Vegan Creamy Sun-Dried Tomato Pasta
A rich and flavorful plant-based pasta made with sun-dried tomatoes, coconut cream, garlic, and herbs. Tossed with arugula and perfect for a quick Italian-inspired dinner.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop / Sautéing
- Cuisine: Italian-Inspired / Vegan
- Diet: Vegan
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 (cream only – use half the can)
3 tbsp nutritional yeast
Salt and pepper, to taste
2 cups baby arugula
½ cup flat-leaf parsley, chopped
Vegan parmesan (optional)
Instructions
Cook Pasta:
Bring a pot of water to a boil. Cook gluten-free fettuccine according to package directions until al dente. Drain and set aside.
Sauté Aromatics:
In a large skillet over medium heat, add a splash of water, broth, or oil. Sauté minced garlic and chopped sun-dried tomatoes for about 2 minutes, adding a little water as needed.
Caramelize Flavors:
Stir in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2–3 minutes, letting the mixture caramelize slightly.
Simmer Sauce:
Add cherry tomatoes and 1 cup of water or broth. Cover and simmer for 3–4 minutes until tomatoes are soft. Smash the tomatoes gently with a spoon.
Make it Creamy:
Stir in the thick coconut cream and nutritional yeast. Season with salt and pepper. Let simmer uncovered for 5–10 minutes until the sauce thickens.
Combine Pasta:
Add the cooked fettuccine and baby arugula to the skillet. Toss everything together until well coated and the arugula is just wilted.
Serve:
Garnish with chopped parsley and vegan parmesan, if using. Serve warm.
Notes
Use only the thick coconut cream from canned coconut milk for best texture.
Add red pepper flakes for heat or crushed walnuts for crunch.
Sauce can be made ahead and stored for up to 3 days in the fridge.
Arugula can be substituted with spinach or kale.
Find it online: https://allrecipesmade.com/vegan-creamy-sun-dried-tomato-pasta/
