Print

Vegan Creamy Sun Dried Tomato Pasta Recipe

Print Recipe

★★★★★

4.8 from 81 reviews

This Vegan Creamy Sun Dried Tomato Pasta is a luscious, dairy-free dish featuring gluten-free fettuccine tossed in a rich, creamy sauce made from coconut milk, sun dried tomatoes, and tomatoes. Enhanced with Italian seasoning, balsamic vinegar, and nutritional yeast, it delivers a tangy, savory flavor that is perfectly balanced by fresh baby arugula and parsley. Ideal for a quick yet indulgent vegan meal that is both gluten-free and packed with vibrant plant-based goodness.

Ingredients

Scale

Pasta

  • 4 servings gluten free fettuccine

Sauce

  • 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, use only half of a can)
  • 3 tbsp nutritional yeast
  • Salt and pepper to taste

Greens and Garnish

  • 2 cups baby arugula
  • ½ cup flat leaf parsley, chopped
  • Vegan parmesan (optional)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook the gluten-free fettuccine according to the package instructions until al dente. Drain and set aside, reserving a small cup of pasta water for later.
  2. Sauté the garlic: In a large skillet over medium heat, add a splash of oil and sauté the minced garlic until fragrant, about 1-2 minutes, taking care not to burn it.
  3. Add sun dried tomatoes and seasonings: Stir in the chopped sun dried tomatoes and Italian seasoning. Cook for another 2 minutes until the mixture is aromatic and the tomatoes soften.
  4. Incorporate vinegar, tomato paste, and fresh tomatoes: Add the balsamic vinegar, tomato paste, and cherry tomatoes. Stir well and cook for 3-4 minutes until the tomatoes begin to break down.
  5. Create the creamy sauce: Pour in the water or vegetable broth and the half can of the thick coconut cream. Stir well and bring to a gentle simmer. Let the sauce thicken slightly over 5 minutes.
  6. Add nutritional yeast and season: Stir in the nutritional yeast, and season the sauce with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
  7. Combine pasta and sauce: Add the cooked fettuccine to the skillet, tossing to coat the noodles thoroughly. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency.
  8. Add fresh greens: Gently fold in the baby arugula and chopped flat leaf parsley, allowing the greens to wilt slightly with the heat of the pasta.
  9. Serve and garnish: Divide the pasta into bowls, optionally sprinkling vegan parmesan over the top for an extra savory touch. Serve immediately while warm.

Notes

  • Use gluten-free pasta to keep the dish gluten-free and suitable for those with gluten intolerance.
  • Half a can of coconut cream keeps the sauce rich without being overly heavy.
  • Nutritional yeast adds a cheesy flavor without dairy, making this recipe fully vegan.
  • For a thinner sauce, add more vegetable broth or reserved pasta water as needed.
  • Vegan parmesan is optional but recommended for added richness and umami.
  • Fresh greens like arugula and parsley enhance the dish with a peppery and fresh note.

Keywords: vegan pasta, sun dried tomato pasta, gluten free pasta, creamy vegan pasta, dairy free, plant based, coconut cream sauce, healthy pasta

Find it online: https://mjrecipe.com/vegan-creamy-sun-dried-tomato-pasta-recipe/