Vegan Creamy Sun Dried Tomato Pasta
Indulge in the delightful flavors of this Vegan Creamy Sun Dried Tomato Pasta Recipe. This simple yet sophisticated dish combines the earthy taste of sun-dried tomatoes with the creaminess of coconut milk, making it an irresistible comfort food. Perfect for both weeknight dinners and entertaining guests, this plant-based pasta is infused with garlic, balsamic vinegar, and fresh herbs to create a burst of flavor in every bite. Ready in just 25 minutes, it’s a quick meal that caters to vegan and gluten-free diets alike. Serve it alongside a fresh salad or warm garlic bread for a complete dining experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 4 servings gluten-free fettuccine
- 10 sun dried tomatoes
- 2 cups cherry tomatoes
- 7 oz full fat canned coconut milk
- 3 tbsp nutritional yeast
- Fresh arugula and parsley for garnish
Instructions
- Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente.
- In a skillet, sauté minced garlic and chopped sun-dried tomatoes in water or broth for about 2 minutes.
- Stir in Italian seasoning, balsamic vinegar, and tomato paste; cook for another 2-3 minutes.
- Add cherry tomatoes and water, cover, and simmer until soft; smash the tomatoes with a spoon.
- Mix in coconut milk and nutritional yeast, season with salt and pepper, and let simmer until thickened.
- Drain pasta, combine with sauce and arugula, then serve topped with parsley.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 470
- Sugar: 6g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg