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Sun-Dried Tomato Pasta

Creamy Sun-Dried Tomato Pasta: A Vegan Delight Awaits

This Vegan Creamy Sun-Dried Tomato Pasta offers a comforting and indulgent experience packed with rich flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: PASTA
Cuisine: Italian, Vegan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Gluten-free fettuccine
For the Sauce
  • 4 cloves Garlic, minced Consider using roasted garlic for a mellower taste.
  • 10 Sun-dried tomatoes, chopped Fresh tomatoes can work too, though cooking time may vary.
  • 1 tbsp Italian seasoning Feel free to mix with your favorite dried herbs for a custom touch.
  • 1 tbsp Balsamic vinegar Red wine vinegar could serve as a substitute.
  • 3 tbsp Tomato paste Fresh blended tomatoes can be a nice alternative.
  • 2 cups Cherry tomatoes Halved grape tomatoes or canned tomatoes can be used.
  • 1 cup Water or vegetable broth Vegetable broth amps up flavor.
  • 7 oz Coconut milk, thick cream only Cashew cream is a great nut alternative.
  • 3 tbsp Nutritional yeast Omit for a nut-free option or try grated vegan cheese.
  • Salt and pepper Adjust them to your liking!
For the Finish
  • 2 cups Baby arugula Spinach or kale can be substituted.
  • 1/2 cup Flat leaf parsley, chopped Basil can serve as a delightful alternative.
  • Vegan parmesan, optional Leave it out for a nut-free dish or use store-bought.

Equipment

  • Large pot
  • Skillet

Method
 

Cooking Instructions
  1. Bring a large pot of water to a boil. Add the gluten-free fettuccine and cook until al dente, typically around 8-10 minutes. Drain the pasta and set aside.
  2. In a large skillet over medium heat, add water, broth, or a splash of oil. Once hot, sauté the minced garlic and chopped sun-dried tomatoes for about 2 minutes until fragrant.
  3. Mix in the Italian seasoning, balsamic vinegar, and tomato paste. Let this cook for 2-3 minutes until everything is nicely aromatic and well combined.
  4. Add cherry tomatoes and water or broth to the skillet. Cover and let simmer for 3-4 minutes, gently smashing the tomatoes to release their juices. Stir in the coconut milk and nutritional yeast, and continue to simmer for another 5-10 minutes until the sauce thickens.
  5. Add the drained fettuccine to the skillet and toss everything together, making sure the pasta is well coated in the sauce. Then, mix in the baby arugula until just wilted.
  6. Dish up your creamy sun-dried tomato pasta and garnish with chopped parsley and a sprinkle of optional vegan parmesan for an extra touch before enjoying!

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 10gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 700mgFiber: 6gSugar: 8gVitamin A: 15IUVitamin C: 20mgCalcium: 2mgIron: 10mg

Notes

For a complete meal, serve with crusty bread or a fresh side salad. Store leftovers properly.

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