Vegan Creamy Sun Dried Tomato Pasta Recipe

When it comes to quick, flavorful meals that please a crowd, this Vegan Creamy Sun Dried Tomato Pasta holds a special place in my kitchen. With its velvety sauce and a vibrant touch from fresh ingredients, it’s become a favorite for weeknight dinners and casual gatherings alike. The combination of sun-dried tomatoes, garlic, and creamy coconut milk creates a dish that’s not only satisfying but also brilliantly uncomplicated—a total win for busy lifestyles!

Reasons You’ll Love Making It

Why should this recipe earn a spot in your meal rotation? Here are a few compelling reasons:

• Speedy Preparation: In less than 30 minutes, you can serve a stunning pasta dish that tastes like it took hours to prepare. Perfect for those hectic weeknights.
• Budget-Friendly: Most of the ingredients are pantry staples, making it easy to whip up on a whim without breaking the bank.
• Kid-Approved: The creamy texture and rich flavors appeal to children and adults alike, making it a great family meal.
• Nutrient-Packed: With a load of tomatoes and leafy greens included, it’s a delicious way to get your vegetables in.

“A delightful mixture of creamy and tangy! My family devoured this pasta and begged for seconds!”

Step-by-Step Guide to Cooking It

Getting this dish on the table is a breeze. You begin by cooking the gluten-free fettuccine, followed by sautéing aromatics, and then creating a luscious sauce. Once the pasta is ready, you simply mix everything together, and voilà! Dinner is served in a flash.

What You’ll Need

Before you start cooking, here’s what you’ll need for this glorious pasta dish:

• 8 oz gluten-free fettuccine
• 4 garlic cloves, minced
• 10 sun-dried tomatoes, chopped
• 1 tbsp Italian seasoning
• 1 tbsp balsamic vinegar
• 3 tbsp tomato paste
• 2 cups cherry tomatoes
• 1 cup water or vegetable broth
• 7 oz full-fat canned coconut milk (use thick cream from half a can)
• 3 tbsp nutritional yeast
• Salt and pepper to taste
• 2 cups baby arugula
• ½ cup flat-leaf parsley, chopped
• Optional: Vegan parmesan for topping

Step-by-Step Directions

1. Cook the Pasta: Boil water in a large pot and cook the gluten-free fettuccine according to the package instructions until al dente.
2. Sauté Aromatics: In a heated skillet, add water, broth, or oil. Sauté minced garlic and chopped sun-dried tomatoes for about 2 minutes. Add more liquid if necessary.
3. Caramelize Flavors: Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until the mixture is nicely caramelized.
4. Simmer Sauce: Add cherry tomatoes and water (or broth) to the skillet. Cover and cook for 3-4 minutes until the tomatoes soften. Smash them gently with a spoon to release their juices.
5. Mix in Coconut Milk: Stir in the coconut milk and nutritional yeast, seasoning with salt and pepper. Let this simmer for 5-10 minutes until the sauce thickens to your preference.
6. Combine Pasta and Sauce: Drain the pasta and add it to the sauce in the skillet. Toss to combine, and then fold in the arugula until it wilts slightly.
7. Serve: Top with fresh parsley and sprinkle with optional vegan parmesan before enjoying.

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Perfect Pairings for Vegan Creamy Sun Dried Tomato Pasta Recipe

Wondering how to serve it? This pasta dish is fantastic on its own, but it pairs beautifully with:

• A crisp, green salad drizzled with lemon vinaigrette
• Garlic bread or a baguette to mop up the creamy sauce
• Roasted vegetables for added texture and taste

Best Way to Store Vegan Creamy Sun Dried Tomato Pasta Recipe

To keep your leftovers fresh, store any unused pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to restore its creamy texture, ensuring it’s heated through. Alternatively, you can freeze individual portions—just make sure to let it cool completely before transferring to freezer-safe containers.

Tips and Tricks

Maximize the flavor and ease of this recipe with these handy tips:

• Fresh Herbs: Use fresh basil or oregano instead of dried for a burst of flavor.
• Texture Variation: For a little crunch, consider adding pine nuts or toasted walnuts.
• Meal Prep: Make the sauce in advance and store it in the fridge or freeze portions, then simply cook the pasta when ready to serve.

Flavor Variations

Don’t hesitate to get creative! Here are some ways to customize this dish:

• Switch Up the Greens: Replace arugula with spinach or kale for a different flavor profile.
• Add Protein: Incorporate chickpeas or tofu for an extra protein boost.
• Spice It Up: Add red pepper flakes or a splash of hot sauce for a spicy kick.

Your Questions Answered

What’s the prep time for this recipe?

This dish can be prepared in about 10 minutes, with an additional 15 minutes for cooking, making it perfect for a quick meal.

Can I substitute the coconut milk?

Yes! If you’re not a fan of coconut, cashew cream or a dairy-free cream alternative can work as great substitutes.

How do I store leftovers safely?

Make sure to refrigerate any leftovers within two hours of cooking. Store them in a tight-sealed container, and they’ll last up to 3 days.

Enjoy this delightful Vegan Creamy Sun Dried Tomato Pasta and embrace the rich flavors that come together in such a simple yet elegant dish. Happy cooking!

Vegan Creamy Sun Dried Tomato Pasta

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• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A quick, flavorful pasta dish featuring a creamy sauce made from coconut milk, sun-dried tomatoes, and fresh ingredients, perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 8 oz gluten-free fettuccine
• 4 garlic cloves, minced
• 10 sun-dried tomatoes, chopped
• 1 tbsp Italian seasoning
• 1 tbsp balsamic vinegar
• 3 tbsp tomato paste
• 2 cups cherry tomatoes
• 1 cup water or vegetable broth
• 7 oz full-fat canned coconut milk
• 3 tbsp nutritional yeast
• Salt and pepper to taste
• 2 cups baby arugula
• ½ cup flat-leaf parsley, chopped
• Optional: Vegan parmesan for topping

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Instructions

1. Boil water in a large pot and cook the gluten-free fettuccine according to the package instructions until al dente.
2. In a heated skillet, add water, broth, or oil. Sauté minced garlic and chopped sun-dried tomatoes for about 2 minutes. Add more liquid if necessary.
3. Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until the mixture is nicely caramelized.
4. Add cherry tomatoes and water (or broth) to the skillet. Cover and cook for 3-4 minutes until the tomatoes soften. Smash them gently with a spoon to release their juices.
5. Stir in the coconut milk and nutritional yeast, seasoning with salt and pepper. Let this simmer for 5-10 minutes until the sauce thickens to your preference.
6. Drain the pasta and add it to the sauce in the skillet. Toss to combine, and then fold in the arugula until it wilts slightly.
7. Top with fresh parsley and sprinkle with optional vegan parmesan before enjoying.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to restore creaminess.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 0mg

Keywords: Vegan, Pasta, Quick Meal, Creamy Sauce, Sun Dried Tomatoes, Easy Dinner