This Vegan Creamy Sun Dried Tomato Pasta Recipe is a delightful dish that combines the rich flavors of sun-dried tomatoes with creamy coconut milk, making it a perfect choice for weeknight dinners or special occasions. Whether you’re hosting a dinner party or looking for a quick meal, this pasta dish is sure to impress. With its wholesome ingredients and easy preparation, you’ll find yourself making it time and again.
Why You’ll Love This Recipe
- Delicious and Creamy: The combination of coconut cream and sun-dried tomatoes creates a rich sauce that is bursting with flavor.
- Quick to Prepare: With only 25 minutes from start to finish, this recipe is perfect for busy weeknights.
- Nutritious Ingredients: Packed with vitamins from fresh vegetables and healthy fats from coconut milk, it’s good for you too!
- Versatile Dish: Pair it with a side salad or garlic bread for a complete meal.
- Vegan-Friendly: A great option for plant-based eaters or anyone looking to reduce animal products in their diet.
Tools and Preparation
To make this Vegan Creamy Sun Dried Tomato Pasta Recipe, you’ll need a few essential tools. Having the right equipment will streamline your cooking process and ensure great results.
Essential Tools and Equipment
- Large pot
- Skillet
- Cooking spoon
- Measuring cups and spoons
- Knife and cutting board
Importance of Each Tool
- Large pot: Essential for boiling pasta evenly without overcrowding.
- Skillet: Perfect for sautéing aromatics and simmering the sauce to blend flavors effectively.
- Measuring cups and spoons: Ensure accurate ingredient quantities, which is crucial for balanced flavors.
Ingredients
This creamy vegan fettuccine features a flavorful sun-dried tomato sauce with hints of garlic, balsamic vinegar, and coconut cream. Perfectly tossed with arugula and herbs for a wholesome Italian-inspired meal!
For the Pasta
- 4 servings gluten free fettuccine
For the 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 half of a can)
- 3 tbsp nutritional yeast
- salt and pepper to taste
For Garnish
- 2 cups baby arugula
- ½ cup flat leaf parsley chopped
- vegan parmesan optional
How to Make Vegan Creamy Sun Dried Tomato Pasta Recipe
Step 1: Cook Pasta
- Boil water in a large pot.
- Add gluten-free fettuccine and cook according to package instructions until al dente.
Step 2: Sauté Aromatics
- In a heated skillet, add water, broth, or oil.
- Sauté minced garlic and chopped sun-dried tomatoes for 2 minutes, adding more water as needed.
Step 3: Caramelize Flavors
- Mix in Italian seasoning, balsamic vinegar, and tomato paste.
- Cook for 2-3 minutes until caramelized.
Step 4: Simmer Sauce
- Add cherry tomatoes and water to the skillet.
- Cover and cook for 3-4 minutes until tomatoes are soft; smash them gently with a spoon.
Step 5: Create Creamy Sauce
- Stir in thick coconut milk and nutritional yeast.
- Season with salt and pepper; simmer for 5-10 minutes until thickened.
Step 6: Combine Pasta and Sauce
- Drain the cooked pasta.
- Add it to the skillet with the sauce; toss with baby arugula until well combined.
Step 7: Serve
- Top with chopped parsley and optional vegan parmesan before serving. Enjoy your delicious Vegan Creamy Sun Dried Tomato Pasta!
How to Serve Vegan Creamy Sun Dried Tomato Pasta Recipe
This Vegan Creamy Sun Dried Tomato Pasta is not only delicious but also versatile when it comes to serving options. Here are some creative ways to enjoy this delightful dish.
Pair with Fresh Greens
- Arugula Salad: Toss arugula with a light vinaigrette for a refreshing complement.
- Spinach and Kale Mix: Combine wilted spinach and kale for added nutrients and texture.
Add Protein
- Chickpeas: Stir in cooked chickpeas for a protein boost that pairs well with the creamy sauce.
- Tofu Crumbles: Sauté crumbled tofu seasoned with Italian spices for a hearty addition.
Garnish Creatively
- Fresh Basil: Top your pasta with fresh basil leaves to enhance the flavor.
- Crushed Red Pepper Flakes: Sprinkle these on top for a spicy kick.
Serve with Bread
- Garlic Bread: Serve warm garlic bread on the side for an authentic Italian experience.
- Focaccia: Enjoy slices of focaccia, perfect for soaking up the creamy sauce.
How to Perfect Vegan Creamy Sun Dried Tomato Pasta Recipe
To make your Vegan Creamy Sun Dried Tomato Pasta even better, consider these helpful tips.
- Use Quality Ingredients: Opt for high-quality sun-dried tomatoes and fresh herbs to enhance flavor.
- Adjust Consistency: If the sauce is too thick, add more water or broth gradually until desired consistency is reached.
- Experiment with Spices: Feel free to add different herbs like oregano or thyme for depth.
- Incorporate Seasonal Veggies: Add seasonal vegetables like zucchini or bell peppers for added nutrition and color.
- Let It Sit: Allow the pasta to sit after mixing; this helps flavors meld together beautifully.
- Heat Before Serving: Reheat gently if serving leftovers, adding a splash of water or broth to revive creaminess.
Best Side Dishes for Vegan Creamy Sun Dried Tomato Pasta Recipe
Pairing side dishes can elevate your meal experience. Here are some great options to serve alongside your Vegan Creamy Sun Dried Tomato Pasta.
- Garlic Bread: A classic choice; its crunchy texture complements the creamy pasta perfectly.
- Caesar Salad: A vegan Caesar salad adds crunch and tang, balancing the meal nicely.
- Roasted Vegetables: Seasonal roasted veggies bring additional flavor and nutrition to your plate.
- Stuffed Mushrooms: These make an elegant appetizer that pairs wonderfully with pasta.
- Bruschetta: Fresh tomato bruschetta provides a light, refreshing contrast to the creamy dish.
- Grilled Asparagus: This adds a sophisticated touch with its smoky flavor and vibrant color.
Common Mistakes to Avoid
When making the Vegan Creamy Sun Dried Tomato Pasta Recipe, it’s easy to overlook certain details. Here are some common mistakes to avoid for a perfect dish.
- Using the wrong pasta: Not all pasta types work well with creamy sauces. Opt for gluten-free fettuccine as specified in the recipe for the best texture.
- Overcooking the garlic: Sautéing garlic too long can lead to bitterness. Cook it just until fragrant for a pleasant flavor.
- Neglecting seasoning: Failing to taste and adjust salt and pepper can leave your pasta bland. Always season to your liking before serving.
- Skipping the coconut milk: The creamy texture comes from coconut milk. Don’t substitute it with low-fat alternatives; use full-fat canned coconut milk for richness.
- Not smashing cherry tomatoes: Leaving cherry tomatoes whole won’t release their juices. Smash them after cooking to create a luscious sauce.
- Forgetting garnishes: Skipping parsley or vegan parmesan removes flavor depth. Always add fresh herbs before serving for a delightful finish.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Allow the pasta to cool completely before sealing to prevent condensation.
Freezing Vegan Creamy Sun Dried Tomato Pasta Recipe
- Freeze in a freezer-safe container for up to 2 months.
- Portion into single servings for easy reheating later.
Reheating Vegan Creamy Sun Dried Tomato Pasta Recipe
- Oven: Preheat to 350°F (175°C). Cover with foil and heat for about 15-20 minutes until warmed through.
- Microwave: Place in a microwave-safe bowl, cover, and heat on medium power for 2-3 minutes, stirring halfway through.
- Stovetop: Heat over low-medium heat in a skillet, adding a splash of water or broth if needed to loosen the sauce.
Frequently Asked Questions
What makes this Vegan Creamy Sun Dried Tomato Pasta Recipe creamy?
The creaminess comes from using full-fat canned coconut milk, which adds richness while keeping the dish vegan.
Can I customize this Vegan Creamy Sun Dried Tomato Pasta Recipe?
Absolutely! Feel free to add vegetables like spinach or bell peppers, or swap out arugula for another leafy green.
How long does it take to make this dish?
This recipe takes approximately 25 minutes from start to finish, making it perfect for a quick weeknight dinner.
Is this recipe gluten-free?
Yes, by using gluten-free fettuccine, this Vegan Creamy Sun Dried Tomato Pasta Recipe is suitable for those with gluten sensitivities.
Final Thoughts
This Vegan Creamy Sun Dried Tomato Pasta Recipe is not only rich in flavor but also incredibly versatile. You can easily customize it with your favorite vegetables or herbs. Give it a try and enjoy a comforting meal that’s sure to please everyone at your table!
Vegan Creamy Sun Dried Tomato Pasta Recipe
Indulge in the delightful flavors of our Vegan Creamy Sun Dried Tomato Pasta Recipe. This quick and easy dish marries the rich taste of sun-dried tomatoes with the creamy goodness of coconut milk, creating a comforting meal that’s perfect for weeknight dinners or special occasions alike. In just 25 minutes, you can whip up this Italian-inspired delight that is not only satisfying but also packed with wholesome ingredients. Serve it with a side salad or warm garlic bread to elevate your dining experience!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Italian
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)
- 3 tbsp nutritional yeast
- Salt and pepper to taste
- Fresh baby arugula and flat-leaf parsley for garnish
Instructions
- Cook gluten-free fettuccine according to package instructions in a large pot of boiling water until al dente.
- In a skillet, sauté minced garlic and chopped sun-dried tomatoes in water or broth for about 2 minutes.
- Stir in Italian seasoning, balsamic vinegar, and tomato paste; cook for an additional 2-3 minutes.
- Add cherry tomatoes and water; cover and simmer for 3-4 minutes until softened.
- Mix in coconut milk and nutritional yeast; season with salt and pepper, simmering until thickened (5-10 minutes).
- Toss cooked pasta with the sauce and baby arugula until well combined.
- Garnish with chopped parsley before serving.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 480
- Sugar: 6g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
