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Creamy Sun-Dried Tomato Vegan Pasta

Creamy Sun-Dried Tomato Vegan Pasta You’ll Love in 25 Minutes

Enjoy this Creamy Sun-Dried Tomato Vegan Pasta, a delicious, dairy-free meal ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinners
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 7 oz gluten-free fettuccine Using gluten-free pasta ensures everyone can enjoy.
For the Sauce
  • 1 tablespoon olive oil (or water/broth) For sautéing garlic and sun-dried tomatoes.
  • 3 tablespoon minced garlic Fresh garlic adds flavor.
  • 2 cups chopped sun-dried tomatoes Provides concentrated flavor.
  • 1 tablespoon Italian seasoning Adds authentic Italian flavor.
  • 1 tablespoon balsamic vinegar Adds tanginess.
  • 2 tablespoon tomato paste Thickens the sauce.
  • 1 cup cherry tomatoes, halved Adds sweetness.
  • 1 cup coconut milk For creaminess while keeping it vegan.
  • ¼ cup nutritional yeast Brings cheesy depth.
  • Salt to taste Enhances flavors.
  • Pepper to taste Adds warmth.
For Serving
  • 2 cups baby arugula Provides nutrition.
  • Chopped parsley for garnish Adds color and aroma.
  • Optional: vegan parmesan for serving Adds extra flavor.

Equipment

  • large pot
  • colander
  • large skillet
  • Spoon

Method
 

Step-by-Step Instructions
  1. Boil a large pot of salted water. Add 7 oz of gluten-free fettuccine and cook until al dente, about 8-10 minutes. Drain, reserving a cup of pasta water.
  2. In a large skillet, add 1 tablespoon of olive oil over medium heat. Sauté 3 tablespoon of minced garlic and 2 cups of chopped sun-dried tomatoes for about 2 minutes.
  3. Mix in 1 tablespoon of Italian seasoning, 1 tablespoon of balsamic vinegar, and 2 tablespoon of tomato paste. Cook for another 2-3 minutes until caramelized.
  4. Add 1 cup of halved cherry tomatoes and a cup of reserved pasta water. Cover and cook for 3-4 minutes until tomatoes are soft.
  5. Pour in 1 cup of coconut milk and ¼ cup of nutritional yeast. Season with salt and pepper. Let simmer for 5-10 minutes.
  6. Add the drained gluten-free fettuccine to the skillet with sauce and toss in 2 cups of baby arugula until well-coated.
  7. Serve topped with chopped parsley and optional vegan parmesan.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 60gProtein: 9gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 600mgFiber: 7gSugar: 4gVitamin A: 25IUVitamin C: 20mgCalcium: 10mgIron: 20mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 2 months. Reheat gently in a skillet.

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