Quick Sun-Dried Tomato Pasta Recipe

Sun-dried tomato pasta is one of those dishes that feels fancy but is secretly so easy to whip up on a weeknight. I love how the intense, sweet-tart flavor of the sun-dried tomatoes forms the backbone of this sauce. It’s paired with the brightness of fresh cherry tomatoes and the peppery bite of arugula, making it a satisfying meal. What makes this sun-dried tomato pasta recipe special is the creamy, dairy-free sauce base made from coconut milk, which adds a lovely richness without being heavy. You don’t need many ingredients, and most of them are pantry staples. It’s a fantastic way to get a flavor-packed pasta dish on the table in under 30 minutes. This recipe is a go-to when I want something comforting and delicious without a lot of fuss. You can easily adapt it based on what you have in your fridge.

Ingredients:

• 4 servings: Gluten-free fettuccine (Note: If using standard wheat pasta, the cooking time will change.)
• 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, halved
• 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:

Cook the Pasta

First things first, get your pasta cooking. Bring a large pot of generously salted water to a rolling boil. Add your gluten-free fettuccine and cook according to the package directions. Gluten-free pasta can sometimes be a little trickier than wheat pasta, so keep an eye on it to ensure it’s al dente – tender but with a slight bite. Once it’s done, drain it but reserve about a cup of the starchy pasta water. This water is liquid gold for sauces, helping to emulsify and thicken everything beautifully. Set the drained pasta aside for now.

Build the Flavor Base

While the pasta is cooking, or just after you’ve drained it, let’s start building the sauce. Grab a large skillet or pot and place it over medium heat. If your sun-dried tomatoes came packed in oil, this is the perfect time to use some of that flavorful oil. Add about 2 tablespoons of the oil from the sun-dried tomato jar to the skillet. If you don’t have enough oil, you can supplement with a neutral cooking oil like olive oil or avocado oil. Add the minced garlic and sauté for about 30-60 seconds until it’s fragrant. Be careful not to burn the garlic, as this will make it bitter. Immediately add the chopped sun-dried tomatoes to the skillet. Cook them for another 1-2 minutes, stirring occasionally, allowing their intense flavor to meld with the garlic and oil.

Incorporate the Tomatoes and Simmer

Now it’s time to add the fresh cherry tomatoes. Toss the halved cherry tomatoes into the skillet with the garlic and sun-dried tomatoes. Stir everything together and let them cook for about 5-7 minutes. You want them to start softening and releasing their juices, creating a nice chunky base for the sauce. While the cherry tomatoes are softening, add the tomato paste to the skillet. Stir it in and let it cook for about a minute. Cooking the tomato paste for a short time helps to deepen its flavor and removes any raw, metallic taste. Pour in the 1 cup of water or vegetable broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let this simmer for about 5 minutes to allow the flavors to meld and the sauce to reduce slightly.

Create the Creamy Sauce

This is where the magic happens and we get that luscious sauce. Reduce the heat to low. Add the thick cream from the top of your full-fat canned coconut milk to the skillet. Stir it in gently until it’s fully incorporated. Next, stir in the nutritional yeast. This is your secret ingredient for a cheesy, umami flavor without any dairy. Add the Italian seasoning and the balsamic vinegar. The balsamic vinegar adds a touch of acidity and sweetness that really rounds out the flavors. Stir everything well until the sauce is smooth and creamy. Taste the sauce at this point and season generously with salt and black pepper. Don’t be shy with the seasoning; pasta dishes need a good amount of salt to bring out all the flavors.

Combine and Finish

Now it’s time to bring it all together. Add the cooked and drained gluten-free fettuccine directly into the skillet with the sauce. Toss everything gently until the pasta is well coated in the creamy sun-dried tomato sauce. If the sauce seems a little too thick at this stage, add a splash or two of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. The starch in the pasta water will help the sauce cling beautifully to the fettuccine. Finally, stir in the fresh baby arugula and chopped parsley. The residual heat from the pasta and sauce will gently wilt the arugula, making it tender and slightly sweet. Stir just until the arugula is wilted and the parsley is distributed. Serve immediately. For an extra touch, you can garnish with some vegan parmesan if you like.

Conclusion:

This sun-dried tomato pasta is a real winner because it’s incredibly flavorful, surprisingly quick to make, and adaptable to your preferences. The combination of savory sun-dried tomatoes, sweet cherry tomatoes, and creamy coconut milk creates a sauce that’s both satisfying and lighter than many traditional pasta dishes. It proves that you can create a restaurant-worthy meal right in your own kitchen with simple ingredients. I encourage you to give this sun-dried tomato pasta recipe a try; you might find it becomes a new favorite for busy evenings or casual dinners. Serve it with a side salad and some crusty bread for a complete meal. For variations, consider adding some sautéed mushrooms or spinach to the sauce, or a pinch of red pepper flakes for a bit of heat. Don’t be afraid to adjust the seasoning to your liking.

Frequently Asked Questions

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

While fresh tomatoes provide a different flavor profile, you could use them. You’d need a lot more fresh tomatoes to get a concentrated tomato flavor, and you’d lose the unique chewy texture and intense sweetness that sun-dried tomatoes bring. For the best flavor, stick with sun-dried tomatoes, either oil-packed or dry (rehydrated in hot water).

Is it possible to make this recipe vegan?

Yes, this recipe is naturally vegan! The coconut milk provides creaminess, and nutritional yeast gives it a cheesy flavor without any dairy. Just ensure your optional garnish, like vegan parmesan, is also plant-based.

Sun-Dried Tomato Pasta

A vibrant and flavorful pasta dish featuring sun-dried tomatoes, fresh cherry tomatoes, and baby arugula in a creamy, cheesy sauce.

Prep Time
15 Minutes

Cook Time
20 Minutes

Total Time
35 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
• ½ 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 the gluten-free fettuccine according to package directions. Reserve about 1 cup of pasta water before draining.
2. Step 2
   While the pasta cooks, heat 1-2 tablespoons of oil from the sun-dried tomato jar (or olive oil) in a large skillet over medium heat.
3. Step 3
   Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the chopped sun-dried tomatoes and fresh cherry tomatoes. Cook for 5-7 minutes, until the cherry tomatoes begin to soften.
4. Step 4
   Stir in the tomato paste, Italian seasoning, and balsamic vinegar. Cook for another minute.
5. Step 5
   Pour in the coconut milk cream, water or vegetable broth, and nutritional yeast. Stir well to combine and bring to a simmer. Cook for about 5 minutes, allowing the sauce to thicken slightly.
6. Step 6
   Add the cooked fettuccine and baby arugula to the skillet. Toss everything together until the arugula wilts and the pasta is well coated in the sauce. Add some of the reserved pasta water if needed to reach your desired consistency.
7. Step 7
   Stir in the chopped parsley. Season with salt and black pepper to taste.
8. Step 8
   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.