Description
Indulge in the delightful flavors of this Vegan Creamy Sun Dried Tomato Pasta Recipe, a quick and comforting dish that brings the taste of Italy to your table. With rich sun-dried tomatoes, aromatic garlic, and creamy coconut milk, this pasta is perfect for busy weeknights or special occasions alike. Not only does it cater to vegan diets, but it also satisfies the cravings of non-vegans with its sumptuous taste. Ready in just 25 minutes, this vibrant meal is enhanced with nutrient-packed arugula and can be easily customized with your favorite protein or seasonal vegetables. Enjoy a deliciously satisfying experience that will impress family and friends!
Ingredients
Scale
- 4 servings gluten-free fettuccine
- 10 sun-dried tomatoes, chopped
- 4 garlic cloves, minced
- 2 cups cherry tomatoes
- 7 oz full-fat canned coconut milk
- 3 tbsp nutritional yeast
- 2 cups baby arugula
- Salt and pepper to taste
Instructions
- Cook gluten-free fettuccine according to package instructions until al dente.
- In a skillet over medium heat, sauté minced garlic and chopped sun-dried tomatoes for about 2 minutes.
- Stir in Italian seasoning, balsamic vinegar, and tomato paste; cook until caramelized (2-3 minutes).
- Add cherry tomatoes and water (or broth), cover, and simmer until soft (3-4 minutes). Smash tomatoes gently.
- Mix in coconut milk and nutritional yeast; season with salt and pepper. Simmer until thickened (5-10 minutes).
- Drain pasta, combine with the sauce, toss in arugula until well mixed.
- Serve topped with parsley and optional vegan parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 410
- Sugar: 6g
- Sodium: 240mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg