Sometimes the best meals come from what’s already in your pantry. That’s exactly how this creamy sun-dried tomato vegan pasta came to life—a dish that’s quick, cozy, and full of flavor. This creamy sun-dried tomato vegan pasta has become one of my go-to lunch recipes when time is tight but cravings are high. One rainy afternoon, I found half a can of coconut milk, a jar of sun-dried tomatoes, and a whole lot of hunger. The result? Pure comfort in a bowl.
This Italian-inspired dish checks every box. It’s rich and creamy without dairy, takes less than 30 minutes to make, and fits both vegan and gluten-free diets. Plus, the layers of garlic, tomatoes, herbs, and plant-based creaminess make it taste like something you’d get at a cozy trattoria—minus the wait.
Table of Contents
Why You’ll Love This Pasta
You know those meals that feel fancy but are secretly simple? This is one of them.
- Creamy without any dairy: Coconut cream and nutritional yeast make a silky, satisfying sauce.
- Quick and easy: Start to finish in 25 minutes. Perfect for weeknights.
- Healthy comfort food: With arugula, parsley, and plenty of tomatoes, it’s both hearty and fresh.
- Great for leftovers: It reheats beautifully for lunch the next day.
- Vegan and gluten-free friendly: So everyone at the table can enjoy it.
Ingredients at a Glance
Let’s talk about what makes this dish shine.
- Gluten-free pasta: I used fettuccine, but penne or spaghetti work too.
- Sun-dried tomatoes: They add deep umami flavor. Oil-packed or dry—either works.
- Garlic + Italian seasoning: The backbone of bold, cozy flavor.
- Tomato paste + balsamic vinegar: Adds richness and a hint of tang.
- Cherry tomatoes: Fresh bursts of sweetness.
- Coconut cream: Just the thick part from canned coconut milk.
- Nutritional yeast: Adds that cheesy depth without dairy.
- Arugula: Adds a peppery bite and greens to the mix.
- Parsley + vegan parmesan (optional): For a bright, herby finish.
You can swap baby spinach for arugula or use vegetable broth instead of water for extra depth. And if you’re out of gluten-free pasta, this sauce works on regular pasta too.
Step-by-Step: How to Make It
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Cook the gluten-free fettuccine until al dente. Drain and set aside.
Step 2: Sauté garlic and sun-dried tomatoes
In a large skillet, sauté minced garlic and chopped sun-dried tomatoes with a splash of water or broth. Stir for about 2 minutes. Add more liquid as needed to prevent sticking.
Step 3: Build the flavor base
Add Italian seasoning, balsamic vinegar, and tomato paste to the skillet. Stir well and let everything cook down for 2 to 3 minutes until the mixture is thick and slightly caramelized.
Step 4: Add cherry tomatoes and simmer
Toss in the cherry tomatoes and 1 cup of water or broth. Cover and cook for 3 to 4 minutes until the tomatoes soften. Use a spoon to gently smash them and release their juices.
Step 5: Stir in coconut cream and nutritional yeast
Scoop the thick coconut cream from the can and stir it into the skillet along with nutritional yeast. Season with salt and pepper. Let it simmer uncovered for 5 to 10 minutes, stirring occasionally, until the sauce thickens and becomes creamy.
Step 6: Combine pasta with sauce and greens
Add the cooked pasta and fresh arugula to the skillet. Toss until everything is well coated and the greens have just wilted.
Step 7: Serve and garnish
Serve hot, topped with chopped parsley and a sprinkle of vegan parmesan if you like.
Tips for the Creamiest Texture
- Use full-fat coconut milk, not light.
- Simmer the sauce until it reduces and clings to the pasta.
- Smash the cherry tomatoes to help them melt into the sauce.
Make-Ahead and Reheating
Store leftovers in an airtight container for up to 4 days. Reheat on the stove with a splash of water or broth to loosen the sauce.
Nutrition Information (per serving)
- Calories: 330 kcal
- Carbohydrates: 44g
- Fat: 11g
- Protein: 9g
- Fiber: 5g
- Sugar: 8g
This dish offers balanced macros and leaves you feeling full without feeling heavy. It’s ideal for lunch or dinner, and meal prep–approved.
Recipe Card: Creamy Sun-Dried Tomato Vegan Pasta
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Creamy Sun-Dried Tomato Vegan Pasta | Easy & Satisfying
- Total Time: 25 minutes
- Yield: 4 servings
Description
This Creamy Sun-Dried Tomato Vegan Pasta is rich, quick, and comforting. Made in 25 minutes with coconut cream, garlic, and herbs. Perfect for weeknight meals.
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 (cream only)
3 tbsp nutritional yeast
Salt and pepper to taste
2 cups baby arugula
½ cup flat-leaf parsley, chopped
Vegan parmesan (optional)
Instructions
1. Cook the pasta in boiling water until al dente, then drain.
2. In a skillet, sauté garlic and sun-dried tomatoes for 2 minutes using water, broth, or oil.
3. Add Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2–3 minutes until caramelized.
4. Add cherry tomatoes and water; cover and cook for 3–4 minutes until softened. Smash tomatoes with a spoon.
5. Stir in coconut milk and nutritional yeast. Season with salt and pepper. Simmer for 5–10 minutes until thickened.
6. Add the drained pasta and arugula to the sauce. Toss to combine.
7. Serve topped with parsley and optional vegan parmesan.
Notes
Use full-fat coconut milk for the best creamy texture.
Store leftovers in an airtight container for up to 4 days.
Reheat with a splash of broth or water to revive the sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Italian-inspired, Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 8
- Fat: 11
- Carbohydrates: 44
- Fiber: 5
- Protein: 9
- Cholesterol: 0
More Such Recipes
If you love cozy pastas, try this Creamy Tomato Beef Pasta One Pot for a hearty twist.
Looking for more vegan options? Don’t miss this Pumpkin Pasta Sauce (Vegan) or our Easy Zucchini Lasagna Recipe for a low-carb favorite.
And for something summer-friendly, check out this Creamy Street Corn Pasta Salad.
FAQ
Can I use a different plant-based milk instead of coconut cream?
Yes, but the sauce may be thinner. Oat or cashew milk are decent subs. For best results, use canned coconut cream for that thick, velvety texture.
How can I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of broth or water to revive the sauce.
What pasta shapes work best for this recipe?
Fettuccine works beautifully, but you can also use penne, spaghetti, or even shells. Go with what you love or already have in your pantry.
Conclusion
This creamy sun-dried tomato vegan pasta brings bold, comforting flavor in just 25 minutes. With its silky sauce and vibrant ingredients, it’s one of those plant-based meals that satisfies every craving.
Perfect for weeknights, lunch meal prep, or when you need something warm and grounding. Try it tonight, and don’t forget to share your version in the comments or tag me on Pinterest or Facebook. I love seeing your creations!