Name: Creamy Vegan Sun-Dried Tomato Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4 servings gluten-free fettuccine; 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 half of a can); 3 tbsp nutritional yeast; Salt and pepper to taste; 2 cups baby arugula; ½ cup flat-leaf parsley, chopped; Vegan parmesan (optional)

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There’s something magical about a pot of bubbling sauce, especially one as creamy and rich as this Creamy Vegan Sun-Dried Tomato Pasta. As the smell of garlic wafts through the kitchen, you can almost hear the inviting sizzle of sun-dried tomatoes hitting the pan. The colors of the cherry tomatoes bursting in the sauce create a beautiful canvas of warm reds and inviting greens from the fresh arugula and parsley. Each swirl of fettuccine captures the luscious sauce, promising a forkful of flavor in every bite.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Creamy Vegan Sun-Dried Tomato Pasta
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Creamy Vegan Sun-Dried Tomato Pasta

Growing up, one of my favorite family meals was always pasta on the weekends, a time when everyone gathered to share stories over a hearty dish. This creamy vegan take brings that nostalgia back while being wholly plant-based. Whether you’re cooking for a cozy dinner or a special occasion, this dish is bound to impress. Let the comforting essence of Italy fill your home as you prepare this delightful meal—trust me, you’ll be so excited to make your own Creamy Vegan Sun-Dried Tomato Pasta!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 25 minutes, it’s perfect for busy weeknights!
Irresistible Flavor: The combination of sun-dried tomatoes and garlic creates a mouthwatering, rich sauce that’s hard to resist.
Eye-Catching Appeal: Vibrant colors and textures make this dish as beautiful as it is delicious.
Flexible Serving: Perfect for a fancy dinner party or a cozy family meal.
Diet-Friendly Options: Gluten-free and vegan, so everyone can enjoy without worry!

Ingredients You’ll Need

4 servings gluten-free fettuccine: Ensures everyone can relish this dish, no gluten intolerance needed!
4 garlic cloves, minced: Adds a robust flavor; feel free to adjust based on your garlic love!
10 sun-dried tomatoes, chopped: These little darlings bring a sweet, concentrated tomato flavor that’s essential for this dish.
1 tbsp Italian seasoning: A blend of dried herbs that encapsulates the essence of Italian cuisine, making everything taste divine.
1 tbsp balsamic vinegar: Adds a tangy sweetness—use good quality for the best results.
3 tbsp tomato paste: Intensifies the tomato flavor; you can swap with crushed tomatoes in a pinch.
2 cups cherry tomatoes: Freshness is key; use ripe cherry tomatoes for the sweetest flavor.
1 cup water or vegetable broth: Broth enhances the savory notes, but feel free to use water for simplicity.
7 oz full-fat canned coconut milk (thick cream only half of a can): This cream makes the sauce luxuriously rich; a great alternative to dairy!
3 tbsp nutritional yeast: Offers a cheesy flavor without the dairy, giving depth to the sauce.
Salt and pepper to taste: Essential for seasoning; adjust according to your preference.
2 cups baby arugula: Adds a peppery freshness to the dish, finalizing that authentic Italian vibe.
½ cup flat-leaf parsley, chopped: Brightens the dish visually and adds a fresh flavor.
Vegan parmesan (optional): For those who enjoy an extra cheesy finish, this optional garnish is a delightful touch.

How to Make Creamy Vegan Sun-Dried Tomato Pasta

Cook Pasta: Begin by boiling a large pot of water and bringing it to a rolling boil. Cook the gluten-free fettuccine according to package instructions; you’ll want it al dente for the perfect texture. This should take about 8-10 minutes. Once cooked, reserve a bit of pasta water and drain the rest; don’t forget to give it a quick rinse to keep it from sticking together!

Sauté Aromatics: In a skillet over medium heat, add a splash of vegetable broth or a drizzle of olive oil. Toss in the minced garlic and chopped sun-dried tomatoes, sautéing for about 2 minutes until the garlic is fragrant. If you find it’s sticking, add a little more broth to keep things moving and flavorful.

Caramelize Flavors: Stir in the Italian seasoning, balsamic vinegar, and tomato paste, mixing everything together well. Allow this to cook for an additional 2-3 minutes, letting the flavors caramelize and deepen, creating a beautiful aroma in your kitchen that will have everyone asking, “What’s cooking?”

Simmer Sauce: Add the cherry tomatoes and the cup of water (or vegetable broth) to the skillet. Cover and let it simmer for about 3-4 minutes until the tomatoes start to soften. Use a spoon to gently smash them down—this will create a lovely sauce base. It’s just like tending a garden; you want the flavors to develop fully!

Stir in Coconut Milk: Pour in the thick canned coconut milk and sprinkle in the nutritional yeast. Season with salt and pepper, then let it continue to simmer for 5-10 minutes. This is where it all comes together, transforming into a creamy delight. Keep an eye on it until it’s thickened just enough to coat the pasta beautifully.

Combine Pasta and Sauce: Once your sauce is invitingly thick, drain your pasta and add it right into the skillet. Toss everything together, then fold in the arugula. The heat will slightly wilt the arugula, adding a splendid crunch and vibrant green pop to your dish!

Serve: Transfer your creamy vegan sun-dried tomato pasta to a serving bowl. Top it off with freshly chopped parsley and some vegan parmesan if you’re feeling fancy. It’s all about the presentation here—dive in and enjoy!

Storing & Reheating

If you have leftovers, this dish can be stored at room temperature for a couple of hours if serving immediately. For longer storage, keep it in an airtight container in the fridge for up to 4 days. You can also freeze the pasta for up to 3 months in a freezer-safe container. When reheating, use a microwave or a pan on low heat, adding a splash of water or broth to refresh the texture. Just a heads up; the creaminess might mellow a bit, but it’ll still taste delightful!

Chef’s Helpful Tips

Avoid Overcooking the Pasta: Always cook your pasta al dente; this keeps it from becoming mushy when combined with the sauce.
Fresh Ingredients Are Key: Use ripe cherry tomatoes and quality sun-dried tomatoes for the best flavor.
Taste as You Go: Adjust seasonings to suit your palate—everyone loves different flavor profiles!
Thicker Sauce: If you desire an even thicker sauce, let it simmer a bit longer, keeping an eye on it to prevent burning.
Make Ahead: This dish can be prepared in advance—just reheat gently and add fresh arugula to brighten it up right before serving.

What a treat it has been sharing this fabulous recipe for Creamy Vegan Sun-Dried Tomato Pasta with you! This dish not only embodies comforting flavors but celebrates plant-based goodness that can be shared with everyone at your table. Remember, whether you’re a seasoned chef or a curious beginner, let your culinary imagination run wild. Experiment with ingredients and don’t shy away from making it your own. Enjoy making this recipe and savor every bite—you’ll be glad you did!

Recipe FAQs

Can I use regular pasta instead of gluten-free?

Absolutely! If gluten isn’t a concern for you, regular fettuccine will work perfectly as a substitute. Just keep an eye on the cooking time, which may differ from gluten-free options.

Can I add vegetables to this pasta?

Definitely! Feel free to add in your favorite veggies such as spinach, bell peppers, or zucchini. Just sauté them with the garlic for a delightful veggie boost!

How can I make this dish spicier?

For an extra kick, you might want to add a sprinkle of red pepper flakes when combining your sauce ingredients. It’ll elevate the flavors wonderfully!

What can I use instead of nutritional yeast?

If you’re not a fan of nutritional yeast, you can substitute it with vegan cheese or simply blend in a bit of cashew cream for a creamy texture without the cheesy flavor.