Description
Indulge in this Vegan Creamy Sun Dried Tomato Pasta, a delightful blend of rich flavors and creamy textures. Made with gluten-free fettuccine and a luscious sauce crafted from sun-dried tomatoes, garlic, and coconut milk, this dish is perfect for both busy weeknights and special occasions. It’s incredibly quick to prepare—ready in just 25 minutes—and is sure to impress with its vibrant taste and wholesome ingredients. The addition of fresh arugula and herbs enhances the overall flavor, making this pasta not only satisfying but also a nutritious choice that appeals to everyone, including non-vegans.
Ingredients
Scale
- 4 servings gluten-free fettuccine
- 10 sun-dried tomatoes, chopped
- 4 garlic cloves, minced
- 7 oz full-fat canned coconut milk (thick cream only)
- 2 cups cherry tomatoes
- Fresh arugula and parsley for garnish
Instructions
- Cook the gluten-free fettuccine according to package instructions until al dente.
- In a skillet, sauté minced garlic and chopped sun-dried tomatoes in a splash of water or broth for about 2 minutes.
- Add Italian seasoning, balsamic vinegar, and tomato paste; cook for another 2-3 minutes.
- Stir in cherry tomatoes with one cup of water or broth; cover and simmer until softened.
- Mix in coconut milk and nutritional yeast; season with salt and pepper; let it thicken for 5-10 minutes.
- Drain the pasta and combine it with the sauce; toss with arugula until well mixed.
- Serve topped with freshly chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 460
- Sugar: 6g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg