Vegan Creamy Sun Dried Pasta is a rich, plant-based dish that delivers bold Mediterranean flavor with a velvety coconut-tomato sauce. Gluten-free fettuccine is tossed in a creamy blend of sun-dried tomatoes, cherry tomatoes, balsamic, and nutritional yeast, then finished with fresh arugula and parsley. The result is a perfectly balanced pasta that feels indulgent while remaining entirely dairy-free.
Why You’ll Love This Recipe
- Creamy Without Dairy – Coconut cream and nutritional yeast create a luxurious, cheesy texture.
- Gluten-Free Friendly – Made with gluten-free fettuccine for dietary flexibility.
- Bold, Savory Depth – Sun-dried tomatoes and balsamic vinegar add concentrated flavor.
- One-Pan Sauce Simplicity – Sauce comes together quickly while pasta cooks.
- Nutrient-Rich Ingredients – Greens and tomatoes add vitamins and antioxidants.
- Elegant Yet Easy – Impressive enough for guests, simple enough for weeknights.
Ingredients You’ll Need
For the Pasta
- 320 g gluten-free fettuccine – Provides structure and absorbs the creamy sauce.
For the Creamy Sun-Dried Tomato Sauce
- 4 garlic cloves, minced – Builds aromatic depth.
- 10 sun-dried tomatoes, finely chopped – Adds intense umami and tang.
- 1 tablespoon Italian seasoning – Infuses herbaceous flavor.
- 1 tablespoon balsamic vinegar – Balances richness with acidity.
- 3 tablespoons tomato paste – Concentrates tomato flavor and thickens the sauce.
- 2 cups (300 g) cherry tomatoes – Adds brightness and natural sweetness.
- 240 ml water or vegetable broth – Forms the base and adjusts consistency.
- 200 g full-fat canned coconut milk (thick cream only) – Creates creamy texture without dairy.
- 3 tablespoons nutritional yeast – Adds savory, cheesy notes.
- Salt and black pepper, to taste – Enhances overall balance.
For Finishing
- 2 cups (60 g) baby arugula – Adds peppery freshness.
- ½ cup (15 g) flat-leaf parsley, chopped – Brightens and balances the richness.
- Vegan parmesan (optional) – Adds extra umami and texture.
Step-by-Step Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Cook gluten-free fettuccine until al dente according to package directions. Reserve ½ cup pasta water, then drain and set aside.
Sauté Aromatics
In a large skillet over medium heat, add a splash of water, broth, or oil. Sauté minced garlic and chopped sun-dried tomatoes for about 2 minutes until fragrant.
Caramelize the Base
Stir in Italian seasoning, balsamic vinegar, and tomato paste. Cook 2–3 minutes, stirring frequently, until slightly darkened and aromatic.
Simmer the Tomatoes
Add cherry tomatoes and water or broth. Cover and simmer 3–4 minutes until softened. Gently smash tomatoes to release juices.
Create the Creamy Sauce
Stir in coconut cream and nutritional yeast. Season with salt and pepper. Simmer gently for 5–10 minutes until thickened, adding reserved pasta water gradually for desired consistency.
Combine Pasta and Greens
Fold cooked fettuccine and baby arugula into the sauce. Toss gently until pasta is coated and arugula is wilted.
Finish and Serve
Remove from heat and garnish with chopped parsley and optional vegan parmesan before serving.
Recipe Notes & Tips
- Reserve Pasta Water – The starch helps emulsify and smooth the sauce.
- Use Unsweetened Coconut Milk – Prevents unwanted sweetness.
- Simmer Gently – High heat can cause separation.
- Chop Sun-Dried Tomatoes Finely – Ensures even distribution.
- Taste Before Serving – Adjust salt or balsamic for balance.
- Add Pasta Water Slowly – Achieve a silky, cohesive texture.
Nutritional Information
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 servings
- Calories: Approximately 480–520 calories per serving (estimate depending on pasta brand and coconut milk)
Perfect Pairings
- Grilled Zucchini or Eggplant – Adds smoky contrast.
- Simple Green Salad with Lemon Dressing – Lightens the richness.
- Garlic-Rubbed Gluten-Free Bread – Perfect for sauce dipping.
- Sparkling Water with Lemon – Refreshes the palate.
Ideal Occasions
- Weeknight Plant-Based Dinner – Quick and satisfying.
- Gluten-Free Entertaining – Safe and flavorful for guests.
- Romantic Dinner at Home – Elegant presentation with minimal effort.
- Meatless Monday Meals – Comforting yet wholesome.
Storage & Serving Tips
- Refrigerate in Airtight Container – Keeps fresh up to 3 days.
- Reheat Gently with Splash of Broth – Restores creaminess.
- Avoid Freezing – Coconut sauce texture may separate.
- Add Fresh Greens After Reheating – Maintains vibrancy.
Creative Variations to Try
- Add Spinach Instead of Arugula – Milder green option.
- Spicy Version – Stir in red pepper flakes.
- Roasted Vegetable Addition – Add mushrooms or bell peppers.
- Protein Boost – Mix in chickpeas or white beans.
Troubleshooting Common Issues
- Sauce Too Thick – Add reserved pasta water gradually.
- Sauce Too Thin – Simmer uncovered a few extra minutes.
- Coconut Flavor Too Strong – Add extra tomato paste or balsamic.
- Pasta Clumping – Toss immediately with sauce after draining.
Why This Recipe Works
This recipe succeeds because it balances fat, acid, and umami. Coconut cream provides richness while tomato paste and balsamic vinegar introduce acidity to prevent heaviness. Nutritional yeast adds savory depth that mimics parmesan, and starch from pasta water helps emulsify the sauce into a silky coating. Sun-dried tomatoes intensify flavor, while fresh greens add brightness and contrast. At roughly 500 calories per serving, this dish delivers satisfying comfort while remaining entirely plant-based and gluten-free.
Final Thoughts
Vegan Creamy Sun Dried Pasta is proof that dairy-free pasta can be just as luxurious and flavorful as traditional cream-based dishes. The bold tomato depth, creamy texture, and fresh herb finish make it versatile and crowd-pleasing. For a lighter version, reduce the coconut cream slightly and increase the greens. However you customize it, this pasta brings vibrant, plant-based comfort to the table.
