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
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 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