Name: Creamy Vegan Sun-Dried Tomato Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: Gluten-Free Fettuccine; Garlic; Sun-Dried Tomatoes; Italian Seasoning; Balsamic Vinegar; Tomato Paste; Cherry Tomatoes; Water or Vegetable Broth; Full-Fat Canned Coconut Milk; Nutritional Yeast; Salt and Pepper; Baby Arugula; Flat Leaf Parsley; Vegan Parmesan (Optional)

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You walk into your kitchen, and the rich aroma of sautéed garlic fills the air, mingling with the earthy scent of sun-dried tomatoes. The moment you start cooking this Creamy Vegan Sun-Dried Tomato Pasta, your heart dances with joy at the anticipated flavors. As the vibrant red cherry tomatoes soften and burst in the skillet, you can’t help but smile, imagining the delightful meal that lies ahead. There’s something deeply comforting about creamy pasta, especially when it’s so easy to whip up, making it perfect for any night of the week.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Creamy Vegan Sun-Dried Tomato Pasta
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Creamy Vegan Sun-Dried Tomato Pasta

I vividly remember the first time I tried a sun-dried tomato dish while visiting an Italian café. The blend of tangy tomatoes with creamy sauce took me back to my travels, where flavors told stories. Fast forward to now, and I’ve created this vegan version that’s not just delicious but also celebrates the joy of simple, wholesome ingredients. So grab your apron and join me in making this cozy, creamy vegan delight that’s sure to satisfy both pasta lovers and plant-based eaters. Let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: You can have this mouthwatering pasta ready in just 25 minutes, making it perfect for busy weeknights or lazy weekends.
Irresistible Flavor: Each bite boasts a creamy texture with bursts of sweet, tangy sun-dried tomatoes that will make you want seconds (and thirds!).
Eye-Catching Appeal: The bright colors of cherry tomatoes and green arugula create a visually stunning plate that impresses family and guests alike.
Flexible Serving: Enjoy it as a main dish, a side for your BBQ, or even a colorful addition to meal prep for the week.
Diet-Friendly Options: This dish is completely vegan and gluten-free, making it a delicious choice for those with dietary restrictions.

Ingredients You’ll Need

Gluten-Free Fettuccine: This is the base of our dish, offering a delightful al dente texture. If you don’t need it to be gluten-free, any fettuccine will work perfectly.
Garlic: Freshly minced garlic brings a lovely aromatic quality to the sauce. Trust me; the fragrance alone will have you hooked!
Sun-Dried Tomatoes: These add a rich and tangy flavor. Buy them packed in oil for added richness, but if you can’t find them, regular dried tomatoes can be rehydrated.
Italian Seasoning: A blend of dried herbs enhances the Italian profile of the dish. Feel free to use your favorite mix or a combination of oregano, basil, and thyme.
Balsamic Vinegar: Just a splash adds a depth of flavor with a slightly sweet bite.
Tomato Paste: This helps thicken our sauce and deepens the tomato flavor. Using a high-quality brand makes a noticeable difference.
Cherry Tomatoes: These little jewels sweeten as they cook and create a vibrant contrast. You can substitute them with any fresh tomato if needed.
Water or Vegetable Broth: This provides moisture for the sauce. Broth deepens the flavor, while water keeps it simple.
Full-Fat Canned Coconut Milk: For that creamy texture, we’ll use just the thick cream from the can. So luscious! You can use any cream substitute if you prefer a different taste.
Nutritional Yeast: This adds a cheesy flavor while keeping it vegan. Look for it in health food stores or online if you can’t find any locally.
Salt and Pepper: Essential for enhancing the flavors throughout the dish.
Baby Arugula: This peppery green adds freshness and a beautiful pop of color. Spinach can be used for a milder taste.
Flat Leaf Parsley: Harvested for garnish, it brightens the dish with freshness. Use any of your preferred fresh herbs for added flavor.
Vegan Parmesan (Optional): If you want an extra layer of cheesiness, sprinkle on vegan parmesan or nutritional yeast before serving.

How to Make Creamy Vegan Sun-Dried Tomato Pasta

Cook Pasta: Begin by bringing a large pot of salted water to a boil. Add the gluten-free fettuccine and cook according to the package instructions until al dente—usually around 8-10 minutes. Once it’s done, reserve about a cup of the pasta water before draining. This starchy water is great for adjusting the sauce later!

Sauté Aromatics: In a large skillet over medium heat, add your choice of water, vegetable broth, or a drizzle of oil. Toss in the minced garlic and chopped sun-dried tomatoes, sautéing them for about 2 minutes until they become fragrant. If the mixture gets too dry, don’t hesitate to add a splash more liquid to keep things moving.

Caramelize Flavors: Next, mix in the Italian seasoning, balsamic vinegar, and tomato paste. Stir well, allowing the ingredients to mingle and caramelize for 2-3 minutes. The sauce should thicken slightly and create a beautiful, aromatic base. The delicious smell will have your mouth watering!

Simmer Sauce: Now, add the cherry tomatoes and your reserved water or broth to the skillet. Cover the skillet and let it cook for 3-4 minutes, allowing the tomatoes to soften and burst. Afterward, smash the tomatoes gently with a spoon to release their juices, creating a rich sauce.

Stir in Coconut Milk: Pour the creamy coconut milk into the skillet, along with the nutritional yeast, and season generously with salt and pepper to taste. Simmer the sauce for 5-10 minutes until it thickens to your desired consistency, stirring occasionally. You’ll love how creamy and rich it becomes!

Combine Pasta and Sauce: Drain the cooked fettuccine and add it directly into the skillet with the sauce. Toss in the arugula and mix everything together until well combined. The heat from the pasta will wilt the arugula just right, maintaining its vibrant color and flavor.

Serve: Finally, plate up your creamy vegan sun-dried tomato pasta, sprinkling chopped parsley on top for a fresh burst of flavor. If you feel fancy, don’t forget to add a dash of vegan parmesan before serving. Enjoy this comforting dish with loved ones or savor it solo — it’s bound to bring a smile either way.

Storing & Reheating

It’s best to store your creamy vegan sun-dried tomato pasta in an airtight container in the fridge, where it’ll be good for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months in a freezer-safe container. When you’re ready to enjoy your leftovers, simply thaw and reheat them in a skillet over medium heat. You may want to add a splash of vegetable broth or water to refresh the sauce’s creamy texture, as it can thicken when stored.

Chef’s Helpful Tips

Avoid overcooking the fettuccine to keep it al dente. Nobody likes mushy pasta!
For a more robust sauce, use a full can of coconut milk instead of just half, making it even creamier.
Feel free to play around with your favorite vegetables! Spinach, kale, or mushrooms could all add unique flavors and textures.
If the sauce is too thick, gradually add reserved pasta water until you reach the desired consistency.
Want to pack in more flavor? Sauté a small onion or shallot along with the garlic for a deeper flavor base.
You can easily double this recipe for meal prep or feeding a crowd—just ensure you have ample cooking space!

The creamy vegan sun-dried tomato pasta is not only a breeze to whip up; it also packs a punch in the flavor department. You’ll quickly find it becoming a staple in your kitchen rotation. So why not get creative — swap in your favorite veggies or even try different herbs? The goal is to make it work for you. As you savor that first delicious bite, I just know you’ll share the joy of this dish with your friends and family, bringing everyone together around the table.

Recipe FAQs

Can I use regular pasta instead of gluten-free fettuccine?

Absolutely! If gluten isn’t a concern for you, feel free to use any type of fettuccine or pasta you love. Just follow the package instructions for cooking times.

How can I make this recipe spicier?

If you enjoy a bit of heat, consider adding red pepper flakes to the sauce while it simmers. You can start with a pinch and adjust according to your taste preference—spice up the flavor to suit your cravings!

Can I add other vegetables to this dish?

Definitely! This dish is versatile, so feel free to toss in your favorite veggies, like zucchini, bell peppers, or asparagus. Just sauté them alongside the aromatics until they’re tender before proceeding to the next steps.

Is there a way to make this recipe oil-free?

Yes! You can sauté the garlic and sun-dried tomatoes with water or vegetable broth instead of oil. It will work beautifully while making it lighter and healthier without sacrificing flavor.