Vegan Creamy Sun Dried Tomato Pasta Recipe
This Vegan Creamy Sun Dried Tomato Pasta Recipe is a delightful dish that brings a taste of Italy to your dinner table. With its rich, creamy sauce made from sun-dried tomatoes and coconut milk, this pasta is not only wholesome but also bursting with flavor. It’s perfect for weeknight meals or special occasions, catering to both vegan diets and those seeking delicious plant-based options. The combination of garlic, balsamic vinegar, and fresh herbs elevates this dish to a new level of deliciousness.
Why You’ll Love This Recipe
- Creamy Texture: The use of coconut cream creates a rich, velvety sauce that envelops the pasta beautifully.
- Quick and Easy: Ready in just 25 minutes, making it a fantastic option for busy weeknights.
- Flavor Packed: The blend of sun-dried tomatoes, garlic, and nutritional yeast delivers an irresistible flavor profile.
- Nutritious Ingredients: Packed with fresh veggies like arugula and cherry tomatoes, it’s as healthy as it is tasty.
- Versatile Meal: Perfect as a main course or side dish, it pairs well with a variety of salads and bread.
Tools and Preparation
Before diving into the cooking process, gather your essential tools. Having the right equipment makes preparing this vegan pasta easier and more enjoyable.
Essential Tools and Equipment
- Large pot
- Skillet
- Cooking spoon
- Knife
- Cutting board
Importance of Each Tool
- Large pot: Essential for boiling the gluten-free fettuccine to perfection without sticking.
- Skillet: Used to sauté the aromatics and simmer the sauce for maximum flavor infusion.
- Knife: Necessary for chopping sun-dried tomatoes and fresh herbs efficiently.
- Cutting board: Provides a safe surface for chopping ingredients while keeping your workspace tidy.
Ingredients
For this Vegan Creamy Sun Dried Tomato Pasta Recipe, you will need the following ingredients:
Pasta
- 4 servings gluten free fettuccine
Aromatics and Seasonings
- 4 garlic cloves minced
- 10 sun dried tomatoes chopped
- 1 tbsp italian seasoning
- 1 tbsp balsamic vinegar
- 3 tbsp tomato paste
Vegetables
- 2 cups cherry tomatoes
- 2 cups baby arugula
- ½ cup flat leaf parsley chopped
Sauce Base
- 1 cup water or vegetable broth
- 7 oz full fat canned coconut milk (thick cream only half of a can)
- 3 tbsp nutritional yeast
- Salt and pepper to taste
Optional Topping
- Vegan parmesan optional
How to Make Vegan Creamy Sun Dried Tomato Pasta Recipe
Step 1: Cook Pasta
Boil water in a large pot. Cook the gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
Step 2: Sauté Aromatics
In a heated skillet, add either water, broth, or oil. Sauté minced garlic and chopped sun-dried tomatoes for about 2 minutes, adding more liquid as needed to prevent sticking.
Step 3: Caramelize Flavors
Stir in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until the mixture becomes fragrant and caramelized.
Step 4: Simmer Sauce
Add halved cherry tomatoes along with the water or broth to the skillet. Cover and cook for 3-4 minutes until the tomatoes soften. Use a spoon to smash them gently.
Step 5: Incorporate Coconut Milk
Mix in the thick coconut milk along with nutritional yeast. Season with salt and pepper. Let it simmer for another 5-10 minutes until the sauce thickens up nicely.
Step 6: Combine Pasta and Sauce
Drain the cooked pasta if you haven’t already. Add it directly into the skillet with the sauce. Toss everything together with baby arugula until well combined.
Step 7: Serve
Plate your creamy sun-dried tomato pasta hot. Top with chopped parsley and sprinkle vegan parmesan over each serving if desired. Enjoy!
How to Serve Vegan Creamy Sun Dried Tomato Pasta Recipe
This delicious Vegan Creamy Sun Dried Tomato Pasta is versatile and can be served in various delightful ways. Here are some serving suggestions that enhance the meal and add a personal touch.
Add Extra Vegetables
- Roasted Broccoli: Toss broccoli florets with olive oil, salt, and pepper, then roast until crispy.
- Sautéed Spinach: Quickly sauté fresh spinach in garlic for a nutrient boost.
- Grilled Zucchini: Slice zucchini and grill for a smoky flavor that complements the pasta.
Pair with a Salad
- Mixed Green Salad: Combine arugula, spinach, and cherry tomatoes with a light vinaigrette for freshness.
- Caesar Salad: Use vegan dressing and croutons for a classic pairing.
- Mediterranean Chickpea Salad: Toss chickpeas, cucumbers, red onion, and olives with lemon juice for a zesty side.
Enhance with Toppings
- Vegan Parmesan: Sprinkle homemade or store-bought vegan parmesan on top for added flavor.
- Fresh Herbs: Garnish with basil or additional parsley to elevate the dish’s aroma.
- Crushed Red Pepper Flakes: Add spice by sprinkling red pepper flakes before serving.
How to Perfect Vegan Creamy Sun Dried Tomato Pasta Recipe
To make this Vegan Creamy Sun Dried Tomato Pasta even better, consider these helpful tips.
- Use Fresh Ingredients: Opt for fresh garlic and ripe cherry tomatoes for enhanced flavors.
- Adjust Creaminess: If you prefer a thicker sauce, reduce the amount of water or vegetable broth added.
- Experiment with Seasoning: Feel free to add your favorite herbs or spices to customize the taste.
- Cook Pasta Al Dente: Ensure the gluten-free fettuccine is cooked just right for the best texture.
Best Side Dishes for Vegan Creamy Sun Dried Tomato Pasta Recipe
Complementing your Vegan Creamy Sun Dried Tomato Pasta with the right side dishes can create a well-rounded meal. Here are some excellent options:
- Garlic Bread: Serve warm garlic bread to soak up any extra sauce from the pasta.
- Bruschetta: Offer toasted bread topped with diced tomatoes, basil, and balsamic glaze as an appetizer.
- Stuffed Bell Peppers: Fill bell peppers with quinoa, black beans, and spices for a hearty side.
- Roasted Asparagus: Drizzle asparagus with olive oil and roast until tender for a healthy crunch.
- Quinoa Salad: A light quinoa salad mixed with veggies provides protein and fiber alongside the pasta.
- Caprese Skewers: Assemble skewers of cherry tomatoes, basil leaves, and vegan mozzarella as a fun finger food option.
Common Mistakes to Avoid
Making the perfect Vegan Creamy Sun Dried Tomato Pasta Recipe can be easy, but there are common pitfalls that can affect the outcome. Here are some mistakes to keep in mind.
- Skipping the soaking: Not soaking sun-dried tomatoes beforehand can lead to a chewy texture. Always soak them in warm water for 15-20 minutes for better consistency.
- Overcooking the pasta: Cooking gluten-free fettuccine too long can make it mushy. Follow package instructions closely and taste as you go.
- Ignoring seasoning: Under-seasoning can leave your dish bland. Taste your sauce while cooking and adjust salt and pepper accordingly.
- Rushing the caramelization: Skipping the caramelization step can prevent full flavor development. Take your time to sauté garlic and tomatoes until they’re golden brown.
- Not using fresh ingredients: Stale herbs or old tomatoes can diminish flavor. Use fresh ingredients for a vibrant, tasty dish.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Vegan Creamy Sun Dried Tomato Pasta in an airtight container for up to 3 days.
- Let the pasta cool completely before sealing to avoid condensation.
Freezing Vegan Creamy Sun Dried Tomato Pasta Recipe
- Freeze in individual portions using freezer-safe containers or bags for up to 2 months.
- Label containers with dates to track freshness easily.
Reheating Vegan Creamy Sun Dried Tomato Pasta Recipe
- Oven: Preheat oven to 350°F (175°C). Place pasta in an oven-safe dish, cover with foil, and heat for about 15-20 minutes.
- Microwave: Transfer pasta to a microwave-safe bowl, cover lightly, and heat on medium power for 2-3 minutes, stirring halfway through.
- Stovetop: Place pasta in a skillet over low heat, adding a splash of water or broth to prevent sticking. Stir occasionally until heated through.
Frequently Asked Questions
Here are some frequently asked questions about this delicious recipe.
Can I use other types of pasta?
Yes! You can substitute any pasta shape you prefer, just adjust cooking times accordingly.
What is a good substitute for coconut milk?
Almond milk or cashew cream work well as dairy-free alternatives if you’re looking for a lighter option.
How do I make this recipe gluten-free?
Use gluten-free fettuccine as listed in the ingredients. Check labels for cross-contamination if needed.
Can I add more vegetables?
Absolutely! Feel free to incorporate vegetables like spinach, zucchini, or bell peppers for added nutrition and flavor.
Is this Vegan Creamy Sun Dried Tomato Pasta Recipe suitable for meal prep?
Yes! This recipe stores well and reheats nicely, making it great for meal prep.
Final Thoughts
This Vegan Creamy Sun Dried Tomato Pasta Recipe is not only creamy and flavorful but also incredibly versatile. You can customize it with your favorite veggies or add protein sources like chickpeas or lentils. Give this delightful dish a try; it’s sure to satisfy your cravings!
Vegan Creamy Sun Dried Tomato Pasta
- Total Time: 35 minutes
- Yield: Serves 4
Description
Indulge in the rich flavors of Italy with this Vegan Creamy Sun Dried Tomato Pasta Recipe. This plant-based delight features a luscious sauce made from sun-dried tomatoes and creamy coconut milk, ensuring every bite is packed with taste. Perfect for busy weeknights or special occasions, this dish caters to both vegan diets and anyone seeking a satisfying meal. The addition of garlic, balsamic vinegar, and fresh herbs harmonizes beautifully, making it a flavorful choice that everyone will appreciate. With its quick preparation time and nutritious ingredients like cherry tomatoes and arugula, this pasta recipe is not only delicious but also wholesome.
Ingredients
- 4 servings gluten-free fettuccine
- 4 garlic cloves (minced)
- 10 sun-dried tomatoes (chopped)
- 1 cup coconut milk
- 2 cups cherry tomatoes (halved)
- 2 cups baby arugula
- 3 tbsp nutritional yeast
Instructions
- Cook the gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, sauté minced garlic and sun-dried tomatoes for about 2 minutes.
- Stir in Italian seasoning, balsamic vinegar, and tomato paste; cook for another 2-3 minutes.
- Add halved cherry tomatoes and water or broth; cover and simmer until the tomatoes soften.
- Mix in coconut milk and nutritional yeast; season with salt and pepper, then simmer until thickened.
- Toss the cooked pasta with the sauce and baby arugula until well combined.
- Serve hot, garnished with 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 (approximately 300g)
- Calories: 490
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
