Name: Vegan Creamy Sun Dried Tomato Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 servings gluten-free fettuccine (or your favorite gluten-free pasta); 4 garlic cloves, minced; 10 sun-dried tomatoes, chopped; 1 tablespoon Italian seasoning; 1 tablespoon balsamic vinegar; 3 tablespoons tomato paste; 2 cups cherry tomatoes, halved; 1 cup water or vegetable broth; 7 oz full fat canned coconut milk; 3 tablespoons nutritional yeast; Salt and pepper to taste; 2 cups baby arugula; ½ cup flat-leaf parsley, chopped

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Last updated on February 3, 2026

A Cozy Start

Have you ever found yourself craving something creamy and comforting after a long day, the kind of dish that makes you sigh and forget the small kitchen disasters of the week? I have—more times than I can count—and that’s exactly how this Vegan Creamy Sun Dried Tomato Pasta was born in my little kitchen. If you’re new to plant-based cooking or nervous about handling coconut cream or gluten-free pasta, don’t worry: I’ll walk you through every step so it feels calm and doable. If you like experimenting with cozy soups too, you might enjoy this creamy tomato basil soup for a companion weeknight menu.

A Quick Look at This Vegan Creamy Sun Dried Tomato Pasta Recipe

This Vegan Creamy Sun Dried Tomato Pasta combines two bright players—sun-dried tomatoes and cherry tomatoes—into a silky coconut-based sauce. It’s comfort food with a fresh, slightly tangy edge, thanks to balsamic vinegar and nutritional yeast for a cheesy note. The recipe is quick, pantry-friendly, and works well with gluten-free fettuccine, making it great for home cooks who want a simple but impressive weeknight meal. Keep reading for easy tips to make the sauce extra creamy and how to customize it to your taste.

Ingredients You’ll Need for Vegan Creamy Sun Dried Tomato Pasta

Essentials

4 servings gluten-free fettuccine (or your favorite gluten-free pasta)
4 garlic cloves, minced
10 sun-dried tomatoes, chopped (oil-packed or rehydrated, see substitutions)
1 tablespoon Italian seasoning
1 tablespoon balsamic vinegar
3 tablespoons tomato paste
2 cups cherry tomatoes, halved
1 cup water or vegetable broth (more for deglazing or adjusting sauce)
7 oz full fat canned coconut milk (use the thick cream portion only)
3 tablespoons nutritional yeast
Salt and pepper to taste
2 cups baby arugula
½ cup flat-leaf parsley, chopped

Optional add-ons

Vegan parmesan, for sprinkling (store-bought or homemade)
Toasted pine nuts or chopped walnuts, for crunch
Lemon zest or a squeeze of lemon juice, for brightening
Red pepper flakes, for heat
Sliced sautéed mushrooms or roasted red peppers, for heartiness
Plain mashed white beans or cannellini beans, stirred in to boost protein
Extra-virgin olive oil, to finish or toss with pasta

Substitutions and shortcuts

Sun-dried tomatoes: If you have oil-packed sun-dried tomatoes, drain and chop them. If you only have dry-packed ones, rehydrate in hot water for 10–15 minutes, then drain and chop. Use about the same amount after rehydration.
Coconut cream: If you can’t find a thick coconut cream, chill a can of full-fat coconut milk and scoop out the thick portion that separates at the top. Avoid low-fat coconut milk; the sauce needs the richness.
Nutritional yeast: For a nutty, cheesy flavor without dairy. If you’re in a pinch, miso paste (1–2 teaspoons) can add umami, but reduce added salt.
Gluten-free fettuccine: Any gluten-free pasta shape works—penne, rigatoni, or even spiralized zucchini for a low-carb option.
Vegetable broth vs. water: Vegetable broth adds depth; if using water, boost flavor with an extra pinch of salt and the nutritional yeast.
Time-saver: Use store-bought vegan parmesan and toasted nuts to cut prep time. Pre-minced garlic is okay, but fresh yields better flavor.

How to Make Vegan Creamy Sun Dried Tomato Pasta Step-by-Step

I write my recipes like I’d teach a friend over the stove—gentle, clear, and with plenty of little tips. Follow along and don’t worry if you’re a beginner; I include what to watch for so the sauce comes together beautifully.

Step 1 — Prep your pasta pot and ingredients

Bring a large pot of salted water to a boil for the pasta—salt it like the sea, because the pasta will absorb some. While the water heats, mince the garlic, chop the sun-dried tomatoes finely (so they distribute through the sauce), halve the cherry tomatoes, and measure the coconut cream and nutritional yeast so everything is within reach. Having ingredients prepped is a small habit that keeps the cooking flow calm.

Tip: If your coconut milk has separated, scoop the thick cream portion (usually the top 1–1.5 cups) into a bowl and measure 7 oz. Save the remaining coconut water for smoothies.

Step 2 — Cook the gluten-free fettuccine al dente

Once the water is boiling, add the gluten-free fettuccine and cook according to package instructions. Because gluten-free pastas can go from perfectly tender to mushy quickly, start checking a minute or two before the package time. Aim for al dente—tender but still with a tiny bite. Before draining, reserve about ½ cup of the pasta cooking water; this starchy water is magic for smoothing the sauce and helping it cling to the pasta.

Tip: Stir pasta gently during the first minute to prevent sticking. If your brand tends to clump, a teaspoon of oil in the pot helps, but usually stirring is enough.

Step 3 — Sauté garlic and sun-dried tomatoes

While the pasta cooks, heat a large skillet over medium heat. Instead of oil (to keep it lighter), add a splash of water or vegetable broth—about 1–2 tablespoons—to the skillet to deglaze and prevent sticking. Add the minced garlic and chopped sun-dried tomatoes and sauté for 1–2 minutes until fragrant. The water or broth lets the garlic soften without burning and helps release the sun-dried tomato flavor.

Tip: Watch the garlic carefully; burned garlic tastes bitter. If the pan looks dry, add another splash of broth.

Step 4 — Build and caramelize flavor

Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Mix well and cook for 2–3 minutes, stirring frequently. This step caramelizes the tomato paste a little and deepens the sauce’s flavor—don’t rush it. The balsamic gives the sauce a subtle tang and balances the sweetness from the sun-dried and cherry tomatoes.

Tip: Scrape up any bits that cling to the pan—they’re full of flavor.

Step 5 — Add cherry tomatoes

Add the halved cherry tomatoes and 1 cup of water or vegetable broth to the skillet. Cover and cook for 3–4 minutes until the cherry tomatoes soften and start to burst. Use the back of a wooden spoon to gently smash some of them—this creates a rustic texture in the sauce. If you prefer a completely smooth sauce, you can blend at the end, but I love the little pops of tomato.

Tip: If your cherry tomatoes are very sweet, a teaspoon of balsamic or a pinch of salt can balance them.

Step 6 — Stir in coconut cream and nutritional yeast

Reduce the heat to low and stir in the coconut cream and nutritional yeast. Simmer gently for 5–10 minutes until the sauce thickens and becomes glossy. Taste and adjust salt and pepper as needed. The coconut cream brings rich silkiness without dairy, while the nutritional yeast adds that savory, cheesy vibe.

Tip: If the sauce is too thick, loosen it with a splash of the reserved pasta water. If it’s too thin, simmer a little longer uncovered to reduce.

Step 7 — Combine pasta, greens, and sauce

Drain the pasta and add it straight into the skillet with the sauce. Toss gently to coat—use tongs if you have them, or two spatulas. Toss in the arugula at the very end so it wilts slightly from the residual heat; this keeps it bright and peppery. If you want extra silkiness, add a tablespoon or two of reserved pasta water and toss again until everything is glossy.

Tip: If you’re adding mashed white beans for extra protein, stir them in now so they heat through and fold into the sauce evenly.

Step 8 — Finish and serve

Remove the skillet from the heat and sprinkle with chopped parsley and vegan parmesan if using. Finish with a drizzle of extra-virgin olive oil or a sprinkle of toasted nuts for crunch. Serve immediately while the pasta is warm and comforting.

Serving note: Leftovers are great reheated gently in a skillet with a splash of water or broth to revive the sauce. The pasta will soak up some sauce over time, so add moisture when reheating.

Common Mistakes to Avoid

Even simple recipes can go off-track with a few small missteps. I’ve learned from burned garlic, clumpy gluten-free pasta, and sauces that didn’t thicken—so here are the mistakes I see most and how to fix them.

Mistake 1: Overcooking gluten-free pasta

Gluten-free pasta can quickly become mushy if you don’t watch it. To avoid this, start checking for doneness about two minutes before the package time. Aim for al dente—tender but with a slight bite. If you accidentally overcook it, rinse with cold water to stop the cooking and toss with a little oil to prevent sticking; then gently reheat in the sauce.

Mistake 2: Burning the garlic

Garlic cooks faster than you think and will turn bitter if it burns. Always sauté garlic on medium-low with a splash of water or broth if you’re skipping oil. If you smell a sharp, acrid scent, remove the skillet from heat and start that step again—use a fresh minced garlic batch to avoid the burnt taste.

Mistake 3: Sauce that’s too thin or breaks

If the sauce doesn’t thicken, it can feel watery and won’t cling to the pasta. First, simmer it a little longer to reduce. Stir in a bit of reserved pasta water to emulsify and thicken. If the sauce separates (rare with coconut cream but possible), remove from heat, whisk thoroughly, and add a teaspoon of nutritional yeast or a small amount of mashed beans to help stabilize it.

Serving Suggestions for Vegan Creamy Sun Dried Tomato Pasta

This pasta is cozy on its own but also pairs beautifully with a few simple sides or additions that turn it into a full meal.

Light green salad with lemon vinaigrette

A crisp salad brightens the plate. Toss mixed greens or baby lettuce with lemon juice, a touch of olive oil, salt, and pepper. The acidity cuts through the creaminess and adds balance.

Roasted seasonal vegetables

Roast vegetables like broccoli, cauliflower, or asparagus with olive oil, salt, and cracked pepper while you make the pasta. Their caramelized edges add texture and make the meal hearty.

Extra comfort: serve with a creamy companion

If you enjoy a multi-course cozy dinner, try pairing this with a small cup of soup like my favorite creamy beet pasta inspired side, or a light broth-based starter to keep things balanced and colorful.

Conclusion

I hope this makes your weeknight cooking feel a little softer—this Vegan Creamy Sun Dried Tomato Pasta is genuinely easier than it looks and highly customizable, from adding beans for protein to stirring in sautéed mushrooms for extra depth. If you’d like to see another version of this recipe or get more visual cues, check out this detailed write-up for more inspiration: Vegan Creamy Sun Dried Tomato Pasta – Jackfruitful Kitchen.

FAQs About Vegan Creamy Sun Dried Tomato Pasta

Q1: Can I make Vegan Creamy Sun Dried Tomato Pasta nut-free?
A1: Yes—you can keep this recipe nut-free easily. The sauce uses coconut cream and nutritional yeast for richness and “cheesy” flavor, so you can skip nuts entirely. For crunch, use toasted pumpkin seeds or sunflower seeds instead of pine nuts or walnuts.

Q2: How do I store leftovers of Vegan Creamy Sun Dried Tomato Pasta?
A2: Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently in a skillet with a splash of water or vegetable broth to loosen the sauce and bring back the creamy texture.

Q3: Is Vegan Creamy Sun Dried Tomato Pasta freezer-friendly?
A3: I don’t recommend freezing this pasta with the coconut cream sauce, as the texture may change on thawing. If you need to freeze, save the cooked pasta and sauce separately in freezer-safe containers and combine after thawing, reheating gently on the stove.

Q4: Can I make Vegan Creamy Sun Dried Tomato Pasta oil-free?
A4: Absolutely. The recipe is written to work without oil—using water or broth for sautéing—and you can skip any final olive oil drizzle. The coconut cream provides richness so you won’t miss the oil.

Q5: How can I boost protein in Vegan Creamy Sun Dried Tomato Pasta?
A5: Stir in plain mashed white beans or cannellini beans, add sautéed tofu cubes, or toss in cooked chickpeas. Each option blends well with the sauce—white beans offer creaminess, tofu adds heft, and chickpeas give a satisfying bite.

Vegan Creamy Sun Dried Tomato Pasta

A Cozy Start

A Quick Look at This Vegan Creamy Sun Dried Tomato Pasta Recipe