Vegan Creamy Sun Dried Tomato Pasta
Indulge in the flavors of Italy with this Vegan Creamy Sun Dried Tomato Pasta Recipe. This delightful dish features rich sun-dried tomatoes, aromatic garlic, and creamy coconut milk, creating a luxurious sauce that coats gluten-free fettuccine perfectly. Ideal for busy weeknights or special gatherings, this recipe is both quick to prepare and satisfying for vegans and non-vegans alike. In just 25 minutes, you can whip up a comforting meal that’s packed with nutrients from fresh ingredients like arugula and cherry tomatoes. Serve it garnished with fresh herbs or a sprinkle of vegan parmesan for an impressive finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 4 servings gluten-free fettuccine
- 10 sun-dried tomatoes
- 4 garlic cloves
- 2 cups cherry tomatoes
- 7 oz coconut milk
- 3 tbsp nutritional yeast
Instructions
- Cook the gluten-free fettuccine in boiling water until al dente.
- In a skillet, sauté minced garlic and chopped sun-dried tomatoes in water or oil for 2 minutes.
- Add Italian seasoning, balsamic vinegar, and tomato paste; cook until caramelized (2–3 minutes).
- Stir in cherry tomatoes and water; cover and simmer until softened (3–4 minutes).
- Incorporate coconut milk and nutritional yeast; season to taste and simmer until thickened (5–10 minutes).
- Combine cooked pasta with the sauce and toss with arugula.
- Serve garnished with parsley and optional vegan parmesan.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg