Vegan Creamy Sun Dried Tomato Pasta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
