Name: Vegan Creamy Sun Dried Tomato Pasta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 16 oz gluten-free fettuccine ((or your favorite GF pasta)); 4 cloves garlic, minced; 10 pieces sun-dried tomatoes, chopped ((oil-packed or rehydrated dry-packed)); 1 tbsp Italian seasoning ((or 1 tsp each dried basil, oregano, and thyme)); 1 tbsp balsamic vinegar; 3 tbsp tomato paste; 2 cups cherry tomatoes, whole; 1 cup water or vegetable broth (plus more for loosening sauce); 7 oz full-fat canned coconut milk ((shake can before opening)); 3 tbsp nutritional yeast ((for savory, cheesy depth)); Salt and pepper to taste; 2 cups baby arugula; ½ cup flat-leaf parsley, chopped; Vegan parmesan ((optional, for serving))

I first made this Vegan Creamy Sun Dried Tomato Pasta on a rainy weeknight when I wanted something comforting, fast, and a little decadent without dairy. The result is a silky, tomato-forward sauce made creamy with full-fat coconut milk, brightened by balsamic and fresh parsley, and finished with peppery arugula. It’s simple enough for a weeknight but elegant enough for guests — and it’s naturally gluten-free when you use GF fettuccine. If you like bold tomato flavor with a creamy finish, this dish will become a go-to.

Why you’ll love this dish

This recipe hits several sweet spots: it’s quick (30–40 minutes), pantry-friendly (sun-dried tomatoes and tomato paste add big flavor), vegan, and easily gluten-free when you choose the right pasta. The coconut milk creates a rich mouthfeel without dairy, while nutritional yeast gives a savory, “cheesy” depth. Serve it when you want a comforting solo dinner, a cozy date-night meal, or a plant-based option that even omnivores will enjoy.

“A perfect balance of tangy sun-dried tomatoes and creamy sauce — packed with flavor and ready in under an hour.” — a regular at my weeknight table

If you want a slightly different take or recipe notes, I also liked the approach over at a similar creamy sun-dried tomato vegan pasta guide which inspired a few technique tweaks here.

How this recipe comes together

Step-by-step overview to set expectations:

Boil gluten-free fettuccine until al dente and reserve some pasta water.
Sauté garlic and chopped sun-dried tomatoes to release their oil and flavor.
Add tomato paste, Italian seasoning, and balsamic to build a caramelized, savory base.
Add cherry tomatoes with a splash of liquid, cover briefly, and let them collapse.
Stir in coconut milk and nutritional yeast; simmer until the sauce thickens.
Toss drained pasta and arugula into the skillet so the greens wilt and everything coats evenly.
Finish with fresh parsley and optional vegan parmesan; serve immediately.

This quick overview mirrors the full directions below and helps you pace each step.

Gather these items

Key ingredients (serves 4)

4 servings gluten-free fettuccine (or your favorite GF pasta)
4 garlic cloves, minced
10 sun-dried tomatoes, chopped (oil-packed or rehydrated dry-packed) — oil-packed adds extra richness; rehydrate dry-packed in hot water 10–15 minutes and drain
1 tbsp Italian seasoning (or 1 tsp each dried basil, oregano, and thyme)
1 tbsp balsamic vinegar
3 tbsp tomato paste
2 cups cherry tomatoes, whole
1 cup water or vegetable broth (plus more for loosening sauce)
7 oz full-fat canned coconut milk (shake can before opening)
3 tbsp nutritional yeast (for savory, cheesy depth)
Salt and pepper to taste
2 cups baby arugula
½ cup flat-leaf parsley, chopped
Vegan parmesan (optional, for serving)

How to prepare it

Boil the pasta: Bring a large pot of well-salted water to a boil. Cook the gluten-free fettuccine according to package directions until al dente. Before draining, scoop out and reserve 1/2 cup pasta water. Drain the pasta and set aside.
Start the aromatics: Heat a large skillet over medium. Add a tablespoon of neutral oil or a splash of water/broth. Add minced garlic and chopped sun-dried tomatoes. Sauté 1–2 minutes, stirring, until the garlic softens but doesn’t brown. Add a tablespoon of water if the pan looks dry.
Caramelize the base: Stir in Italian seasoning, balsamic vinegar, and tomato paste. Cook 2–3 minutes, scraping the pan so the tomato paste darkens slightly; this concentrates flavor.
Soften the cherry tomatoes: Add the cherry tomatoes and 1/2 cup water or vegetable broth. Cover and cook 3–4 minutes until the tomatoes begin to collapse. Uncover and gently smash a few tomatoes with the back of a spoon to release juices.
Build the cream sauce: Pour in the coconut milk and stir in nutritional yeast. Season with salt and pepper. Reduce heat and simmer 5–10 minutes until the sauce thickens. If the sauce becomes too thick, add reserved pasta water a tablespoon at a time to loosen it.
Combine pasta and greens: Add the drained pasta directly to the skillet. Toss with the arugula until it wilts and everything is well coated. Taste and adjust seasoning with salt, pepper, or a splash more balsamic for brightness.
Finish and serve: Scatter chopped parsley and a sprinkle of vegan parmesan if using. Serve immediately while warm.

Tip: work quickly when combining pasta and sauce — the hot pasta helps marry the flavors and the starch from the pasta water smooths the sauce.

Best ways to enjoy it

Serve family-style straight from the skillet for a rustic look, or twirl individual portions on warmed plates for a date-night presentation. Pairings:

A crisp green salad with lemon vinaigrette to cut the richness.
Crusty gluten-free garlic bread or toasted slices (optional).
Light white wines (Pinot Grigio) or a bright rosé.
For a heartier plate, add roasted chickpeas or crispy baked tofu on top.

I also referenced another one-pot approach that’s great if you prefer fewer pans: an easy one-pot creamy tomato pasta technique that can inspire a simplified prep.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3–4 days. Coconut-based sauces can thicken when chilled.
Reheat gently: Warm portions on the stove over low heat with a splash of water, broth, or reserved pasta water to loosen the sauce. Avoid high heat to prevent separation.
Freezing: You can freeze the sauce (without pasta) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat and toss with freshly cooked pasta. Cooked gluten-free pasta sometimes becomes softer when frozen; I recommend freezing just the sauce for best texture.
Food safety: Cool leftovers within two hours and refrigerate promptly to prevent bacterial growth.

Pro chef tips

Use full-fat canned coconut milk for creaminess. Light coconut milk won’t give the same mouthfeel.
If your sun-dried tomatoes are oil-packed, reserve a teaspoon of that oil for extra flavor. If they’re dry-packed, soak and reserve a bit of soaking liquid to deepen the sauce.
Toast the tomato paste: letting it darken briefly releases a more complex, slightly sweet flavor.
Prevent sauce splitting: keep heat low after adding coconut milk and stir gently. If it looks grainy, add a splash of hot broth and whisk.
For smoother texture: blitz the sauce briefly with an immersion blender before adding pasta (optional).
Buy a reputable gluten-free pasta brand and don’t overcook it; al dente holds up better when tossed into sauce.

I also bookmark quick one-pot tips from this one-pot pasta write-up when I’m trimming cleanup time.

Creative twists

Add protein: fold in roasted chickpeas, grilled tempeh, or pan-seared tofu cubes.
Heat it up: stir in red pepper flakes or a pinch of smoked paprika.
Swap greens: replace arugula with spinach, baby kale, or even sautéed Swiss chard.
Mushroom version: sauté mushrooms with the garlic for an earthier take.
Herby lemon finish: stir in a teaspoon of lemon zest with parsley for brightness.
Lower-fat option: use light coconut milk plus a splash of unsweetened plant milk; add extra nutritional yeast for savory punch.

Your questions answered

Q: How long does this take from start to finish?
A: Plan for 30–40 minutes total. Pasta cooking and the sauce simmer overlap, so actual hands-on time is about 20–25 minutes.

Q: Can I substitute the coconut milk?
A: You can use unsweetened soy or oat cream for a less coconut-forward flavor, but full-fat coconut milk gives the richest texture. If you use a plant milk, thicken with a teaspoon of cornstarch mixed into a little cold water before adding.

Q: Are sun-dried tomatoes necessary?
A: They’re the flavor backbone here — concentrated, umami-rich, and tangy. If you don’t have them, increase tomato paste to 4–5 tablespoons and add a splash of caper brine or a few olives for depth, but the result will differ.

Q: Is this safe to meal prep?
A: Make the sauce and store it separately from pasta. Reheat the sauce and cook fresh pasta, then combine to keep textures at their best.

Conclusion

This Vegan Creamy Sun Dried Tomato Pasta is a reliable weeknight winner: quick, flavorful, and adaptable. If you enjoyed this version and want another creamy plant-based pasta idea, check the rich spin on the recipe at Vegan Creamy Sun Dried Tomato Pasta – Jackfruitful Kitchen. For a different creamy tomato-style inspiration (the “Marry Me” pasta trend), see the take at Creamy Vegan Marry Me Pasta | It Doesn’t Taste Like Chicken — both are great for extra ideas and plating inspiration.

Enjoy the recipe, and don’t hesitate to tweak the seasoning and add-ins to match your pantry and palate.