Description

This Vegan Creamy Sun Dried Tomato Pasta is a rich and flavorful Italian-inspired dish featuring gluten-free fettuccine tossed in a luscious sun-dried tomato and coconut cream sauce. Infused with garlic, balsamic vinegar, and tomato paste, it’s complemented by fresh arugula and herbs for a wholesome and satisfying plant-based meal.

Ingredients

Units Scale

Pasta

4 servings gluten-free fettuccine

Sauce

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 (thick cream only, about half a can)
3 tbsp nutritional yeast
Salt and pepper, to taste

Finishing Touches

2 cups baby arugula
1/2 cup flat leaf parsley, chopped
Vegan parmesan, optional

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Instructions

Cook Pasta: Boil water in a large pot and cook the gluten-free fettuccine according to the package instructions until al dente. Drain and set aside.
Sauté Aromatics: Heat a large skillet over medium heat. Add water, vegetable broth, or a splash of oil, then sauté minced garlic and chopped sun-dried tomatoes for about 2 minutes, adding water if the pan gets too dry to prevent burning.
Caramelize Flavors: Stir in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2 to 3 minutes, allowing the flavors to meld and the mixture to caramelize slightly.
Simmer Sauce: Add the cherry tomatoes and 1 cup of water to the skillet. Cover and cook for 3 to 4 minutes until the tomatoes soften. Use a spoon to gently smash the tomatoes, creating a chunky sauce base.
Finish Sauce: Stir in the thick coconut milk cream and nutritional yeast. Season with salt and pepper to taste. Simmer the sauce gently for 5 to 10 minutes until it thickens and becomes creamy.
Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the sauce. Toss together thoroughly, then add the baby arugula and toss again until the greens are slightly wilted and evenly distributed.
Serve: Plate the pasta and top with chopped flat leaf parsley and optional vegan parmesan. Serve immediately for a fresh, creamy, and vibrant dish.

Notes

Use gluten-free pasta for a gluten-free dish.
If coconut cream is too thick, thin with a bit more vegetable broth or water as needed.
Adjust seasoning and nutritional yeast to taste for desired cheesiness.
Vegan parmesan is optional but adds a nice savory touch.
Use fresh cherry tomatoes for a sweeter, lighter sauce instead of canned for best flavor.