Easy Sun-Dried Tomato Pasta Recipe

Sun-dried tomato pasta is the kind of meal that makes you feel good about cooking. It uses pantry staples like sun-dried tomatoes and coconut milk to create a sauce that’s rich and satisfying, without needing any heavy cream or cheese. I love making this on busy weeknights because it comes together so fast, and the flavor is just amazing. The little bits of sun-dried tomato add a chewy texture and a concentrated sweet and tangy taste that regular tomatoes just can’t match. Plus, using the oil from the sun-dried tomato jar adds an extra layer of flavor that’s simple but effective. This recipe is naturally dairy-free and can easily be made gluten-free, making it a great option for sharing with friends who have different dietary needs. It’s proof that you can have a delicious, impressive-tasting pasta dish without a lot of fuss or fancy ingredients. It’s a real winner when you want something hearty and flavorful.

Sun-Dried Tomato Pasta Recipe

This sun-dried tomato pasta is a weeknight lifesaver. The sun-dried tomatoes bring an intense, sweet-tart flavor that coats every strand of pasta beautifully, while the coconut milk creates a surprisingly creamy and rich sauce without any dairy. It’s the kind of dish that feels both comforting and a little bit special, perfect for a cozy dinner at home or when you want to impress someone without spending hours in the kitchen.

Ingredients:

• 4 servings: Gluten-free fettuccine
• 4 cloves: Garlic, minced
• 10: Sun-dried tomatoes, chopped (Note: Use the oil from the jar for sautéing if possible)
• 2 cups: Fresh cherry tomatoes
• 2 cups: Baby arugula
• ½ cup: Flat-leaf parsley, chopped
• 7 oz: Full-fat canned coconut milk, specifically the thick cream from the top of the can
• 3 tbsp: Tomato paste
• 3 tbsp: Nutritional yeast (Provides the “cheesy” flavor)
• 1 tbsp: Italian seasoning
• 1 tbsp: Balsamic vinegar
• 1 cup: Water or vegetable broth (To be used for simmering and thinning)
• To taste: Salt and black pepper
• Optional: Vegan parmesan for garnish

Cooking Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the gluten-free fettuccine and cook according to package directions. Gluten-free pasta can sometimes stick together more easily, so stir it frequently during the first few minutes of cooking. If you’re using regular wheat pasta, remember that the cooking time will be different, so keep an eye on it. Once the pasta is al dente (tender but with a slight bite), reserve about 1 cup of the pasta cooking water before draining it. This starchy water is liquid gold for helping to emulsify and thicken sauces. Set the drained pasta aside.
2. Sauté Aromatics and Tomatoes: While the pasta is cooking, heat a large skillet or Dutch oven over medium heat. Add about 2-3 tablespoons of the oil from the sun-dried tomato jar. If you don’t have enough oil, you can supplement with a little olive oil. Add the minced garlic and sauté for about 30-60 seconds until fragrant, being careful not to burn it – burnt garlic tastes bitter. Add the chopped sun-dried tomatoes and the fresh cherry tomatoes to the skillet. Cook, stirring occasionally, for about 5-7 minutes, or until the cherry tomatoes start to soften and burst. This process releases their juices, adding a lovely sweetness to the sauce base.
3. Build the Creamy Sauce: Stir in the tomato paste and Italian seasoning into the skillet with the tomatoes. Cook for another minute, stirring constantly, to toast the tomato paste slightly, which deepens its flavor. Pour in the thick cream from the top of the canned coconut milk and the water or vegetable broth. Stir well to combine, scraping up any bits from the bottom of the pan. Bring the mixture to a gentle simmer.
4. Simmer and Season: Reduce the heat to low and let the sauce simmer for about 5-7 minutes. This allows the flavors to meld and the sauce to thicken slightly. Stir in the nutritional yeast and balsamic vinegar. The nutritional yeast adds a savory, cheesy note that is essential to this dairy-free sauce. The balsamic vinegar provides a touch of acidity to balance the richness. Season generously with salt and black pepper to your taste. Remember that sun-dried tomatoes can sometimes be salty, so taste the sauce before adding too much salt.
5. Combine and Finish: Add the drained fettuccine to the skillet with the sauce. Toss everything together gently until the pasta is well coated. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. The starch in the pasta water will help the sauce cling to the noodles. Finally, stir in the baby arugula and chopped fresh parsley. Cook for just another 1-2 minutes, or until the arugula has just wilted. The residual heat from the pasta and sauce is enough to soften the greens without overcooking them. Serve immediately, garnished with optional vegan parmesan if desired.

Conclusion:

This sun-dried tomato pasta is genuinely a fantastic recipe to have in your rotation. It’s quick enough for a weeknight but special enough for guests. The combination of intensely flavored sun-dried tomatoes, creamy coconut milk, and fresh basil makes it a comforting and satisfying dish that everyone can enjoy. It proves that simple ingredients can create something truly delicious. Don’t hesitate to give this sun-dried tomato pasta a try; you might find it becomes a new favorite.

Serving Suggestions:

Serve this pasta hot, perhaps with a sprinkle of vegan parmesan or some extra fresh parsley. A simple side salad with a light vinaigrette would complement the richness of the pasta perfectly. Crusty bread for soaking up any extra sauce is also a great idea.

Variations:

Feel free to add some protein like pan-fried tofu, chickpeas, or even some vegan sausage. For extra greens, spinach or kale can be wilted into the sauce during the last few minutes of cooking. A pinch of red pepper flakes can add a nice little kick of heat.

Frequently Asked Questions:

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

While sun-dried tomatoes provide a unique, concentrated flavor, you can use fresh tomatoes. You’ll need to cook them down for longer to achieve a similar intensity. Consider roasting them first to deepen their flavor before adding them to the sauce.

What if I don’t have coconut milk?

You can substitute full-fat coconut milk with a creamy cashew cream or another plant-based milk that’s unsweetened and full-fat, like soy or oat milk. The consistency might change slightly, so you may need to adjust the amount of liquid used for simmering.

Sun-Dried Tomato Pasta Recipe

A quick and flavorful vegan pasta dish featuring sun-dried tomatoes, fresh cherry tomatoes, and a creamy coconut milk sauce.

Prep Time
10 Minutes

Cook Time
20 Minutes

Total Time
30 Minutes

Servings
4 servings

Ingredients

• 4 servings Gluten-free fettuccine
• 4 cloves Garlic, minced
• 10 Sun-dried tomatoes, chopped
• 2 cups Fresh cherry tomatoes
• 2 cups Baby arugula
• 1/2 cup Flat-leaf parsley, chopped
• 7 oz Full-fat canned coconut milk (thick cream from the top)
• 3 tbsp Tomato paste
• 3 tbsp Nutritional yeast
• 1 tbsp Italian seasoning
• 1 tbsp Balsamic vinegar
• 1 cup Water or vegetable broth
• Salt and black pepper to taste
• Optional: Vegan parmesan for garnish

Instructions

1. Step 1
   Cook gluten-free fettuccine according to package directions. Reserve about 1 cup of pasta water before draining.
2. Step 2
   While pasta is cooking, heat a large skillet over medium heat. Add a tablespoon or two of oil from the sun-dried tomato jar (or olive oil) and sauté the minced garlic until fragrant, about 1 minute.
3. Step 3
   Add the chopped sun-dried tomatoes and fresh cherry tomatoes to the skillet. Cook for 3-5 minutes, until cherry tomatoes begin to soften and burst.
4. Step 4
   Stir in the tomato paste, Italian seasoning, and balsamic vinegar. Cook for another minute, stirring constantly.
5. Step 5
   Pour in the thick coconut milk cream and 1 cup of water or vegetable broth. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
6. Step 6
   Stir in the nutritional yeast and chopped parsley. Season with salt and black pepper to taste.
7. Step 7
   Add the drained fettuccine to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
8. Step 8
   Stir in the baby arugula and toss until just wilted.
9. Step 9
   Serve immediately, garnished with optional vegan parmesan.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.