30-Minute Sun-Dried Tomato Pasta That’s Irresistibly Creamy

You know those nights when you need dinner on the table fast, but you’re craving something that actually tastes indulgent? This sun-dried tomato pasta is my go-to—creamy, rich, and packed with bold flavor, yet completely dairy-free. I swear, the first time I whipped this up (in under 30 minutes, by the way!), my family couldn’t believe it was vegan. The secret? A luscious coconut milk sauce clings to every noodle, while those intense sun-dried tomatoes add a punch that’ll make you forget all about heavy cream. Trust me, this isn’t just “good for plant-based”—it’s downright addictive.

Why You’ll Love This Sun-Dried Tomato Pasta

Oh, where do I even start? This pasta checks all the boxes:

• Weeknight superhero: Ready in 30 minutes flat—even faster than takeout!
• Creamy without the cream: That luscious coconut milk sauce will fool any dairy lover
• Flavor bomb: Sun-dried tomatoes pack more punch than fresh ones ever could
• No weird ingredients: Just pantry staples you probably already have
• Leftover magic: Tastes even better the next day (if it lasts that long!)

Seriously, this dish converted my “but where’s the meat?” brother. That’s saying something.

Ingredients for Sun-Dried Tomato Pasta

Here’s everything you’ll need to make this flavor-packed dish (and yes, every single ingredient matters!):

• 12 oz fettuccine – or whatever pasta shape makes you happy (I’m partial to linguine)
• ½ cup sun-dried tomatoes, chopped – the oil-packed ones add extra richness
• 3 cloves garlic, minced – fresh is non-negotiable here!
• 1 cup unsweetened coconut milk – the full-fat kind makes the sauce luxuriously creamy (cashew cream works too)
• ½ cup vegetable broth – I use Better Than Bouillon for maximum flavor
• ¼ cup nutritional yeast – our “cheesy” vegan magic dust

Plus the usual seasoning suspects: salt, pepper, red pepper flakes (if you’re feeling spicy), and Italian seasoning. Don’t skip the fresh parsley garnish – it makes all the difference!

Equipment You’ll Need

Grab these basics—nothing fancy required:

• Large skillet (mine’s a trusty 12-inch cast iron)
• Pasta pot with a colander for draining
• Measuring cups – eyeballing the coconut milk never works for me!

Bonus if you’ve got a garlic press (lifesaver!), but a sharp knife works just fine. That’s it—no special gadgets needed!

How to Make Sun-Dried Tomato Pasta

Okay, here’s where the magic happens! I’ve made this dish so many times I could probably do it in my sleep—but don’t worry, I’ll walk you through every step. The key is nailing that perfect al dente pasta and getting the sauce just thick enough to coat every noodle. Ready? Let’s do this!

Step 1: Cook the Pasta

First things first: get that pasta water boiling! Use a big pot—I learned the hard way that crowded pasta sticks together. Cook your fettuccine (or whatever shape you’re using) for about 1 minute less than the package says. Why? Because we’re finishing it in the sauce later, and nobody wants mushy noodles. Here’s my golden rule: before draining, scoop out at least ½ cup of that starchy pasta water. Trust me, you’ll want this liquid gold later to adjust the sauce!

Step 2: Prepare the Creamy Sauce

While the pasta cooks, heat olive oil in your skillet over medium. Add those gorgeous chopped sun-dried tomatoes and minced garlic. Now, pay attention here—you only need to sauté for about 1-2 minutes until the garlic smells amazing. Any longer and it’ll get bitter (been there, cried over burnt garlic). Then pour in the coconut milk and veggie broth—it’ll look thin at first, but don’t panic! Add all the seasonings and let it bubble gently for 5-7 minutes. You’ll see it transform into this velvety, dreamy sauce that’ll make your kitchen smell like an Italian bistro.

Step 3: Combine and Serve

Here comes the fun part! Dump your drained pasta right into the skillet with the sauce. Toss everything together—I like to use tongs for this dance. If the sauce seems too thick, splash in some of that reserved pasta water a tablespoon at a time until it’s perfectly silky. Taste and adjust the salt (I always add an extra pinch). Top with fresh parsley, maybe an extra sprinkle of red pepper flakes if you’re feeling bold, and serve immediately. Warning: you might get requests for seconds before anyone’s taken the first bite!

Tips for Perfect Sun-Dried Tomato Pasta

Want to take this dish from great to unforgettable? Here are my hard-earned secrets:

• Toast those tomatoes: Before chopping, quickly pan-fry sun-dried tomatoes in their oil for 30 seconds—it deepens their flavor like crazy
• Smooth operator: For ultra-creamy sauce, blend the tomatoes and coconut milk before adding to the skillet (my immersion blender lives for this!)
• GF? No problem: Swap in your favorite gluten-free pasta—just check the cook time and taste a noodle early

Variations for Sun-Dried Tomato Pasta

Once you’ve mastered the basic recipe, try these fun twists! My favorite? Tossing in a handful of baby spinach at the end—it wilts perfectly into the warm sauce. Mushrooms sautéed with the garlic add earthy depth, or sprinkle on vegan parmesan for extra umami. Feeling fancy? Fold in roasted artichoke hearts or kalamata olives for a Mediterranean vibe. The possibilities are endless!

Serving Suggestions

This pasta shines brightest with simple sides—I always toast up some crusty garlic bread for dunking in that luscious sauce. A crisp green salad balances the richness perfectly. Don’t skimp on garnishes! An extra sprinkle of fresh parsley or a handful of toasted pine nuts takes it over the top. Pro tip: serve with lemon wedges for squeezing—that bright acidity cuts through the creaminess beautifully.

Storage & Reheating

Here’s the good news—this pasta actually gets better as it sits (if you can resist eating it all in one go, that is). Pop any leftovers into an airtight container—I swear by my glass Pyrex with the locking lid—and it’ll keep happily in the fridge for up to 3 days. When reheating, don’t just nuke it dry! Add a splash of water or veggie broth while warming to bring back that silky sauce texture. My trick? Microwave in 30-second bursts, stirring between each, until it’s steaming hot and creamy again. Bonus: the flavors meld and intensify overnight, making those leftovers something to actually look forward to!

Nutritional Information

Just a heads up – these numbers are estimates (ingredient brands and your exact measurements can change things). Per serving, you’re looking at roughly 420 calories with 15g of fat (mostly the good kind from coconut milk!) and 11g of plant-based protein. That nutritional yeast packs a serious nutrient punch too! Always check your specific ingredients if you’re tracking closely.

FAQs About Sun-Dried Tomato Pasta

Can I use almond milk instead of coconut milk?
Oh honey, don’t do it! Almond milk is way too thin—your sauce will end up watery and sad. Trust me, I learned this the hard way. Full-fat coconut milk gives that luscious, restaurant-quality texture we’re after. In a pinch, cashew cream works great too!

Is this recipe gluten-free?
Absolutely! Just swap regular pasta for your favorite gluten-free noodles. I’ve had great luck with brown rice fettuccine—it holds up beautifully to the rich sauce. Pro tip: check the package directions since GF pasta often cooks faster.

How spicy is this pasta?
It’s totally customizable! The red pepper flakes add just a gentle warmth, but if you’re sensitive to spice (like my mom), you can leave them out entirely. Want more kick? Add an extra pinch or serve with crushed red pepper at the table.

Try this recipe and share your twist in the comments!

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