Name: Vegan Creamy Sun Dried Tomato Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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; 2 cups baby arugula; ½ cup flat-leaf parsley, chopped; Vegan parmesan (optional)

why make this recipe

This Vegan Creamy Sun Dried Tomato Pasta is not just a delight for your taste buds, but it is also a healthy, plant-based option. It comes together quickly, making it perfect for busy weeknight dinners. The creamy texture from the coconut milk mixed with the tangy sun-dried tomatoes creates a wonderful flavor that everyone will enjoy. Plus, it’s gluten-free, so it fits many dietary needs.

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how to make Vegan Creamy Sun Dried Tomato Pasta

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, half of a can)
3 tbsp nutritional yeast
Salt and pepper to taste
2 cups baby arugula
½ cup flat-leaf parsley, chopped
Vegan parmesan (optional)

Directions:

Cook Pasta: Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente.
Sauté Aromatics: In a heated skillet, add water, broth, or oil. Sauté garlic and sun-dried tomatoes for 2 minutes, adding water as needed.
Caramelize Flavors: Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until caramelized.
Simmer Sauce: Add cherry tomatoes and water to the skillet. Cover and cook for 3-4 minutes until the tomatoes are soft, then smash them with a spoon.
Stir in Coconut Milk: Add coconut milk and nutritional yeast, seasoning with salt and pepper. Simmer for 5-10 minutes until thickened.
Combine Pasta and Sauce: Drain pasta and add it to the skillet. Toss with arugula until well combined.
Serve: Top with parsley and optional vegan parmesan before serving.

how to serve Vegan Creamy Sun Dried Tomato Pasta

Serve the pasta warm on a plate. You can sprinkle additional vegan parmesan on top for extra flavor. This dish pairs well with a simple side salad or some crusty bread to soak up all the creamy sauce.

how to store Vegan Creamy Sun Dried Tomato Pasta

Store any leftovers in an airtight container in the fridge for up to 3 days. When you want to eat it again, just reheat it in a pan on low heat, adding a splash of water or broth to help bring back the creamy consistency.

tips to make Vegan Creamy Sun Dried Tomato Pasta

For a smoky flavor, try adding some smoked paprika.
If you want extra veggies, throw in some spinach or bell peppers when you sauté the garlic.
Adjust the thickness of the sauce by adding more coconut milk or broth according to your preference.

variation

You can swap out the gluten-free fettuccine for any pasta you enjoy. If you like a bit of spice, sprinkle in some red pepper flakes when simmering the sauce.

FAQs

Can I use fresh tomatoes instead of cherry tomatoes?
Yes, you can use fresh tomatoes. Just chop them up and adjust the cooking time to ensure they soften.
Is this dish nut-free?
Yes, this recipe is completely nut-free. The creaminess comes from coconut milk instead of nuts.
Can I make this dish ahead of time?
Yes, you can prepare the sauce ahead of time. Just cook the pasta fresh when you are ready to serve for the best texture.