Description
This Vegan Creamy Sun-Dried Tomato Pasta features gluten-free fettuccine tossed in a rich, dairy-free sauce made from coconut milk, sun-dried tomatoes, and nutritional yeast. Enhanced with fresh cherry tomatoes, garlic, and Italian seasoning, it’s a flavorful, healthy, and quick plant-based meal perfect for a weeknight dinner or casual gathering.
Ingredients
Scale
Pasta
- 4 servings gluten-free fettuccine
Sauce
- 4 garlic cloves, minced
- 10 sun-dried tomatoes, chopped
- 1 cup full-fat canned coconut milk
- 3 tbsp nutritional yeast
- 2 cups cherry tomatoes
- 1 tsp Italian seasoning
- 1 tbsp balsamic vinegar
- 1 tbsp tomato paste
- 1/4 cup water or vegetable broth
- Salt and black pepper to taste
Garnish
- Baby arugula
- Fresh parsley, chopped
- Optional: vegan parmesan cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to boil and cook the gluten-free fettuccine according to package instructions until al dente. Drain well and set aside.
- Sauté garlic and sun-dried tomatoes: In a skillet over medium heat, add minced garlic and chopped sun-dried tomatoes. Sauté for about 2 minutes until fragrant and warmed through.
- Add seasonings and caramelize: Stir in Italian seasoning, balsamic vinegar, and tomato paste into the skillet. Cook for an additional 2 to 3 minutes until the mixture caramelizes and deepens in flavor.
- Cook cherry tomatoes: Add the cherry tomatoes and water or vegetable broth. Cover the skillet and let it simmer for 3 to 4 minutes until the tomatoes soften and release their juices.
- Incorporate coconut milk and nutritional yeast: Pour in the full-fat canned coconut milk and sprinkle nutritional yeast into the skillet. Season with salt and pepper to taste. Allow the sauce to simmer gently for 5 to 10 minutes until it slightly thickens and becomes creamy.
- Toss pasta with sauce and greens: Add the cooked fettuccine back into the skillet with the sauce. Toss in baby arugula and stir until everything is well combined and the arugula begins to wilt slightly.
- Serve and garnish: Plate the pasta hot, and garnish with fresh chopped parsley. Optionally, sprinkle with vegan parmesan cheese for extra flavor. Serve immediately and enjoy.
Notes
- Use gluten-free pasta to keep this dish gluten-free and vegan.
- Full-fat canned coconut milk provides the creamy texture; avoid light versions for best results.
- Nutritional yeast adds a cheesy, umami flavor without dairy.
- Substitute vegetable broth or water if you prefer a lighter sauce.
- Adjust seasoning with salt and pepper to your preference.
- Optional vegan parmesan enhances the flavor but can be omitted for a lower-calorie dish.
