Vegan Creamy Sun Dried Tomato Pasta
A delicious and creamy pasta dish made with sun-dried tomatoes and coconut milk, perfect for anyone looking for a quick weeknight meal.
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.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water or broth.