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Vegan Creamy Sun Dried Tomato Pasta

A comforting and creamy pasta dish made with gluten-free fettuccine, coconut milk, garlic, and sun-dried tomatoes, perfect for quick weeknight meals or special gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base
  • 12 oz 4 servings gluten-free fettuccine Feel free to swap for another gluten-free pasta.
  • 1 cup water or vegetable broth Use as needed for the sauce.
Sauce Ingredients
  • 4 cloves garlic, minced
  • 10 count sun-dried tomatoes, chopped
  • 1 tbsp Italian seasoning
  • 1 tbsp balsamic vinegar
  • 3 tbsp tomato paste
  • 2 cups cherry tomatoes, halved
  • 7 oz full-fat canned coconut milk (thick cream only) About half a can.
  • 3 tbsp nutritional yeast
  • to taste Salt and pepper
Finishing Touches
  • 2 cups baby arugula
  • ½ cup flat-leaf parsley, chopped
  • to taste Vegan parmesan (optional) For serving.

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Add the gluten-free fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
Sauté Aromatics
  1. In a heated skillet, add a splash of water, broth, or oil. Sauté the minced garlic and chopped sun-dried tomatoes for 2 minutes, allowing them to infuse their flavors into the pan.
Caramelize Flavors
  1. Stir in Italian seasoning, balsamic vinegar, and tomato paste. Let everything cook together for an additional 2-3 minutes until fragrant.
Simmer Sauce
  1. Toss in the halved cherry tomatoes and water (or vegetable broth). Cover and let it simmer for 3-4 minutes, just until the tomatoes are softened and juicy.
Stir in Coconut Milk
  1. Add the coconut milk and nutritional yeast next. Season with salt and pepper to taste. Let this simmer for another 5-10 minutes until warmed through and slightly thickened.
Combine Pasta and Sauce
  1. Drain the cooked fettuccine and toss it into the skillet with the sauce. Fold in the arugula for a fresh note.
Serve
  1. Plate your pasta and top with chopped parsley and vegan parmesan, if desired.

Notes

For storage, keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop with added water or vegetable broth as necessary. Experiment with different greens for variety.