Place a large pot of water over high heat to boil. When boiling, add a generous pinch of salt and the pasta. Cook until al dente according to the instructions on the package.

Meanwhile, prepare the creamy tomato sauce. If your coconut cream or vegetable stock has been chilled in the fridge, place the vegetable stock in the microwave for 30 seconds to warm up. This will prevent the coconut cream from curdling.

Add the coconut cream, sun dried tomatoes and vegetable stock to a small food processor or the tall cup that comes with an immersion blender and blend into a creamy sauce.

If you find the sauce is too thick, add a few more splashes of stock or pasta-cooking water. If it seems too thin, add a couple more sun dried tomatoes.

Add salt to taste.

Optional: If your pasta is not quite cooked yet, you can transfer the sauce to a pan over low heat and cover it to keep it warm.

When the pasta is cooked, drain it in a colander and return it to the pot. Pour over the creamy tomato sauce and combine well.

Serve immediately.