Vegan Creamy Sun Dried Tomato Pasta Recipe
This Vegan Creamy Sun Dried Tomato Pasta is a luscious and flavorful Italian-inspired dish featuring gluten-free fettuccine tossed in a rich, creamy sun-dried tomato sauce. Made with garlic, balsamic vinegar, coconut cream, nutritional yeast, and fresh herbs, this plant-based meal is perfect for a wholesome and comforting main course.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired, Vegan
- Diet: Vegan
Ingredients
The Base & Aromatics
- 4 servings gluten-free fettuccine
- 4 cloves garlic, minced
- 10 sun-dried tomatoes, chopped (use the oil from the jar for sautéing if possible)
- 2 cups fresh cherry tomatoes
- 2 cups baby arugula
- ½ cup flat-leaf parsley, chopped
The Sauce & Seasoning
- 7 oz full-fat canned coconut milk (thick cream from the top of the can)
- 3 tbsp tomato paste
- 3 tbsp nutritional yeast (provides 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
- Optional: vegan parmesan for garnish
Instructions
- Cook Pasta: Bring a large pot of water to a boil and cook the gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
- Sauté Aromatics: Heat a large skillet over medium heat. Add water, vegetable broth, or oil, then sauté the minced garlic and chopped sun-dried tomatoes for about 2 minutes, adding extra water as needed to prevent sticking.
- Caramelize Flavors: Stir in Italian seasoning, balsamic vinegar, and tomato paste into the skillet. Cook for 2-3 minutes until the mixture becomes caramelized and fragrant.
- Simmer Sauce: Add fresh cherry tomatoes and 1 cup of water or broth to the skillet. Cover and cook for 3-4 minutes until the tomatoes soften, then gently smash them with a spoon to release their juices.
- Make it Creamy: Stir in the thick coconut milk and nutritional yeast. Season with salt and black pepper to taste. Simmer the sauce for 5-10 minutes, stirring occasionally, until it thickens and becomes creamy.
- Combine Pasta and Sauce: Add the cooked and drained pasta to the skillet along with the baby arugula. Toss everything together until the pasta is well coated with the sauce and the arugula wilts slightly.
- Serve: Plate the pasta and garnish with chopped flat-leaf parsley and optional vegan parmesan cheese. Serve warm for a delicious vegan meal.
Notes
- Using gluten-free fettuccine yields a gluten-free dish; if using regular pasta, adjust cooking times accordingly.
- The oil from the jarred sun-dried tomatoes adds more depth to the sauce and helps sauté the aromatics.
- Nutritional yeast provides a cheesy flavor while keeping the recipe vegan.
- You can substitute water with vegetable broth for a richer flavor.
- Adjust seasoning with salt and black pepper according to your taste.
- Optional vegan parmesan adds an extra cheesy touch but can be omitted for a lighter dish.
