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

Scale

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

Cook Mode Prevent your screen from going dark

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