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
Scale
- 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
Find it online: https://histbee.com/vegan-creamy-sun-dried-tomato-pasta-recipe/