Vegan Creamy Sun Dried Pasta (Print-Friendly Version)
Creamy vegan pasta blended with sun-dried tomatoes, garlic, herbs, and fresh arugula for a rich, wholesome meal.
# Ingredients You’ll Need:
→ Pasta
01 -
4 servings gluten-free fettuccine
→ Aromatics and Herbs
02 -
4 garlic cloves, minced
03 -
10 sun-dried tomatoes, chopped
04 -
1 tablespoon Italian seasoning
05 -
2 cups cherry tomatoes
06 -
2 cups baby arugula
07 -
½ cup flat-leaf parsley, chopped
→ Sauce Components
08 -
1 tablespoon balsamic vinegar
09 -
3 tablespoons tomato paste
10 -
1 cup water or vegetable broth
11 -
7 ounces full-fat canned coconut milk (thick cream, approximately half a can)
12 -
3 tablespoons nutritional yeast
13 -
Salt and black pepper, to taste
→ Optional
14 -
Vegan Parmesan cheese, for garnish
# How to Make It:
01 -
Bring a large pot of water to a boil and cook the gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
02 -
In a large skillet over medium heat, add water, vegetable broth, or oil. Sauté minced garlic and chopped sun-dried tomatoes for 2 minutes, adding additional water if necessary to prevent sticking.
03 -
Stir in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2 to 3 minutes until the mixture becomes caramelized and aromatic.
04 -
Add cherry tomatoes and 1 cup of water to the skillet. Cover and cook for 3 to 4 minutes until the tomatoes soften, then gently crush them with a spoon. Stir in the coconut milk and nutritional yeast, seasoning with salt and pepper. Simmer for 5 to 10 minutes until the sauce thickens.
05 -
Add the cooked pasta to the skillet and toss together with baby arugula until combined and wilted.
06 -
Plate the pasta and garnish with chopped flat-leaf parsley and optional vegan Parmesan cheese before serving.
# Extra Tips:
01 -
Use thick coconut cream from canned coconut milk for optimal creaminess.