Description
Indulge in a delightful Italian classic with this Vegan Creamy Sun Dried Tomato Pasta Recipe. Featuring a luscious sauce made from sun-dried tomatoes, garlic, and coconut cream, this dish offers a rich and savory experience without the use of dairy or animal-derived ingredients. Perfect for busy weeknights or special occasions, it comes together in just 25 minutes and can easily be customized with seasonal vegetables or your favorite pasta shapes. Garnished with fresh arugula and herbs, this pasta is both satisfying and nourishing, making it a go-to for comfort food lovers seeking plant-based options.
Ingredients
Scale
- 4 servings gluten free fettuccine
- 4 garlic cloves minced
- 10 sun dried tomatoes chopped
- 1 tbsp italian seasoning
- 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
- 2 cups baby arugula
- ½ cup flat leaf parsley chopped
Instructions
- Cook gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, sauté minced garlic and chopped sun-dried tomatoes in water or broth for about 2 minutes.
- Add Italian seasoning and tomato paste; cook for another 2-3 minutes.
- Incorporate cherry tomatoes and additional liquid; cover and simmer until soft.
- Stir in thick coconut milk and nutritional yeast; season to taste.
- Combine cooked fettuccine with the sauce and toss with baby arugula.
- Serve garnished with chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 420
- Sugar: 5g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg