There’s something truly special about a bowl of Vegan Creamy Sun Dried Tomato Pasta. With each forkful, you’re greeted by a vibrant mix of textures—the creamy sauce dances gracefully around tender fettuccine, while the burst of cherry tomatoes adds a fresh pop of flavor. It’s wonderfully indulgent, and the rich, savory taste makes it feel like a warm hug on a plate. I often find myself whipping this up when I need a comforting meal that warms my soul and delights my taste buds.
This delightful dish comes together surprisingly fast, making it a perfect choice for busy weeknights when you want something satisfying without spending hours in the kitchen. Plus, it’s versatile enough to serve on special occasions or a cozy dinner at home. And believe me, the leftovers are just as delicious—if you happen to have any left!
Why I Love Vegan Creamy Sun Dried Tomato Pasta
Incredibly easy and undeniably delicious, this Vegan Creamy Sun Dried Tomato Pasta hits that sweet spot between comfort and elegance. It’s the kind of dish that impresses guests while being a breeze for a weeknight dinner. The combination of flavors—from the savory sun-dried tomatoes to the richness of creamy coconut milk—makes it a true winner at my table, and I can confidently say it’s a crowd-pleaser for both vegans and non-vegans alike!
Vegan Creamy Sun Dried Tomato Pasta Ingredients
The magic of this Vegan Creamy Sun Dried Tomato Pasta truly lies in the harmonious blend of ingredients. Don’t worry about exact measurements just yet; those are all in the recipe card for you!
Essential Components
- GLUTEN-FREE FETTUCCINE: The stars of this show! Tender and perfectly textured, they serve as a wonderful base.
- GARLIC CLOVES (MINCED): These little gems pack a mighty punch of flavor, giving that aromatic foundation to our dish.
- SUN DRIED TOMATOES (CHOPPED): Sweet, tangy, and chewy, they bring vibrancy and depth to the sauce.
- ITALIAN SEASONING: This is where the flavor liftoff happens, adding all those beloved herb notes we crave.
- BALSAMIC VINEGAR: Just a splash adds a layer of tanginess that brightens the entire dish.
- TOMATO PASTE: Rich and concentrated, it helps to thicken and deepen the flavor of the sauce.
- CHERRY TOMATOES: These burst with sweetness, making each bite a succulent delight.
- WATER OR VEGETABLE BROTH: Essential for creating that silky sauce, use broth for extra flavor!
- FULL FAT CANNED COCONUT MILK: We’re using this creamy goodness for all the lusciousness—just the thick cream from half a can is perfect.
- NUTRITIONAL YEAST: Adds a cheesy, nutty flavor that enhances the creaminess.
- SALT AND PEPPER TO TASTE: Simple but necessary to bring the flavors to life.
- BABY ARUGULA: This adds a peppery freshness that balances everything beautifully.
- FLAT LEAF PARSLEY (CHOPPED): Just a sprinkle before serving brightens the dish and adds color.
- VEGAN PARMESAN (OPTIONAL): For an extra cheesy finish, though entirely optional!
Substitutions and Tips
Want to switch things up? Here are some possibilities:
- Fettuccine: Use any pasta shape you love! Whole wheat or chickpea pasta works beautifully too.
- Coconut Milk: In a pinch, you can use cashew cream or unsweetened almond milk, though it won’t be quite as rich.
- Sun Dried Tomatoes: Jarred roasted red peppers can add a different but tasty flare.
- Nutritional Yeast: If you’re not on the nutritional yeast train, try a sprinkle of vegan cheese instead!
Pro tip: Make sure your sun-dried tomatoes are well-drained. If they still have oil from the jar, you might want to pat them dry a bit for a better consistency in the sauce.
Kitchen Tools You’ll Need
- Large pot (for boiling pasta)
- Skillet (non-stick preferred)
- Wooden spoon or spatula (for stirring)
- Measuring cups and spoons
- Knife and cutting board
- Colander (for draining pasta)
- Blender (if you prefer a super smooth sauce)
How to Make Vegan Creamy Sun Dried Tomato Pasta
Let’s dive into creating this luscious Vegan Creamy Sun Dried Tomato Pasta. I’ve broken down the process into simple steps. Follow along, and you’ll have a delicious meal in no time. We’re aiming for a comforting, creamy pasta that bursts with flavor!
Cook the Pasta
First, bring a large pot of salted water to a boil. Once boiling, add the gluten-free fettuccine and cook according to package instructions until al dente. You want them tender but still with a bit of bite. Drain the pasta and set aside.
Sauté Aromatics for Flavor Base
Next, in a heated skillet, add a splash of water, vegetable broth, or oil. Toss in the minced garlic and chopped sun-dried tomatoes, sautéing for about 2 minutes. Keep an eye on it, adding water as needed to prevent sticking. This step is key for building that foundational flavor!
Build the Creamy Sauce
Now it’s time to mix in the Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until everything is beautifully caramelized. The aromas are going to start dancing around your kitchen!
Simmer to Develop Depth
Add the cherry tomatoes and water (or broth) to the skillet. Cover and let this simmer for about 3-4 minutes until the tomatoes are soft. Smash them gently with a spoon for that luscious sauce you’re craving.
Stir in Coconut Milk and Nutritional Yeast
Once the tomatoes are softened, stir in the coconut milk and nutritional yeast. Season with salt and pepper to taste, and simmer for 5-10 minutes until the sauce thickens beautifully. You’ll see how creamy and decadent it gets!
Combine Pasta and Sauce
Now it’s time to rescue the pasta! Drain it and add the fettuccine to the skillet. Toss with the baby arugula for a vibrant pop and to ensure everything is well-combined. You want that arugula to wilt slightly and meld with the sauce.
Serve with a Flourish
Finally, plate your creamy pasta and top with freshly chopped flat-leaf parsley and a sprinkle of vegan parmesan, if using. This little bit of green adds such a lovely touch to your dish!
How to Store Vegan Creamy Sun Dried Tomato Pasta
Leftover Vegan Creamy Sun Dried Tomato Pasta keeps surprisingly well! You can store it at room temperature for up to 2 hours before moving it to the fridge, where it will last for about 3-4 days in an airtight container. If you want to freeze it, just pop it in a freezer-safe container, and it should keep well for about 2-3 months. Thaw overnight in the fridge before reheating. To reheat, just warm it up gently on the stove, adding a splash of water or broth to keep it creamy as it heats through.
Tips for Success
- Don’t overcook the pasta; you want it al dente to hold up in the sauce.
- Let the garlic and sun-dried tomatoes sauté properly for a fuller flavor.
- Adjust the thickness of the sauce by adding more water or broth if it becomes too thick.
- For deeper flavor, consider adding a dash of red pepper flakes for heat!
- Always taste and adjust seasoning—everyone’s palate is different!
Serving Suggestions
- Pair it with a crisp side salad dressed with lemon and olive oil.
- Serve alongside crusty bread for sopping up every last drop of sauce.
- A nice glass of white wine complements this dish beautifully.
- Finish with extra greens on top for a fresh presentation.
- Garnish with fresh basil for an aromatic twist!
Enjoy your cooking adventure! I can’t wait for you to dive into this deliciousness. It truly warms the heart, one creamy bite at a time!
