Description
Indulge in the rich flavors of this Vegan Creamy Sun Dried Tomato Pasta Recipe, a delightful dish that brings an Italian classic to your table without any dairy. This creamy pasta is enveloped in a savory sun-dried tomato sauce, enhanced by the aromatic notes of garlic and tangy balsamic vinegar. The luscious texture from coconut cream makes it a satisfying meal perfect for weeknight dinners or special occasions. With only 25 minutes from start to finish, you can create a wholesome dish that’s both nutritious and full of flavor. Serve it with fresh herbs and a side salad for a complete dining experience.
Ingredients
Scale
- 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 vegetable broth or water
- 7 oz canned coconut milk (thick cream)
- 3 tbsp nutritional yeast
- Salt and pepper to taste
- Baby 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 heated skillet, add broth or oil. Sauté garlic and sun-dried tomatoes for about 2 minutes.
- Stir in Italian seasoning, balsamic vinegar, and tomato paste; cook for another 2-3 minutes until caramelized.
- Add cherry tomatoes and broth; cover and simmer for about 4 minutes until soft, then mash gently.
- Stir in coconut milk and nutritional yeast; season with salt and pepper, then simmer until thickened (5-10 minutes).
- Drain pasta and mix into the skillet with baby arugula until well combined.
- Serve garnished with chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 250g)
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg