Description
This Creamy Sun-Dried Tomato Vegan Pasta is rich, quick, and comforting. Made in 25 minutes with coconut cream, garlic, and herbs. Perfect for weeknight meals.
Ingredients
4 servings 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 (cream only)
3 tbsp nutritional yeast
Salt and pepper to taste
2 cups baby arugula
½ cup flat-leaf parsley, chopped
Vegan parmesan (optional)
Instructions
1. Cook the pasta in boiling water until al dente, then drain.
2. In a skillet, sauté garlic and sun-dried tomatoes for 2 minutes using water, broth, or oil.
3. Add Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2–3 minutes until caramelized.
4. Add cherry tomatoes and water; cover and cook for 3–4 minutes until softened. Smash tomatoes with a spoon.
5. Stir in coconut milk and nutritional yeast. Season with salt and pepper. Simmer for 5–10 minutes until thickened.
6. Add the drained pasta and arugula to the sauce. Toss to combine.
7. Serve topped with parsley and optional vegan parmesan.
Notes
Use full-fat coconut milk for the best creamy texture.
Store leftovers in an airtight container for up to 4 days.
Reheat with a splash of broth or water to revive the sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Italian-inspired, Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 8
- Fat: 11
- Carbohydrates: 44
- Fiber: 5
- Protein: 9
- Cholesterol: 0