The sweet tang of oil-packed tomatoes, the silky cling of pasta, the kind of dinner that feels fancy but takes twenty minutes. Sun-dried tomato pasta is one of those dishes that hits every notebold, bright, ridiculously easy.
I started testing this back in 2019 when a reader asked how to use up a jar without making another sandwich spread. Turns out the oil is half the magicit becomes the sauce base, carrying all that concentrated sweetness straight into every bite. After tweaking ratios across a dozen test runs, I finally nailed the balance between rich and fresh.
Joe Rooney
Sun-Dried Tomato Pasta Recipe Easy Quick and Delicious
This Sun-Dried Tomato Pasta delivers a creamy, flavorful vegan dish that’s both quick and satisfying. With a rich sauce made from sun-dried tomatoes, garlic, balsamic vinegar, and coconut cream, it’s perfectly complemented by fresh arugula and herbs for a delightful Italian-inspired meal.
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
Method
Bring a large pot of water to a boil and cook the gluten-free fettuccine until just tender to the bite, then drain.
Heat a large skillet and add some water, broth, or oil. Sauté the minced garlic and chopped sun-dried tomatoes for about 2 minutes, adding water gradually if it gets too dry.
Stir in the Italian seasoning, balsamic vinegar, and tomato paste; cook for an additional 2 to 3 minutes until the mixture becomes fragrant and slightly caramelized.
Add the cherry tomatoes along with a splash of water to the skillet, cover it, and let cook for 3 to 4 minutes until the tomatoes soften. Then, gently smash the tomatoes with your spoon to break them down.
Pour in the thick coconut milk and sprinkle the nutritional yeast into the sauce. Season with salt and pepper, then let the sauce simmer on low heat for 5 to 10 minutes until it thickens nicely.
Drain the pasta thoroughly and transfer it into the skillet. Toss everything together with the baby arugula until the arugula wilts and is well mixed with the sauce.
Sprinkle the chopped flat-leaf parsley on top and add vegan parmesan if you like before serving.
Notes
Feel free to substitute vegetable broth for water for added depth of flavor. Vegan parmesan is optional but recommended for a richer taste. Store leftovers in an airtight container in the fridge for up to 3 days.
Why You’ll Love This Recipe
This vegan sun-dried tomato pasta delivers restaurant-quality flavor in about twenty-five minutes, start to finish. The creamy coconut sauce clings to every strand of fettuccine without feeling heavy, and the balsamic vinegar adds just enough brightness to balance the richness.
Pantry-friendly: Most ingredients are shelf-stable or easy to keep on handsun-dried tomatoes, coconut milk, and nutritional yeast store beautifully.
Naturally dairy-free: The coconut cream creates that silky texture you crave without any butter or cheese (unless you want to top it with vegan parmesan).
Flexible and forgiving: Swap gluten-free fettuccine for regular pasta, add extra greens, or adjust the seasoningit works every time.
Weeknight magic: One skillet, minimal chopping, maximum flavor. Perfect when you want something special but don’t have the energy for elaborate cooking.
Key Ingredients That Make It Work
The magic here starts with sun-dried tomatoes. Their concentrated sweetness and slight chew give the sauce depth that fresh tomatoes alone can’t match. I always keep a jar in the pantry for nights like this.
Coconut milk is the secret to that creamy, velvety textureuse only the thick cream from the top of the can, not the watery part. Nutritional yeast brings a savory, almost cheesy note that makes the whole dish feel indulgent. And don’t skip the balsamic vinegarit cuts through the richness and ties everything together with a gentle tang.
Cherry tomatoes add bursts of freshness, while baby arugula wilts right into the pasta, giving you those peppery green bites without any extra effort.
How to Make Sun-Dried Tomato Pasta
Step
What to Do
Time
1
Boil water and cook gluten-free fettuccine until al dente, then drain.
10 min
2
Sauté minced garlic and chopped sun-dried tomatoes in a heated skillet for 2 minutes.
2 min
3
Stir in Italian seasoning, balsamic vinegar, and tomato paste; cook until caramelized.
2–3 min
4
Add cherry tomatoes and water, cover, and simmer until soft; smash tomatoes with a spoon.
3–4 min
5
Stir in coconut milk and nutritional yeast, season with salt and pepper, and simmer until thickened.
5–10 min
6
Toss drained pasta and baby arugula into the skillet until well coated.
1 min
7
Top with chopped flat-leaf parsley and optional vegan parmesan, then serve.
Pro Tip: If your sauce gets too thick, splash in a little reserved pasta water to loosen it up. The starch helps everything cling together beautifully.
Simple Swaps and Tweaks
One of the best things about this recipe is how adaptable it is. If you don’t have gluten-free fettuccine, use whatever pasta shape you lovepenne, rigatoni, and spaghetti all work great. Regular pasta cooks just as well if gluten isn’t a concern.
Ingredient
Swap Option
Coconut milk
Cashew cream or unsweetened oat cream
Nutritional yeast
Vegan parmesan or miso paste (use less salt)
Baby arugula
Spinach, kale, or fresh basil
Cherry tomatoes
Grape tomatoes or halved roma tomatoes
Balsamic vinegar
Red wine vinegar or lemon juice
Note: If you want a little protein, toss in white beans or chickpeas during the last few minutes of simmering. They soak up the sauce and make the dish more filling.
How to Serve and Store
This pasta is perfect straight from the skillet, but it also reheats beautifully. I like to serve it with a simple side salad or crusty bread for soaking up any extra sauce. It’s rich enough to stand alone as a complete meal.
Storage: Let leftovers cool completely, then transfer to an airtight container. They’ll keep in the fridge for up to four days. Reheat gently on the stovetop with a splash of water or vegetable broth to bring back that creamy texture.
Freezing: The sauce freezes well on its own for up to three months. Cook fresh pasta when you’re ready to eat, then toss it with the thawed, reheated sauce. The arugula is best added fresh rather than frozen.
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FAQs ( Sun-Dried Tomato Pasta )
Should I use oil-packed or dry sun-dried tomatoes?
Oil-packed sun-dried tomatoes work best for this recipe as they’re already tender and add richness to the sauce. If using dry ones, soak them in warm water for 15 minutes first, then drain and chop. The oil from the jar can also be used for sauteing to boost flavor.
What pasta shape works best for this dish?
Penne, rigatoni, or farfalle work excellently because their shape holds the sauce well. Long pasta like linguine or fettuccine also pairs beautifully with the chunky sun-dried tomatoes. Choose based on your preference – both short and long shapes deliver great results.
Can I make this recipe ahead of time?
Yes, this dish reheats well for up to 3 days in the refrigerator. Store it covered and add a splash of pasta water or broth when reheating to restore creaminess. For best texture, slightly undercook the pasta initially if you plan to reheat later.
How do I prevent the garlic from burning?
Add minced garlic after the onions have softened and cook over medium heat for just 30-60 seconds until fragrant. If it starts browning too quickly, lower the heat immediately. Burnt garlic will make the entire dish taste bitter and overpowering.
What cheese pairs well with this meal?
Freshly grated Parmesan cheese is the classic choice and complements the tangy sun-dried tomatoes perfectly. Pecorino Romano offers a sharper flavor, while crumbled goat cheese adds creaminess. Sprinkle cheese generously just before serving for the best taste and texture.
You’ll love how this sun-dried tomato pasta comes together in under thirty minutes. The sauce clings to every strand, rich and silky with that perfect balance of sweet tomato and bright balsamic. It tastes like you spent all afternoon cooking, but you’ll be sitting down to dinner before anyone gets impatient. I’ve tested this one enough times to promise you’ll get it right the first go.
Want to make it heartier? Toss in white beans or grilled chicken during the last few minutes. A handful of fresh basil instead of parsley adds a summery twist. Leftovers reheat beautifully with a splash of pasta watersometimes I think it tastes even better the next day when all those flavors have had time to marry.
I’d love to see how yours turns out. Snap a photo and tag me, or tell me what you added to make it your own. This one’s worth saving for busy nights when you need something special without the fuss. Make it once, and I bet it becomes your new weeknight hero.
