Description
Indulge in a bowl of creamy goodness with this Vegan Creamy Sun Dried Tomato Pasta Recipe. This delightful dish features a rich and flavorful sun-dried tomato sauce made from garlic, coconut cream, and fresh herbs, creating the perfect balance of comfort and nutrition. Ideal for busy weeknights or special occasions, this recipe can be prepared in just 25 minutes. The addition of arugula not only enhances the flavor but also adds a vibrant touch to this delicious meal. Whether you’re a seasoned vegan or simply seeking a wholesome dinner idea, this pasta dish promises to satisfy your cravings while impressing your guests.
Ingredients
Scale
- 4 servings gluten-free fettuccine
- 10 sun-dried tomatoes
- 4 garlic cloves
- 1 tbsp italian seasoning
- 1 tbsp balsamic vinegar
- 3 tbsp tomato paste
- 2 cups cherry tomatoes
- 1 cup canned coconut milk
- 3 tbsp nutritional yeast
- salt and pepper to taste
- 2 cups baby arugula
- ½ cup flat leaf parsley
- vegan parmesan (optional)
Instructions
- Cook gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
- In a skillet, sauté minced garlic and chopped sun-dried tomatoes over medium heat for about 2 minutes.
- Stir in italian seasoning, balsamic vinegar, and tomato paste; cook for another 2-3 minutes until caramelized.
- Add cherry tomatoes and vegetable broth; cover and cook for 3-4 minutes until softened.
- Mix in coconut milk and nutritional yeast; season with salt and pepper, simmering until slightly thickened.
- Toss the cooked pasta with the sauce and arugula until well combined.
- Serve hot, garnished with parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 490
- Sugar: 8g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg