Description
Indulge in the delightful flavors of our Vegan Creamy Sun Dried Tomato Pasta Recipe. This dish offers a luxurious creamy texture and a rich taste, thanks to the sun-dried tomatoes and coconut cream. Perfect for any occasion, from hosting dinner parties to enjoying a cozy night in, this pasta is not only delicious but also quick to prepare—ready in just 25 minutes! It’s packed with wholesome ingredients that nourish your body while satisfying your taste buds. Customize it easily with seasonal veggies or protein of choice, making it a versatile addition to your meal repertoire.
Ingredients
Scale
- 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 half of a can)
- 3 tbsp nutritional yeast
- salt and pepper to taste
- 2 cups baby arugula
- ½ cup flat leaf parsley chopped
- vegan parmesan optional
Instructions
- Boil water in a large pot and cook gluten-free fettuccine until al dente. Drain and set aside.
- In a skillet, sauté minced garlic and chopped sun-dried tomatoes in water or broth for about 2 minutes.
- Stir in Italian seasoning, balsamic vinegar, and tomato paste; cook for 2–3 minutes until caramelized.
- Add halved cherry tomatoes and broth; cover and simmer for 3–4 minutes until softened.
- Stir in coconut milk and nutritional yeast; season with salt and pepper. Simmer until thickened.
- Combine cooked pasta with sauce and toss with fresh arugula.
- Serve garnished with parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 408
- Sugar: 6g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg