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Vegan Creamy Sun Dried Tomato Pasta Recipe

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4.3 from 31 reviews

  • Author: Ezabella
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This Vegan Creamy Sun Dried Tomato Pasta is a flavorful and comforting dish combining gluten-free fettuccine with a rich, creamy sauce made from sun dried tomatoes, cherry tomatoes, and coconut milk. Enhanced with Italian seasonings, nutritional yeast, and fresh herbs, this pasta offers a delicious, dairy-free alternative that’s perfect for a quick weeknight dinner or a special vegan meal. The sauce is simmered to perfection on the stovetop, blending tangy, sweet, and savory flavors with fresh arugula and optional vegan parmesan for a satisfying finish.

Ingredients

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, half of a can)
  • 3 tbsp nutritional yeast
  • Salt and pepper to taste

Finish & Garnish

  • 2 cups baby arugula
  • ½ cup flat leaf parsley, chopped
  • Vegan parmesan (optional)

Instructions

  1. Cook Pasta: Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
  2. Sauté Aromatics: In a heated skillet, add a splash of water, vegetable broth, or oil. Sauté minced garlic and chopped sun-dried tomatoes for about 2 minutes, stirring occasionally and adding water as needed to prevent sticking.
  3. Caramelize Flavors: Stir in Italian seasoning, balsamic vinegar, and tomato paste. Continue cooking for 2 to 3 minutes, allowing the mixture to caramelize and deepen in flavor.
  4. Simmer Sauce: Add the cherry tomatoes and 1 cup of water to the skillet. Cover and cook for 3 to 4 minutes, until the tomatoes soften. Use a spoon to gently smash the tomatoes, creating a chunky sauce base.
  5. Finish Sauce: Stir in the thick coconut milk and nutritional yeast. Season with salt and pepper to taste. Simmer for an additional 5 to 10 minutes, stirring occasionally, until the sauce thickens and becomes creamy.
  6. Combine Pasta and Sauce: Add the cooked pasta into the skillet with the sauce. Toss in the baby arugula and mix until the greens are well incorporated and slightly wilted by the heat.
  7. Serve: Plate the pasta and garnish with chopped flat leaf parsley and optional vegan parmesan for added flavor. Serve immediately and enjoy.

Notes

  • For oil-free cooking, use water or vegetable broth to sauté the aromatics instead of oil.
  • You can substitute nutritional yeast with vegan cheese alternatives if preferred.
  • If you want a thinner sauce, add more vegetable broth or water when simmering.
  • Using fresh sun-dried tomatoes packed in oil can add extra richness but adjust added oil accordingly.
  • Make sure to use full fat canned coconut milk cream for the creamiest texture.
  • This recipe can be made gluten-free by using gluten-free pasta as indicated.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://kitchenloving.com/vegan-creamy-sun-dried-tomato-pasta-recipe/