Description
Indulge in the creamy goodness of this Vegan Creamy Sun-Dried Tomato Pasta. With a rich coconut milk base and flavorful sun-dried tomatoes, this pasta dish is a delightful plant-based meal that will satisfy your cravings.
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 (use only the thick cream from half a can)
- 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: Boil water in a pot and cook gluten-free fettuccine until al dente.
- Sauté Aromatics: In a heated skillet, sauté garlic and sun-dried tomatoes for 2 minutes, adding water as needed.
- Caramelize Flavors: Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook until caramelized.
- Simmer Sauce: Add cherry tomatoes and water to the skillet. Cover and cook until tomatoes are soft, then smash them.
- Stir in Coconut Milk: Add coconut milk and nutritional yeast. Season with salt and pepper. Simmer until thickened.
- Combine Pasta and Sauce: Drain pasta and toss with arugula in the skillet.
- Serve: Top with parsley and vegan parmesan (optional) before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 9g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Vegan, Pasta, Creamy, Sun-Dried Tomatoes, Coconut Milk
