There’s something about tangy, chewy sun-dried tomatoes tangled in hot pasta that just works. Sun Dried Tomato Pasta is that kind of dinnerbold, satisfying, and ready before you’ve even cleared the counter.
I tested this back in spring 2019 when I was deep into pairing preserved ingredients with fresh herbs, and the balance between sweet tomato oil and bright basil stopped me mid-bite. After tweaking the garlic level three times, I finally nailed the ratio that lets each flavor shine without fighting for attention.
PrintSun-Dried Tomato Pasta: Easy Recipe for the Best Dinner
Enjoy a creamy and flavorful Sun Dried Tomato Pasta that comes together quickly. This vegan Italian-inspired dish blends sun-dried tomatoes with garlic, balsamic vinegar, and coconut cream for a wholesome meal packed with fresh arugula and herbs.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: italian-inspired, vegan
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
- Fill a large pot with water and cook the gluten free fettuccine until it is al dente according to the package.
- Heat a skillet and add your choice of water, broth, or oil, then cook the minced garlic and chopped sun dried tomatoes for about 2 minutes, adding a little water if it starts to stick.
- Stir in italian seasoning, balsamic vinegar, and tomato paste, and let everything cook together for 2 to 3 minutes until you notice the mixture thickening and caramelizing.
- Add the cherry tomatoes and water to the skillet and cover, simmering for 3 to 4 minutes until the tomatoes soften, then gently crush them with a spoon.
- Mix in the coconut milk and nutritional yeast, season with salt and pepper, and let the sauce simmer for 5 to 10 minutes until it thickens to your liking.
- Drain the pasta and toss it in the skillet with the sauce and baby arugula until everything is well combined.
- Sprinkle the dish with chopped parsley and optionally vegan parmesan just before serving.
Nutrition
- Calories: 330 kcal
Why You’ll Love This Vegan Pasta
This dish hits that sweet spot between weeknight ease and something special enough to serve guests. The creamy coconut base soaks up the tangy balsamic and sun-dried tomato flavors without feeling heavy, and the arugula adds a peppery bite that keeps every forkful interesting.
What I love most is how forgiving it isif your sauce thickens too much, a splash of pasta water brings it right back. The caramelized tomato paste step might sound fancy, but it’s just three minutes of stirring that deepens the whole dish.
Key Ingredients That Make It Work
- Sun-dried tomatoes: These bring concentrated sweetness and chew. Look for the jarred kind packed in oil or the dry-packed versionboth work, though oil-packed blends faster into the sauce.
- Full-fat canned coconut milk: Use only the thick cream from the top half of the can. It creates that silky texture without dairy, and the slight coconut flavor mellows completely once simmered with garlic and balsamic vinegar.
- Nutritional yeast: This adds a subtle cheesy, nutty layer that balances the acidity. If you’ve never cooked with it, think of it as umami in flake form.
- Cherry tomatoes: They burst and collapse into the sauce, adding fresh brightness against the preserved sun-dried tomatoes.
How to Make Sun Dried Tomato Pasta
Start by getting your pasta water boilinggluten-free fettuccine takes about as long as the sauce, so timing lines up nicely. While that cooks, heat your skillet and sauté the garlic and sun-dried tomatoes in a bit of water or broth for two minutes until fragrant.
Stir in the Italian seasoning, balsamic vinegar, and tomato paste, letting everything caramelize for two to three minutes. This step is where the magic happensthe tomato paste darkens slightly and the vinegar mellows into sweetness. Add the cherry tomatoes and water, cover, and let them soften for three to four minutes, then smash them gently with your spoon.
Pour in the coconut cream and nutritional yeast, season with salt and pepper, and simmer until the sauce thickensabout five to ten minutes. Toss the drained pasta and arugula into the skillet, letting the greens wilt into the sauce. Top with parsley and optional vegan parmesan before serving.
Ingredient Swaps and Tweaks
| Ingredient | Swap Option |
|---|---|
| Gluten-free fettuccine | Regular fettuccine, penne, or bowtie pasta |
| Baby arugula | Spinach, kale (roughly chopped), or skip greens entirely |
| Full-fat coconut milk | Cashew cream or oat cream (use same amount) |
| Nutritional yeast | Grated Parmesan (if not vegan) or skip for lighter flavor |
| Cherry tomatoes | Halved grape tomatoes or one diced Roma tomato |
Serving and Storage Tips
Serve this straight from the skillet with extra vegan parmesan and a drizzle of good olive oil. It pairs beautifully with crusty bread for soaking up the sauce or a simple green salad dressed with lemon and olive oil.
Storage: Keep leftovers in an airtight container in the fridge for up to three days. The sauce thickens as it cools, so when reheating, add a tablespoon or two of water or vegetable broth and warm gently on the stovetop. The arugula will soften further, but the flavors deepen overnight.
Pro Tip: If you’re meal prepping, store the sauce and cooked pasta separately. Toss them together when you’re ready to eat so the noodles don’t absorb all the sauce.
Timing at a Glance
| Step | Time |
|---|---|
| Cook pasta | 10–12 minutes |
| Sauté garlic and sun-dried tomatoes | 2 minutes |
| Caramelize tomato paste mixture | 2–3 minutes |
| Simmer cherry tomatoes | 3–4 minutes |
| Thicken sauce with coconut cream | 5–10 minutes |
| Toss pasta and serve | 2 minutes |
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FAQs ( Sun-Dried Tomato Pasta )
Should I rehydrate sun-dried tomatoes before using?
Oil-packed sun-dried tomatoes can go straight into the pan, but dry-packed ones need 15-20 minutes in warm water. Save the soaking liquid – it makes an excellent flavor base for your sauce. Pat rehydrated tomatoes dry before adding to prevent excess water in your dish.
What pasta shapes work best with this recipe?
Penne, rigatoni, and fusilli are perfect because their ridges and curves hold the sauce beautifully. Long pasta like linguine or fettuccine also works well. Avoid delicate shapes like angel hair as they can’t support the hearty sun-dried tomato pieces.
Can I make this dish ahead of time?
Yes, prepare the sauce components up to 2 days ahead and refrigerate separately. Cook pasta fresh when serving for best texture. If storing leftovers, add a splash of pasta water or broth when reheating to restore creaminess.
How do I prevent the garlic from burning?
Add garlic after the onions have softened and keep heat at medium. Stir constantly for 30-60 seconds until fragrant but not brown. If garlic starts browning too quickly, lower heat immediately and add the sun-dried tomatoes to cool the pan.
What can I substitute for heavy cream?
Half-and-half works well for a lighter version, or use cashew cream for dairy-free. Greek yogurt mixed with pasta water creates tanginess, while cream cheese thinned with milk gives richness. Each option slightly changes the flavor profile but keeps the dish creamy.
The Last Forkful
This Sun Dried Tomato Pasta comes together in twenty minutes and leaves you with that satisfying, garlicky aroma lingering in your kitchen. The coconut cream mellows into something silky and almost luxurious, while the tomatoes bring just enough tang to keep things bright. You’ll love how it turns outrich but never heavy, with every ingredient pulling its weight.
If you want a little heat, toss in red pepper flakes when you caramelize the tomato paste. I’ve swapped arugula for baby spinach on busy nights, and it works beautifully. Leftovers reheat gently on the stovetop with a splash of pasta waterjust enough to loosen the sauce without breaking it. A trick I learned: store extra coconut cream from the can in a jar and use it to enrich soups or curries throughout the week.
I’d love to see your versiontag me if you tweak the spices or fold in your favorite greens. Did you grow up with sun-dried tomatoes in your pantry, or is this a newer love affair? Either way, save this one for a night when you need comfort without the fuss. Share it with someone who deserves a warm bowl and a moment to breathe.
