If you are craving a dish that bursts with flavor, silky texture, and vibrant colors, this Vegan Creamy Sun Dried Tomato Pasta Recipe is an absolute must-try. It combines the rich, tangy essence of sun-dried tomatoes with a luscious, dairy-free creamy sauce that’s both comforting and light. Whether you’re cooking for friends or simply treating yourself, this pasta dish effortlessly brings warmth and joy to any table, making it a favorite in plant-based kitchens everywhere.
Ingredients You’ll Need
This Vegan Creamy Sun Dried Tomato Pasta Recipe calls for a handful of simple but essential ingredients that each play a vital role in building layers of flavor, texture, and color. Each item is carefully chosen to create a harmonious balance that’s both wholesome and indulgent.
- 4 servings gluten-free fettuccine: Provides the perfect al dente base that soaks up the sauce beautifully while being friendly for gluten-sensitive diets.
- 4 garlic cloves, minced: Adds a fragrant burst of aromatic depth, making every bite irresistible.
- 10 sun-dried tomatoes, chopped: The star ingredient, delivering intense tang and sweetness that defines the dish.
- 1 cup full-fat canned coconut milk: Creates the rich, creamy texture without any dairy, offering a luscious mouthfeel.
- 3 tbsp nutritional yeast: Imparts a subtle cheesy flavor, enhancing the savory profile of the sauce naturally.
- 2 cups cherry tomatoes: Fresh and juicy, they balance the sun-dried tomatoes and add a vibrant pop of color.
- Baby arugula and parsley for garnish: Adds peppery freshness and a lovely green contrast to the dish.
How to Make Vegan Creamy Sun Dried Tomato Pasta Recipe
Step 1: Cook the Pasta
Start by cooking the gluten-free fettuccine according to the package instructions until it reaches that perfect al dente texture. Once cooked, drain it well and set aside. This step is crucial because firm pasta provides the ideal foundation to hold all that delicious sauce without becoming mushy.
Step 2: Sauté Garlic and Sun-Dried Tomatoes
In a skillet over medium heat, sauté the minced garlic together with the chopped sun-dried tomatoes. This process takes about 2 minutes and allows the garlic’s aroma to infuse into the oil while softening the tomatoes, unlocking their deep, concentrated flavors that will shine through in the final dish.
Step 3: Build the Sauce Base
Next, stir in Italian seasoning, balsamic vinegar, and tomato paste into the skillet. Allow the mixture to cook for another 2 to 3 minutes until it becomes slightly caramelized. This step creates a flavorful foundation that enriches the entire dish, bringing complexity and depth.
Step 4: Add Fresh Tomatoes and Simmer
Throw in the cherry tomatoes along with some water or vegetable broth, cover the skillet, and let it simmer for about 3 to 4 minutes. This allows the tomatoes to soften and release their juices, which will meld beautifully with the sun-dried tomato mixture to form a rich, vibrant sauce.
Step 5: Incorporate Coconut Milk and Nutritional Yeast
Pour in the full-fat coconut milk and sprinkle in the nutritional yeast, then season with salt and pepper to taste. Let the sauce gently simmer for 5 to 10 minutes allowing it to thicken slightly, resulting in an irresistibly creamy texture that clings perfectly to the pasta.
Step 6: Combine Pasta and Greens
Toss the cooked pasta directly into the sauce along with fresh baby arugula. The warmth from the sauce wilts the arugula just enough, adding a peppery brightness and a fresh contrast to the creamy tomatoes.
Step 7: Serve and Garnish
Plate your pasta while it’s still hot, and finish with a generous sprinkle of freshly chopped parsley and, if you like, a dusting of vegan parmesan. This final flourish adds that extra touch of color, freshness, and umami that really makes this Vegan Creamy Sun Dried Tomato Pasta Recipe stand out.
How to Serve Vegan Creamy Sun Dried Tomato Pasta Recipe
Garnishes
Simple garnishes like baby arugula and parsley bring freshness and a pop of green that complements the creamy sauce perfectly. If you want to elevate your presentation, consider adding toasted pine nuts or a drizzle of high-quality olive oil for some added texture and richness.
Side Dishes
This pasta pairs wonderfully with a crisp green salad or roasted vegetables, such as asparagus or zucchini. The fresh, light sides balance the richness of the sauce, creating a well-rounded and satisfying meal.
Creative Ways to Present
For a fun twist, serve this Vegan Creamy Sun Dried Tomato Pasta Recipe in individual bowls with fresh basil leaves and a wedge of lemon for guests to squeeze on top. Alternatively, arrange it on a large platter garnished with colorful edible flowers for an impressive dinner party centerpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover pasta and sauce separately in airtight containers in the refrigerator. This helps keep the pasta from soaking up too much sauce and becoming soggy. Leftovers should keep well for up to 3 days.
Freezing
You can freeze the sauce (without pasta) in freezer-safe containers for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator and gently reheat. It’s best to cook fresh pasta to serve with the thawed sauce for the best texture.
Reheating
Reheat the pasta gently in a skillet over low heat, adding a splash of water or plant-based milk if the sauce needs loosening. Avoid microwaving directly as it may dry out the sauce or overcook the pasta.
FAQs
Can I use regular pasta instead of gluten-free?
Absolutely! Feel free to use any pasta you prefer. Regular durum wheat pasta works just as well and will soak up the sauce nicely.
Is this recipe spicy?
No, this Vegan Creamy Sun Dried Tomato Pasta Recipe is not spicy by default, but you can always add a pinch of red pepper flakes if you enjoy a little heat.
Can I substitute coconut milk with another plant-based milk?
Yes, but keep in mind that full-fat coconut milk contributes to the creamy texture and slight sweetness. Alternatives like cashew cream or oat milk can also work, but you might need to adjust quantities to achieve the same richness.
How can I make this pasta recipe nut-free?
This recipe is naturally nut-free if you use coconut milk and avoid vegan parmesan made from nuts. Most ingredients are allergy-friendly, making it widely accessible.
Can I add protein to this dish?
To boost protein, consider tossing in some cooked chickpeas, crispy tofu cubes, or sautéed tempeh. They pair nicely with the flavors and make the meal more filling.
Final Thoughts
There is something incredibly satisfying about this Vegan Creamy Sun Dried Tomato Pasta Recipe that makes it a staple in my kitchen. It’s vibrant, decadent yet wholesome, and always brings smiles to the table. I encourage you to give it a try and experience the magic of creamy, sun-kissed flavors in every bite. Trust me, your taste buds will thank you!
Print
Vegan Creamy Sun Dried Tomato Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegan
Description
A delicious and creamy vegan pasta recipe featuring sun-dried tomatoes, cherry tomatoes, and a rich coconut milk-based sauce, perfectly tossed with gluten-free fettuccine and garnished with fresh baby arugula and parsley.
Ingredients
Pasta
- 4 servings gluten-free fettuccine
Sauce
- 4 garlic cloves, minced
- 10 sun-dried tomatoes, chopped
- 1 cup full-fat canned coconut milk
- 3 tbsp nutritional yeast
- 2 cups cherry tomatoes
- 1 tsp Italian seasoning
- 1 tbsp balsamic vinegar
- 1 tbsp tomato paste
- 1/4 cup water or vegetable broth
- Salt and pepper, to taste
Garnish
- Baby arugula
- Fresh parsley
- Optional vegan parmesan
Instructions
- Cook Pasta: Prepare gluten-free fettuccine according to package instructions until al dente. Drain and set aside to keep warm.
- Sauté Garlic and Sun-Dried Tomatoes: Heat a skillet over medium heat and add minced garlic and chopped sun-dried tomatoes. Sauté for about 2 minutes until fragrant and slightly softened.
- Caramelize Sauce Base: Stir in Italian seasoning, balsamic vinegar, and tomato paste into the skillet. Cook the mixture for 2-3 minutes, allowing it to caramelize and develop deeper flavor.
- Simmer Tomatoes: Add cherry tomatoes along with water or vegetable broth. Cover the skillet and let the tomatoes simmer gently for 3-4 minutes until they soften and release their juices.
- Add Creaminess: Pour in the full-fat coconut milk and sprinkle in nutritional yeast. Season with salt and pepper to taste. Continue to simmer the sauce for 5-10 minutes until it thickens slightly and becomes creamy.
- Toss Pasta and Greens: Add the cooked fettuccine and baby arugula to the skillet. Toss everything together until the pasta is well coated with the creamy sauce and the arugula wilts slightly.
- Serve and Garnish: Plate the pasta hot and garnish each serving with fresh parsley and optional vegan parmesan cheese for an extra burst of flavor.
Notes
- Use gluten-free fettuccine to keep the dish gluten-free and accessible.
- Full-fat canned coconut milk adds richness and creaminess without dairy.
- Nutritional yeast provides a cheesy, umami flavor ideal for vegan dishes.
- Balsamic vinegar adds depth and slight sweetness to balance the tomatoes.
- Optional vegan parmesan enhances the topping, but the dish is delicious without it.
- Adjust seasoning with salt and pepper to your preference.
