Creamy Vegan Sun Dried Tomato

This creamy vegan fettuccine recipe delivers a rich and tangy sun dried tomato sauce balanced with garlic, balsamic vinegar, and coconut cream. Tossed with fresh arugula and herbs, it makes for a satisfying and wholesome Italian inspired meal that is completely plant based.

This dish quickly became a favorite in my household. I first made it for a vegan dinner party and everyone was amazed that it was both creamy and dairy free

Gather Your Ingredients

• Gluten free fettuccine: provides the pasta base and keeps it accessible for gluten sensitive eaters
• Garlic cloves, minced: adds depth and aromatic flavor that is classic in Italian cooking
• Sun dried tomatoes, chopped: bring an intense concentrated tomato flavor that stands out
• Italian seasoning: a blend of herbs that adds complexity and enhances the savory notes
• Balsamic vinegar: adds a tangy sweetness and acidity that brightens the sauce
• Tomato paste: thickens the sauce and deepens the tomato flavor
• Cherry tomatoes: provide freshness and a slight burst of sweetness
• Water or vegetable broth: used to sauté and create the sauce base without added fats
• Full fat canned coconut milk, thick cream only: gives the sauce its creamy texture while keeping it vegan
• Nutritional yeast: adds a cheesy umami taste that complements the richness
• Salt and pepper to taste: essential seasonings to balance flavors
• Baby arugula: adds a peppery fresh bite and helps lighten the dish
• Flat leaf parsley, chopped: fresh herb garnish that brightens flavors
• Vegan parmesan, optional: for a traditional finishing touch

How to Make It

Cook Pasta:

Bring a large pot of salted water to a rolling boil. Add the gluten free fettuccine and cook according to the package instructions about nine to eleven minutes until just al dente. Stir occasionally to avoid sticking. Drain the pasta and set aside.

Sauté Aromatics:

Heat a large skillet over medium heat. Add a splash of water or vegetable broth to the pan. Add the minced garlic and chopped sun dried tomatoes. Sauté gently for two minutes stirring frequently so the garlic does not brown too fast. Add a little more water if needed to prevent sticking.

Caramelize Flavors:

Stir in the Italian seasoning blend, balsamic vinegar, and tomato paste. Cook this mixture for two to three minutes until it darkens and becomes fragrant. This step develops the savory richness and balances the acidity.

Simmer Sauce:

Add the halved cherry tomatoes and one cup of water to the skillet. Cover the pan and let everything cook gently for three to four minutes until the cherry tomatoes soften and start releasing their juices. Use the back of a spoon to gently smash the tomatoes to help create a chunky sauce texture.

Finish Sauce:

Pour in the coconut cream and sprinkle in the nutritional yeast. Season with salt and freshly ground black pepper to taste. Let the sauce simmer uncovered for five to ten minutes, stirring occasionally until it thickens to a luscious creamy consistency.

Combine Pasta and Sauce:

Add the drained pasta back into the skillet with the sauce. Toss everything together allowing the pasta to coat fully. Add the baby arugula and stir just to wilt it slightly, preserving its fresh bite.

Serve and Garnish:

Plate the pasta and sprinkle with chopped flat leaf parsley for freshness. Add vegan parmesan if desired for a finishing cheesy note.

The baby arugula is my favorite part because it adds a fresh peppery contrast that livens up the creamy sauce. I remember making this for a family gathering and watching everyone try to guess the secret ingredient. No one suspected the coconut milk but it got rave reviews.

Flavor Boosters

Pair with a crisp green salad or roasted vegetables to complete the meal. Top with toasted pine nuts or sliced almonds for added crunch. A glass of chilled vegan white wine complements the tangy creamy flavors nicely.

Serving Suggestions

In summer, use fresh peeled plum tomatoes instead of cherry tomatoes for a lighter sauce. Add roasted red peppers for an extra smoky sweetness in autumn. In winter, boost heartiness by stirring in sautéed mushrooms or roasted squash cubes.

Creative Twists

Prepare the pasta and sauce up to the simmering stage. Cool completely before storing in freezer safe containers. Thaw overnight in the fridge and reheat gently adding arugula before serving.

This vegan fettuccine is perfect for those seeking a creamy dairy free pasta with bold flavors and a wholesome twist.

Common Questions About the Recipe

→ What type of pasta works best for this dish?

Gluten-free fettuccine is recommended to complement the creamy sauce, but any wide pasta noodles can work well.

→ How do you make the sauce creamy without dairy?

The creaminess comes from full-fat canned coconut milk combined with nutritional yeast, which adds a cheesy flavor and thick texture.

→ Can I use fresh tomatoes instead of sun-dried tomatoes?

Fresh cherry tomatoes are used alongside sun-dried ones to add sweetness and juiciness, but sun-dried tomatoes provide depth; both together balance the sauce.

→ What herbs enhance the flavor profile of this pasta?

Italian seasoning and chopped flat leaf parsley add aromatic and fresh herbal notes that complement the tangy sun-dried tomatoes.

→ Is this dish suitable for quick preparation?

Yes, it requires about 25 minutes total, with a quick sauté and simmer, making it a great option for a wholesome weeknight meal.