Vegan Creamy Sun Dried Tomato Pasta Recipe

Introduction

This vegan creamy sun-dried tomato pasta is a delightful blend of rich flavors and vibrant textures. With gluten-free fettuccine and a luscious coconut milk sauce, it’s a comforting dish perfect for any night of the week.

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, about half 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

1. Step 1: Bring a large pot of water to a boil and cook the gluten-free fettuccine according to the package instructions until al dente. Drain and set aside.
2. Step 2: Heat a skillet over medium heat and add a splash of water, vegetable broth, or oil. Sauté the minced garlic and chopped sun-dried tomatoes for about 2 minutes, adding more water if needed to prevent sticking.
3. Step 3: Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2 to 3 minutes until the mixture caramelizes and becomes fragrant.
4. Step 4: Add the cherry tomatoes and 1 cup of water to the skillet. Cover and cook for 3 to 4 minutes until the tomatoes soften. Use a spoon to gently smash the tomatoes, releasing their juices.
5. Step 5: Pour in the coconut milk and sprinkle in the nutritional yeast. Season with salt and pepper to taste. Let the sauce simmer for 5 to 10 minutes until it thickens and becomes creamy.
6. Step 6: Add the cooked pasta to the skillet and toss gently with the sauce. Stir in the baby arugula until it wilts slightly and combines well with the pasta.
7. Step 7: Serve the pasta topped with chopped parsley and, if desired, a sprinkle of vegan parmesan.

Tips & Variations

• Use vegetable broth instead of water for a deeper flavor in the sautéing and simmering steps.
• For extra creaminess, add a spoonful of vegan butter or a splash more coconut milk before serving.
• Swap arugula for spinach or kale depending on your preference.
• If you like a bit of heat, add a pinch of red pepper flakes while cooking the garlic and sun-dried tomatoes.
• To make this dish nut-free, avoid vegan parmesan varieties that contain nuts or leave it out entirely.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth to loosen the sauce if it thickens too much. Avoid microwaving to prevent the coconut milk from splitting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of gluten-free?

Yes, regular pasta works just as well if you’re not gluten-sensitive. Cook according to package instructions for best results.

Is canned coconut milk the best choice for creaminess?

Full-fat canned coconut milk provides the richest, creamiest texture for this sauce. Using light coconut milk or other plant milks may result in a thinner sauce.

Vegan Creamy Sun Dried Tomato Pasta Recipe

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This Vegan Creamy Sun Dried Tomato Pasta is a luscious, dairy-free dish featuring gluten-free fettuccine tossed in a rich, creamy coconut milk sauce infused with sun-dried tomatoes, garlic, cherry tomatoes, and Italian herbs. Enhanced with nutritional yeast and fresh arugula, this flavorful pasta makes for a perfect quick and satisfying vegan meal.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

Scale 1x2x3x

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, about 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 pot and cook the gluten-free fettuccine according to the package instructions until al dente. Drain and set aside.
2. Sauté Aromatics: Heat a large skillet and add a splash of water, vegetable broth, or a small amount of oil. Sauté minced garlic and chopped sun-dried tomatoes for about 2 minutes, adding water as needed to prevent sticking and to help soften the ingredients.
3. Caramelize Flavors: Stir in Italian seasoning, balsamic vinegar, and tomato paste. Continue cooking for 2-3 minutes until the mixture caramelizes and becomes aromatic and slightly thickened.
4. Simmer Sauce: Add cherry tomatoes and 1 cup of water to the skillet. Cover and let cook for 3-4 minutes until the tomatoes are soft and bursting. Then, use a spoon to gently smash the tomatoes to release their juices and create a saucy base.
5. Finish Sauce: Stir in the thick coconut milk and nutritional yeast, seasoning with salt and pepper to taste. Simmer the sauce for 5-10 minutes until it thickens into a rich creamy texture.
6. Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the sauce. Toss well to coat the pasta evenly. Stir in the baby arugula until it wilts slightly and integrates with the creamy sauce.
7. Serve: Garnish with chopped flat leaf parsley and sprinkle vegan parmesan on top if desired. Serve immediately for best flavor and texture.

Notes

• You can substitute vegetable broth with water for a lighter flavor.
• Adjust the consistency of the sauce by adding more or less water depending on preference.
• Use gluten-free fettuccine or any preferred gluten-free pasta shape.
• For extra protein, consider adding chickpeas or grilled tofu alongside the pasta.
• Vegan parmesan is optional but adds a nice cheesy flavor without dairy.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Vegan pasta, creamy sun dried tomato sauce, gluten free pasta, coconut milk sauce, dairy free pasta, Italian vegan recipe, easy vegan dinner