Name: Vegan Creamy Sun-Dried Tomato Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Vegan
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 (use only the thick cream); 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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This vegan creamy sun-dried tomato pasta is a delightful, rich, and satisfying dish perfect for any occasion. The combination of sun-dried tomatoes and coconut cream creates a luscious sauce, while the fresh arugula adds a touch of peppery freshness. It's a quick and easy meal that is sure to impress both vegan and non-vegan eaters alike.

Why You’ll Love This Recipe

I love this recipe because it brings together so many wonderful flavors in a simple, straightforward way. The sun-dried tomatoes provide a savory, slightly tangy kick, while the coconut cream creates a rich and smooth sauce that clings to the pasta beautifully. The addition of fresh arugula gives the dish a pop of freshness, and the balsamic vinegar adds a touch of acidity that balances out the creaminess. Best of all, it's ready in just 25 minutes, making it a great choice for busy weeknights or when you want something comforting yet quick.

Ingredients

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

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Pasta: Bring water to a boil in a pot and cook the gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
Sauté Aromatics: In a heated skillet, add a splash of water or vegetable broth. Sauté the minced garlic and chopped sun-dried tomatoes for about 2 minutes, adding more liquid as needed to prevent sticking.
Build the Sauce: Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until the mixture becomes aromatic and slightly caramelized.
Simmer the Tomatoes: Add the cherry tomatoes and water (or broth) to the skillet. Cover and cook for 3-4 minutes until the tomatoes soften. Use a spoon to gently smash them, releasing their juices.
Create the Creamy Base: Pour in the coconut milk and stir in the nutritional yeast. Season with salt and pepper. Let the mixture simmer for 5-10 minutes, allowing the sauce to thicken to your desired consistency.
Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing it in the creamy sauce until well coated.
Finish with Freshness: Stir in the baby arugula and chopped parsley, allowing the arugula to wilt slightly.
Serve: Plate the pasta and, if desired, sprinkle with vegan parmesan for an extra touch of flavor.

Servings and Timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

Gluten-Free Option: You can easily swap the pasta for gluten-free options to suit dietary preferences.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce while sautéing the garlic for some extra heat.
Herb Infusion: Fresh basil or thyme can be added alongside the parsley for an added burst of herbal aroma.
Nut-Free Version: If you need a nut-free dish, you can replace the coconut milk with other plant-based creams, such as soy or oat-based alternatives.

Storage/Reheating

Storage: Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the pasta in a skillet over medium heat, adding a splash of water or broth to loosen the sauce as needed. Stir occasionally until heated through.

FAQs

Can I use regular pasta instead of gluten-free?

Absolutely! Feel free to use any pasta you prefer. Just make sure to adjust the cooking time according to the package instructions.

Is there a substitute for coconut milk?

Yes, you can use other plant-based creams, such as cashew cream or soy cream, to replace the coconut milk.

Can I make this dish ahead of time?

While this dish is best enjoyed fresh, you can prepare the sauce in advance and store it in the refrigerator. When ready to serve, cook the pasta and combine it with the reheated sauce.

How can I make this dish spicier?

You can easily make it spicier by adding red pepper flakes or a dash of hot sauce while cooking the garlic or mixing it into the sauce.

Can I freeze the leftovers?

Yes, you can freeze the pasta and sauce in an airtight container for up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stove.

Conclusion

This vegan creamy sun-dried tomato pasta is a flavorful and satisfying dish that is sure to become a favorite. The sun-dried tomatoes, coconut cream, and fresh arugula create a perfect balance of savory, creamy, and fresh flavors. It’s quick, easy to make, and full of wholesome ingredients. Whether you're a vegan or just looking for a comforting meal, this pasta will hit the spot every time!

Vegan Creamy Sun-Dried Tomato Pasta

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Author: Sue
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Dish
Method: Sautéing
Cuisine: Vegan
Diet: Vegan

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Description

This vegan creamy sun-dried tomato pasta is a delightful fusion of rich flavors and comforting textures, with a tangy depth from sun-dried tomatoes and a luscious creaminess from coconut milk.

Instructions

Cook the Pasta: Boil water in a pot and cook the gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
Sauté Aromatics: In a heated skillet, add a splash of water or vegetable broth. Sauté the minced garlic and chopped sun-dried tomatoes for about 2 minutes, adding more liquid as needed to prevent sticking.
Build the Sauce: Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until the mixture becomes aromatic and slightly caramelized.
Simmer the Tomatoes: Add the cherry tomatoes and water (or broth) to the skillet. Cover and cook for 3-4 minutes until the tomatoes soften. Use a spoon to gently smash them, releasing their juices.
Create the Creamy Base: Pour in the coconut milk and stir in the nutritional yeast. Season with salt and pepper. Let the mixture simmer for 5-10 minutes, allowing the sauce to thicken to your desired consistency.
Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing it in the creamy sauce until well coated.
Finish with Freshness: Stir in the baby arugula and chopped parsley, allowing the arugula to wilt slightly.
Serve: Plate the pasta and, if desired, sprinkle with vegan parmesan for an extra touch of flavor.

Notes

Storage: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the pasta in a skillet over medium heat, adding a splash of water or broth to loosen the sauce as needed.
Freezing: You can freeze the pasta and sauce for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove.
For a spicy kick, add red pepper flakes during the sautéing step.
If avoiding nuts, substitute the coconut milk with a nut-free plant-based cream alternative.