Introduction
If you’re craving something creamy, cozy, and downright dreamy as the weather cools down, this Vegan Creamy Sun Dried Tomato Pasta Healthy Fall Recipe is about to become your new weeknight hero. Think silky tomato-coconut sauce, little pops of sweet cherry tomatoes, and chewy gluten-free fettuccine that soaks up every drop of flavor. It’s the kind of meal that feels like a warm blanket—but takes less time than your favorite fall candle needs to start smelling amazing.
Here’s a fun little fact: sun-dried tomatoes were originally a way to preserve summer’s harvest for colder months. So honestly? They’re basically the original “fall ingredient.” They bring a deep, tangy richness that makes any dish taste like it simmered all day, even when it didn’t. And that’s exactly what happens here—big flavor, minimal effort, and a dinner that the whole family can get behind (even the picky eaters who claim they “don’t like arugula”… until they try it in creamy pasta).
What makes this dish extra special is how simple it is. One skillet, a few pantry staples, and about 25–30 minutes stand between you and a restaurant-level bowl of comfort food. If you loved my easy Vegan Alfredo with Roasted Garlic, this recipe sits right in that same “creamy-but-not-heavy” lane—only it leans into tomato-forward fall vibes. Grab your pasta pot, friend. You’re going to love this one.
What is Vegan Creamy Sun Dried Tomato Pasta Healthy Fall Recipe?
Okay, let’s talk about the name: Vegan Creamy Sun Dried Tomato Pasta Healthy Fall Recipe. It’s long, yes, but so is the list of reasons you’ll want to make it again and again. Why that name? Because it tells you exactly what you’re getting—creamy, tomato-packed pasta that’s totally plant-based and perfect for fall. Could we call it “Pasta That Disappears in 10 Minutes Flat”? Sure. But where’s the fun in that? I like to imagine this recipe got its name after someone took one bite and said, “Wait… this is vegan?” (Classic.) And you know what they say: the way to a man’s heart is through his stomach—but honestly, this pasta works on everyone. So go on, make it, and see why the name fits like a cozy sweater.
Why You’ll Love This Vegan Creamy Sun Dried Tomato Pasta Healthy Fall Recipe
1. The main highlight: a velvety, tomato-rich cream sauce.
This sauce is the star of the show. Sun-dried tomatoes bring deep, savory tang, tomato paste adds bold body, and coconut cream makes everything luxuriously smooth. The nutritional yeast sneaks in that cheesy vibe without any dairy. It’s creamy comfort food with a bright tomato backbone—basically the best of both worlds.
2. It saves you money (and tastes like a fancy restaurant bowl).
A pasta dish like this could easily run $18–$24 at a trendy spot. Making it at home? You’re looking at budget-friendly pantry items that stretch far—sun-dried tomatoes, pasta, coconut milk, seasonings. You get four hearty servings for a fraction of the cost, and leftovers that are just as good tomorrow.
3. The toppings and mix-ins make it extra special.
Peppery arugula wilts into the hot pasta for a fresh bite, parsley adds bright herbal lift, and vegan parmesan on top (if you’re feeling fancy) brings it all home. If you’ve enjoyed my Creamy Vegan Tuscan Pasta, you’ll love this cousin recipe—same comfort, different flavor direction. Try it once, and I bet it lands in your regular rotation.
How to Make Vegan Creamy Sun Dried Tomato Pasta Healthy Fall Recipe
Quick Overview
This Vegan Creamy Sun Dried Tomato Pasta Healthy Fall Recipe is fast, foolproof, and packed with flavor. You’ll cook gluten-free fettuccine until perfectly al dente, then toss it in a one-skillet creamy sun-dried tomato sauce made with coconut cream and nutritional yeast. Cherry tomatoes soften and burst into the sauce, while arugula melts in at the end for freshness. Total time? About 25–30 minutes from start to fork.
Key Ingredients for Vegan Creamy Sun Dried Tomato Pasta Healthy Fall Recipe
- 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; about half a can)
- 3 tbsp nutritional yeast
- Salt and pepper to taste
- 2 cups baby arugula
- 1/2 cup flat leaf parsley, chopped
- Vegan parmesan (optional)
Step-by-Step Instructions
- Cook the pasta.
Bring a large pot of salted water to a boil. Add the gluten-free fettuccine and cook according to package directions until al dente. (Gluten-free pasta can go from perfect to mushy fast, so keep an eye on it!) Drain and set aside. - Sauté the aromatics.
Heat a large skillet over medium heat. Add a splash of water, vegetable broth, or a little oil if you prefer. Toss in minced garlic and chopped sun-dried tomatoes. Sauté for about 2 minutes, stirring often. If things start sticking, add another splash of water. - Caramelize the flavor base.
Stir in the italian seasoning, balsamic vinegar, and tomato paste. Cook for 2–3 minutes. You’ll notice the tomato paste darken slightly and smell richer—this step builds that slow-cooked taste. - Simmer and burst the tomatoes.
Add the cherry tomatoes and 1 cup water (or broth). Cover the skillet and let everything cook for 3–4 minutes, until the tomatoes soften and start to wrinkle. Remove the lid and gently smash the tomatoes with the back of a spoon to release their juice into the sauce. - Make it creamy.
Pour in the thick coconut cream and add nutritional yeast. Stir well until smooth. Season with salt and pepper. Let the sauce simmer uncovered for 5–10 minutes, stirring occasionally, until it thickens into a silky, spoon-coating sauce. - Combine pasta and sauce.
Add drained fettuccine to the skillet. Toss until every strand is coated. Add arugula and toss again. The residual heat will wilt the arugula in about 1–2 minutes, giving you that fresh, peppery bite without overwhelming the dish. - Serve and finish.
Turn off the heat. Sprinkle with chopped parsley and top with vegan parmesan if using. Serve immediately while hot and creamy.
What to Serve Vegan Creamy Sun Dried Tomato Pasta Healthy Fall Recipe With
This pasta is a full meal on its own, but if you want to round things out, here are some cozy pairings:
- Garlicky roasted veggies: Roasted broccoli, zucchini, or Brussels sprouts bring crunch and balance the creaminess.
- A simple green salad: Mixed greens with lemon vinaigrette keeps the meal bright and fresh.
- Crusty bread or gluten-free baguette: Perfect for mopping up extra sauce (because there will be extra sauce).
- Soup starter: Try a light but comforting bowl of butternut squash soup or tomato basil soup.
- Drink pairings: Sparkling water with lemon, a crisp white wine, or a light herbal iced tea works beautifully.
Top Tips for Perfecting Vegan Creamy Sun Dried Tomato Pasta Healthy Fall Recipe
- Use the thick part of coconut milk only.
Chill your can first if needed, then scoop the solid cream from the top. This gives you that lush texture without watering down the sauce. - Don’t overcook gluten-free pasta.
Pull it off the heat right at al dente. It will soften a touch more when tossed with the sauce. - Adjust thickness easily.
Sauce too thick? Add a splash of pasta water or broth. Too thin? Simmer a few more minutes uncovered. - Make it spicy if you want.
A pinch of red pepper flakes or a little chili oil on top is incredible with sun-dried tomatoes. - Swap greens if arugula isn’t your thing.
Baby spinach, chopped kale, or even peas work great. If using kale, sauté it for 1–2 minutes before adding pasta. - Boost protein.
Add chickpeas, white beans, or pan-seared tofu. They soak up the sauce like champs. - Avoid burning garlic.
Garlic goes bitter quickly. Keep heat medium and stir constantly during the first sauté step.
Storing and Reheating Tips
Refrigeration: Let leftovers cool completely, then store in an airtight container in the fridge for up to 3–4 days. The sauce will thicken as it sits, which is totally normal.
Freezing: You can freeze this pasta, but know that gluten-free noodles can soften more after thawing. If freezing, store in freezer-safe containers for up to 2 months. For best texture, you can freeze the sauce separately and cook fresh pasta later.
Reheating: Reheat gently on the stove over low heat or in the microwave in 30–45 second bursts. Add a splash of water, vegetable broth, or coconut milk to loosen the sauce back to creamy perfection. Stir well and heat until just warmed through.
Nutrition Notes
Per serving (approximate): Calories: 330kcal | Carbohydrates: 44g | Fibre: 5g | Fat: 11g | Protein: 9g | Sugar: 8g
Final Thoughts
This Vegan Creamy Sun Dried Tomato Pasta Healthy Fall Recipe is everything I want in a fall dinner: warm, creamy, tangy, and easy enough for any night of the week. It’s proof that plant-based comfort food can be both nourishing and totally crave-worthy. If you make it, let me know how it went—did you add spice? Extra greens? Vegan parmesan blizzard on top? I want the details. Happy cooking!
