Creamy Vegan Sun Dried Pasta

This creamy vegan fettuccine pasta brings together the tangy richness of sun-dried tomatoes with the smoothness of coconut cream. The burst of garlic, a touch of balsamic vinegar, and fresh arugula create a vibrant Italian-inspired dish that feels indulgent without any dairy. It’s a perfect weeknight meal when you want something hearty, nourishing, and quick to pull together.

I first made this during a busy week when I had little time to cook but wanted a comforting meal. Now it’s a regular in my rotation because it never disappoints and feels like a restaurant-worthy treat.

Gather Your Ingredients

• Gluten free fettuccine: choose a good quality brand for texture and chew
• Garlic cloves minced: provides aromatic depth and a bit of punch
• Sun dried tomatoes chopped: their concentrated sweetness is the star flavor
• Italian seasoning: a blend of herbs that brings classic Mediterranean notes
• Balsamic vinegar: adds a subtle acidity to balance the richness
• Tomato paste: deepens the sauce color and umami
• Cherry tomatoes: burst of freshness and natural sweetness
• Water or vegetable broth: to adjust sauce consistency
• Full fat canned coconut milk thick cream only half of a can: base for the luscious creamy texture
• Nutritional yeast: adds cheesy, nutty flavor without dairy
• Salt and pepper: essential seasoning for balance
• Baby arugula: peppery greens that lighten the richness
• Flat leaf parsley chopped: fresh herbal brightness for garnish
• Vegan parmesan optional: adds extra savory topping if you like

How to Make It

Cook Pasta:

Boil a large pot of water and cook the gluten-free fettuccine according to package instructions until al dente. Drain the pasta but save a little pasta water for the sauce if needed.

Sauté Aromatics:

Heat a large skillet and add a splash of water, broth, or oil to prevent sticking. Sauté the minced garlic and chopped sun-dried tomatoes for about 2 minutes. Add water as needed to keep the mixture from drying out, while releasing flavors.

Caramelize Flavors:

Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook this combination for approximately 2 to 3 minutes. This step builds a deeper complexity by caramelizing and melding the savory and tangy notes.

Simmer Sauce:

Add the cherry tomatoes along with a cup of water. Cover the skillet and let the tomatoes cook down for 3 to 4 minutes until they soften. Smash them gently with your spoon to break them up and help thicken the sauce.

Add Cream and Yeast:

Pour in the coconut milk and sprinkle the nutritional yeast. Season the sauce with salt and pepper to taste. Allow it to simmer gently for 5 to 10 minutes until it thickens to a creamy consistency.

Combine Pasta and Sauce:

Drain the cooked pasta and add it into the skillet with the sauce. Toss in the baby arugula and mix everything until the pasta is evenly coated and the greens start to wilt just a little.

Serve with Garnish:

Plate the pasta and sprinkle chopped flat leaf parsley on top. Add vegan parmesan if desired for extra cheesy flavor.

Sun-dried tomatoes are my favorite ingredient here because their concentrated sweetness transforms the sauce. One family dinner I remember clearly is when everyone asked for seconds even though they usually want cheese on everything. This pasta wins hearts with its rich texture and uplifting taste.

Flavor Boosters

Storage Tips Store leftovers in an airtight container in the refrigerator for up to three days. The sauce thickens as it cools& simply add a splash of water or broth when reheating to bring back creaminess. For best taste, toss with fresh arugula after reheating rather than storing greens mixed in.

Serving Suggestions

Serve with a crisp green salad or lightly steamed vegetables to add texture contrast. A crusty vegan garlic bread is fantastic on the side to soak up extra sauce. A glass of chilled white wine or sparkling water with lemon complements the bright and creamy flavors.

Creative Twists

Regular fettuccine or any pasta shape works if you do not need gluten free. Canned coconut cream can be replaced with cashew cream or a thick oat milk for creaminess. If nutritional yeast is unavailable, finely ground almonds or a small amount of vegan cheese can provide some umami. In summer swap baby arugula for fresh basil or spinach for a seasonal twist. Cherry tomatoes can be replaced with roasted red peppers for winter months. This recipe adapts well to seasonal herbs and available produce without losing its soul.

This pasta is a wonderful choice for a quick, nourishing meal that feels gourmet. Its balance of creamy and tangy flavors makes it a reliable favorite in any vegan kitchen.

Recipe FAQs

→ What pasta works best for this dish?

Gluten-free fettuccine is recommended to complement the creamy sauce, but any broad noodle will work well.

→ Can I substitute coconut milk in this sauce?

Yes, full-fat canned coconut milk provides creaminess, but cashew cream or oat milk can be alternatives.

→ How do sun-dried tomatoes affect the flavor?

They add an intense, slightly sweet and tangy depth that enriches the sauce’s complexity.

→ Is it necessary to use nutritional yeast?

Nutritional yeast adds a subtle cheesy, savory undertone complementing the plant-based ingredients.

→ What role does arugula play in this dish?

Fresh arugula adds a peppery bite and vibrant color, balancing the richness of the creamy sauce.