Vegan Creamy Sun Dried Tomato Pasta Recipe
Introduction
This vegan creamy sun dried tomato pasta is a flavorful and comforting dish that comes together in just 25 minutes. With a rich coconut milk-based sauce and the brightness of cherry tomatoes and arugula, it’s perfect for a quick weeknight meal or a casual dinner with friends.
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, use 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
- Step 1: Boil water in a pot and cook the gluten-free fettuccine according to package instructions until al dente.
- Step 2: In a heated skillet, add a splash of water, vegetable broth, or oil. Sauté the minced garlic and chopped sun dried tomatoes for about 2 minutes, adding water as needed to prevent sticking.
- Step 3: Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2 to 3 minutes until the mixture is caramelized and fragrant.
- Step 4: Add cherry tomatoes and 1 cup of water to the skillet. Cover and cook for 3 to 4 minutes until the tomatoes soften, then smash them gently with a spoon to release their juices.
- Step 5: Pour in the coconut milk and sprinkle the nutritional yeast. Season with salt and pepper. Let the sauce simmer for 5 to 10 minutes until it thickens to a creamy consistency.
- Step 6: Drain the pasta and transfer it to the skillet with the sauce. Toss in the baby arugula and mix well until the greens wilt slightly and everything is evenly coated.
- Step 7: Serve the pasta topped with chopped flat leaf parsley and, if desired, a sprinkle of vegan parmesan.
Tips & Variations
- For a nuttier depth, toast some pine nuts or walnuts and sprinkle them on top just before serving.
- Use vegetable broth instead of water to add extra flavor during sautéing and simmering.
- If you prefer a thinner sauce, add more coconut milk or broth while simmering.
- Swap arugula for baby spinach for a milder green, or add fresh basil for a fragrant twist.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if it has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular pasta instead of gluten-free?
Yes, you can use any pasta you prefer. Just cook it according to the package directions until al dente.
Is the coconut milk flavor noticeable in the sauce?
The full fat coconut milk adds a creamy texture with a subtle sweetness, but the strong tomato and seasoning flavors balance it well, so the coconut taste is mild and pleasant.
Print
Vegan Creamy Sun Dried Tomato Pasta Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Creamy Sun Dried Tomato Pasta features gluten-free fettuccine tossed in a rich, flavorful sauce made from sun-dried tomatoes, cherry tomatoes, coconut milk, and nutritional yeast. Enhanced with garlic, Italian seasoning, and fresh arugula, this dish is a quick 25-minute meal that’s dairy-free, vegan, and packed with wholesome ingredients for a satisfying dinner.
Ingredients
Pasta
- 4 servings gluten-free fettuccine
Sauce
- 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, about half of a can)
- 3 tbsp nutritional yeast
- Salt and pepper to taste
Greens and Garnish
- 2 cups baby arugula
- ½ cup flat leaf parsley, chopped
- Vegan parmesan (optional)
Instructions
- Cook Pasta: Boil water in a large pot and cook the gluten-free fettuccine according to the package instructions until al dente. Drain the pasta and set aside.
- Sauté Aromatics: Heat a skillet over medium heat and add a splash of water, vegetable broth, or oil. Add the minced garlic and chopped sun-dried tomatoes, sautéing for about 2 minutes. Add more water if needed to prevent sticking.
- Caramelize Flavors: Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook the mixture for 2-3 minutes until it becomes fragrant and slightly caramelized, enhancing the depth of flavor.
- Simmer Sauce: Add the cherry tomatoes and 1 cup of water to the skillet. Cover and cook for 3-4 minutes until the tomatoes soften. Use a spoon to gently smash the tomatoes, incorporating their juices into the sauce.
- Stir in Creaminess: Pour in the coconut milk and sprinkle the nutritional yeast over the sauce. Season with salt and pepper to taste. Let the sauce simmer gently for 5-10 minutes until it thickens to a creamy consistency.
- Combine Pasta and Sauce: Add the cooked fettuccine to the skillet and toss with the sauce and baby arugula until everything is well combined and the greens are slightly wilted.
- Serve: Plate the pasta and garnish with chopped flat leaf parsley and optional vegan parmesan for an extra cheesy flavor. Serve immediately and enjoy your creamy vegan pasta.
Notes
- For extra richness, use the thick cream portion of canned coconut milk as indicated.
- Adding nutritional yeast provides a cheesy, umami flavor perfect for vegan dishes.
- You can substitute the arugula with baby spinach or kale if preferred.
- Adjust seasoning with salt and pepper gradually to suit your taste.
- Use gluten-free pasta to keep this dish suitable for those with gluten sensitivities.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, Italian-inspired
Keywords: vegan pasta, gluten-free fettuccine, sun-dried tomato sauce, creamy vegan sauce, dairy-free pasta, healthy vegan dinner, easy vegan recipe
