Creamy Vegan Sun Dried Tomato Pasta Recipe-Easy

Vegan Creamy Sun Dried Tomato Pasta is a dish that truly sings. If you’re looking for a weeknight meal that’s both incredibly satisfying and bursting with flavor, you’ve come to the right place. This isn’t just any pasta; it’s a celebration of vibrant, intense sun-dried tomatoes enveloped in a lusciously smooth, dairy-free cream sauce. People adore this recipe because it manages to be both comforting and sophisticated, delivering that irresistible creamy texture and rich, savory depth that we all crave. What makes this Vegan Creamy Sun Dried Tomato Pasta so special is the masterful balance of sweet and tangy sun-dried tomatoes, brought together with clever plant-based ingredients to create a sauce that’s surprisingly decadent. It’s the perfect example of how delicious vegan cooking can be, proving that you don’t need dairy to achieve pure pasta perfection.

Vegan Creamy Sun Dried Tomato Pasta Recipe

Get ready to indulge in a ridiculously delicious and surprisingly simple pasta dish that will have you questioning if it’s really vegan. This Vegan Creamy Sun Dried Tomato Pasta is a flavor explosion waiting to happen. The sweetness of the sun-dried tomatoes, the tang of balsamic, and the richness of coconut milk come together to create a sauce that is both comforting and elegant. It’s perfect for a weeknight dinner when you crave something special, or for impressing guests with your vegan culinary prowess. The gluten-free fettuccine holds up beautifully to this luscious sauce, and the fresh arugula and parsley add a bright, peppery counterpoint. Let’s get cooking!

Ingredients:

Cooking Instructions:

1.

Prepare the Pasta and Aromatics

Let’s start by getting our gluten-free fettuccine ready. Bring a large pot of salted water to a rolling boil. Add your fettuccine and cook according to the package directions until al dente. Gluten-free pasta can sometimes be a little finicky, so make sure to taste a strand before draining to ensure it’s perfectly cooked – you don’t want mushy pasta! Once cooked, drain the fettuccine and set it aside. It’s a good idea to reserve about a cup of the pasta cooking water. This starchy water is liquid gold and can be used later to help thin out our sauce if needed and to help the sauce cling beautifully to the pasta. While the pasta is cooking, mince your garlic cloves and chop your sun-dried tomatoes. If your sun-dried tomatoes are packed in oil, you can drain them before chopping, and a little of that flavorful oil can even be used to sauté the garlic for extra depth.

2.

Build the Flavor Base

In a large skillet or pot over medium heat, add a tablespoon or two of olive oil (or use some of the oil from your sun-dried tomatoes if they are oil-packed). Once the oil is shimmering, add your minced garlic. Sauté the garlic for about 30 seconds to a minute until it’s fragrant, being careful not to let it burn, as burnt garlic can turn bitter. Immediately add your chopped sun-dried tomatoes to the skillet. Stir them around with the garlic for another minute, allowing their intense flavor to bloom in the heat. Next, stir in the tomato paste. Cook the tomato paste for about 1-2 minutes, stirring constantly. This step is crucial because it caramelizes the tomato paste, deepening its flavor and reducing any raw, metallic notes, making your sauce much richer and more complex.

3.

Simmer the Sauce

Now, it’s time to bring everything together. Pour in your 1 cup of water or vegetable broth and the 1 tablespoon of balsamic vinegar. The balsamic vinegar adds a wonderful touch of acidity and sweetness that complements the sun-dried tomatoes perfectly. Add the Italian seasoning and stir well, making sure to scrape up any bits stuck to the bottom of the pan – that’s where a lot of the flavor resides! Bring the mixture to a gentle simmer. Add your 2 cups of cherry tomatoes to the simmering sauce. Let the sauce simmer for about 5-7 minutes, or until the cherry tomatoes begin extract to soften and burst, releasing their juicy goodness into the sauce. Stir occasionally to ensure even cooking and to help the tomatoes break down.

4.

Create the Creamy Indulgence

This is where the magic happens! Reduce the heat to low. Carefully open your can of full-fat coconut milk. You only want to use the thick, creamy part that has solidified at the top of the can – this is the “cream” of the coconut milk and will give us that luxurious texture. Measure out approximately 7 ounces of this thick cream and add it to the skillet. Stir it in gently until it’s fully incorporated and the sauce begin extracts to take on a beautiful, creamy consistency. Now, sprinkle in your 3 tablespoons of nutritional yeast. Nutritional yeast is a vegan staple that provides a cheesy, umami flavor without any dairy. Stir it into the sauce until it’s well combined. Season generously with salt and pepper to your taste. Remember that sun-dried tomatoes can be a little salty, so taste before adding too much salt.

5.

Combine and Finish

Add the cooked and drained gluten-free fettuccine directly into the skillet with the creamy sun-dried tomato sauce. Toss everything together gently, ensuring each strand of pasta is coated in the luscious sauce. If the sauce seems a little too thick for your liking, add a splash of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. The starch in the pasta water will help emulsify the sauce, making it even smoother. Stir in your baby arugula and chopped flat leaf parsley. The residual heat from the pasta and sauce will gently wilt the arugula, adding a fresh, peppery bite. The parsley will add a burst of herbaceous freshness. Toss one final time. Serve immediately. For an extra touch of deliciousness, sprinkle with vegan parmesan if you have it on hand. Enjoy every creamy, flavorful bite!

Conclusion:

This Vegan Creamy Sun Dried Tomato Pasta recipe is an absolute winner for so many reasons! It’s incredibly flavourful, surprisingly simple to whip up, and proves that dairy-free can be utterly decadent. The rich, tangy sun-dried tomatoes combined with the luscious, creamy cashew sauce create a truly satisfying and comforting meal. It’s perfect for a weeknight dinner when you want something quick but impressive, or for entertaining guests who will be blown away by its deliciousness. I encourage you all to give this recipe a try – you won’t be disappointed!

For serving, I love pairing this pasta with a crisp green salad and some crusty bread for soaking up every last bit of that glorious sauce. If you’re feeling adventurous, consider adding some sautéed mushrooms, wilted spinach, or even some pan-fried vegan sausage for extra protein and texture. Don’t be afraid to experiment with different herbs like fresh basil or a sprinkle of red pepper flakes for a touch of heat.

Frequently Asked Questions:

Can I make this recipe nut-free?

Absolutely! If you have a nut allergy or prefer to avoid nuts, you can easily substitute the cashews. Silken tofu or a blend of soaked sunflower seeds and water can create a wonderfully creamy sauce. You might need to adjust the seasoning slightly to achieve the desired richness.

How long does the sauce last in the refrigerator?

The creamy sun dried tomato sauce, when stored in an airtight container in the refrigerator, should stay fresh for about 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or plant-based milk if it thickens too much.

What kind of pasta works best with this sauce?

While most pasta shapes will work beautifully, I find that fettuccine, linguine, or even penne are excellent choices. The wider shapes help to really capture and hold onto that luscious creamy sauce, ensuring every bite is packed with flavour.

Vegan Creamy Sun Dried Tomato Pasta

A quick and delicious vegan pasta dish featuring creamy sun-dried tomatoes, fresh cherry tomatoes, and a hint of balsamic.

Prep Time
15 Minutes

Cook Time
25 Minutes

Total Time
40 Minutes

Servings
4 servings

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 (thick cream only half of a can)
• 3 tbsp nutritional yeast
• salt and pepper to taste
• 2 cups baby arugula
• ½ cup flat leaf parsley chopped
• vegan parmesan optional

Instructions

1. Step 1
   Cook gluten-free fettuccine according to package directions. Reserve about 1 cup of pasta water before draining.
2. Step 2
   While pasta cooks, heat a large skillet over medium heat. Add a splash of olive oil (if using) and sauté minced garlic for 1 minute until fragrant.
3. Step 3
   Add chopped sun-dried tomatoes, Italian seasoning, balsamic vinegar, and tomato paste to the skillet. Stir well and cook for 2 minutes.
4. Step 4
   Add cherry tomatoes, water or vegetable broth, and the thick cream from the canned coconut milk. Bring to a simmer and cook for 5-7 minutes, until cherry tomatoes begin to soften.
5. Step 5
   Stir in nutritional yeast, salt, and pepper. Blend the sauce with an immersion blender until mostly smooth, or leave chunky as preferred. If the sauce is too thick, add a little reserved pasta water.
6. Step 6
   Add the drained fettuccine to the skillet with the sauce. Toss to coat evenly. Stir in baby arugula and chopped flat leaf parsley until the arugula is slightly wilted.
7. Step 7
   Serve immediately, optionally topped with vegan parmesan.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.