Name: Vegan Creamy Sun Dried Tomato Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
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

Vegan Creamy Sun Dried Tomato Pasta is the kind of dish that makes you swoon. Forget everything you thought you knew about dairy-free pasta because this recipe is about to blow your mind! I’ve spent ages perfecting this, aiming for that ultimate balance of rich, satisfying flavor and a luscious, velvety texture that we all crave in a creamy pasta. What makes this vegan creamy sun dried tomato pasta so utterly irresistible? It’s that explosion of intense, sweet-tart sun-dried tomato flavor, melded with a luxurious, plant-based creaminess that coats every single strand of pasta. It’s comfort food at its finest, proving that you don’t need a drop of dairy to create something truly decadent and unforgettable. Prepare to fall in love.

Vegan Creamy Sun Dried Tomato Pasta Recipe

This Vegan Creamy Sun Dried Tomato Pasta is an absolute dream! It’s rich, flavorful, and surprisingly easy to make. The combination of sweet sun-dried tomatoes, tangy balsamic, and a luscious coconut milk-based cream sauce creates a symphony of taste that will have you coming back for more. It’s perfect for a weeknight meal when you crave something comforting and delicious, or even for a special occasion when you want to impress. Plus, it’s entirely plant-based and can easily be made gluten-free. Let’s get cooking!

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

Cooking Instructions

Step 1: Prepare the Pasta and Aromatics

First things first, let’s get that pasta cooking. Bring a large pot of salted water to a rolling boil. Once boiling, add your 4 servings of gluten-free fettuccine and cook according to package directions until al dente. While the pasta is doing its thing, finely mince your 4 garlic cloves. This aromatic foundation is key to a flavorful sauce. Don’t rush this step; evenly minced garlic will distribute its pungent goodness throughout the sauce. You’ll also want to chop your 10 sun-dried tomatoes. If your sun-dried tomatoes are packed in oil, you can drain them and use a little of that oil for sautéing, or just use a neutral oil. Ensure they are chopped into bite-sized pieces so they meld nicely into the sauce.

Step 2: Build the Flavor Base

In a large skillet or pot over medium heat, add a swirl of olive oil (or use the oil from your sun-dried tomatoes). Once the oil is shimmering, add your minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic, as this will make it bitter. Immediately add your chopped sun-dried tomatoes to the skillet. Stir them around for another minute, allowing their intense flavor to begin extract infusing the oil. Next, add the 3 tablespoons of tomato paste. This is where we start building the deep, savory tomato flavor. Stir the tomato paste into the garlic and sun-dried tomatoes and cook for 1-2 minutes, stirring constantly. This step, known as “blooming” the tomato paste, intensifies its flavor and removes any raw taste.

Step 3: Deglaze and Simmer the Sauce

Now, it’s time to deglaze the pan and introduce more liquids to create our sauce base. Pour in the 1 tablespoon of balsamic vinegar. This adds a lovely tang and depth, cutting through the richness of the other ingredients. Let it bubble and reduce for about 30 seconds, scraping up any browned bits from the bottom of the pan. This is crucial for flavor! Then, add the 2 cups of cherry tomatoes. These will soften and burst as they cook, adding fresh tomato flavor and a beautiful color to the sauce. Pour in your 1 cup of water or vegetable broth. Stir in the 1 tablespoon of Italian seasoning. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it cook for about 10-15 minutes. This simmering time allows the cherry tomatoes to break down and their juices to meld with the other ingredients, creating a flavorful, slightly chunky sauce. Stir occasionally to prevent sticking.

Step 4: Achieve Creaminess and Umami

While the sauce is simmering, let’s get our creamy element ready. Open your can of full-fat coconut milk and carefully scoop out only the thick, solidified cream from the top – you’ll need about 7 ounces, which is typically half of a standard can. Discard the watery liquid or save it for another use. This rich coconut cream is the secret to our luscious, dairy-free sauce. Once the cherry tomatoes have softened and the sauce has thickened slightly, it’s time to make it creamy. Pour the reserved coconut cream into the skillet. Stir it in thoroughly until it’s fully incorporated and the sauce turns a beautiful, creamy pink hue. Next, add the 3 tablespoons of nutritional yeast. This is a vegan pantry staple that provides a cheesy, umami flavor without any dairy. Stir it in until it’s dissolved and the sauce is smooth and well combined. Season generously with salt and freshly ground black pepper to taste. This is your chance to adjust the seasoning to your preference. Taste and add more salt, pepper, or even a pinch of red pepper flakes if you like a little heat.

Step 5: Combine and Finish

By now, your fettuccine should be cooked perfectly. Drain the pasta, reserving about a cup of the pasta water. Add the drained fettuccine directly to the skillet with the creamy sun-dried tomato sauce. Toss everything together gently until every strand of pasta is beautifully coated in the luxurious sauce. If the sauce seems a little too thick, gradually add a splash of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. The starch in the pasta water will help the sauce emulsify and cling to the noodles. Finally, stir in the 2 cups of baby arugula. The residual heat from the pasta and sauce will gently wilt the arugula, adding a fresh, peppery element. Garnish generously with the ½ cup of chopped flat-leaf parsley. For an extra touch of flavor and a classic pasta finish, sprinkle with vegan parmesan, if desired. Serve immediately and enjoy every creamy, sun-dried tomato-infused bite!

Conclusion:

This Vegan Creamy Sun Dried Tomato Pasta recipe is an absolute winner for so many reasons! It’s incredibly flavorful, surprisingly quick to make, and proves just how delicious and satisfying plant-based meals can be. The rich, tangy sun-dried tomatoes paired with the luscious cashew cream create a truly indulgent sauce that coats every strand of pasta perfectly. It’s ideal for a weeknight dinner when you’re craving something comforting and impressive, or even for entertaining guests who will be amazed by its creamy texture and vibrant taste. Don’t hesitate to give this recipe a try – you won’t be disappointed!

For serving, I love to garnish this pasta with fresh basil leaves, a sprinkle of vegan parmesan, and perhaps a pinch of red pepper flakes for a little heat. It also pairs wonderfully with a simple side salad or some crusty bread for soaking up every last bit of that amazing sauce.

If you’re looking for variations, consider adding some sautéed mushrooms or spinach to the sauce for extra nutrients and texture. You could also swap out the cashews for soaked sunflower seeds for a nut-free option, or use a blend of silken tofu and nutritional yeast for a lighter creaminess.

Frequently Asked Questions:

Can I make this pasta ahead of time?

Yes, you can! The sauce can be made a day in advance and stored in an airtight container in the refrigerator. You may need to add a splash of water or plant-based milk when reheating to achieve the desired creamy consistency.

What kind of pasta works best with this sauce?

This creamy sun dried tomato sauce is fantastic with almost any pasta shape! Linguine, fettuccine, penne, or fusilli all work wonderfully. The key is to use pasta that will hold onto the sauce well.

How can I make this recipe spicier?

For a spicier kick, you can add a pinch of red pepper flakes directly into the sauce while it’s simmering. You could also sauté some finely chopped fresh chili with the garlic and onions before adding the other sauce ingredients.