If you’re looking for a delicious and simple pasta dish, the Vegan Creamy Sun Dried Tomato Pasta is perfect for you! This recipe combines fresh ingredients for a creamy and satisfying meal that everyone will enjoy. Plus, it’s vegan and can be made gluten-free, making it a great option for many dietary needs.
Why Make This Recipe
This pasta dish is not only tasty but also easy to prepare. The combination of sun-dried tomatoes and coconut milk creates a rich and creamy sauce that’s bursting with flavor. It’s a perfect weeknight meal or can even impress your guests at dinner. Plus, it’s packed with nutrients from fresh veggies like arugula and cherry tomatoes.
How to Make Vegan Creamy Sun Dried Tomato Pasta
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
- 1 cup water or vegetable broth
- 7 oz full-fat canned coconut milk (using the thick cream only from half a can)
- 3 tbsp nutritional yeast
- Salt and pepper, to taste
- 2 cups baby arugula
- ½ cup flat-leaf parsley, chopped
- Vegan parmesan (optional)
Directions:
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 about 2 minutes, adding water as needed.
Caramelize Flavors: Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until the mixture is 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.
Add Creaminess: Stir in coconut milk and nutritional yeast, seasoning with salt and pepper. Simmer for 5-10 minutes until the sauce thickens.
Combine Pasta and Sauce: Drain the pasta and add it to the skillet. Toss with arugula until everything is well combined.
Serve: Top with parsley and a sprinkle of optional vegan parmesan before serving.
How to Serve Vegan Creamy Sun Dried Tomato Pasta
This pasta dish is best served hot. You can serve it as a main course alongside a fresh salad or garlic bread for a complete meal. Garnishing with fresh herbs or a sprinkle of vegan parmesan adds an extra touch!
How to Store Vegan Creamy Sun Dried Tomato Pasta
Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat, adding a splash of water or vegetable broth to keep it creamy.
Tips to Make Vegan Creamy Sun Dried Tomato Pasta
- Ensure you use full-fat coconut milk for a richer and creamier sauce.
- You can adjust the amount of sun-dried tomatoes according to your taste.
- If you like a bit of spice, consider adding red pepper flakes or crushed pepper into the sauce.
Variation
For a different twist, you can add vegetables like spinach or zucchini for extra color and nutrition. You can also swap out the gluten-free fettuccine for your favorite pasta if you are not concerned about gluten.
FAQs
1. Can I use dried sun-dried tomatoes instead of jarred?
Yes, you can use dried sun-dried tomatoes. Just soak them in warm water for a few minutes before using them in the recipe.
2. Is there a substitute for nutritional yeast?
If you don’t have nutritional yeast, you can skip it, but it does add a nice cheesy flavor. You could also use vegan cheese if preferred.
3. Can I make this pasta ahead of time?
Yes, you can make the sauce ahead of time and store it in the refrigerator. Just cook the pasta fresh when you’re ready to serve.
Enjoy making this simple and delicious Vegan Creamy Sun Dried Tomato Pasta at home!
Vegan Creamy Sun Dried Tomato Pasta
Ingredients
Pasta and Base Ingredients
- 12 oz gluten-free fettuccine You can swap for your favorite pasta if not concerned about gluten.
- 4 cloves garlic, minced
- 10 pieces sun-dried tomatoes, chopped Dried sun-dried tomatoes can be used if soaked.
- 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 (using the thick cream only from half a can) Use full-fat for creaminess.
- 3 tbsp nutritional yeast Can be skipped or replaced with vegan cheese.
- to taste Salt and pepper
Fresh Ingredients
- 2 cups baby arugula
- ½ cup flat-leaf parsley, chopped
- to taste Vegan parmesan (optional) For serving.
Instructions
Cooking the Pasta
- Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente.
Preparing the Sauce
- In a heated skillet, add water, broth, or oil. Sauté garlic and sun-dried tomatoes for about 2 minutes, adding water as needed.
- Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until the mixture is caramelized.
- 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 and nutritional yeast, seasoning with salt and pepper. Simmer for 5-10 minutes until the sauce thickens.
Combine and Serve
- Drain the pasta and add it to the skillet. Toss with arugula until everything is well combined.
- Top with parsley and a sprinkle of optional vegan parmesan before serving.