Description
This Vegan Creamy Sun Dried Tomato Pasta is a flavorful and satisfying gluten-free dish featuring a rich, creamy sauce made with coconut milk, sun-dried tomatoes, and nutritional yeast. Tossed with fresh arugula and herbs, it’s a perfect plant-based meal that’s easy to prepare and full of vibrant Italian-inspired flavors.
Ingredients
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
- 3.5 oz full fat canned coconut milk (thick cream only, half of a 7 oz can)
- 3 tbsp nutritional yeast
- salt and pepper to taste
Greens and Garnish
- 2 cups baby arugula
- ½ cup flat leaf parsley, chopped
- Vegan parmesan (optional)
Instructions
- Cook Pasta: Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
- Sauté Aromatics: Heat a skillet over medium heat, add water, broth, or a splash of oil. Sauté the minced garlic and chopped sun-dried tomatoes for about 2 minutes, stirring occasionally and adding more water if needed to prevent sticking.
- Caramelize Flavors: Stir in the Italian seasoning, balsamic vinegar, and tomato paste into the skillet. Cook for 2 to 3 minutes, allowing the mixture to caramelize slightly and deepen in flavor.
- 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 to create a chunky sauce base.
- Add Creaminess: Stir in the thick coconut milk cream and nutritional yeast. Season with salt and pepper to taste. Simmer the sauce for 5 to 10 minutes until it thickens and the flavors meld beautifully.
- Combine Pasta and Sauce: Add the drained pasta to the skillet along with the baby arugula. Toss everything together until the arugula wilts slightly and the pasta is well coated in the creamy tomato sauce.
- Serve: Remove from heat and garnish with chopped flat leaf parsley and optional vegan parmesan. Serve immediately while warm.
Notes
- Use gluten-free pasta to keep the dish gluten-free.
- For a richer sauce texture, ensure using the thick cream portion of canned coconut milk.
- Adjust the seasoning with salt and pepper to your preference.
- Vegan parmesan is optional but adds a nice cheesy flavor.
- Add a splash of olive oil if preferred during sautéing for more depth of flavor.
- To make the dish lower sodium, use low-sodium vegetable broth and reduce added salt.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
