Description

This Vegan Creamy Sun Dried Tomato Pasta is a luscious, dairy-free dish combining gluten-free fettuccine with a rich, flavorful sauce made from sun dried tomatoes, cherry tomatoes, coconut milk, and nutritional yeast. Enhanced with Italian seasoning, balsamic vinegar, and fresh greens, it’s a comforting and satisfying meal perfect for a quick weeknight dinner or special occasion.

Ingredients

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, half of a can)
3 tbsp nutritional yeast
Salt and pepper to taste

Finishing Touches

2 cups baby arugula
½ cup flat leaf parsley, chopped
Vegan parmesan (optional)

Cook Mode Prevent your screen from going dark

Instructions

Cook Pasta: Bring a large pot of water to a boil. Add the gluten-free fettuccine and cook according to package instructions until al dente. Drain and set aside.
Sauté Aromatics: Heat a skillet over medium heat. Add a splash of water, vegetable broth, or oil to the pan. Add minced garlic and chopped sun-dried tomatoes, sautéing for about 2 minutes. Add water as needed to prevent sticking.
Caramelize Flavors: Stir in Italian seasoning, balsamic vinegar, and tomato paste. Cook the mixture for 2-3 minutes, allowing the flavors to deepen and caramelize slightly.
Simmer Sauce: Add cherry tomatoes and 1 cup water to the skillet. Cover and cook for 3-4 minutes until the tomatoes soften, then crush them gently with a spoon to release their juices.
Finish Sauce: Pour in the thick cream portion of the canned coconut milk and add nutritional yeast. Season with salt and pepper to taste. Let the sauce simmer gently for 5-10 minutes until it thickens to a creamy consistency.
Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the sauce. Toss in the baby arugula and mix everything well to combine and gently wilt the greens.
Serve: Plate the pasta and garnish with chopped flat leaf parsley and optional vegan parmesan. Serve immediately while warm.

Notes

Use the thick cream portion of canned coconut milk for a richer sauce; refrigerate the can beforehand to separate the cream from the liquid.
Adjust water or broth quantities as needed to achieve your preferred sauce consistency without making it too watery.
For extra depth, add a splash of white wine when caramelizing flavors, but this is optional.
This recipe is naturally gluten free and vegan, making it suitable for those dietary needs.
Serve with a side of crusty bread or a fresh green salad for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 410 kcal
Sugar: 8 g
Sodium: 320 mg
Fat: 18 g
Saturated Fat: 15 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 6 g
Protein: 8 g
Cholesterol: 0 mg