Description
Vegan Creamy Sun Dried Tomato Pasta is a delectable dish that combines the rich, tangy flavors of sun-dried tomatoes with the luscious creaminess of coconut milk. In just 25 minutes, you can create a comforting meal that captures the essence of Italian cuisine, making it perfect for weeknight dinners or special gatherings. This recipe is not only quick and easy to prepare but also packed with wholesome ingredients that both vegans and non-vegans will adore. Serve it as a delightful main course or alongside a fresh salad and garlic bread for an unforgettable dining experience.
Ingredients
Scale
- 4 servings gluten-free fettuccine
- 10 sun-dried tomatoes, chopped
- 1 cup full-fat canned coconut milk
- 2 cups cherry tomatoes
- 4 garlic cloves, minced
- 1 tbsp Italian seasoning
- 1 tbsp balsamic vinegar
- 3 tbsp tomato paste
- 3 tbsp nutritional yeast
- salt and pepper to taste
- 2 cups baby arugula
- ½ cup flat leaf parsley, chopped
- vegan parmesan (optional)
Instructions
- Cook the gluten-free fettuccine in boiling water until al dente. Drain and set aside.
- In a skillet, sauté minced garlic and chopped sun-dried tomatoes until fragrant.
- Add Italian seasoning, balsamic vinegar, and tomato paste; cook until caramelized.
- Stir in cherry tomatoes and water; cover until softened.
- Mix in coconut milk and nutritional yeast; simmer until thickened.
- Combine pasta with sauce and arugula; toss well.
- Serve warm, topped with parsley and vegan parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg