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

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, 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