Description
Vegan Creamy Sun Dried Tomato Pasta is a luscious, plant-based dish that combines the rich flavors of sun-dried tomatoes, garlic, and coconut cream for a satisfying meal. Perfect for any occasion, this creamy fettuccine is quick to prepare, taking only 25 minutes from start to finish. Whether you’re hosting a dinner party or enjoying a cozy evening at home, this recipe will impress your guests and leave you craving more. The delightful blend of creamy textures and fresh arugula creates a comforting yet wholesome dish that’s simple enough for busy weeknights but elegant enough for special gatherings.
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 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)
Instructions
- Cook gluten-free fettuccine in boiling water until al dente. Drain.
- In a skillet, sauté minced garlic and sun-dried tomatoes in broth or oil for about 2 minutes.
- Add Italian seasoning, balsamic vinegar, and tomato paste; cook for another 2-3 minutes.
- Stir in cherry tomatoes and broth; cover and simmer until soft, about 3-4 minutes.
- Mix in coconut milk and nutritional yeast; season with salt and pepper. Let it thicken for about 5-10 minutes.
- Combine the cooked pasta with the sauce in the skillet; toss with arugula until well coated.
- Serve hot, garnished with parsley and optional vegan parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 450
- Sugar: 4g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg