Description

This Vegan Creamy Sun Dried Tomato Pasta is a luscious, dairy-free dish featuring gluten-free fettuccine tossed in a rich, velvety sauce made from coconut milk, sun dried tomatoes, and fresh cherry tomatoes. Enhanced with garlic, Italian seasoning, and nutritional yeast, it offers a perfect balance of tangy and savory flavors. Fresh baby arugula and parsley add a peppery freshness, making it a wholesome and satisfying meal suitable for vegan and gluten-free diets.

Ingredients

Scale

Pasta

4 servings gluten-free fettuccine

Sauce

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, about half of a can)
3 tbsp nutritional yeast
Salt and pepper to taste

Greens and Garnish

2 cups baby arugula
½ cup flat leaf parsley, chopped
Vegan parmesan (optional)

Instructions

Cook Pasta: Boil water in a large pot and cook the gluten-free fettuccine according to the package instructions until al dente. Drain and set aside.
Sauté Aromatics: Heat a skillet over medium heat and add a splash of water, vegetable broth, or a small amount of oil. Add the minced garlic and chopped sun-dried tomatoes, sautéing gently for about 2 minutes while stirring, adding a little water if the pan gets too dry to prevent burning.
Caramelize Flavors: Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook the mixture for 2-3 minutes, allowing the flavors to deepen and the tomato paste to caramelize slightly, stirring frequently to avoid sticking.
Simmer Sauce: Add the fresh cherry tomatoes and 1 cup of water or vegetable broth to the skillet. Cover and let cook for 3-4 minutes until the tomatoes have softened. Use a spoon to gently smash the tomatoes, breaking them down to release more flavor into the sauce.
Stir in Coconut Milk and Nutritional Yeast: Pour in the thick cream portion of the canned coconut milk followed by the nutritional yeast. Season with salt and pepper to taste. Reduce heat and simmer the sauce for 5-10 minutes until it thickens, stirring occasionally.
Combine Pasta and Sauce: Add the cooked gluten-free fettuccine to the skillet and toss to coat thoroughly with the creamy tomato sauce. Add the baby arugula and toss again until the greens begin to wilt and incorporate with the pasta.
Serve: Transfer the pasta to plates or a serving bowl. Sprinkle with chopped flat leaf parsley and optional vegan parmesan cheese before serving for a burst of fresh flavor and extra creaminess.

Notes

Use the thick, creamy part of canned full-fat coconut milk for the best sauce texture.
For a nuttier flavor, add a handful of toasted pine nuts or walnuts as a topping.
Adjust the consistency of the sauce by adding more vegetable broth or water if it becomes too thick.
Vegan parmesan is optional but enhances the cheesy flavor; you can substitute with nutritional yeast if preferred.
This recipe is naturally gluten-free when using gluten-free pasta varieties.
Leftovers store well in an airtight container in the refrigerator for up to 3 days and can be gently reheated on the stove or microwave.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Boiling, Sautéing, Simmering
Cuisine: Italian-inspired Vegan

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 410 kcal
Sugar: 7 g
Sodium: 320 mg
Fat: 22 g
Saturated Fat: 19 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 6 g
Protein: 8 g
Cholesterol: 0 mg

Keywords: vegan pasta, creamy sun dried tomato pasta, gluten free pasta recipe, dairy free pasta sauce, coconut milk pasta, vegan italian recipes