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–+ servings
Creamy Sun-Dried Tomato Vegan Pasta

Indulgent Creamy Sun-Dried Tomato Vegan Pasta You'll Love

Elevate your dinner with this creamy sun-dried tomato vegan pasta, bursting with flavor and easy to make!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces gluten-free fettuccine Use this pasta for a guilt-free, chewy base
For the Sauce
  • 1 cup water, broth, or oil Choose broth for added depth of flavor
  • 4 cloves garlic Fresh minced garlic infuses the sauce
  • 1 cup sun-dried tomatoes Provides a sweet and tangy punch
  • 1 tablespoon Italian seasoning Enhances the sauce with Italian flair
  • 1 tablespoon balsamic vinegar Adds richness and acidity
  • 2 tablespoons tomato paste Contributes to the sauce’s heartiness
  • 1 cup cherry tomatoes Adds a pop of sweetness
  • 1 can coconut milk Creates a creamy texture
  • nutritional yeast nutritional yeast Provides a vegan cheesy flavor
  • to taste salt and pepper Essential for flavor enhancement
For the Greens
  • 2 cups baby arugula Adds freshness
For Garnish
  • to taste chopped parsley Optional garnish
  • to taste vegan parmesan Optional garnish for extra cheesy flavor

Equipment

  • large pot
  • large skillet

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil. Add gluten-free fettuccine and cook according to package instructions, about 7–10 minutes, until al dente. Drain and set aside.
  2. In a large skillet, heat 1 tablespoon of water, broth, or oil over medium heat. Add minced garlic and chopped sun-dried tomatoes, sautéing for about 2 minutes until aromatic.
  3. Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2–3 minutes until caramelized and darkened.
  4. Add halved cherry tomatoes and 1 cup of water or broth. Cover and cook for 3–4 minutes, smashing gently to create a sauce.
  5. Pour in coconut milk and sprinkle with nutritional yeast. Simmer for 5–10 minutes, stirring occasionally until thickened.
  6. Add cooked fettuccine and toss gently to coat in sauce. Fold in baby arugula until just wilted.
  7. Sprinkle with chopped parsley and vegan parmesan before serving. Enjoy warm!

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 10gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 10IUVitamin C: 20mgCalcium: 8mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently.

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