Article Intro
If you’ve ever craved a bowl of pasta that feels both indulgent and nourishing, this vegan creamy sun dried tomato pasta recipe hits that sweet spot. With every twirl of fettuccine coated in a velvety tomato-coconut sauce, you’ll taste depth, comfort, and brightness all at once. There’s no dairy, no gluten—just flavor-forward ingredients coming together in under 30 minutes. The rich creaminess doesn’t come from heavy cream, but from coconut milk and a trio of tomatoes that build a savory base. Whether you’re cooking for yourself or feeding a table, this pasta promises satisfaction with every bite.
The Flavor-Packed Start to a Vegan Creamy Sun Dried Tomato Pasta Recipe
What makes this pasta so irresistibly creamy without dairy?
The first time I whipped this up, it wasn’t planned—it was one of those “what’s in the pantry?” nights. The kids were craving something saucy, and I had just enough sun-dried tomatoes and coconut milk left to play with. I wasn’t expecting much. But the moment I tasted the sauce—tangy, sweet, rich—I knew I had something special. And the best part? It was completely dairy-free.
The secret to this vegan creamy sun dried tomato pasta recipe lies in the thick cream skimmed from a can of full-fat coconut milk. It melts seamlessly into the tomato base, giving it a luscious body that clings to every noodle. No cashews, no blending—just stir and simmer.
While traditional creamy pastas rely heavily on dairy, this version is all about the layering of bold, plant-based ingredients. You start with sautéed garlic and sun-dried tomatoes. Their deep, almost smoky flavor becomes the backbone of the sauce. Then you add a punch of tomato paste, a splash of balsamic vinegar, and a handful of cherry tomatoes that burst into juicy little pockets of sweetness as they simmer.
Even though the dish is rich, it’s never heavy. That’s the beauty of it. And it all starts with a few simple ingredients, a skillet, and about 10 minutes of prep time. No fuss—just soul-warming flavor in every bite.
The power of sun-dried tomatoes: Flavor-packed, pantry-friendly heroes
Sun-dried tomatoes are the unsung heroes of this dish. They bring a chewy, savory intensity that’s hard to match with fresh or canned tomatoes alone. Chopped finely and sautéed with garlic, they infuse the oil (or broth) with deep umami that gives this vegan creamy sun dried tomato pasta recipe its signature depth.
They also act like little flavor bombs—concentrated and ready to rehydrate in the sauce, releasing their magic. The balsamic vinegar lifts them, balancing the richness of the coconut cream, while the cherry tomatoes offer a juicy contrast. It’s this mix of textures—chewy, creamy, and soft—that makes every forkful interesting.
If you’re someone who thinks vegan pasta can’t deliver on creaminess or flavor, this recipe is your game-changer.
Building a Dairy-Free, Flavor-Loaded Sauce
Coconut cream magic: A velvety texture that mimics traditional Alfredo
Creating a creamy sauce without dairy might seem like a challenge at first, but this vegan creamy sun dried tomato pasta recipe proves it’s more than possible—it’s delicious. Instead of butter or cream, this dish uses the thick part of full-fat canned coconut milk. Just half a can is enough to transform the tomato base into a luscious, silky sauce that rivals any Alfredo.
When the coconut cream hits the hot skillet, it swirls with the simmered cherry tomatoes and sun-dried tomato mixture to form a sauce that’s both rich and balanced. There’s no coconut taste—thanks to the tomato paste, balsamic, and garlic, the flavor leans savory with just the right touch of sweetness.
The key is not to rush. Let the sauce simmer gently after adding the cream and nutritional yeast. This gives it time to thicken naturally and allows the ingredients to meld into one cohesive, velvety texture that coats every strand of pasta.
This sauce is also highly adaptable. If you’re out of coconut milk, a homemade cashew cream can step in. But the convenience and richness of canned coconut make it a reliable go-to for weeknights and meal prep alike.
Tomato trifecta: Cherry, paste, and sun-dried for deep umami
Using three forms of tomato might sound like overkill, but each plays a unique role in building the flavor. Tomato paste brings a dense, concentrated richness that helps caramelize the aromatics. Cherry tomatoes, on the other hand, add a juicy brightness—especially once they’re gently smashed after cooking.
And the sun-dried tomatoes? They anchor the sauce with their deep, almost smoky intensity. Combined, these three create a well-rounded, umami-rich base that makes the sauce taste like it simmered all day—when in reality, it comes together in under 20 minutes.
Adding a tablespoon of Italian seasoning and a splash of balsamic vinegar deepens that complexity even more. It’s the kind of sauce that doesn’t need cheese to feel complete, although a sprinkle of vegan parmesan on top certainly doesn’t hurt.
By the time the coconut cream and nutritional yeast join the party, you’ve got a sauce that’s creamy, tangy, savory, and just a little sweet. In short: it’s everything you want in a comforting pasta dish—and nothing you don’t.
Vegan Creamy Sun Dried Tomato Pasta Recipe
Ingredients
- 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 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
Instructions
- Cook Pasta: Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente.
- Sauté Aromatics: In a heated skillet, add water, broth, or oil. Sauté garlic and sun-dried tomatoes for 2 minutes, adding water as needed.
- Close-up shot of a large black skillet on a white marble cooktop, with garlic cloves minced and sun-dried tomatoes chopped, sautéing in the skillet. The mixture sizzles gently, releasing aromatic steam. The skillet is shiny and evenly heated, with water added to assist in cooking.
- Caramelize Flavors: Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until caramelized.
- Close-up shot of a large black skillet on a white marble cooktop, with Italian seasoning, balsamic vinegar, and tomato paste being stirred into the garlic and sun-dried tomatoes. The ingredients cook and caramelize, turning golden and aromatic. The skillet’s surface glistens with the caramelizing sauce.
- Simmer Sauce: Add cherry tomatoes and water to the skillet. Cover and cook for 3-4 minutes until tomatoes are soft, then smash them with a spoon.
- Close-up shot of a large black skillet on a white marble cooktop, with cherry tomatoes and water added to the sautéed ingredients. The tomatoes soften and release juices as they simmer. The mixture is covered and gently bubbling, with steam rising from the skillet.
- Stir in coconut milk and nutritional yeast, seasoning with salt and pepper. Simmer for 5-10 minutes until thickened.
- Close-up shot of a large black skillet on a white marble cooktop, with coconut milk and nutritional yeast being stirred into the simmering tomato mixture. The sauce becomes creamy and smooth, swirling together with a rich texture.
- Combine Pasta and Sauce: Drain pasta and add it to the skillet. Toss with arugula until well combined.
- Close-up shot of a large black skillet on a white marble cooktop, with cooked fettuccine pasta added to the creamy tomato sauce. The pasta is gently tossed in the skillet, soaking up the rich sauce. Arugula is added, wilting slightly into the mixture.
- Serve: Top with parsley and optional vegan parmesan before serving.
Notes
Calories 330kcal
Carbohydrates 44g
Fibre 5g
Fat 11g
Protein 9g
Sugar 8g
Pasta and Greens That Balance the Plate
Why gluten-free fettuccine works beautifully here
When I first tested this vegan creamy sun dried tomato pasta recipe, I reached for gluten-free fettuccine on a whim. My pantry was low, and that’s what I had. But I was surprised—delighted, really—by how well the broader noodles picked up and held onto the sauce.
Fettuccine’s flat shape and sturdy texture give it enough surface area to soak in every bit of the creamy tomato goodness. Even with gluten-free pasta, there’s no mushiness. The sauce clings rather than slips, making each bite full of flavor. And if you’re using brown rice, quinoa, or lentil-based fettuccine, you’re adding bonus protein and fiber to the dish.
The key here is to cook your pasta just to al dente. Overcooked gluten-free pasta can break apart or become sticky. But when cooked correctly and tossed immediately into the warm skillet, it finishes cooking in the sauce, absorbing every drop while holding its integrity.
This makes the pasta more than a vehicle—it becomes part of the flavor experience. It’s chewy, creamy, tangy, and comforting all at once. And best of all, it’s a meal that fits most dietary needs without any compromise on taste.
Arugula and parsley: Bright greens that cut through richness
Creamy dishes crave contrast, and that’s where the greens step in. Right after the pasta is tossed in, you add two cups of baby arugula straight into the hot skillet. It wilts slightly from the heat of the sauce, folding into the pasta like a peppery ribbon.
Arugula’s slight bitterness cuts through the richness of the coconut cream and balances the deep umami from the tomatoes. It’s not just there for color—it’s doing real work on your palate.
Flat-leaf parsley, added at the end, brings a fresh, clean finish. It doesn’t compete with the other flavors—it lifts them. Just a handful, chopped and scattered across the top, brings the whole dish together visually and flavor-wise.
And if you’re in the mood to take things a step further, a sprinkle of vegan parmesan delivers that final salty hit. But even without it, the balance of creamy sauce, chewy pasta, and crisp greens is deeply satisfying.
Meal Prep, Leftovers & Variations
Make-ahead tips and how to store leftovers
One of the best parts about this vegan creamy sun dried tomato pasta recipe is how well it holds up after the first night. It’s a great candidate for meal prep, leftovers, or just making a double batch so lunch tomorrow is sorted. The sauce continues to thicken and deepen in flavor as it rests in the fridge, which means day-two pasta might be even more flavorful than the first.
To store leftovers, let everything cool completely before transferring to an airtight container. Refrigerate for up to four days. The sauce may thicken overnight, but a splash of water or veggie broth while reheating—either on the stove or microwave—brings it right back to life.
Want to make it ahead without fully committing? Prep the sauce separately and store it in the fridge for up to five days. Cook your pasta fresh when you’re ready to eat, then toss it all together for a low-effort, high-flavor meal in minutes.
It also freezes surprisingly well. Just let the sauce cool, then store it in freezer-safe jars or silicone bags for up to two months. When ready, thaw in the fridge overnight and reheat slowly over low heat while stirring.
Creative twists: Chickpeas, olives, or roasted veg additions
This dish is a solid base recipe, but it welcomes upgrades without losing its charm. If you want to bulk up the protein, a can of drained chickpeas stirred into the sauce adds heartiness and texture. You can add them after the cherry tomatoes, letting them simmer and soak up the flavors.
Briny Kalamata olives also pair beautifully with the sweet-tart balance of tomatoes and balsamic vinegar. Slice them thin and add just before tossing with the pasta for bursts of salt and richness.
Roasted vegetables—like zucchini, red bell pepper, or eggplant—make fantastic additions, especially if you’re trying to clean out the fridge. Roast them with a bit of olive oil, salt, and pepper, then fold them into the pasta just before serving.
And for spice lovers, a pinch of crushed red pepper flakes added during the garlic sauté stage brings a subtle heat that builds in the background.
The foundation of this vegan creamy sun dried tomato pasta recipe is strong, but the variations are endless—so you can tailor it every time depending on what’s in your kitchen or what flavors you’re craving.
FAQ Section
Can I use light coconut milk instead of full-fat for the sauce?
Yes, but the result will be less creamy. Full-fat coconut milk creates the rich, velvety texture in this vegan creamy sun dried tomato pasta recipe. If you use light coconut milk, consider adding a spoonful of cashew butter or extra tomato paste to help thicken the sauce.
What can I substitute for sun-dried tomatoes if I don’t have any?
While sun-dried tomatoes are key for depth and umami, you can use roasted red peppers or extra tomato paste in a pinch. However, the flavor profile will shift slightly, so adjust seasoning to taste.
Is this recipe kid-friendly?
Absolutely. The natural sweetness from cherry tomatoes and the mellow creaminess from coconut milk make this dish appealing even to picky eaters. If your kids are sensitive to greens, stir arugula in just for adult servings.
Can I use another type of pasta?
Definitely. While gluten-free fettuccine works beautifully, this recipe pairs well with penne, spaghetti, or even zucchini noodles for a low-carb twist. Just adjust cook times accordingly.
Conclusion
This vegan creamy sun dried tomato pasta recipe proves that plant-based comfort food can be rich, flavorful, and satisfying without dairy or gluten. From pantry staples like tomato paste and sun-dried tomatoes to fresh greens and herbs, every ingredient plays a role in building a deeply comforting dish.
Whether you’re feeding a hungry family or meal prepping for the week, this pasta is as practical as it is delicious. Creamy, tangy, and vibrant—it’s the kind of dinner that gets requested again and again. No blender. No complicated steps. Just bold flavor in every bite.
