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This luscious pasta loaded with sun-dried tomatoes is my ultimate go-to when I want something rich and quick without too much fuss. The tangy tomatoes blended with coconut cream give you a smooth, super flavorful coating for your noodles, and it's totally plant-based.
This dish was a spur-of-the-moment creation during a hectic week when I needed some comfort but still wanted something healthy. My family thought dairy-free creamy pasta wouldn’t work, but now they always ask for this over any classic cream sauce.
Mouthwatering Ingredients
- Flat leaf parsley: Adds brightness and a pop of color to your plate
- Baby arugula: Packs a peppery kick that keeps the sauce from feeling too heavy
- Nutritional yeast: Brings that cheesy taste and extra nutrients, no milk required
- Coconut milk: Grab just the thick and creamy top layer from your can for maximum richness
- Water or vegetable broth: Keeps the sauce from getting too thick and adds moisture
- Cherry tomatoes: Fresh and juicy to tone down the sun-dried tomato punch
- Tomato paste: Deepens the tomato flavor and thickens everything up
- Balsamic vinegar: Gives a little sweet-acid lift that pairs perfectly with the tomatoes
- Italian seasoning: A shortcut for packing lots of herb flavor into one step
- Sun dried tomatoes: These are the tiny flavor powerhouses making every bite awesome
- Garlic cloves: Minced fresh for aromatic kick at the sauce’s base
- Gluten free fettuccine: Go with regular pasta if you don't mind wheat—it all works!
Easy-Breezy Instructions
- Serve Up:
- Scoop the finished pasta into bowls, making sure everyone gets plenty of saucy goodness. Sprinkle a generous amount of parsley and (if you're into it) vegan parmesan on top. Dig in while it's still warm and dreamy.
- Mix Pasta With Sauce:
- Drop the hot, drained pasta into your skillet full of sauce. If things look a bit gloopy, a splash of that saved pasta water will fix it. Toss around gently so every noodle gets a cozy sauce blanket. Drop in the arugula and toss again just until it melts into everything.
- Get It Creamy:
- Open the can of coconut milk and only use the thick, creamy part from up top. Blend that with nutritional yeast right into your skillet, and don’t forget a pinch of salt and black pepper. Let it simmer a bit so it thickens up nicely while you give it a stir every now and then.
- Let It Simmer:
- Drop in cherry tomatoes along with some water or broth. Pop on a lid and let things bubble away for 3–4 minutes, just until the tomatoes start to break down. Smash a few with your spoon to let out their juicy insides and mix up the textures.
- Sweeten It Up:
- Shake over some Italian seasoning, pour in the balsamic, toss in the tomato paste, then keep stirring for a couple of minutes. This is where the tomato paste gets nice and sweet, deep, and flavorful—it’ll darken up and smell amazing.
- Sizzle Aromatics:
- While pasta’s on the boil, heat up your biggest skillet on medium. A splash of oil, water, or broth goes in. Toss in the garlic and sun-dried tomatoes, then stir around for two minutes until they smell fantastic, but don’t let them brown. Add a little water if things get stuck.
- Boil Your Pasta:
- Fill a pot with salty water and crank up the heat till it’s bubbling big. Drop in your noodles and give them a stir every so often so nothing gets sticky. Cook until perfect al dente (usually 8 to 10 minutes) following the package. Right before draining, save about half a cup of the pasta water for later.
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The real star here is the sun-dried tomatoes. I picked up the trick of throwing them in for maximum flavor back in Italy from a friendly local cook. They layer in so much depth and taste, all without needing hours on the stove—a little bit goes super far.
Make Ahead & Storage Secrets
Stash leftover pasta in a lidded container in the fridge and it’ll keep just fine for up to three days. It’s actually even tastier on day two, since everything gets a chance to mingle. Warm it back up gently on the stove, adding a bit of water or broth if the sauce tightens up. If you’re meal prepping, wait to mix in fresh arugula until you’re ready to eat so it doesn’t go limp.
Handy Swaps
No arugula? Use baby spinach—it’s milder but works great. Not into coconut? Whip up a quick cashew cream by blending 1 cup soaked cashews plus 3/4 cup water until velvety and smooth. Forgot Italian seasoning? Dried basil, oregano, and thyme mixed equally will absolutely do the trick.
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Tasty Pairings
This dish is awesome on its own but pairs perfectly with a leafy salad dressed simply in lemon and olive oil. Add garlic bread if you want to soak up every drop of sauce. For drinks, a glass of vegan Chianti really matches the tomato flavors, or just sip sparkling water with a lemon wedge for something light and bubbly.
Cultural Inspiration
This one borrows flavors from Italy but the twist with coconut milk gives it a whole different vibe. Classic Italian pasta is usually all about cheese for its creaminess, but here, you get an equally rich feel with no dairy in sight. Mixing both sun-dried and fresh tomatoes shows off that Italian idea of using the same ingredient a couple different ways for major flavor.
Common Questions
- → Why does this pasta turn out so creamy even without cheese?
Full-fat canned coconut milk and nutritional yeast do all the heavy lifting here, giving your sauce that thick, smooth vibe.
- → Is regular pasta okay if I don't want gluten-free noodles?
For sure! Just cook up whatever noodles you like—no need to get fancy unless you want to.
- → What works if I'm out of nutritional yeast?
If you’ve got vegan parmesan, toss that in, or skip it—no biggie. The flavor won't be exactly the same, but it'll still taste great.
- → How can I fix it if my sauce gets too thick?
Just splash in a bit more veggie broth or some water, little by little, until it thins out to how you like it.
- → Can I make this ahead and just reheat later?
Totally! Whip up the sauce, stash it in the fridge for up to 3 days, then warm it up and stir with fresh noodles when you're hungry.