Description
Indulge in the rich and creamy goodness of our Vegan Creamy Sun Dried Tomato Pasta Recipe. This quick and easy dish combines the intense flavors of sun-dried tomatoes with the silky texture of coconut milk, delivering a plant-based meal that feels indulgent yet nourishing. Perfect for busy weeknights or special gatherings, this pasta is enhanced by garlic, balsamic vinegar, and fresh herbs, ensuring it stands out on any dinner table. In just 25 minutes, you can whip up a delightful meal that’s not only satisfying but also free from dairy, making it suitable for vegan diets and those with lactose intolerance.
Ingredients
Scale
- 4 servings gluten-free fettuccine
- 4 garlic cloves, minced
- 10 sun-dried tomatoes, chopped
- 2 cups cherry tomatoes
- 1 cup water or vegetable broth
- 7 oz full-fat canned coconut milk
- 3 tbsp nutritional yeast
- Fresh arugula and parsley
Instructions
- Boil water in a pot and cook gluten-free fettuccine until al dente.
- In a skillet, sauté garlic and sun-dried tomatoes for 2 minutes.
- Add Italian seasoning, balsamic vinegar, and tomato paste; cook for another 2-3 minutes.
- Stir in cherry tomatoes and water; cover and simmer for 3-4 minutes until soft.
- Mash tomatoes gently, then add coconut milk and nutritional yeast; season to taste.
- Combine pasta with sauce and toss with arugula until mixed well.
- Serve garnished with parsley and optional vegan parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 250g)
- Calories: 420
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg