Vegan Creamy Sun Dried Tomato Pasta
A delicious vegan pasta dish featuring a creamy sun-dried tomato sauce, perfect for a weeknight meal or entertaining guests.
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.
Notes
Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat with a splash of water or broth to keep creaminess. Adjust sun-dried tomato amounts according to taste. For extra spice, consider adding red pepper flakes.