Vegan Creamy Sun Dried Tomato Pasta Recipe
This Vegan Creamy Sun Dried Tomato Pasta is a delicious, dairy-free recipe featuring gluten-free fettuccine tossed in a rich, flavorful sauce made from sun-dried tomatoes, cherry tomatoes, coconut milk, and nutritional yeast. Enhanced with Italian seasoning, garlic, and fresh herbs, this pasta dish offers a creamy texture and vibrant taste perfect for a quick and satisfying plant-based meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired Vegan
- Diet: Gluten Free
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 & Garnish
- 2 cups baby arugula
- ½ cup flat leaf parsley, chopped
- Vegan parmesan (optional)
Instructions
- Cook Pasta: Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
- Sauté Aromatics: In a heated skillet, add water, broth, or a splash of oil. Sauté the minced garlic and chopped sun-dried tomatoes for about 2 minutes, adding small amounts of water if needed to prevent sticking.
- Caramelize Flavors: Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook for an additional 2 to 3 minutes to caramelize the mixture and intensify the flavors.
- Simmer Sauce: Add the cherry tomatoes and 1 cup of water to the skillet. Cover and cook for 3 to 4 minutes until the cherry tomatoes soften, then use a spoon to gently smash them to release their juices.
- Thicken Sauce: Stir in the coconut milk and nutritional yeast, then season with salt and pepper to taste. Let the sauce simmer for 5 to 10 minutes until it thickens to a creamy consistency.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss together with the sauce and baby arugula until well combined and the arugula has slightly wilted.
- Serve: Plate the pasta and garnish with chopped flat leaf parsley and optional vegan parmesan. Serve immediately for best flavor and texture.
Notes
- Use gluten-free fettuccine to keep the recipe gluten-free.
- You can substitute water with vegetable broth for a richer flavor.
- Ensure to use full-fat canned coconut milk for the creamy texture; avoid light versions.
- Adjust seasoning to taste, adding more nutritional yeast for a cheesier flavor if desired.
- For a spicier twist, add red pepper flakes while sautéing garlic.
- This dish pairs well with a simple green salad or garlic bread made vegan.
Keywords: vegan pasta, creamy sun dried tomato pasta, gluten free pasta, dairy free pasta sauce, coconut milk pasta, plant-based dinner
