I love that this recipe feels indulgent while staying light and wholesome. It’s completely vegan, gluten-free, and dairy-free, yet it still delivers a creamy, luxurious sauce that coats the noodles perfectly. The sun-dried tomatoes add a rich depth, while the balsamic and cherry tomatoes give the sauce brightness. Plus, it’s easy enough for a weeknight meal but elegant enough to serve for guests.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
→ Pasta 12 ounces gluten-free fettuccine
→ Sauce 4 garlic cloves, minced 10 sun-dried tomatoes, chopped 1 tablespoon Italian seasoning 1 tablespoon balsamic vinegar 3 tablespoons tomato paste 2 cups cherry tomatoes 1 cup water or vegetable broth 7 ounces full-fat canned coconut milk, thick cream only 3 tablespoons nutritional yeast Salt and pepper, to taste
→ Finishes 2 cups baby arugula 1/2 cup flat-leaf parsley, chopped Vegan parmesan, for serving (optional)
Directions
I bring a large pot of salted water to a boil and cook the gluten-free fettuccine until al dente. Then I drain and set it aside.
While the pasta cooks, I heat a large skillet over medium heat and sauté the minced garlic and chopped sun-dried tomatoes in a splash of water, broth, or oil for about 2 minutes, adding more liquid as needed to prevent sticking.
I stir in the Italian seasoning, balsamic vinegar, and tomato paste, letting it cook for another 2 to 3 minutes to deepen the flavor.
Next, I add the cherry tomatoes and water or vegetable broth. I cover the pan and let it simmer for 3 to 4 minutes until the tomatoes soften, then I gently smash them with the back of a spoon.
I reduce the heat to low and stir in the thick coconut cream and nutritional yeast. I season with salt and pepper and let the sauce simmer for 5 to 10 minutes until thickened.
I add the cooked pasta and toss it in the sauce along with the baby arugula until everything is coated and the greens are just wilted.
I finish by topping the pasta with chopped parsley and a sprinkle of vegan parmesan before serving.
Servings and timing
This recipe makes 4 main-course servings. Preparation Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes
Variations
When I want a little heat, I add crushed red pepper flakes to the sauce.
I sometimes swap arugula for baby spinach or kale, depending on what I have on hand.
For more texture, I add sautéed mushrooms or zucchini slices.
If I don’t need it to be gluten-free, I use regular or whole wheat pasta.
A handful of toasted pine nuts or chopped olives on top adds extra flavor and crunch.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. I avoid microwaving it too long, as it can dry out the pasta. This dish isn’t ideal for freezing due to the coconut milk base, which can separate after thawing.
FAQs
Can I use regular pasta instead of gluten-free?
Yes, I often use traditional fettuccine when gluten isn’t a concern. I just cook it according to the package directions.
What type of coconut milk should I use?
I use full-fat canned coconut milk and scoop only the thick cream from the top. It gives the sauce its rich, creamy texture.
Can I make the sauce ahead of time?
Yes, I’ve made the sauce a day ahead and stored it in the fridge. I just reheat it gently before tossing with freshly cooked pasta.
Are sun-dried tomatoes in oil better than dry-packed?
I prefer sun-dried tomatoes packed in oil for their softer texture and richer flavor. I drain them well before chopping.
What can I substitute for nutritional yeast?
If I’m out of nutritional yeast, I sometimes add a small amount of miso paste or skip it entirely, though I do miss the cheesy flavor it adds.
Conclusion
This Vegan Creamy Sun-Dried Tomato Fettuccine is a go-to dish for me when I want something hearty, comforting, and full of flavor—without any dairy or gluten. It’s easy to make, endlessly adaptable, and always satisfying. Whether I’m feeding guests or just treating myself to a cozy bowl of pasta, this recipe never disappoints.
This silky vegan fettuccine is tossed in a rich sun-dried tomato and coconut cream sauce, with fresh arugula and herbs for a bold, satisfying plant-based dinner.
Author:Ella
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 main-course servings
Category:Vegetarian & Vegan
Method:Stovetop
Cuisine:Italian-inspired
Diet:Vegan
Ingredients
→ Pasta:
12 ounces gluten-free fettuccine
→ Sauce:
4 garlic cloves, minced
10 sun-dried tomatoes, chopped (preferably packed in oil, drained)
Cook Pasta: Bring a large pot of salted water to a boil. Cook gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
Sauté Aromatics: In a large skillet over medium heat, sauté minced garlic and chopped sun-dried tomatoes for 2 minutes with a splash of water or broth to prevent sticking.
Build Flavor: Stir in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2–3 minutes to caramelize.
Add Tomatoes: Add cherry tomatoes and water or broth. Cover and simmer for 3–4 minutes, then gently smash tomatoes to release juices.
Creamy Sauce: Reduce heat to low. Stir in the thick coconut milk and nutritional yeast. Season with salt and pepper. Simmer for 5–10 minutes, stirring occasionally, until the sauce thickens.
Combine Pasta: Add cooked fettuccine and baby arugula to the sauce. Toss until evenly coated and greens are wilted.
Garnish & Serve: Top with chopped parsley and vegan parmesan if desired. Serve hot.
Notes
Use sun-dried tomatoes in oil for more flavor, but drain them well before using.
Add extra veggies like spinach or mushrooms if desired.
Adjust broth or water for preferred sauce consistency.
Store leftovers in an airtight container in the fridge for up to 3 days.
