Vegan Creamy Sun Dried Tomato Pasta Recipe
A rich and creamy vegan pasta dish featuring gluten-free fettuccine tossed in a luscious sun-dried tomato and coconut milk sauce. This recipe combines aromatic garlic, tangy balsamic vinegar, and fresh cherry tomatoes with nutritious nutritional yeast for a dairy-free, flavorful meal perfect for plant-based eaters and gluten-free diets.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free, Vegan
Ingredients
Units
Scale
Pasta
- 4 servings gluten free fettuccine
Sauce
- 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 (about half of a can)
- 3 tbsp nutritional yeast
- Salt and pepper to taste
Greens and Garnish
- 2 cups baby arugula
- 1/2 cup flat leaf parsley, chopped
- Vegan parmesan (optional)
Instructions
- Cook Pasta: Boil water in a large pot and cook gluten-free fettuccine according to package instructions until al dente, then drain and set aside.
- Sauté Aromatics: Heat a skillet over medium heat and add a splash of water or vegetable broth. Sauté minced garlic and chopped sun-dried tomatoes for about 2 minutes, adding water as needed to prevent sticking.
- Caramelize Flavors: Stir in Italian seasoning, balsamic vinegar, and tomato paste into the skillet. Cook for 2 to 3 minutes until the mixture becomes caramelized and aromatic.
- Simmer Sauce: Add the cherry tomatoes and water (or vegetable broth) to the skillet. Cover and cook for 3 to 4 minutes until the tomatoes soften, then gently smash them with a spoon to release their juices.
- Finish Sauce: Pour in the full-fat coconut milk and sprinkle nutritional yeast into the skillet. Season with salt and pepper, then let the sauce simmer for 5 to 10 minutes until it thickens to a creamy consistency.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss together with the sauce and fresh baby arugula until everything is well combined and the arugula wilts slightly.
- Serve: Plate the pasta and garnish with chopped flat leaf parsley and optional vegan parmesan before serving hot.
Notes
- Use gluten-free pasta to maintain gluten-free status.
- Only use the thick cream portion of canned coconut milk for creaminess.
- If you prefer a thinner sauce, add more vegetable broth or water.
- Adjust seasoning to taste, especially salt and pepper.
- Vegan parmesan is optional but adds a nice savory finish.
- Smashed cherry tomatoes add texture and fresh flavor to the sauce.
