Sometimes, you just need a creamy, rich pasta dish to bring comfort without the dairy. This Vegan Creamy Sun-Dried Tomato Pasta is the answer!

With a velvety sauce made from sun-dried tomatoes, garlic, and a blend of plant-based ingredients, every bite is a burst of tangy, savory goodness.

The creamy texture is perfectly complemented by the sun-dried tomatoes, which add a delightful umami depth that’s simply irresistible.

I stumbled upon this recipe on a busy evening when I was craving something indulgent yet vegan. The sauce came together so easily—using my go-to pantry ingredients, like soaked cashews and nutritional yeast.

It was a hit! I served it with a side of Spinach Sauce drizzled over sautéed greens and some crispy Bang Bang Broccoli for a crunchy, flavorful contrast.

This dish is the ultimate weeknight winner, and it works for so many occasions—whether you’re making it for a family dinner or prepping for the week ahead.

With just a few ingredients and a blender, you can create a creamy pasta that everyone will love.

What’s your favorite way to make pasta creamy without dairy? Share your tips in the comments!

What’s So Special About This Dish?

Close-up shot of a large black skillet on a white marble cooktop, with the creamy pasta and sauce topped with chopped parsley and optional vegan parmesan. The dish is garnished beautifully, with the green parsley contrasting against the creamy pasta.

Creamy and Dreamy: A velvety sauce made with sun-dried tomatoes and plant-based ingredients.
Simple & Quick: A weeknight-friendly meal that comes together in under 30 minutes.
Vegan & Flavorful: No dairy needed to make a rich and satisfying sauce.
Meal Prep Magic: It holds up great as leftovers, so you can enjoy it all week!

Close-up shot of a large black skillet on a white marble cooktop, featuring a finished creamy sun-dried tomato pasta dish. The pasta is coated in a rich, creamy tomato sauce with vibrant green arugula wilted throughout. The dish is garnished with fresh chopped parsley and a sprinkle of optional vegan parmesan, adding a touch of elegance. The skillet shines with the final, colorful presentation of the dish.

Vegan Creamy Sun Dried Tomato Pasta Recipe

This creamy vegan fettuccine features a flavorful sun-dried tomato sauce with hints of garlic, balsamic vinegar, and coconut cream. Perfectly tossed with arugula and herbs for a wholesome Italian-inspired meal!

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Prep Time 5

Cook Time 20

Total Time 25

Course Main Course

Cuisine italian-inspired, vegan

Servings 4

Calories 330 kcal

Equipment

Large pot (for pasta)
Large skillet
Wooden Spoon or Spatula
Strainer for pasta

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

Cook Pasta: Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente.
Sauté Aromatics: In a heated skillet, add water, broth, or oil. Sauté garlic and sun-dried tomatoes for 2 minutes, adding water as needed.
Caramelize Flavors: Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until caramelized.
Simmer Sauce: Add cherry tomatoes and water to the skillet. Cover and cook for 3-4 minutes until tomatoes are soft, then smash them with a spoon.
Stir in coconut milk and nutritional yeast, seasoning with salt and pepper. Simmer for 5-10 minutes until thickened.
Combine Pasta and Sauce: Drain pasta and add it to the skillet. Toss with arugula until well combined.
Serve: Top with parsley and optional vegan parmesan before serving.