why make this recipe
This Vegan Creamy Sun Dried Tomato Pasta is a delicious and straightforward dish that everyone can enjoy. It’s perfect for weeknight dinners or a cozy weekend meal. With its rich flavors from sun-dried tomatoes and creamy coconut milk, this pasta will satisfy your cravings without any animal products. Plus, it’s gluten-free, making it suitable for those with dietary restrictions.
how to make Vegan Creamy Sun Dried Tomato Pasta
Ingredients :
- 4 servings gluten-free fettuccine
- 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 from half of a can)
- 3 tbsp nutritional yeast
- Salt and pepper to taste
- 2 cups baby arugula
- ½ cup flat-leaf parsley, chopped
- Vegan parmesan (optional)
Directions :
- Cook Pasta: Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente.
- Sauté Aromatics: In a heated skillet, add water, broth, or oil. Sauté garlic and sun-dried tomatoes for 2 minutes, adding water as needed.
- Caramelize Flavors: Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until caramelized.
- Simmer Sauce: Add cherry tomatoes and water to the skillet. Cover and cook for 3-4 minutes until the tomatoes are soft, then smash them with a spoon.
- Stir in Coconut Milk: Add coconut milk and nutritional yeast, seasoning with salt and pepper. Simmer for 5-10 minutes until thickened.
- Combine Pasta and Sauce: Drain pasta and add it to the skillet. Toss with arugula until well combined.
- Serve: Top with parsley and optional vegan parmesan before serving.
how to serve Vegan Creamy Sun Dried Tomato Pasta
Serve this dish warm as a main course. You can sprinkle extra nutritional yeast or vegan parmesan on top for added flavor. A side salad or garlic bread pairs nicely with this pasta.
how to store Vegan Creamy Sun Dried Tomato Pasta
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed.
tips to make Vegan Creamy Sun Dried Tomato Pasta
- Adjust the creaminess by using more or less coconut milk according to your taste.
- You can add more vegetables like spinach or bell peppers for extra nutrition.
- To save time, prep your ingredients before you start cooking.
variation
If you’re not a fan of coconut milk, you can substitute it with cashew cream or another plant-based cream alternative. For added protein, consider tossing in some chickpeas or tempeh.
FAQs
1. Can I use regular pasta instead of gluten-free?
Yes, feel free to use regular pasta if gluten-free isn’t a concern.
2. What can I use instead of sun-dried tomatoes?
Roasted red peppers can be a good alternative if you don’t have sun-dried tomatoes on hand.
3. Is this dish nut-free?
Yes, this Vegan Creamy Sun Dried Tomato Pasta is nut-free, but always check labels if you have severe allergies.
Vegan Creamy Sun Dried Tomato Pasta
Ingredients
Pasta and Sauce Ingredients
- 4 servings gluten-free fettuccine
- 4 cloves garlic, minced
- 10 pieces 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) Use half of a can
- 3 tbsp nutritional yeast
- to taste Salt and pepper
- 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.
Sauté Aromatics
- In a heated skillet, add water, broth, or oil. Sauté garlic and sun-dried tomatoes for 2 minutes, adding water as needed.
Caramelize Flavors
- Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until caramelized.
Simmer Sauce
- Add cherry tomatoes and water to the skillet. Cover and cook for 3-4 minutes until the tomatoes are soft, then smash them with a spoon.
Stir in Coconut Milk
- Add coconut milk and nutritional yeast, seasoning with salt and pepper. Simmer for 5-10 minutes until thickened.
Combine Pasta and Sauce
- Drain pasta and add it to the skillet. Toss with arugula until well combined.
Serve
- Top with parsley and optional vegan parmesan before serving.