Why Make This Recipe
This Vegan Creamy Sun Dried Tomato Pasta is perfect for anyone looking for a delicious, plant-based meal. It’s rich, creamy, and full of flavors. The sun-dried tomatoes add a tangy punch, while the coconut milk gives a lovely creaminess. Plus, it’s easy to make and can be ready in under 30 minutes. This recipe is not only satisfying but also healthy, making it ideal for a quick weeknight dinner or a cozy meal on the weekend.
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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 or broth to the skillet. Cover and cook for 3-4 minutes until tomatoes are soft, then smash them with a spoon.
- Stir in Coconut Milk: Add the coconut milk and nutritional yeast. Season with salt and pepper. Simmer for 5-10 minutes until thickened.
- Combine Pasta and Sauce: Drain the 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, garnished with chopped parsley and a sprinkle of vegan parmesan if you like. It pairs well with a fresh side salad or some crusty bread for a complete meal. Enjoy it with family and friends for a comforting dining experience!
How to Store Vegan Creamy Sun Dried Tomato Pasta
To store leftovers, place them in an airtight container in the refrigerator. They will last for about 3-4 days. When ready to eat, reheat on the stove over low heat, adding a splash of water or broth if needed to bring back the creaminess.
Tips to Make Vegan Creamy Sun Dried Tomato Pasta
- If you want more flavor, try adding fresh herbs like basil or oregano.
- Adjust the thickness of the sauce by adding more or less coconut milk.
- For a spicier kick, sprinkle some red pepper flakes into the sauce.
Variation
You can easily add vegetables like spinach, kale, or zucchini for extra nutrition. If you enjoy a bit of protein, consider tossing in some chickpeas or cooked lentils.
FAQs
-
Can I use regular pasta instead of gluten-free?
Yes, you can use any pasta you prefer. Just adjust the cooking time according to the package instructions. -
Is coconut milk necessary in this recipe?
While coconut milk gives a creamy texture, you can substitute it with cashew cream or another plant-based cream if you prefer. -
Can I make this recipe ahead of time?
Yes, you can prepare the sauce ahead of time and cook the pasta just before serving for the best texture.
Vegan Creamy Sun Dried Tomato Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A rich and creamy vegan pasta dish with tangy sun-dried tomatoes and coconut milk, ready in under 30 minutes.
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 from 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)
Instructions
- Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente.
- In a heated skillet, add water, broth, or oil. Sauté garlic and sun-dried tomatoes for 2 minutes, adding water as needed.
- Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until caramelized.
- Add cherry tomatoes and water or broth to the skillet. Cover and cook for 3-4 minutes until tomatoes are soft, then smash them with a spoon.
- Add the coconut milk and nutritional yeast. Season with salt and pepper. Simmer for 5-10 minutes until thickened.
- Drain the pasta and add it to the skillet. Toss with arugula until well combined.
- Top with parsley and optional vegan parmesan before serving.
Notes
For added flavor, use fresh herbs or adjust the thickness of the sauce with more coconut milk. You can also add vegetables or protein like chickpeas for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan pasta, creamy sun dried tomato, quick dinner, gluten-free recipe
