Description
Indulge in a bowl of Vegan Creamy Sun Dried Tomato Pasta, a delightful dish that melds rich flavors with creamy textures, perfect for any occasion. This recipe features gluten-free fettuccine enveloped in a luscious sun-dried tomato sauce made creamy with coconut milk and enriched with garlic. It’s quick to prepare—ideal for busy weeknights or as an impressive dinner party option. Packed with nutritious ingredients like cherry tomatoes and fresh arugula, this comforting meal is entirely plant-based and bursting with flavor. Enjoy it on its own or pair it with a crisp side salad for a wholesome dining experience.
Ingredients
Scale
- 4 servings gluten-free fettuccine
- 4 cloves garlic, minced
- 10 sun-dried tomatoes, chopped
- 2 cups cherry tomatoes
- 7 oz full-fat canned coconut milk
- 3 tbsp nutritional yeast
- Baby arugula and flat-leaf parsley for garnish
Instructions
- Cook the gluten-free fettuccine according to package instructions until al dente.
- In a skillet, sauté garlic and sun-dried tomatoes in water or broth for 2 minutes.
- Stir in Italian seasoning, balsamic vinegar, and tomato paste; cook until caramelized (2-3 minutes).
- Add cherry tomatoes and water; cover and simmer until softened (3-4 minutes).
- Mix in coconut milk and nutritional yeast; season with salt and pepper, simmering until thickened (5-10 minutes).
- Combine the cooked pasta with the sauce, folding in baby arugula.
- Serve warm, topped with chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 plate (approximately 260g)
- Calories: 420
- Sugar: 6g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg