Can I make the sauce ahead?

Yes, prepare the sauce ahead and cook the fettuccine fresh when you plan to serve it. The article recommends fresh pasta so the noodles retain their intended texture. The sauce thickens as it sits, so loosen it gently with a splash of broth if needed. Keep the arugula, parsley, and optional vegan parmesan for the final toss rather than storing them mixed in.

Can I freeze the sauce?

Yes, freeze the sauce separately and add freshly cooked pasta later. Freezing it apart prevents the fettuccine and arugula from sitting in the sauce before serving. The sauce may look thicker after thawing, so stir in a small splash of broth while warming it gently. Portion it before freezing if you want a faster dinner for one or two people.

What can replace balsamic vinegar?

Yes, lemon juice can replace the balsamic vinegar according to the source. Expect a brighter, sharper acidity rather than balsamic’s deeper tang. Add it gradually and taste the sauce before adding more, since lemon can stand out quickly. Keep the tomato paste, sun-dried tomatoes, and Italian seasoning in place so the tomato base remains balanced.

Can I make fewer servings?

Yes, halve the listed ingredient amounts when cooking for one or two people. The sauce will reduce more quickly in a smaller batch, especially in a wide skillet. Use a smaller pan if possible and watch the simmer rather than expecting the full-batch timing to look identical. The fettuccine still needs to be cooked according to its package instructions.

How do I thin the sauce?

Add water or vegetable broth a little at a time to loosen a sauce that becomes too thick. The recipe already uses either liquid for simmering and thinning, so this keeps the flavor direction unchanged. Stir after each small addition and let the sauce settle briefly before deciding it needs more. Coconut cream and nutritional yeast help it thicken, so avoid adding a large amount all at once.

Vegan Sun-Dried Tomato Fettuccine with Creamy Coconut Sauce

By Olivia HayesOct 7, 2026

Prep

5 min

Cook

20 min

Total

25 min

Servings

Level

Easy

Jump to recipe

Dinner takes about 25 minutes, with pasta boiling while a skillet sauce comes together. This vegan sun-dried tomato fettuccine coats tender noodles in a creamy coconut sauce sharpened by balsamic vinegar, garlic, and sweet cherry tomatoes for a practical dairy-free main at home on busy weeknights too.

The sauce builds in a skillet from garlic and chopped sun-dried tomatoes, then gets depth from Italian seasoning, balsamic vinegar, and tomato paste. Cherry tomatoes soften under a cover before being smashed, creating a textured tomato base. Thick coconut cream and nutritional yeast finish the sauce, while arugula wilts into the pasta and parsley provides the final fresh note. Use water or vegetable broth for simmering and thinning as directed.

Watch for cherry tomatoes that are soft enough to collapse under a spoon, followed by a sauce that visibly thickens during its five- to ten-minute simmer. The pasta should be drained at al dente, then tossed until the arugula is evenly folded through. The usual trouble is rushing the covered tomato stage; firm tomatoes will not make the same saucy base. Season at the end with salt and black pepper.

Serve straight from the skillet with parsley and optional vegan parmesan. Leftovers are meant to be kept in an airtight container, and a gentle reheat with a splash of broth refreshes the sauce. For advance work, prepare the sauce first and cook the pasta fresh.

Why you'll love this recipe

Saves weeknight time because the full dish is listed at 25 minutes, with only five minutes of prep before the skillet sauce simmers.
Uses standard stovetop equipment: a pot, skillet, spoon, and strainer handle the entire recipe, avoiding any need for a blender or specialty appliance.
Keeps the ingredient plan focused on fettuccine, tomatoes, pantry seasonings, coconut milk, and greens, so the shopping list remains manageable for dinner.
Builds a dairy-free creamy sauce from thick coconut cream and nutritional yeast, while balsamic vinegar and tomato paste give it concentrated tomato depth.
Cuts prep work by using cherry tomatoes whole until they soften, then smashing them directly in the skillet instead of making a separate sauce.
Adapts easily because the source suggests mushrooms, roasted zucchini or eggplant, white beans, spinach, chili oil, chickpeas, or tofu as additions.

Instructions

Boil water in a pot.

Cook the gluten-free fettuccine according to package instructions until al dente.

Heat a skillet and add water, broth, or oil.

Sauté the garlic and sun-dried tomatoes for 2 minutes, adding water as needed.

Mix in the Italian seasoning, balsamic vinegar, and tomato paste.

Cook for 2 to 3 minutes until caramelized.

Add the cherry tomatoes and water to the skillet.

Cover and cook for 3 to 4 minutes until the tomatoes are soft.

Smash the softened tomatoes with a spoon.

Stir in the coconut milk and nutritional yeast, then season with salt and pepper.

Simmer for 5 to 10 minutes until thickened.

Drain the pasta and add it to the skillet.

Toss with the arugula until well combined.

Top with parsley and optional vegan parmesan before serving.

FAQ

Yes, regular pasta can replace gluten-free fettuccine, but follow the package timing for your chosen pasta. Wheat noodles may cook differently and can change the finished bite. Keep the sauce process unchanged, then drain when the pasta is al dente. Check the package early rather than relying on the gluten-free timing listed here for accuracy.

Vegan Sun-Dried Tomato Fettuccine with Creamy Coconut Sauce

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Dinner Pasta Vegan Plant Based Italian Gluten Free Quick Meals

Vegan Sun-Dried Tomato Fettuccine with Creamy Coconut Sauce

Name: Vegan Sun-Dried Tomato Fettuccine with Creamy Coconut Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: gluten-free fettuccine (4 servings; cook according to package instructions); 4 cloves garlic (minced); 10 sun-dried tomatoes (chopped); sun-dried tomato oil (for sautéing, if possible); 2 cups fresh cherry tomatoes; 2 cups baby arugula; 0.5 cup flat-leaf parsley (chopped); 7 oz full-fat canned coconut milk (use the thick cream from the top of the can); 3 tbsp tomato paste; 3 tbsp nutritional yeast (provides a cheesy flavor); 1 tbsp Italian seasoning; 1 tbsp balsamic vinegar; 1 cup water or vegetable broth (for simmering and thinning); salt (to taste); black pepper (to taste); vegan parmesan (optional, for garnish)

By Olivia HayesOct 7, 2026

Prep

5 min

Cook

20 min

Total

25 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Saves weeknight time because the full dish is listed at 25 minutes, with only five minutes of prep before the skillet sauce simmers.
Uses standard stovetop equipment: a pot, skillet, spoon, and strainer handle the entire recipe, avoiding any need for a blender or specialty appliance.
Keeps the ingredient plan focused on fettuccine, tomatoes, pantry seasonings, coconut milk, and greens, so the shopping list remains manageable for dinner.
Builds a dairy-free creamy sauce from thick coconut cream and nutritional yeast, while balsamic vinegar and tomato paste give it concentrated tomato depth.
Cuts prep work by using cherry tomatoes whole until they soften, then smashing them directly in the skillet instead of making a separate sauce.
Adapts easily because the source suggests mushrooms, roasted zucchini or eggplant, white beans, spinach, chili oil, chickpeas, or tofu as additions.

Ingredients

Servings4

•gluten-free fettuccine (4 servings; cook according to package instructions)
•4 cloves garlic (minced)
•10 sun-dried tomatoes (chopped)
•sun-dried tomato oil (for sautéing, if possible)
•2 cups fresh cherry tomatoes
•2 cups baby arugula
•0.5 cup flat-leaf parsley (chopped)
•7 oz full-fat canned coconut milk (use the thick cream from the top of the can)
•3 tbsp tomato paste
•3 tbsp nutritional yeast (provides a cheesy flavor)
•1 tbsp Italian seasoning
•1 tbsp balsamic vinegar
•1 cup water or vegetable broth (for simmering and thinning)
•salt (to taste)
•black pepper (to taste)
•vegan parmesan (optional, for garnish)

Instructions

1
Boil water in a pot.
2
Cook the gluten-free fettuccine according to package instructions until al dente.
3
Heat a skillet and add water, broth, or oil.
4
Sauté the garlic and sun-dried tomatoes for 2 minutes, adding water as needed.
5
Mix in the Italian seasoning, balsamic vinegar, and tomato paste.
6
Cook for 2 to 3 minutes until caramelized.
7
Add the cherry tomatoes and water to the skillet.
8
Cover and cook for 3 to 4 minutes until the tomatoes are soft.
9
Smash the softened tomatoes with a spoon.
10
Stir in the coconut milk and nutritional yeast, then season with salt and pepper.
11
Simmer for 5 to 10 minutes until thickened.
12
Drain the pasta and add it to the skillet.
13
Toss with the arugula until well combined.
14
Top with parsley and optional vegan parmesan before serving.