Vegan Creamy Sun Dried Tomato Pasta
A simple, creamy, and flavorful pasta dish made with sun-dried tomatoes and coconut milk, perfect for a warm, comforting meal that's vegan and gluten-free.
Ingredients
Pasta and Base
- 12 oz gluten free fettuccine Adjust according to package instructions.
- 1 cup water or vegetable broth Use as a base for sautéing.
Aromatics and Flavor Base
- 4 cloves garlic, minced
- 10 pieces sun-dried tomatoes, chopped
- 1 tbsp Italian seasoning
- 1 tbsp balsamic vinegar
- 3 tbsp tomato paste
Vegetables and Sauce Components
- 2 cups cherry tomatoes Smash during cooking.
- 7 oz full fat canned coconut milk (thick cream only) Use the thick part for creaminess.
- 3 tbsp nutritional yeast
Final Touches
- 2 cups baby arugula Toss with pasta.
- ½ cup flat leaf parsley, chopped For garnish.
- vegan parmesan (optional) For topping before serving.
- salt and pepper to taste Adjust according to preference.
Instructions
Cooking 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.
Caramelizing Flavors
- Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until caramelized.
Simmering 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.
Combining Pasta and Sauce
- Drain pasta and add it to the skillet. Toss with arugula until well combined.
Serving
- Top with parsley and optional vegan parmesan before serving.
Notes
Cool the pasta to room temperature before storing. Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of water or broth to loosen the sauce.