Vegan Creamy Sun Dried Tomato Pasta Recipe
Introduction
This Vegan Creamy Sun Dried Tomato Pasta is a luscious, flavorful dish perfect for a quick weeknight dinner. Packed with rich, dairy-free creaminess and vibrant sun dried tomato taste, it’s sure to satisfy both vegans and non-vegans alike.
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)
Instructions
- Step 1: Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente.
- Step 2: In a heated skillet, add water, broth, or oil. Sauté minced garlic and chopped sun-dried tomatoes for 2 minutes, adding water as needed to prevent sticking.
- Step 3: Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes, stirring occasionally, until the mixture is caramelized.
- Step 4: Add cherry tomatoes and water to the skillet. Cover and cook for 3-4 minutes until the tomatoes soften, then gently smash them with a spoon to release their juices.
- Step 5: Stir in the coconut milk and nutritional yeast. Season with salt and pepper to taste. Let the sauce simmer for 5-10 minutes until it thickens to a creamy consistency.
- Step 6: Drain the cooked pasta and add it directly to the skillet. Toss together with the sauce and baby arugula until everything is well combined and the arugula wilts slightly.
- Step 7: Serve the pasta topped with chopped flat leaf parsley and optional vegan parmesan for an extra savory touch.
Tips & Variations
- Use vegetable broth instead of water for a deeper flavor in the sauce.
- Add a pinch of crushed red pepper flakes if you like a bit of heat.
- Swap arugula with spinach or kale for a different leafy green option.
- For a nutty boost, sprinkle toasted pine nuts or walnuts on top before serving.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth to loosen the sauce if it thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular pasta instead of gluten-free?
Yes, regular pasta works perfectly fine in this recipe if gluten is not a concern. Just cook it according to its package instructions.
Is full fat canned coconut milk important for the creaminess?
Yes, using the thick cream part of full fat coconut milk is key to achieving the rich, creamy texture of the sauce without dairy.
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 luscious, dairy-free sauce made with creamy coconut milk, sun-dried tomatoes, cherry tomatoes, and nutritional yeast for a cheesy flavor. Finished with fresh arugula, parsley, and an optional vegan parmesan topping, this quick 25-minute meal is both satisfying and nutritious, perfect for a comforting plant-based 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, half of a can)
- 3 tbsp nutritional yeast
- Salt and pepper to taste
Finishing Touches
- 2 cups baby arugula
- ½ cup flat leaf parsley, chopped
- Vegan parmesan (optional)
Instructions
- Cook Pasta: Boil water in a pot and cook the gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
- Sauté Aromatics: Heat a skillet and add water, vegetable broth, or oil. Add minced garlic and chopped sun-dried tomatoes and sauté for 2 minutes, adding water as needed to prevent sticking.
- Caramelize Flavors: Stir in Italian seasoning, balsamic vinegar, and tomato paste into the skillet. Cook for an additional 2-3 minutes until mixture becomes caramelized and fragrant.
- Simmer Sauce: Add cherry tomatoes and 1 cup of water to the skillet. Cover and cook for 3-4 minutes until tomatoes soften. Use a spoon to smash the tomatoes to release their juices and create a sauce base.
- Finish Sauce: Stir in the coconut milk and nutritional yeast. Season with salt and pepper to taste, then simmer the sauce for 5-10 minutes until it thickens to a creamy consistency.
- Combine Pasta and Sauce: Add the drained fettuccine to the skillet with the sauce. Toss in the baby arugula and gently combine everything until the pasta is well coated and the arugula slightly wilts.
- Serve: Plate the pasta and sprinkle with chopped flat leaf parsley and optional vegan parmesan on top for added flavor and a beautiful garnish.
Notes
- Use gluten-free pasta to keep this recipe gluten-free.
- Adjust the consistency of the sauce by adding more water or broth if needed.
- For a nuttier flavor, consider toasting the nutritional yeast before adding.
- The coconut milk should be the thick cream portion for a rich, creamy sauce.
- Vegan parmesan is optional but enhances the cheesy richness.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently with a splash of water or broth.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: vegan pasta, creamy sun dried tomato pasta, gluten-free pasta, dairy-free pasta sauce, coconut milk pasta, plant-based dinner
