why make this recipe

This pasta is simple, creamy, and full of tomato flavor. It uses sun-dried tomatoes and coconut milk for a rich, dairy-free sauce. You can cook it fast and eat a warm, comforting meal that is vegan and gluten free.

introduction

This recipe makes a creamy, tangy pasta that feels special but is easy to cook. If you like creamy pasta, try a similar dish like creamy garlic parmesan chicken pasta for a non-vegan idea.

how to make Vegan Creamy Sun Dried Tomato Pasta Recipe

Follow the steps in the Directions section to build flavor and make the sauce. Cook the pasta, sauté the garlic and sun-dried tomatoes, add the seasonings, simmer the cherry tomatoes, then stir in coconut milk and nutritional yeast. Toss the cooked pasta with the sauce and arugula until mixed.

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 (thick cream only half of a can), 3 tbsp nutritional yeast, salt and pepper to taste, 2 cups baby arugula, ½ cup flat leaf parsley chopped, vegan parmesan optional

Directions :

Cook Pasta: Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente.
Sauté Aromatics: In a heated skillet, add water, broth, or oil. Sauté garlic and sun-dried tomatoes for 2 minutes, adding water as needed.
Caramelize Flavors: Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until caramelized.
Simmer Sauce: Add cherry tomatoes and water to the skillet. Cover and cook for 3-4 minutes until tomatoes are soft, then smash them with a spoon.
Stir in coconut milk and nutritional yeast, seasoning with salt and pepper. Simmer for 5-10 minutes until thickened.
Combine Pasta and Sauce: Drain pasta and add it to the skillet. Toss with arugula until well combined.
Serve: Top with parsley and optional vegan parmesan before serving.

how to serve Vegan Creamy Sun Dried Tomato Pasta Recipe

Serve hot in bowls. Add extra parsley and a sprinkle of vegan parmesan if you like. A side salad or steamed vegetables go well with it.

how to store Vegan Creamy Sun Dried Tomato Pasta Recipe

Cool the pasta to room temperature. Put in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.

tips to make Vegan Creamy Sun Dried Tomato Pasta Recipe

Use the thick part of canned coconut milk for a creamier sauce.
Chop sun-dried tomatoes small so they blend into the sauce.
Taste and add salt at the end because tomato paste can be salty.
Keep some pasta water or broth to thin the sauce if needed.

variation (if any)

Add roasted vegetables like bell peppers or zucchini for more texture.
Stir in cooked chickpeas for extra protein.
Use fresh basil instead of parsley for a different aroma.

FAQs

Q: Can I use regular milk instead of coconut milk?
A: You can use a plant milk that is thick, like cashew cream. Watered thin milks will make a less creamy sauce.

Q: Are sun-dried tomatoes necessary?
A: They give a concentrated tomato flavor. You can use more cherry tomatoes, but the taste will be milder.

Q: Can I make this nut-free?
A: Yes. The recipe is nut-free if you use coconut milk and avoid nut-based cheeses.

Q: Can I freeze the pasta?
A: Freezing may change the sauce texture. It is better to freeze just the sauce in a container, then cook fresh pasta when you want to eat.

Conclusion

For a similar take on creamy pasta flavors and more recipe ideas, see Vegan Creamy Sun Dried Tomato Pasta – Jackfruitful Kitchen.