Sun-Dried Tomato Pasta
A quick and creamy vegan pasta featuring rich sun-dried tomatoes, fresh cherry tomatoes, and a luxurious coconut milk sauce. Ready in 25 minutes!
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegan, Vegetarian, Dairy-Free
Ingredients
4 servings: Gluten-free fettuccine (Note: If using standard wheat pasta, the cooking time will change.)
4 cloves: Garlic (minced.)
10 : Sun-dried tomatoes (chopped (Note: Use the oil from the jar for sautéing if possible).)
2 cups: Fresh cherry tomatoes.
2 cups: Baby arugula.
½ cup: Flat-leaf parsley (chopped.)
7 oz: Full-fat canned coconut milk (Specifically the thick cream from the top of the can.)
3 tbsp: Tomato paste.
3 tbsp: Nutritional yeast (Provides the ‘cheesy’ flavor.)
1 tbsp: Italian seasoning.
1 tbsp: Balsamic vinegar.
1 cup: Water or vegetable broth (To be used for simmering and thinning.)
To taste: Salt and black pepper.
Optional: Vegan parmesan for garnish.
Instructions
- Cook Pasta: Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente.
- Sauté Aromatics: In a heated skillet, add water, broth, or oil. 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 for 2-3 minutes until caramelized.
- Simmer Sauce: Add cherry tomatoes and water to the skillet. Cover and cook for 3-4 minutes until tomatoes are soft, then smash them with a spoon.
- Make it Creamy: Stir in coconut milk and nutritional yeast, seasoning with salt and pepper. Simmer for 5-10 minutes until thickened.
- Combine Pasta and Sauce: Drain pasta and add it to the skillet. Toss with arugula until well combined.
- Serve: Top with parsley and optional vegan parmesan before serving.
Notes
- For a nut-free version, use a blend of unsweetened oat milk and sunflower seeds instead of coconut milk.
- Reserve some pasta water to thin the sauce if it becomes too thick after combining.
- The sauce can be made 2-3 days ahead and refrigerated.
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: Approx. 8g
- Sodium: Varies
- Fat: Approx. 12g
- Saturated Fat: Approx. 8g
- Trans Fat: 0g
- Carbohydrates: Approx. 45g
- Fiber: Approx. 6g
- Protein: Approx. 10g
- Cholesterol: 0mg
Find it online: https://cleanvegankitchen.com/sun-dried-tomato-pasta/