Description
Indulge in the vibrant flavors of this Vegan Creamy Sun Dried Tomato Pasta Recipe. Perfect for any weeknight dinner or special gathering, this dish features a luscious sun-dried tomato sauce enriched with garlic and creamy coconut milk, creating a delightful Italian-inspired meal that’s both dairy-free and satisfying. Ready in just 25 minutes, it brings together fresh ingredients like cherry tomatoes and arugula for added nutrition, making it a wholesome choice that everyone will love.
Ingredients
Scale
- 4 servings gluten-free fettuccine
- 10 sun-dried tomatoes, chopped
- 4 garlic cloves, minced
- 2 cups cherry tomatoes
- 7 oz full-fat canned coconut milk
- 3 tbsp nutritional yeast
- Fresh arugula and parsley for garnish
Instructions
- Boil water in a large pot and cook gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
- In a skillet, sauté garlic and sun-dried tomatoes in water or broth for about 2 minutes.
- Stir in Italian seasoning, balsamic vinegar, and tomato paste; cook for another 2-3 minutes.
- Add cherry tomatoes and your choice of liquid; cover and simmer until softened.
- Mix in coconut milk and nutritional yeast; season with salt and pepper. Simmer until thickened.
- Combine cooked fettuccine with the sauce and toss in arugula.
- Serve warm topped with parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 432
- Sugar: 6g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg