Creamy Vegan Tomato Pasta

This creamy sun-dried tomato pasta has been my weeknight savior countless times when I need something satisfying yet quick to prepare. The combination of tangy sun-dried tomatoes with rich coconut cream creates a luscious sauce that coats every strand of pasta perfectly while keeping it entirely plant-based.

I first created this pasta during a busy work week when I needed something comforting but wholesome. My family was skeptical about a dairy-free creamy pasta, but now they request this dish more than any traditional cream sauce version.

Ingredients

• Gluten free fettuccine: Traditional pasta works perfectly too if you don't need a gluten-free option
• Garlic cloves: Fresh minced garlic provides aromatic foundation for the sauce
• Sun dried tomatoes: The concentrated flavor bombs that give this dish its distinctive taste
• Italian seasoning: A convenient blend that adds complexity without requiring multiple spice jars
• Balsamic vinegar: Adds a subtle sweet tanginess that enhances the tomato flavors
• Tomato paste: Delivers concentrated richness and helps thicken the sauce
• Cherry tomatoes: Fresh tomatoes balance the intensity of the sun-dried variety
• Water or vegetable broth: Helps create the sauce base without added fat
• Coconut milk: Use only the thick cream from the top of the can for maximum creaminess
• Nutritional yeast: Provides cheesy flavor without dairy and adds B vitamins
• Baby arugula: The peppery freshness cuts through the richness of the sauce
• Flat leaf parsley: Brightens the finished dish with color and fresh herbaceous notes

Step-by-Step Instructions

Cook Pasta:

Begin by bringing a large pot of salted water to a rolling boil. Add your gluten-free fettuccine and cook according to package directions until perfectly al dente, usually 8 to 10 minutes. Remember to stir occasionally to prevent sticking. Reserve about half a cup of pasta water before draining in case you need to adjust sauce consistency later.

Sauté Aromatics:

While the pasta cooks, place a large skillet over medium heat. Add a splash of water, broth, or oil to the pan. Add minced garlic and chopped sun-dried tomatoes, sautéing for about 2 minutes until fragrant. The garlic should soften but not brown, as browning can create bitterness. Add small amounts of water as needed if the pan becomes dry.

Caramelize Flavors:

Sprinkle the Italian seasoning over the garlic and sun-dried tomatoes, then drizzle in the balsamic vinegar. Immediately add the tomato paste and stir constantly for 2 to 3 minutes. This crucial step caramelizes the tomato paste, transforming its flavor from raw and acidic to sweet and complex. The mixture will become darker and fragrant.

Simmer Sauce:

Add the cherry tomatoes and water or broth to the skillet. Cover with a lid and allow to simmer for 3 to 4 minutes until the tomatoes begin to soften. Using the back of a wooden spoon, gently press the tomatoes to release their juices. This creates a beautiful texture with some tomatoes completely broken down and others just burst.

Create Creaminess:

Open your can of coconut milk and carefully scoop out only the thick white cream from the top. Add this cream and the nutritional yeast to the skillet, stirring until completely incorporated. Season with salt and pepper to taste. Allow the sauce to simmer for 5 to 10 minutes, stirring occasionally, until it thickens to your desired consistency.

Combine Pasta and Sauce:

Drain your cooked pasta and add it directly to the skillet with the sauce. If the sauce seems too thick, add a splash of the reserved pasta water. Toss the pasta in the sauce until every strand is well coated. Add the fresh arugula and continue tossing until it just begins to wilt from the heat of the pasta.

Serve:

Divide the pasta between bowls, making sure to distribute the sauce evenly. Sprinkle generously with chopped parsley and optional vegan parmesan. Serve immediately while hot and enjoy the perfect balance of creaminess and freshness.

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The sun-dried tomatoes are truly the heart of this dish. I discovered their transformative power years ago in Italy, where I watched a local chef use them to create depth in sauces without long cooking times. Their intensely concentrated flavor means a little goes a long way.

Make Ahead and Storage

This pasta keeps beautifully in the refrigerator for up to 3 days, making it perfect for meal prep. The flavors actually improve overnight as they meld together. Store in an airtight container and reheat gently on the stovetop with a splash of water or broth to loosen the sauce. I recommend adding fresh arugula only when serving if planning to store leftovers, as it will wilt considerably in storage.

Easy Substitutions

No need to worry if you are missing certain ingredients. Baby spinach works wonderfully in place of arugula, though it has a milder flavor. If you avoid coconut, cashew cream makes an excellent substitute just blend 1 cup of soaked cashews with 3/4 cup water until completely smooth. For those without Italian seasoning, a combination of dried basil, oregano, and thyme in equal parts works perfectly.

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Perfect Pairings

This pasta shines as a main course alongside a simple side salad dressed with lemon juice and olive oil. For a more substantial meal, serve with crusty garlic bread for soaking up any extra sauce. A glass of vegan-friendly Chianti complements the tomato flavors beautifully, or try sparkling water with a squeeze of lemon for a refreshing non-alcoholic option.

Cultural Notes

While this recipe takes inspiration from Italian cuisine, the use of coconut milk creates a fusion element that works surprisingly well. Traditional Italian pasta dishes often rely on cheese for creaminess, but this vegan adaptation proves you can achieve luxurious texture and flavor without dairy. The combination of sun-dried and fresh tomatoes honors the Italian approach of layering different preparations of the same ingredient to create depth.

Frequently Asked Questions

→ What makes this pasta dish creamy without dairy?

The creaminess comes from full-fat canned coconut milk and nutritional yeast, creating a rich, velvety texture.

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

Absolutely! You can substitute gluten-free fettuccine with any pasta of your choice.

→ What can I substitute for nutritional yeast?

You can use grated vegan parmesan or leave it out entirely, though the flavor may be slightly less savory.

→ How do I adjust the sauce consistency?

If the sauce is too thick, add more water or vegetable broth until your desired consistency is reached.

→ Can I prepare this in advance?

Yes, you can make the sauce ahead and store it in the refrigerator for up to three days. Reheat and combine with freshly cooked pasta before serving.