Description
Indulge in the delightful flavors of this Vegan Creamy Sun Dried Tomato Pasta Recipe, a perfect blend of rich sun-dried tomatoes and creamy coconut milk. Ideal for weeknight dinners or special gatherings, this dish is quick to prepare and bursting with nutrients. A medley of garlic, balsamic vinegar, and aromatic herbs brings an Italian flair that will impress your family and friends. With its creamy texture and vibrant taste, this pasta is sure to become a favorite in your plant-based repertoire.
Ingredients
- 4 servings gluten-free fettuccine
- 10 sun-dried tomatoes, chopped
- 4 garlic cloves, minced
- 2 cups cherry tomatoes
- 1 cup full-fat canned coconut milk
- 3 tbsp nutritional yeast
- Fresh arugula and parsley for garnish
Instructions
- Cook gluten-free fettuccine according to package directions until al dente.
- In a skillet, sauté garlic and sun-dried tomatoes in a splash of water or broth for about 2 minutes.
- Stir in Italian seasoning, balsamic vinegar, and tomato paste; cook until caramelized (2-3 minutes).
- Add cherry tomatoes and simmer until soft; mash slightly for texture.
- Mix in coconut milk and nutritional yeast; season with salt and pepper.
- Combine the cooked pasta with the sauce, tossing in fresh arugula before serving.
- Garnish with chopped parsley or vegan parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (420g)
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg