Description
Indulge in a bowl of Vegan Creamy Sun Dried Tomato Pasta, a delightful dish that combines rich flavors with wholesome ingredients. This creamy fettuccine features a luscious sun-dried tomato sauce infused with garlic, balsamic vinegar, and coconut cream. Perfect for busy weeknights or special gatherings, this recipe is not only simple to prepare but also sure to impress both vegan and non-vegan guests alike. In just 25 minutes, you can serve up a comforting meal that’s packed with plant-based goodness. With its creamy texture and savory undertones, this pasta dish is destined to become a family favorite.
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
Instructions
- Cook the gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
- In a skillet, sauté minced garlic and chopped sun-dried tomatoes in water or broth for about 2 minutes.
- Add Italian seasoning, balsamic vinegar, and tomato paste; cook for another 2-3 minutes until caramelized.
- Stir in cherry tomatoes and water/broth; cover and simmer for about 3-4 minutes to soften tomatoes.
- Mix in thick coconut milk and nutritional yeast; season with salt and pepper. Simmer for an additional 5-10 minutes until thickened.
- Toss cooked pasta into the sauce along with baby arugula until well combined.
- Serve topped with chopped parsley and optional vegan parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan Italian
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg