Description
Indulge in the flavors of Italy with this Vegan Creamy Sun Dried Tomato Pasta Recipe. This delightful dish features gluten-free fettuccine enveloped in a luscious sauce made from sun-dried tomatoes, coconut milk, and aromatic garlic. The richness of the creamy sauce is perfectly complemented by the tanginess of balsamic vinegar and fresh herbs. Ready in just 25 minutes, this pasta is ideal for quick weeknight dinners or special occasions with friends and family. With its vibrant colors and satisfying textures, it’s not only a treat for the palate but also a wholesome plant-based option that appeals to everyone at the table.
Ingredients
Scale
- 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 vegetable broth
- 7 oz full-fat coconut milk (thick cream only)
- 3 tbsp nutritional yeast
- Salt and pepper to taste
- Fresh arugula and parsley for garnish
Instructions
- Boil water in a large pot. Cook the gluten-free fettuccine according to package instructions until al dente. Drain.
- In a skillet, sauté minced garlic and chopped sun-dried tomatoes in vegetable broth for about 2 minutes.
- Stir in Italian seasoning, balsamic vinegar, and tomato paste; cook for an additional 2-3 minutes until caramelized.
- Add cherry tomatoes and broth; cover and cook for about 3-4 minutes until soft, then gently mash them.
- Pour in coconut milk and nutritional yeast; season with salt and pepper, simmering until thickened (5-10 minutes).
- Combine drained pasta with the sauce and arugula; toss well.
- Serve garnished with chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg