Description
Indulge in a bowl of Vegan Creamy Sun Dried Tomato Pasta, a quick and satisfying meal that’s perfect for any occasion. This dish features a luscious sauce made from sun-dried tomatoes, garlic, and creamy coconut milk, all tossed with tender gluten-free fettuccine. Packed with fresh arugula and herbs, it not only delights the palate but also nourishes the body. In just 25 minutes, you can create an Italian-inspired feast that impresses family and friends alike. Ideal for busy weeknights or leisurely dinners, this recipe is simple yet elegant, ensuring you enjoy every bite without the guilt.
Ingredients
Scale
- 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 (thick cream only half of a can)
- 3 tbsp nutritional yeast
- salt and pepper to taste
- 2 cups baby arugula
- ½ cup flat leaf parsley chopped
- vegan parmesan optional
Instructions
- Cook gluten-free fettuccine in a large pot until al dente; drain.
- Sauté minced garlic and chopped sun-dried tomatoes in a skillet.
- Add Italian seasoning, balsamic vinegar, and tomato paste; cook until caramelized.
- Mix in cherry tomatoes and liquid; cover and simmer to soften.
- Stir in coconut milk and nutritional yeast; season to taste.
- Combine pasta with the sauce and toss in baby arugula.
- Serve garnished with fresh parsley and optional vegan parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 380
- Sugar: 6g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg