Creamy Vegan Sun-Dried Tomato Pasta
The kitchen fills with the warm, tempting aroma of sautéing garlic, while the vibrant colors of sun-dried tomatoes and cherry tomatoes create a feast for the eyes. Imagine twirling creamy, luscious fettuccine around your fork, each bite bursting with rich flavors and a hint of earthiness from the coconut milk. The moment you taste the first forkful of this Creamy Vegan Sun-Dried Tomato Pasta, you might just close your eyes and revel in its sheer comfort that will remind you of cozy gatherings around the dinner table.
Table of Contents
Growing up, pasta was a weekly ritual in my family, often paired with the freshest ingredients. This creamy delight brings a sense of nostalgia for those shared meals, evoking memories of laughter and love. As the seasons change and the days grow cooler, it’s the perfect time to savor a comforting bowl of pasta. So, gather your loved ones and let’s create a lovely dinner that speaks to both your heart and taste buds with this scrumptious recipe!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 30 minutes, this dish is great for weeknight dinners when you want something delicious yet effortless.
- Irresistible Flavor: The unique combination of sun-dried tomatoes, garlic, and creamy coconut creates a rich, vibrant sauce you’ll crave again and again.
- Eye-Catching Appeal: With its vibrant reds and greens, this pasta isn’t just tasty – it’s a showstopper for any dinner table.
- Flexible Serving: Perfect for a romantic dinner, a cozy family meal, or even a potluck with friends.
- Diet-Friendly Options: Free from dairy and gluten, this meal is suitable for various dietary preferences without compromising on taste.
Ingredients You’ll Need
- Gluten-free fettuccine: Choose your favorite brand to ensure it’s to your taste. This pasta acts as the perfect base for the creamy sauce.
- Garlic (4 cloves, minced): Fresh garlic adds a pungent, aromatic touch that elevates the entire dish. You can also use garlic powder in a pinch, but fresh is best.
- Sun-dried tomatoes (10, chopped): These little gems bring sweetness and a depth of flavor. If you can’t find them, substitutes like roasted red peppers can work, though the taste will differ.
- Italian seasoning (1 tbsp): This blend infuses the dish with classic Italian flavors, but feel free to customize with your favorite herbs like basil or oregano.
- Balsamic vinegar (1 tbsp): Adds acidity and sweetness, balancing the creaminess of the sauce.
- Tomato paste (3 tbsp): Contributes a rich tomato flavor. If you’re looking for alternatives, consider using passata or crushed tomatoes.
- Cherry tomatoes (2 cups): Fresh and juicy, they melt beautifully into the sauce. Regular diced tomatoes can be used if you don’t have cherry tomatoes on hand.
- Water or vegetable broth (1 cup): Opt for low-sodium broth for more flavor, but plain water will suffice if that’s all you have.
- Canned coconut milk (7 oz, full-fat, thick cream only): Provides a creamy texture without any dairy. Light coconut milk will work, but it may not be as rich.
- Nutritional yeast (3 tbsp): This vegan staple adds a cheesy flavor. If you’re not a fan, you can skip it, but you might miss out on that umami.
- Salt and pepper to taste: Essential for enhancing flavor; always taste as you go!
- Baby arugula (2 cups): Peppery and fresh, arugula complements the creamy sauce beautifully. Spinach can be used for a milder flavor.
- Flat-leaf parsley (½ cup, chopped): Fresh herbs brighten the dish and add color. Basil or chives can be lovely substitutes.
- Vegan parmesan (optional): Sprinkle on top for an extra cheesy touch, or skip it if you prefer.
How to Make Creamy Vegan Sun-Dried Tomato Pasta
Cook Pasta: Start by boiling a large pot of water, adding a generous pinch of salt to enhance the flavor. Once bubbling, toss in the gluten-free fettuccine and cook according to package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking. When done, reserve about 1 cup of the pasta water, then drain and set aside.
Sauté Aromatics: In a large skillet over medium heat, add a splash of vegetable broth, water, or a light drizzle of olive oil. Once warm, toss in the minced garlic and chopped sun-dried tomatoes. Sauté for about 2 minutes until fragrant, adding a little more liquid if it starts to stick.
Caramelize Flavors: Next, stir in the Italian seasoning, balsamic vinegar, and tomato paste. Allow the mixture to cook for an additional 2-3 minutes, letting the flavors meld and slightly caramelize. You’ll know it’s ready when it becomes aromatic and a bit sticky.
Simmer Sauce: Pour in the cherry tomatoes along with the vegetable broth or reserved pasta water. Cover and let it simmer for 3-4 minutes until the tomatoes soften. Use the back of a spoon to smash them gently, creating a saucy base that will cling to your pasta.
Stir in Coconut Milk: Now, add the thick cream from the coconut milk along with nutritional yeast, stirring to combine. Season generously with salt and pepper, then let this luscious sauce simmer for another 5-10 minutes, thickening up beautifully while becoming fragrant and creamy. Adjust seasonings as necessary.
Combine Pasta and Sauce: Once your sauce has reached the desired thickness, add the drained fettuccine right into the skillet. Use tongs to toss everything together, adding a splash more pasta water if it looks too thick. Next, fold in the peppery arugula until just wilted – this will add a delightful contrast to the creamy sauce.
Serve: Divide your creamy concoction among plates or bowls. Top with freshly chopped parsley and sprinkle with optional vegan parmesan. Dig in while it’s steaming hot, savoring every creamy bite!
Storing & Reheating
To save any leftovers, allow the pasta to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. If you want to store it longer, consider freezing it in a freezer-safe container for up to 3 months. To reheat, simply microwave for 2-3 minutes, or gently warm on the stovetop over low heat, adding a splash of water or broth to regain that creamy texture. Keep in mind that the texture might change slightly after freezing, but stirring in a bit of extra coconut cream can help bring it back to life.
Chef’s Helpful Tips
- Don’t overcook your fettuccine – it should be al dente to hold up against the creamy sauce.
- If your sauce feels too thick, remember, you can always thin it out with more broth or pasta water.
- For added freshness, consider tossing in fresh basil or a squeeze of lemon juice just before serving.
- Make it a meal with veggies! Add sautéed zucchini, bell peppers, or mushrooms for more nutrients and colors.
- If you like a bit of heat, sprinkle in some crushed red pepper flakes when simmering the sauce for a nice kick.
- This dish can be made ahead of time; just store it in the fridge and reheat when ready to serve.
Indulging in this Creamy Vegan Sun-Dried Tomato Pasta means not only enjoying a delicious meal but also the opportunity to explore flavors you might not have tried before. With its vibrant colors, delightful aromas, and creamy goodness, it’s sure to become a favorite in your household. Feel free to play around with additional ingredients or sides to personalize your experience even further.
Recipe FAQs
Can I use a different type of pasta?
Absolutely! While gluten-free fettuccine is an excellent choice for this recipe, feel free to substitute with any pasta type you prefer. Whole wheat or regular fettuccine, penne, or even spiralized zucchini can work. Just remember to adjust the cooking time according to the type of pasta you’re using.
What can I substitute for coconut milk?
If you’re looking for an alternative to coconut milk, consider using cashew cream or a vegan heavy cream substitute. Unsweetened soy or oat milk might work, but you may want to add a little more nutritional yeast or a splash of olive oil to achieve that desired creaminess.
Is this recipe meal prep-friendly?
Yes, this Creamy Vegan Sun-Dried Tomato Pasta is excellent for meal prep! Just prepare it as directed, let it cool, and pack it into individual containers. It stays good in the refrigerator for up to 4 days, making lunches easy and delicious!
Can I add protein to this recipe?
Certainly! To boost the protein content, consider adding chickpeas, lentils, or even some vegan sausage. Grilled tofu or tempeh would also blend beautifully with the creamy sauce, bringing both texture and taste.
More Lunch Recipes
- Butter Mints
- Creamy Leftover Turkey Chowder
- Monster Cookies
- Set-It-and-Forget-It Crockpot Chicken Nachos
- White Cheddar Spinach Chicken Burgers
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📖 Recipe Card
Creamy Vegan Sun-Dried Tomato Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Vegan Sun-Dried Tomato Pasta is a quick and delicious meal packed with flavor. With creamy coconut milk and vibrant ingredients, it’s perfect for any occasion.
Ingredients
- Gluten-free fettuccine
- 4 cloves garlic, 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 canned coconut milk, full-fat (thick cream only)
- 3 tbsp nutritional yeast
- Salt and pepper to taste
- 2 cups baby arugula
- ½ cup flat-leaf parsley, chopped
- Vegan parmesan (optional)
Instructions
- Cook gluten-free fettuccine in boiling salted water until al dente, then drain and set aside.
- Sauté garlic and sun-dried tomatoes in a skillet until fragrant.
- Stir in Italian seasoning, balsamic vinegar, and tomato paste; cook until caramelized.
- Add cherry tomatoes and broth; simmer until softened, smashing tomatoes.
- Mix in coconut milk and nutritional yeast; simmer until thickened.
- Combine pasta with sauce and fold in arugula until wilted.
- Serve hot, garnished with parsley and optional vegan parmesan.
Notes
Store leftovers in an airtight container for up to 4 days.
For freezing, use a freezer-safe container for up to 3 months.
Reheat in the microwave or on the stovetop, adding liquid if necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 7g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
