Creamy Sun-Dried Tomato Vegan Pasta

Indulge in the delightful Creamy Sun-Dried Tomato Vegan Pasta, a plant-based masterpiece that showcases the rich flavors of Italian cuisine. This dish features a luscious sauce made from sun-dried tomatoes, coconut milk, and fresh herbs, creating a creamy texture that satisfies both vegans and non-vegans alike. Perfect for busy weeknights or special gatherings, this pasta can be prepared in just 25 minutes. Serve it with a sprinkle of vegan parmesan and a side salad for a complete meal that’s as nourishing as it is delicious. Dive into this comforting bowl of goodness and savor every bite!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: MAIN DISHES Cuisine: Italian Keyword: Use fresh ingredients for optimal flavor. Feel free to customize with additional vegetables like spinach or bell peppers. For nut allergies, substitute vegetable broth instead of any nut-based alternatives. Servings: Serves 4 Calories: 420kcal Author: Tisha

Ingredients

4 servings gluten-free fettuccine
10 sun-dried tomatoes, chopped
1 cup cherry tomatoes
7 oz full-fat canned coconut milk
4 garlic cloves, minced
3 tbsp nutritional yeast
Baby arugula and parsley for garnish

Instructions

Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente.
In a skillet, sauté minced garlic and sun-dried tomatoes in water or broth for about 2 minutes.
Add Italian seasoning, balsamic vinegar, and tomato paste; cook until caramelized (2-3 minutes).
Mix in cherry tomatoes and water/broth; cover and simmer for 3-4 minutes until softened.
Stir in coconut milk and nutritional yeast; season to taste and simmer for another 5-10 minutes.
Drain pasta and toss with the sauce; add baby arugula until well combined.
Serve hot, garnished with parsley and optional vegan parmesan.

Nutrition