Description
This vegan creamy sun-dried tomato pasta is a comforting dish with a velvety coconut-based sauce, garlic, and roasted cherry tomatoes, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 4 servings gluten-free fettuccine
- 4 garlic cloves, minced
- 10 sun-dried tomatoes, chopped (oil-packed or rehydrated dry-packed)
- 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)
- 3 tbsp nutritional yeast
- Salt and pepper, to taste
- 2 cups baby arugula
- ½ cup flat-leaf parsley, chopped
- Vegan parmesan (optional)
Instructions
- Cook pasta: Bring salted water to a boil, cook gluten-free fettuccine until al dente, reserving ½ cup pasta water, then drain.
- Sauté aromatics: Heat skillet over medium heat, add 1–2 tbsp water or broth, then garlic and chopped sun-dried tomatoes, sautéing for about 2 minutes.
- Caramelize flavors: Add Italian seasoning, balsamic vinegar, and tomato paste. Cook 2–3 minutes until fragrant.
- Simmer sauce: Stir in cherry tomatoes and 1 cup water (or broth), cover and cook 3–4 minutes until softened.
- Finish sauce: Stir in coconut milk and nutritional yeast, season with salt and pepper, and simmer until thickened. Loosen with reserved pasta water if needed.
- Combine pasta and sauce: Toss the drained pasta with the sauce in the skillet, adding arugula until just wilted.
- Serve: Plate and finish with chopped parsley and optional vegan parmesan.
Notes
Don’t overmix the pasta; toss gently to keep noodles intact. For best results, use gluten-free pasta that cooks just right.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 475mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 0mg