup water or vegetable broth (use low-sodium broth to control salt)
7 oz full-fat canned coconut milk (use the thick cream — about half a 13.5 oz can)
3 tbsp nutritional yeast
Salt and pepper to taste
2 cups baby arugula
½ cup flat-leaf parsley, chopped
Vegan parmesan (optional)

Ingredient notes and swaps:

If you don’t have sun-dried tomatoes, double the tomato paste and add a splash of caper brine for tang.
For a lighter version, use light coconut milk, but the sauce will be less rich.
Gluten pasta swap: regular fettuccine works the same if you don’t need GF.

Step-by-step instructions

Boil the pasta: Bring a large pot of salted water to a boil. Cook the gluten-free fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
Start the aromatics: Heat a large skillet over medium. Add a tablespoon of water, broth, or oil. Sauté the minced garlic and chopped sun-dried tomatoes for about 2 minutes, stirring so garlic softens but doesn’t brown. Add small splashes of water if pan gets dry.
Caramelize the base: Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook 2–3 minutes, scraping the bottom so the tomato paste darkens slightly — this deepens flavor.
Soften the cherry tomatoes: Add the cherry tomatoes and 1/2 cup of water (or broth). Cover and cook 3–4 minutes until the tomatoes start to collapse. Uncover and gently smash some tomatoes with a spoon to release juices.
Build the cream sauce: Pour in the coconut cream and stir in nutritional yeast. Season with salt and pepper. Simmer 5–10 minutes on low until the sauce thickens. Add reserved pasta water a tablespoon at a time if you need a looser sauce.
Combine pasta and greens: Drain the pasta and add it directly to the skillet. Toss with the arugula until it wilts and everything is well-coated. Taste and adjust seasoning.
Finish and serve: Sprinkle chopped parsley and optional vegan parmesan on top. Serve immediately.

For another long-simmered approach that uses sun-dried tomatoes differently, you might enjoy this slow-cooked crockpot chicken with sun-dried tomatoes variation.

Best ways to enjoy it

Plate it in a shallow bowl so the sauce pools around the pasta. A final drizzle of high-quality olive oil brightens flavors.
Pair with a crisp green salad or roasted broccoli for texture contrast.
Serve with crusty gluten-free bread to mop up the sauce, or top with toasted pine nuts for crunch.
For a heartier meal, fold in pan-seared tofu cubes or chickpeas.

Storage and reheating tips

Refrigeration: Store cooled leftovers in an airtight container for up to 3–4 days. Coconut-based sauces can firm up in the fridge; they’ll loosen when reheated.
Reheating: Warm gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce. Microwaving works — add 1–2 tbsp water and reheat in 30-second intervals, stirring.
Freezing: You can freeze the sauce (without pasta) for up to 2 months. Thaw overnight in the fridge and reheat slowly. Cook fresh pasta to combine after reheating for best texture.
Food safety: Don’t leave cooked pasta at room temperature for more than 2 hours. Cool quickly and refrigerate.

Helpful cooking tips

Use only the thick cream part of canned coconut milk for a true, creamy texture — chill the can and scoop the top solids if needed.
Toast the tomato paste a little before adding liquid; it removes “raw” bitterness and adds depth.
If your gluten-free pasta tends to clump, rinse briefly after draining and toss with a teaspoon of oil before adding to the sauce.
Taste as you go. Nutritional yeast gives savory flavor, but salt amounts will vary depending on whether your sun-dried tomatoes are oil-packed and salted.
For a smoother sauce, blend half the sauce before adding pasta, then return to the skillet and mix with the unblended portion.

Creative twists

Spicy: Add red pepper flakes or a swirl of harissa for heat.
Green boost: Stir in baby spinach or kale along with arugula.
Mushroom version: Sauté cremini mushrooms with the garlic for an earthy note.
Herb-forward: Swap parsley for basil and finish with lemon zest for a brighter profile.
Protein add-ins: Pan-fried tempeh, crispy chickpeas, or white beans make it more filling without changing the base.

Common questions

Q: How long does this take from start to finish?
A: About 30–35 minutes. The sauce simmers quickly while the pasta cooks, so prep and cook run in parallel.

Q: Can I make the sauce nut-free and soy-free?
A: Yes — this recipe is naturally soy-free, and using coconut milk keeps it nut-free. Nutritional yeast provides umami without nuts.

Q: Will the coconut flavor be obvious?
A: If you use full-fat canned coconut cream but only a small amount (as the recipe specifies), the coconut taste is subtle and mostly adds richness. Use only the thick cream portion for a less pronounced coconut note.

Q: Can I make this ahead for a dinner party?
A: Make the sauce up to 24 hours ahead and store in the fridge. Reheat gently and cook fresh pasta before tossing so texture stays optimal.

Q: My gluten-free pasta falls apart — any fixes?
A: Choose a high-quality gluten-free fettuccine and avoid overcooking. Rinse briefly in cold water after cooking to stop softening and toss with a little oil if you won’t combine it with sauce immediately.

Conclusion

This Vegan Creamy Sun Dried Tomato Pasta is a quick, satisfying recipe that proves dairy-free doesn’t mean flavor-free. If you’re curious about other vegan takes on creamy pasta, take a look at Vegan Creamy Sun Dried Tomato Pasta – Jackfruitful Kitchen for another variation, or explore a different creamy vegan favorite like Creamy Vegan Marry Me Pasta | It Doesn’t Taste Like Chicken for inspiration.