Table of Contents
Indulge in the rich, velvety goodness of this creamy sun-dried tomato vegan pasta. Packed with bold flavors and a luscious coconut milk base, this dish is a plant-based dream come true. Perfect for a cozy night in or a dinner party, this recipe is sure to impress!
I first discovered this creamy sun-dried tomato vegan pasta on a chilly autumn evening. Craving something warm and comforting, I experimented with ingredients I had on hand. The result was a dish so delicious, it quickly became a staple in my kitchen. Now, I’m thrilled to share this recipe with you!
Get ready to cook up a storm with this delectable creamy sun-dried tomato vegan pasta. Let’s dive into the details and get started!
What to Expect
- Time: Approximately 30 minutes
- Difficulty: Easy
Before You Begin
Before you start cooking, make sure you have all your ingredients prepped and ready to go. This will make the process smoother and more enjoyable. Also, don’t forget to taste as you go to adjust the seasoning to your liking.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| gluten free fettuccine | 4 servings |
| garlic cloves, minced | 4 |
| sun-dried tomatoes, chopped | 10 |
| italian seasoning | 1 tbsp |
| balsamic vinegar | 1 tbsp |
| tomato paste | 3 tbsp |
| cherry tomatoes | 2 cups |
| water or vegetable broth | 1 cup |
| full fat canned coconut milk (thick cream only), half of a can | 7 oz |
| nutritional yeast | 3 tbsp |
| salt and pepper to taste | |
| baby arugula | 2 cups |
| flat leaf parsley, chopped | ½ cup |
| vegan parmesan (optional) |
Step-by-Step Guide
- Bring a pot of water to a boil over high heat and add the pasta. Cook according to package until al dente.
- Meanwhile, heat a large skillet over medium heat and add a splash of water, broth or cooking oil.
- Add in the garlic and sun-dried tomatoes, sautéing for 2 minutes and adding additional water as needed.
- Add in Italian seasoning, balsamic vinegar, and tomato paste and cook for 2-3 minutes until caramelized.
- Add in the cherry tomatoes and water. Cover and simmer for 3-4 minutes until tomatoes are soft.
- Use a wooden spoon or spatula to smash the tomatoes and add in the coconut milk and nutritional yeast.
- Stir to combine and season to taste with salt and pepper.
- Simmer for about 5-10 minutes until thickened. Optional to add in 1/2 cup of pasta water at a time, if a thinner sauce is desired.
- Drain the cooked pasta and add to the sauce along with the arugula.
- Fold to combine and top with parsley and optional vegan parmesan.
Pointers for Perfection & How to Store
For a creamier sauce, make sure to use the thick cream from the top of the canned coconut milk. This will give your creamy sun-dried tomato vegan pasta that luxurious texture we all love. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth to loosen the sauce if needed.
If you’re looking for more delicious pasta recipes, check out this Creamy Chicken Alfredo Healthy Delicious Pasta.
Print
Creamy Sun-Dried Tomato Vegan Pasta
- Total Time: 30
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Creamy Sun-Dried Tomato Vegan Pasta is a luxurious, savory dinner that feels fancy but takes less than 30 minutes to make. The sauce is a velvety blend of sun-dried tomatoes, garlic, and rich coconut milk (or cashew cream), finished with fresh spinach and basil. It is naturally gluten-free, dairy-free, and incredibly comforting.
Ingredients
— The Pasta —
12 oz gluten-free pasta (fettuccine, penne, or fusilli work best)
— The Creamy Sauce —
1 jar (8 oz) sun-dried tomatoes packed in oil (do not drain, we use the oil!)
1 medium yellow onion, finely diced
4 cloves garlic, minced
2 tablespoons tomato paste (adds deep umami flavor)
1 can (13.5 oz) full-fat coconut milk (or 1 ½ cups homemade cashew cream)
¼ cup nutritional yeast (for a cheesy, savory kick)
1 teaspoon dried oregano (or Italian seasoning)
½ teaspoon red pepper flakes (optional, for heat)
1 teaspoon salt
½ teaspoon black pepper
— The Finish —
3 cups fresh baby spinach
1 tablespoon fresh lemon juice (or balsamic vinegar) to brighten the sauce
Fresh basil, chopped (for garnish)
Instructions
1. Boil the Pasta: Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to package directions until al dente. Reserve ½ cup of the starchy pasta water, then drain and set aside.
2. Prep the Tomatoes: Remove the sun-dried tomatoes from the jar, reserving 2 tablespoons of the flavorful oil. Roughly chop the tomatoes.
3. Sauté Aromatics: Heat the reserved sun-dried tomato oil in a large deep skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.
4. Add Flavor Base: Stir in the chopped sun-dried tomatoes, minced garlic, tomato paste, oregano, and red pepper flakes. Cook for 2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly.
5. Simmer the Sauce: Pour in the full-fat coconut milk (or cashew cream) and nutritional yeast. Stir well to combine. Bring the mixture to a gentle simmer.
6. Let it bubble on low heat for 5 minutes until the sauce thickens and turns a beautiful creamy pinkish-red color.
7. Wilt the Greens: Stir in the fresh spinach and cook for 1–2 minutes until just wilted.
8. Combine: Add the cooked pasta to the skillet. Toss gently with tongs to coat every noodle in the sauce. If the sauce is too thick, splash in a little of the reserved pasta water to loosen it up.
9. Finish: Remove from heat. Stir in the lemon juice (or balsamic vinegar). Taste and add more salt or pepper if needed.
10. Serve: Garnish generously with fresh basil and serve immediately.
Notes
Coconut Milk Note: Use canned *full-fat* coconut milk or coconut cream for the best texture. The strong tomato and garlic flavors mask the coconut taste almost entirely.
Cashew Option: If you dislike coconut, blend 1 cup of soaked raw cashews with ¾ cup water and a pinch of salt to create a heavy cream substitute.
Protein Boost: This pasta pairs perfectly with grilled chicken, crispy chickpeas, or sliced Italian sausage (vegan or regular).
Storage: Leftovers keep well in the fridge for 3 days. Reheat gently on the stove with a splash of water or milk, as the sauce will thicken when cold.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6
- Sodium: 620
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 62
- Fiber: 6
- Protein: 12
- Cholesterol: 0
Your Burning Questions Answered!
- Can I use a different type of pasta?
- Absolutely! While gluten-free fettuccine works great, feel free to use any pasta you prefer.
- Is there a substitute for coconut milk?
- Yes, you can use cashew cream or another plant-based cream for a similar texture.
Can I make this dish ahead of time?
Yes, you can prepare the sauce ahead of time and store it in the refrigerator. Cook the pasta fresh when ready to serve.
Dig In & Enjoy!
There you have it—a delightful creamy sun-dried tomato vegan pasta that’s sure to become a favorite. Whether you’re a seasoned vegan or just looking to try something new, this dish is a must-try. For more delicious ideas, follow me on Pinterest.