Vegan Creamy Sun Dried Tomato Pasta
Vegan Creamy Sun Dried Tomato Pasta is a luscious, plant-based dish that captures the essence of Italian cuisine in every bite. This recipe features a silky sun-dried tomato sauce enriched with aromatic garlic and creamy coconut milk, creating a delightful flavor profile that’s perfect for any occasion. Whether you’re hosting a family dinner or enjoying a cozy night in, this pasta will impress both vegans and non-vegans alike. With the addition of fresh arugula and herbs, it’s not only delicious but also visually stunning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 4 servings gluten-free fettuccine
- 4 garlic cloves, minced
- 10 sun-dried tomatoes, chopped
- 2 cups cherry tomatoes
- 2 cups baby arugula
- 1 cup full-fat canned coconut milk
- 3 tbsp nutritional yeast
- 1 tbsp Italian seasoning
Instructions
- Cook gluten-free fettuccine according to package instructions until al dente. Drain.
- In a skillet over medium heat, sauté minced garlic and sun-dried tomatoes for about 2 minutes.
- Add Italian seasoning, balsamic vinegar, and tomato paste; cook for another 2-3 minutes.
- Add cherry tomatoes and water/broth; cover and simmer for 3-4 minutes until softened.
- Stir in coconut milk and nutritional yeast; season with salt and pepper. Simmer until thickened.
- Combine drained fettuccine with the sauce and toss with arugula.
- Serve topped with parsley and optional vegan parmesan.
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 450
- Sugar: 6g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg