Description
Indulge in the delightful Vegan Creamy Sun Dried Tomato Pasta Recipe, a quick and satisfying dish that brings together the bold flavors of sun-dried tomatoes, garlic, and rich coconut milk. Perfect for busy weeknights or when you’re entertaining guests, this creamy pasta offers a taste of Italy without any dairy.
Ingredients
Scale
- 4 servings gluten-free fettuccine
- 4 garlic cloves, minced
- 10 sun-dried tomatoes, chopped
- 1 cup full-fat canned coconut milk
- 3 tbsp nutritional yeast
- 2 cups cherry tomatoes
- Baby arugula and parsley for garnish
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 for about 2 minutes.
- Stir in Italian seasoning, balsamic vinegar, and tomato paste; cook for another 2-3 minutes until caramelized.
- Add cherry tomatoes and water (or broth), cover, and simmer for about 3-4 minutes until softened.
- Incorporate coconut milk and nutritional yeast; season with salt and pepper. Simmer until slightly thickened (5-10 minutes).
- Toss cooked pasta into the sauce along with baby arugula until well combined.
- Serve hot, garnishing with parsley and optional vegan parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 420
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg