Description
Indulge in this Vegan Creamy Sun Dried Tomato Pasta Recipe, a flavorful dish that comes together in just 25 minutes. The rich sun-dried tomato sauce, blended with creamy coconut milk and enhanced by fresh arugula, makes it perfect for both busy weeknights and special occasions. This dairy-free delight is not only easy to prepare but also versatile, allowing you to customize it with your favorite ingredients. Serve it up for family dinners or impress your guests with a comforting meal that’s sure to please everyone at the table.
Ingredients
Scale
- 4 servings gluten-free fettuccine
- 4 garlic cloves, minced
- 10 sun-dried tomatoes, chopped
- 1 tbsp Italian seasoning
- 2 cups cherry tomatoes
- 7 oz full-fat canned coconut milk (thick cream only)
- 2 cups baby arugula
Instructions
- Cook gluten-free fettuccine according to package instructions in boiling water until al dente. Drain and set aside.
- In a skillet, sauté minced garlic and chopped sun-dried tomatoes in water or oil for about 2 minutes.
- Add Italian seasoning and tomato paste; cook for another 2-3 minutes until caramelized.
- Stir in cherry tomatoes and water/broth; cover and simmer for 3-4 minutes until softened.
- Mix in coconut milk and nutritional yeast; season with salt and pepper, simmering until thickened.
- Combine pasta with the sauce and add baby arugula, tossing well to combine.
- Serve hot, garnished with parsley or vegan parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan Italian
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg