Craving something cozy yet fresh? This Creamy Sun-Dried Tomato Vegan Pasta is rich, tangy, and ready in just 25 minutes. It’s made with coconut cream, cherry tomatoes, and arugula for a satisfying, dairy-free twist on Italian comfort food. Perfect for busy lunches or easy weeknight dinners, this gluten-free pasta proves that plant-based meals can be indulgent, too.
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Why You’ll Love This Creamy Sun-Dried Tomato Vegan Pasta
This Creamy Sun-Dried Tomato Vegan Pasta delivers everything you want in a comforting bowl — creamy, savory, and vibrant flavors in every bite. The sun-dried tomatoes add a tangy depth that balances the mild sweetness of cherry tomatoes and the richness of coconut cream. Garlic and Italian seasoning tie it all together with aromatic warmth, while balsamic vinegar adds a subtle zing. It’s entirely vegan, dairy-free, and gluten-free, making it suitable for almost every diet. Best of all, it’s quick to make and packed with nutrition from whole, plant-based ingredients. Whether you’re meal prepping for the week or need a wholesome 25-minute dinner, this pasta hits the spot every time.
Key Ingredients You’ll Need
- Gluten-free fettuccine: A light, tender base that keeps this dish 100% gluten-free.
- Sun-dried tomatoes: Provide a concentrated, tangy flavor that defines the sauce.
- Garlic: Adds savory depth and a touch of warmth.
- Italian seasoning & balsamic vinegar: Bring classic Mediterranean balance and brightness.
- Tomato paste: Boosts color and enhances the umami base.
- Cherry tomatoes: Fresh and juicy, they melt into the sauce beautifully.
- Coconut cream: The thick, creamy part of canned coconut milk gives a silky, dairy-free sauce base.
- Nutritional yeast: A vegan pantry staple that adds nutty, cheesy flavor and a dose of B vitamins.
- Baby arugula & parsley: Lend peppery freshness and a pop of color.
- Vegan parmesan (optional): Adds extra richness if desired.
Ingredient Notes and Substitutions
If you don’t have coconut cream, use almond cream or cashew cream for a lighter texture. Spinach works perfectly in place of arugula for a milder green. For extra protein, try lentil or chickpea pasta instead of fettuccine. The dish stays fully gluten-free as long as your pasta choice does. You can also swap balsamic vinegar for lemon juice if you prefer a brighter, citrusy note.
Step-by-Step: How to Make Creamy Sun-Dried Tomato Vegan Pasta
Cook the Pasta
Bring a large pot of salted water to a boil. Add the gluten-free fettuccine and cook until al dente, following package directions. Before draining, reserve a small cup of pasta water if you’d like to adjust the sauce later.
Sauté Garlic and Sun-Dried Tomatoes
In a large skillet, heat a splash of water, broth, or a little oil. Add minced garlic and chopped sun-dried tomatoes. Sauté for about 2 minutes, stirring often, and add small amounts of water if things start to stick.
Build the Flavor Base
Stir in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2–3 minutes until the mixture darkens slightly and becomes fragrant. This caramelization deepens the flavor and gives the sauce its signature tangy edge.
Simmer the Sauce
Add the cherry tomatoes and about 1 cup of water or vegetable broth. Cover and cook for 3–4 minutes until the tomatoes soften. Use a spoon to gently crush them, releasing their juices. Stir in coconut cream and nutritional yeast, then season with salt and pepper. Let it simmer uncovered for 5–10 minutes until thick and creamy.
Combine and Finish
Add the cooked pasta directly into the skillet, tossing well to coat every strand in the sauce. Stir in fresh arugula so it wilts slightly. Taste and adjust seasoning as needed. Finish with chopped parsley and optional vegan parmesan for a restaurant-worthy finish.
Tips for the Best Vegan Pasta
Use only the thick part of the coconut milk for a luscious sauce. Smash the cherry tomatoes well to help blend the flavors smoothly. If the sauce feels too thick, stir in a few tablespoons of reserved pasta water or broth. This meal reheats beautifully, so it’s ideal for meal prep or next-day lunches. For extra creaminess, try adding a touch more nutritional yeast or a drizzle of olive oil before serving.
Storage and Meal Prep Tips
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce and bring back its creamy consistency. You can also portion this pasta for meal prep—it keeps its flavor and texture beautifully.
Other Recipes You May Enjoy
- creamy pumpkin pasta for fall
- hearty vegan garlic chickpea soup
- baked mac and cheese with creamy texture
- broccoli pearl crunch salad for lunch
- easy chicken wraps quick lunch recipe
- tuscan mac and cheese with bold flavor
Final Thoughts
This Creamy Sun-Dried Tomato Vegan Pasta is proof that comfort food can be both nourishing and easy. The sauce is creamy, tangy, and packed with flavor, making it perfect for quick lunches or cozy dinners. Even non-vegans will love its satisfying taste and smooth texture. Try it once, and you’ll want to keep it in your weekly meal rotation. For more meal ideas and kitchen inspiration, check out my Pinterest board at Ellie’s Microwave Recipes.
Creamy Sun-Dried Tomato Vegan Pasta
Equipment
- Large pot For boiling pasta
- Skillet or sauté pan To prepare the sauce
- Wooden spoon For stirring the sauce
- Colander To drain the pasta
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)
- 3 tbsp nutritional yeast
- Salt and pepper to taste
- 2 cups baby arugula
- ½ cup flat-leaf parsley, chopped
- Vegan parmesan (optional)
Instructions
- Boil water and cook gluten-free fettuccine until al dente according to package instructions. Drain and set aside, reserving a small amount of pasta water if needed.
- In a skillet, heat a small amount of water, broth, or oil. Add garlic and sun-dried tomatoes, sauté for 2 minutes, adding water if needed to prevent sticking.
- Add Italian seasoning, balsamic vinegar, and tomato paste. Stir for 2–3 minutes until the mixture darkens and becomes fragrant.
- Add cherry tomatoes and water or broth. Cover and cook for 3–4 minutes until the tomatoes soften. Gently crush them with a spoon to release juices.
- Stir in coconut cream and nutritional yeast. Season with salt and pepper. Simmer uncovered for 5–10 minutes until the sauce thickens.
- Add cooked pasta and toss well in the sauce. Stir in arugula to wilt. Top with parsley and optional vegan parmesan before serving.
