Vegan Creamy Sun Dried Tomato Pasta

A quick and easy dairy-free fettuccine pasta with a rich creamy sauce made from coconut cream and sun-dried tomatoes, perfect for busy weeknights.

Prep Time 10

Cook Time 25

Total Time 35

Serving Size servings

Ingredients

For the pasta

4 servings gluten-free fettuccine

For the sauce

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

For serving

2 cups baby arugula
½ cup flat-leaf parsley, chopped
Vegan parmesan (optional)

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. If the pan gets dry, add small splashes of water.

Caramelize the base

Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2–3 minutes, scraping the bottom to darken the tomato paste slightly.

Soften the cherry tomatoes

Add the cherry tomatoes and 1/2 cup of water (or broth). Cover and cook for 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 the nutritional yeast. Season with salt and pepper. Simmer for 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.

Notes

Store cooled leftovers in an airtight container for up to 3–4 days. To reheat, warm gently on the stovetop or microwave, adding water or broth to loosen the sauce. You can freeze the sauce (without pasta) for up to 2 months.