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
Scale
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
