Description
This vegan creamy sun dried tomato pasta recipe features gluten-free fettuccine tossed in a luscious sun-dried tomato sauce enhanced with garlic, balsamic vinegar, and creamy coconut milk. Brightened with fresh arugula and parsley, it offers a wholesome, Italian-inspired plant-based main course that’s both flavorful and satisfying.
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 a can)
- 3 tbsp nutritional yeast
- Salt and pepper to taste
Finishing
- 2 cups baby arugula
- ½ cup flat leaf parsley, chopped
- Vegan parmesan (optional)
Instructions
- Cook Pasta: Bring a large pot of water to a boil and cook the gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
- Sauté Aromatics: Heat a large skillet over medium heat and add a splash of water, vegetable broth, or oil. Add the minced garlic and chopped sun-dried tomatoes and sauté for about 2 minutes, adding water as needed to prevent sticking and help soften the ingredients.
- Caramelize Flavors: Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Continue to cook and stir for 2-3 minutes until the mixture caramelizes, becomes aromatic, and slightly thickened.
- Simmer Sauce: Add the cherry tomatoes and 1 cup of water to the skillet. Cover with a lid and cook for 3-4 minutes until the tomatoes soften. Use a spoon to gently smash the tomatoes to help release their juices and create a sauce base.
- Add Creaminess: Stir in the thick creamy coconut milk and nutritional yeast. Season with salt and pepper to your taste. Simmer the sauce for 5-10 minutes until it thickens into a creamy, rich consistency.
- Combine Pasta and Sauce: Add the drained fettuccine directly to the skillet with the sauce. Toss in the baby arugula and chopped flat leaf parsley. Mix thoroughly until the pasta is well coated and the arugula just begins to wilt.
- Serve: Optionally sprinkle with vegan parmesan before serving for an extra cheesy flavor. Enjoy your creamy, vibrant vegan pasta dish warm.
Notes
- Use full-fat coconut milk cream for the richest sauce; avoiding the watery part of the canned coconut milk ensures creaminess.
- Adjust salt and pepper seasonings towards the end to perfectly suit your palate.
- For added texture and flavor, consider tossing in toasted pine nuts or walnuts just before serving.
- Pair this pasta with a fresh green salad or crusty gluten-free bread for a complete meal.
- Make sure to stir the sauce occasionally while simmering to prevent sticking and burning on the skillet bottom.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired, Vegan
Keywords: Vegan pasta, sun dried tomato sauce, creamy pasta, gluten free fettuccine, coconut cream sauce, Italian-inspired vegan recipe, arugula pasta
