Description
Indulge in our delightful Vegan Creamy Sun Dried Tomato Pasta, a luscious dish that combines the tangy flavors of sun-dried tomatoes with the creamy richness of coconut milk. This quick and easy recipe is perfect for busy weeknights or special gatherings, ready in just 25 minutes. Whether you’re vegan or simply looking for a comforting, dairy-free meal, this pasta will impress everyone at your table. With its vibrant colors and savory sauce enhanced by garlic and balsamic vinegar, it’s a flavorful option that caters to various dietary preferences. Customize it with your favorite vegetables or herbs for a unique twist every time you make it!
Ingredients
Scale
- 4 servings gluten-free fettuccine
- 10 sun-dried tomatoes, chopped
- 1 cup full-fat canned coconut milk
- 2 cups cherry tomatoes
- 4 garlic cloves, minced
- 3 tbsp nutritional yeast
Instructions
- 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.
- Add Italian seasoning, balsamic vinegar, and tomato paste; cook until caramelized (about 3 minutes).
- Stir in cherry tomatoes and water; cover and simmer until softened (3-4 minutes).
- Mix in coconut milk and nutritional yeast; season with salt and pepper. Simmer until thickened (5-10 minutes).
- Toss cooked pasta with the sauce and baby arugula until well combined.
- Serve garnished with parsley and optional vegan parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan Italian
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg