Delicious Vegan Creamy Sun Dried Tomato Pasta Recipe

Transform your weeknights with this incredibly flavorful vegan creamy sun dried tomato pasta recipe. This dish is a plant-based dream, offering rich, comforting flavors without any dairy. It’s also easily adaptable to be gluten-free and oil-free, making it perfect for various dietary needs. Get ready for a quick and easy meal that delivers on taste, nutrition, and pure comfort in every bite.

Why You’ll Love This Vegan Creamy Sun Dried Tomato Pasta

You’ll quickly fall in love with this delightful dish for so many reasons:

• Dairy-Free Creaminess: We achieve luxurious creaminess using full-fat coconut milk and nutritional yeast, giving it a rich, cheesy flavor without any dairy.
• Flavorful & Rich: Deep, intense sun-dried tomato and garlic flavors create an incredibly satisfying sauce that’s bursting with taste.
• Quick & Easy: This vegan creamy sun dried tomato pasta recipe comes together in about 30 minutes, making it ideal for busy weeknight dinners or quick lunches.
• Minimal Cleanup: The entire sauce cooks in one skillet, reducing cleanup significantly and simplifying the cooking process.
• Healthy Indulgence: Enjoy a meal packed with nutritious ingredients, offering a wholesome yet indulgent experience.

Ingredients

Gather these simple ingredients to create your delicious vegan creamy sun dried tomato pasta recipe:

• 4 servings gluten-free fettuccine
• 4 garlic cloves, minced
• 10 sun-dried tomatoes, chopped
• 1 tbsp Italian seasoning
• 1 tbsp balsamic vinegar
• 3 tbsp tomato paste
• 2 cups cherry tomatoes
• 1 cup water or vegetable broth
• 7 oz full-fat canned coconut milk (thick cream only), about half of a can
• 3 tbsp nutritional yeast
• Salt and black pepper, to taste
• 2 cups baby arugula
• ½ cup fresh flat-leaf parsley, chopped
• Vegan parmesan, optional, for serving

Notes & Substitutions

Pasta: While gluten-free fettuccine is recommended for its texture, feel free to use any gluten-free pasta shape you prefer, such as penne or rotini. Regular pasta works perfectly if you don’t need a gluten-free option.

Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes, drained well. If using dry-packed, rehydrate them first in hot water for 15-20 minutes, then chop. This ensures a tender texture and deep flavor.

Coconut Milk: The recipe calls for the thick cream from a can of full-fat coconut milk. Chill the can overnight to easily scoop out the solid cream from the top. For a coconut-free option, blend 1 cup soaked cashews with ½ cup water to make cashew cream, or use pureed silken tofu for a lighter alternative.

Tomatoes: Cherry tomatoes burst with sweet flavor when cooked, but you can substitute with one 14.5-ounce can of diced tomatoes if preferred. Adjust the added water or broth as needed to reach desired consistency.

Balsamic Vinegar/Nutritional Yeast: Balsamic vinegar adds a crucial depth of flavor and acidity. Nutritional yeast provides that classic cheesy, umami taste. Many people incorporate nutritional yeast into vegan dishes for its distinct flavor and notable health benefits. If you omit nutritional yeast, you might consider a splash of tamari or coconut aminos for umami. A touch of maple syrup can replace balsamic for a hint of sweetness if needed.

Greens: Baby arugula adds a lovely peppery bite that complements the rich sauce. Feel free to swap it out for fresh spinach or chopped kale if you prefer, wilting them into the sauce at the end.

Equipment

Having the right tools makes cooking this vegan creamy sun dried tomato pasta recipe even simpler:

• Large pot for cooking pasta
• Large skillet or Dutch oven
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander for draining pasta

Instructions

Follow these easy steps to create your delightful vegan creamy sun dried tomato pasta recipe:

1. Cook the Pasta: Begin by bringing a large pot of water to a rolling boil over high heat. Add your chosen pasta to the boiling water. Cook according to the package directions until it reaches an al dente texture. Before draining, make sure to reserve about one cup of the starchy pasta water; it’s perfect for adjusting the sauce consistency later.
2. Sauté Aromatics: While the pasta cooks, heat a large skillet or Dutch oven over medium heat. Add a splash of water, vegetable broth, or a minimal amount of cooking oil if not strictly oil-free. Add the minced garlic and chopped sun-dried tomatoes to the skillet. Sauté for about 2 minutes, stirring occasionally, until the garlic becomes fragrant and the tomatoes soften slightly. Add more liquid as needed to prevent sticking.
3. Build the Base Sauce: Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook this mixture for an additional 2-3 minutes, stirring continuously. This step helps to caramelize the tomato paste, deepening its flavor and creating a rich foundation for your vegan creamy sun dried tomato pasta recipe.
4. Add Tomatoes and Liquids: Gently add the fresh cherry tomatoes and 1 cup of water or vegetable broth to the skillet. Give it a good stir to combine all the ingredients. Cover the skillet with a lid and let it simmer for 3-4 minutes. This allows the cherry tomatoes to soften and burst, releasing their sweet juices into the sauce.
5. Create Creaminess: Uncover the skillet. Use the back of your wooden spoon or spatula to gently smash the softened cherry tomatoes. This releases even more flavor and helps to thicken the sauce naturally. Now, stir in the thick cream from the canned coconut milk and the nutritional yeast. Mix everything thoroughly until well combined and the sauce starts to look creamy. Season the sauce to taste with salt and black pepper.
6. Thicken the Sauce: Allow the sauce to simmer uncovered for about 5-10 minutes. This simmering time helps the flavors meld together and the sauce to thicken to your desired consistency. If the sauce becomes too thick, gradually add the reserved pasta water, a half cup at a time, until it reaches your preferred richness and texture.
7. Combine and Serve: Once your pasta is cooked and drained, add it directly to the skillet with the creamy sun-dried tomato sauce. Add the fresh baby arugula to the pan as well. Gently fold all the ingredients together using your spoon or spatula until the pasta is fully coated in the luscious sauce and the arugula has slightly wilted.
8. Garnish: Portion the pasta into serving bowls. Finish each serving with a generous sprinkle of fresh chopped flat-leaf parsley. For an extra layer of flavor and a cheesy kick, optionally top with vegan parmesan. Serve immediately and enjoy your delicious vegan creamy sun dried tomato pasta recipe!

Pro Tips for the Best Vegan Creamy Sun Dried Tomato Pasta

Elevate your cooking with these expert tips for an unforgettable dish:

• Quality Sun-Dried Tomatoes: Invest in good quality sun-dried tomatoes. Their intense, concentrated flavor is key to the richness of this pasta.
• Al Dente Pasta: Cook your pasta just until al dente. This ensures it holds its texture and doesn’t become mushy when tossed with the sauce.
• Sauce Consistency: Always keep that reserved pasta water handy. It’s your secret weapon for adjusting the sauce to your perfect desired thickness and creaminess.
• Fresh Herbs: Don’t underestimate the power of fresh parsley. It adds a vibrant, fresh brightness that perfectly balances the rich sauce.
• Oil-Free Option: For a completely oil-free version, simply use water or vegetable broth when sautéing the garlic and sun-dried tomatoes.

Serving Suggestions, Storage, and Variations

Serving Suggestions

This pasta is hearty enough on its own, but these additions make it a complete meal.

• Serve alongside a simple green salad with a light vinaigrette for freshness.
• Offer steamed or roasted asparagus, broccoli, or green beans as a healthy side.
• Crusty garlic bread is perfect for soaking up every last bit of the delicious sauce.
• Sprinkle extra vegan parmesan over the top for an added cheesy, savory dimension.

Storage & Reheating

Planning ahead is easy with this recipe.

• Storage: Store any leftover vegan creamy sun dried tomato pasta recipe in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: To reheat, gently warm the pasta on the stovetop over medium-low heat. Add a splash of water or vegetable broth to help loosen the sauce and prevent it from drying out. Avoid using the microwave if possible, as it can sometimes alter the pasta’s texture.

Variations

Get creative with your pasta by trying these delicious twists.

• Add Protein: Boost the protein content by stirring in a can of drained chickpeas, white beans, or some pre-cooked grilled tofu or tempeh.
• Extra Veggies: Increase your vegetable intake by folding in fresh spinach, sautéed bell peppers, or sliced mushrooms along with the arugula.
• Spicy Kick: If you enjoy a bit of heat, add a pinch or two of red pepper flakes to the sauce when you introduce the Italian seasoning.
• Herb Swap: Experiment with other fresh herbs like chopped fresh basil or oregano for a different aromatic profile.
• Lemon Brightness: A squeeze of fresh lemon juice stirred in at the very end can add a wonderful bright, zesty finish to the dish.

Nutrition Information

This vegan creamy sun dried tomato pasta recipe is more than just delicious; it’s packed with goodness. It’s rich in vitamins, especially from the tomatoes and arugula, and provides beneficial antioxidants. Embracing a plant-based diet offers a wealth of advantages for overall wellness, from cardiovascular health to improved digestion. The plant-based ingredients contribute significant fiber, supporting digestive health. Full-fat coconut milk offers healthy fats, which are important for nutrient absorption, though enjoying it in moderation is always key.

Note: Nutrition values are estimates and may vary based on specific ingredients and brands used.

Frequently Asked Questions (FAQ)

Is this recipe gluten-free?

Yes, this vegan creamy sun dried tomato pasta recipe is naturally gluten-free when you use gluten-free pasta, as specified in the ingredients list.

Can I make this pasta oil-free?

Absolutely! To make this recipe completely oil-free, simply sauté the garlic and sun-dried tomatoes in a splash of water or vegetable broth instead of oil.

What kind of sun-dried tomatoes should I use?

You can use either oil-packed (drained) or dry-packed sun-dried tomatoes. If using dry-packed, remember to rehydrate them in hot water for about 15-20 minutes before chopping.

Can I substitute the coconut milk?

Yes, if you have a coconut allergy or prefer a different base, cashew cream (made from blended soaked cashews) or pureed silken tofu are excellent dairy-free, creamy alternatives.

How do I store and reheat leftovers?

Store any leftovers in an airtight container in the refrigerator for 3-4 days. For best results, reheat on the stovetop with a splash of water or vegetable broth to maintain a smooth sauce consistency.

Conclusion

This vegan creamy sun dried tomato pasta recipe proves that plant-based meals can be incredibly satisfying, quick, and easy to prepare. With its rich flavors, dairy-free creaminess, and simple one-skillet sauce, it’s a perfect option for busy weeknights and a fantastic way to enjoy a wholesome, comforting dish. We hope you try this recipe soon and discover your new go-to meal. Don’t forget to share your experience and creations with us!

Delicious Vegan Creamy Sun Dried Tomato Pasta Recipe

This creamy vegan pasta features gluten-free fettuccine tossed in a rich, flavorful sauce made with sun-dried tomatoes, cherry tomatoes, garlic, and coconut milk, finished with fresh arugula and parsley. It's a satisfying and easy-to-make dish perfect for a weeknight meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 4 servings gluten free fettuccine
• 4 cloves garlic minced
• 10 sun dried tomatoes chopped
• 1 tbsp italian seasoning
• 1 tbsp balsamic vinegar
• 3 tbsp tomato paste
• 2 cups cherry tomatoes
• 1 cup water or vegetable broth
• 7 oz full fat canned coconut milk thick cream only, half of a can
• 3 tbsp nutritional yeast
• salt and pepper to taste
• 2 cups baby arugula
• ½ cup flat leaf parsley chopped
• vegan parmesan optional

Equipment

• Pot
• Large skillet
• Wooden spoon or spatula

Method

 

Instructions

1. Bring a pot of water to a boil, add pasta, and cook according to package directions until al dente.
2. Heat a large skillet, sauté minced garlic and chopped sun-dried tomatoes for 2 minutes, then add Italian seasoning, balsamic vinegar, and tomato paste, cooking until caramelized.
3. Add cherry tomatoes and water to the skillet, cover and simmer for 3-4 minutes until soft; smash the tomatoes. Stir in coconut milk and nutritional yeast, season to taste, and simmer for 5-10 minutes until thickened, adding pasta water if a thinner sauce is desired.
4. Drain the cooked pasta, add it to the sauce along with the baby arugula, fold to combine, and top with chopped parsley and optional vegan parmesan.

Notes

For best results, ensure your coconut milk is full-fat and only use the thick cream for a richer sauce. Adjust salt and pepper to your preference.