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Vegan Creamy Sun Dried Tomato Pasta Recipe

Vegan Creamy Sun Dried Tomato Pasta Recipe

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5 from 3 reviews

This Vegan Creamy Sun Dried Tomato Pasta is a rich and flavorful dairy-free dish featuring gluten-free fettuccine tossed in a luscious sauce made from sun-dried tomatoes, cherry tomatoes, coconut milk, and nutritional yeast. Enhanced with fresh arugula and parsley, this recipe offers a perfect balance of creamy texture and tangy, savory flavors for a quick and wholesome vegan meal.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 4 servings gluten free fettuccine

Sauce

  • 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, use half of a can)
  • 3 tbsp nutritional yeast
  • Salt and pepper to taste

Greens and Garnish

  • 2 cups baby arugula
  • ½ cup flat leaf parsley, chopped
  • Vegan parmesan (optional)

Instructions

  1. Cook Pasta: Boil water in a large pot and cook the gluten-free fettuccine according to the package instructions until al dente. Drain and set aside.
  2. Sauté Aromatics: In a heated skillet, add a small amount of water, vegetable broth, or oil to prevent sticking. Add the minced garlic and chopped sun-dried tomatoes and sauté for about 2 minutes, adding more water as needed to keep ingredients from sticking.
  3. Caramelize Flavors: Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Continue cooking for 2 to 3 minutes until the mixture is caramelized and fragrant.
  4. Simmer Sauce: Add the cherry tomatoes and 1 cup of water to the skillet. Cover and cook for 3 to 4 minutes until the cherry tomatoes soften. Then, use a spoon to gently smash the tomatoes to release their juices and create a sauce base.
  5. Finish the Sauce: Stir in the full-fat coconut milk and nutritional yeast. Season with salt and pepper to taste. Let the sauce simmer for 5 to 10 minutes, stirring occasionally, until it thickens to a creamy consistency.
  6. Combine Pasta and Sauce: Add the drained fettuccine into the skillet with the sauce. Toss gently to coat the pasta evenly. Add the baby arugula and mix until it wilts and combines with the pasta and sauce.
  7. Serve: Plate the pasta and garnish with chopped flat leaf parsley. Optionally, sprinkle vegan parmesan on top before serving for an extra depth of flavor.

Notes

  • Use half a can of thick full-fat coconut milk cream for the best creamy consistency.
  • Adjust seasoning with salt and pepper according to taste preferences.
  • For a nutty flavor boost, nutritional yeast is essential but can be omitted if unavailable.
  • This recipe is naturally gluten free and vegan-friendly if using gluten free fettuccine and vegan parmesan.
  • If you prefer a thinner sauce, add a bit more vegetable broth or water during simmering.
  • Vegan parmesan is optional but recommended for added richness.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Sautéing and Simmering
  • Cuisine: Italian-inspired Vegan
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 410 kcal
  • Sugar: 6 g
  • Sodium: 320 mg
  • Fat: 17 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 52 g
  • Fiber: 6 g
  • Protein: 9 g
  • Cholesterol: 0 mg

Find it online: https://yourdailycook.com/vegan-creamy-sun-dried-tomato-pasta-recipe/