Vegan Creamy Sun-Dried Tomato Pasta
A quick and flavorful vegan pasta dish with a creamy sauce made from sun-dried tomatoes and coconut milk, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 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)
- 3 tbsp nutritional yeast
- Salt and pepper to taste
- 2 cups baby arugula
- ½ cup flat-leaf parsley, chopped
- Vegan parmesan (optional)
Instructions
- Cook Pasta: Boil water in a large pot and cook the gluten-free fettuccine according to package instructions until al dente.
- Sauté Aromatics: In a separate heated skillet, sauté minced garlic and chopped sun-dried tomatoes for about 2 minutes, adding liquid if necessary to prevent sticking.
- Caramelize Flavors: Stir in Italian seasoning, balsamic vinegar, and tomato paste. Cook for an additional 2-3 minutes until caramelized.
- Simmer Sauce: Add cherry tomatoes and water/broth to the skillet. Cover and cook for about 3-4 minutes, then smash the tomatoes gently to release their juices.
- Combine Ingredients: Stir in coconut milk and nutritional yeast, seasoning with salt and pepper to taste. Simmer for 5-10 minutes until the sauce thickens.
- Toss Pasta: Drain pasta and add it directly to the skillet. Toss in baby arugula until well combined.
- Serve: Garnish with chopped parsley and sprinkle with optional vegan parmesan before serving.
Notes
Use fresh ingredients for the best flavor. Adjust the creaminess of the sauce by varying the amount of coconut milk.