This Vegan Creamy Sun Dried Tomato Pasta Recipe is your go-to dish for any occasion, whether it’s a cozy dinner at home or a gathering with friends. The creamy sauce, infused with sun-dried tomatoes and garlic, delivers a burst of flavor in every bite. Paired with gluten-free fettuccine and fresh arugula, this meal is not only delicious but also nourishing and satisfying.
Why You’ll Love This Recipe
- Quick and Easy: With just 25 minutes from start to finish, you can whip up this delightful pasta dish in no time.
- Flavorful Ingredients: The combination of sun-dried tomatoes, coconut cream, and herbs creates a rich and creamy sauce that tantalizes your taste buds.
- Versatile for Any Meal: Perfect as a main course for dinner or a light lunch, this recipe fits seamlessly into various occasions.
- Healthy and Wholesome: Packed with vegetables and plant-based ingredients, it’s a nutritious choice that keeps you energized.
- Dairy-Free Delight: Enjoy the creaminess without dairy! This vegan recipe is suitable for anyone looking to reduce animal products in their diet.
Tools and Preparation
To create this delicious dish, having the right tools ensures smooth sailing in the kitchen. Here are the essentials you’ll need.
Essential Tools and Equipment
- Large pot
- Skillet
- Cooking spoon
- Measuring cups and spoons
- Knife
Importance of Each Tool
- Large pot: Essential for boiling water to cook the gluten-free fettuccine evenly.
- Skillet: Ideal for sautéing ingredients and simmering the flavorful sauce to perfection.
- Measuring cups and spoons: Ensures precise ingredient measurements for a consistent result every time.
Ingredients
This creamy vegan fettuccine features a flavorful sun-dried tomato sauce with hints of garlic, balsamic vinegar, and coconut cream. Perfectly tossed with arugula and herbs for a wholesome Italian-inspired meal!
For the Pasta
- 4 servings gluten free fettuccine
For the 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
- 7 oz full fat canned coconut milk (thick cream only half of a can)
- 3 tbsp nutritional yeast
- salt and pepper to taste
For Serving
- 2 cups baby arugula
- ½ cup flat leaf parsley chopped
- vegan parmesan optional
How to Make Vegan Creamy Sun Dried Tomato Pasta Recipe
Step 1: Cook Pasta
Boil water in a large pot and cook the gluten-free fettuccine according to package instructions until al dente.
Step 2: Sauté Aromatics
In a heated skillet, add either water, broth, or oil. Sauté minced garlic and chopped sun-dried tomatoes for about 2 minutes. Add more water if needed to prevent sticking.
Step 3: Caramelize Flavors
Mix in the Italian seasoning, balsamic vinegar, and tomato paste. Cook this mixture for 2-3 minutes until caramelized.
Step 4: Simmer Sauce
Add the cherry tomatoes along with one cup of water or vegetable broth to the skillet. Cover it up and cook for 3-4 minutes until the tomatoes soften. Smash them gently with a spoon to release their juices.
Step 5: Stir in Coconut Milk
Pour in the coconut milk and add nutritional yeast. Season with salt and pepper. Let it simmer for about 5-10 minutes until thickened.
Step 6: Combine Pasta and Sauce
Drain your cooked pasta. Add it directly to the skillet with the creamy sauce. Toss everything together with baby arugula until well combined.
Step 7: Serve
Serve hot topped with chopped parsley and optional vegan parmesan if desired. Enjoy your delicious Vegan Creamy Sun Dried Tomato Pasta!
How to Serve Vegan Creamy Sun Dried Tomato Pasta Recipe
This vegan creamy sun dried tomato pasta is a delightful dish that can be enjoyed in various ways. Whether you’re serving it for a family dinner or a cozy night in, these suggestions will enhance your meal experience.
Pair with Fresh Salad
- A simple arugula salad adds a peppery bite that complements the creamy sauce perfectly.
Add Grilled Vegetables
- Grilled zucchini and bell peppers bring extra flavor and nutrition, making your plate colorful and vibrant.
Top with Vegan Parmesan
- Sprinkle some vegan parmesan on top for a cheesy flavor without dairy, enhancing the overall taste of the dish.
Serve with Crusty Bread
- A slice of crusty bread is perfect for soaking up any leftover sauce, adding texture to your meal.
Garnish with Fresh Herbs
- Fresh basil or parsley not only adds color but also elevates the freshness of the dish, making it even more appetizing.
How to Perfect Vegan Creamy Sun Dried Tomato Pasta Recipe
To ensure your vegan creamy sun dried tomato pasta turns out perfectly every time, follow these helpful tips.
Use High-Quality Sun-Dried Tomatoes: The flavor of sun-dried tomatoes can vary significantly; opt for ones packed in oil for richer taste.
Adjust Creaminess: Feel free to add more coconut milk if you prefer a creamier sauce. Always taste as you go!
Incorporate More Greens: Adding spinach or kale can boost the nutritional value while blending well with the flavors.
Experiment with Seasonings: Don’t hesitate to adjust herbs and spices based on your preferences—thyme or oregano can add depth.
Best Side Dishes for Vegan Creamy Sun Dried Tomato Pasta Recipe
Complementing your vegan creamy sun dried tomato pasta with delicious side dishes can elevate your meal. Here are some great options:
Garlic Bread: Serve warm garlic bread on the side for a classic pairing that everyone loves.
Roasted Brussels Sprouts: These provide a crunchy texture and earthy flavor that pairs well with the creamy pasta.
Caprese Salad: A fresh caprese salad made with tomatoes and basil offers brightness that contrasts nicely with the rich pasta.
Stuffed Mushrooms: These bite-sized treats filled with herbs and breadcrumbs make an excellent appetizer alongside your main dish.
Vegetable Soup: A light vegetable soup can serve as a refreshing starter before diving into the hearty pasta.
Zucchini Noodles: For an extra dose of veggies, spiralized zucchini noodles tossed in olive oil make a great low-carb side option.
Common Mistakes to Avoid
Making the perfect Vegan Creamy Sun Dried Tomato Pasta Recipe can be simple, but there are a few common pitfalls to watch out for.
- Skipping the soaking: Not soaking sun-dried tomatoes can lead to a chewy texture. Always soak them in warm water for a few minutes before use.
- Overcooking the pasta: Cooking fettuccine too long results in mushy noodles. Follow package instructions closely and aim for al dente.
- Ignoring seasoning: Under-seasoning can make the dish bland. Taste as you go, adding salt, pepper, and nutritional yeast to enhance flavors.
- Rushing the sauce: Cooking the sauce quickly may prevent flavors from developing. Allow enough time for the ingredients to caramelize and meld together.
- Neglecting fresh herbs: Fresh herbs add brightness and depth. Don’t skip the arugula or parsley; they’re vital for a balanced taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- The pasta will stay fresh for up to 3 days in the fridge.
Freezing Vegan Creamy Sun Dried Tomato Pasta Recipe
- Use freezer-safe containers or bags for storage.
- The dish can be frozen for up to 2 months.
Reheating Vegan Creamy Sun Dried Tomato Pasta Recipe
- Oven: Preheat to 350°F (175°C) and bake until heated through, about 15-20 minutes.
- Microwave: Heat in short intervals, stirring occasionally until warmed evenly.
- Stovetop: Add a splash of water or broth over medium heat until warmed, stirring regularly.
Frequently Asked Questions
Here are some common questions about this Vegan Creamy Sun Dried Tomato Pasta Recipe.
Can I use other types of pasta?
Yes! You can substitute gluten-free fettuccine with any pasta you prefer, such as whole wheat or zoodles for a low-carb option.
How can I make this recipe spicier?
To add some heat, include red pepper flakes or diced jalapeños when sautéing the garlic and sun-dried tomatoes.
Is it possible to make this dish nut-free?
Absolutely! This recipe is already nut-free due to using coconut milk. You can use sunflower seed cream as a substitute if desired.
What’s a good side dish for this pasta?
A light salad or steamed vegetables would complement this Vegan Creamy Sun Dried Tomato Pasta beautifully!
Final Thoughts
This Vegan Creamy Sun Dried Tomato Pasta Recipe is not only delicious but also versatile. You can customize it with your favorite veggies or spices to make it your own. Give it a try—your taste buds will thank you!
Vegan Creamy Sun Dried Tomato Pasta
Indulge in this Vegan Creamy Sun Dried Tomato Pasta Recipe that brings together rich, savory flavors in a delightful plant-based dish. Perfect for any occasion, this pasta features a luscious sauce crafted from sun-dried tomatoes, garlic, and creamy coconut milk. Tossed with gluten-free fettuccine and fresh arugula, each bite is a satisfying combination of taste and nutrition. Quick to prepare in just 25 minutes, it’s ideal for busy weeknights or casual gatherings with friends. Elevate your dining experience with this easy-to-make recipe that caters to vegan and gluten-free diets alike.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
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
- 7 oz full-fat canned coconut milk (thick cream only)
- 2 cups baby arugula
- Salt and pepper to taste
Instructions
- Cook the gluten-free fettuccine according to package instructions until al dente.
- 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 until caramelized (2-3 minutes).
- Add cherry tomatoes and water/broth; cover and simmer until softened (3-4 minutes), smashing gently.
- Stir in coconut milk and nutritional yeast; season with salt and pepper. Simmer until thickened (5-10 minutes).
- Drain pasta and combine with the sauce; toss in arugula before serving.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
