As the comforting aroma of garlic and sun-dried tomatoes wafts through my kitchen, I can’t help but feel that cozy sense of home. Today, I’m excited to share my recipe for Creamy Sun-Dried Tomato Vegan Pasta, a dish that's not only indulgent but also a quick win for busy weeknights. Packed with creamy coconut milk and vibrant cherry tomatoes, this pasta creates a delightful medley that will brighten any dinner table. Plus, it’s gluten-free and plant-based, making it perfect for anyone looking to embrace healthier eating without sacrificing taste. Imagine serving up a dish that impresses both family and friends while taking just 25 minutes from start to finish! What’s not to love about a cozy vegan meal that you can whip up with ease? Let’s dive into this culinary delight and make mealtime a celebration!
Why is this vegan pasta so special?
Simplicity is key: This recipe comes together in just 25 minutes, making it perfect for busy weeknights. Bold flavors shine through with sun-dried tomatoes and garlic, creating a savory sauce you'll crave. Creamy texture from coconut milk adds richness without the dairy. Versatile ingredients mean you can customize it with your favorite veggies—try adding spinach or swapping in roasted red peppers. Crowd-pleaser appeal is guaranteed; whether you're vegan or not, everyone will love this dish. Plus, if you enjoy delicious frostings, check out my Raspberry Frosting for a sweet treat later!
Creamy Sun-Dried Tomato Vegan Pasta Ingredients
• This dish's vibrant flavor comes from using sun-dried tomatoes!
For the Pasta
- Gluten-free fettuccine – Perfectly pairs with the creamy sauce for a delightful texture.
For the Creamy Sauce
- Sun-dried tomatoes – Adds a concentrated burst of flavor that elevates the dish.
- Garlic – Provides a delicious aromatic base you'll savor in every bite.
- Coconut cream – Gives a rich, creamy texture to the sauce, enhancing the vegan experience.
- Coconut milk – Contributes to the luscious creaminess while being dairy-free.
- Cherry tomatoes – Adds freshness and a pop of sweetness to balance the flavors.
- Tomato paste – Intensifies the tomato flavor, making the sauce truly irresistible.
- Balsamic vinegar – Introduces a tangy depth that complements the tomatoes beautifully.
- Italian seasoning – A blend of spices that enhances the overall herby character of the dish.
- Salt – Bring all the flavors together, so season to your preference.
- Pepper – Adds a touch of warmth to the overall flavor profile.
For the Finish
- Baby arugula – Brightens up the dish with its peppery notes and nutritional benefits.
- Fresh parsley – Offers a lovely garnish that brings freshness to each serving.
- Vegan parmesan (optional) – For those who want a cheesy finish without the dairy!
This Creamy Sun-Dried Tomato Vegan Pasta is sure to impress your taste buds!
Step‑by‑Step Instructions for Creamy Sun-Dried Tomato Vegan Pasta
Step 1: Boil the Pasta
Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add in 7 ounces of gluten-free fettuccine. Cook according to the package instructions, usually around 8-10 minutes, until al dente, then drain the pasta and set it aside while you prepare the flavorful sauce.
Step 2: Sauté Aromatics
In a large skillet, heat a splash of water, broth, or oil over medium heat. Once the skillet is hot, add 3 tablespoons of minced garlic and 1 cup of chopped sun-dried tomatoes. Sauté for about 2 minutes, stirring frequently, until fragrant, and watch for the garlic to turn a light golden color. If sticking occurs, simply add a splash more liquid.
Step 3: Build the Sauce
Add in 3 tablespoons of tomato paste, 1 tablespoon of balsamic vinegar, and 1 tablespoon of Italian seasoning to the skillet. Stir these ingredients together and allow them to cook for another 2-3 minutes. You'll notice the mixture caramelizing and developing a rich aroma, which means it's time for the next step.
Step 4: Add Cherry Tomatoes
Now, introduce 1 cup of halved cherry tomatoes and a cup of water or vegetable broth into the skillet. Cover the pan and let it simmer for 3–4 minutes. As the tomatoes soften, gently press on them with a wooden spoon to release their juices, creating a deliciously saucy base for your Creamy Sun-Dried Tomato Vegan Pasta.
Step 5: Create the Creamy Base
Pour in 2 cups of coconut milk and 3 tablespoons of coconut cream to the mixture, followed by seasoning with salt and pepper to taste. Stir everything well and allow the sauce to simmer gently for 5–10 minutes. You’ll know it's ready when it thickens up nicely and envelops all the ingredients in a creamy embrace.
Step 6: Combine Ingredients
With the sauce perfected, it’s time to bring in the pasta. Drain the fettuccine if it’s not already done, then add it directly into the skillet. Toss in 1 cup of baby arugula and mix everything together thoroughly, ensuring the pasta is coated in the luscious creaminess of the sauce while the arugula wilts slightly.
Step 7: Serve and Garnish
Finally, plate your delicious Creamy Sun-Dried Tomato Vegan Pasta with a generous sprinkle of fresh parsley and, if desired, some vegan parmesan for a cheesy touch. This delightful dish is now ready to enjoy! Serve it warm, and watch as family and friends savor every bite.
What to Serve with Creamy Sun-Dried Tomato Vegan Pasta
Delight in the enchanting flavors of your pasta while pairing it with complementary dishes that elevate your meal experience.
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Garlic Bread: The crunchy, buttery goodness of garlic bread is perfect for sopping up the creamy sauce and adds a comforting touch.
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Mixed Greens Salad: A fresh salad with greens, cherry tomatoes, and a zesty dressing introduces a bright contrast, balancing the creaminess of the pasta.
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Roasted Vegetables: The natural sweetness of roasted zucchini, bell peppers, and carrots adds depth and texture, making each bite a delightful adventure.
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Lemon Zest: A sprinkle of fresh lemon zest right before serving can brighten the dish significantly, enhancing the rich flavors of sun-dried tomatoes.
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Mimosa: Perfect for brunch, a sparkling mimosa made with orange juice and champagne or a non-alcoholic version refreshes the palate beautifully.
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Coconut Milk Smoothie: Blend up a smoothie with tropical fruits and coconut milk to echo the creamy texture and flavors of the dish, making for a soothing drink.
With these perfect pairings, you can turn a simple meal into an unforgettable feast, sparking joy for everyone at the table!
Make Ahead Options
These Creamy Sun-Dried Tomato Vegan Pasta components are perfect for busy cooks looking to save time! You can prepare the creamy sauce up to 3 days in advance by sautéing the garlic and sun-dried tomatoes, then adding the remaining sauce ingredients. Allow it to cool before storing it in the refrigerator. The fettuccine can be cooked up to 24 hours ahead; just toss it in a little olive oil to prevent sticking. When you're ready to serve, simply reheat the sauce and add the cooked pasta and arugula. This way, you’ll have a delicious meal to enjoy without any fuss during the week!
Creamy Sun-Dried Tomato Vegan Pasta Variations
Feel free to add your personal touch and transform this scrumptious dish into something uniquely yours!
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Spicy Kick: Incorporate red pepper flakes to the sauce for a delightful heat that tantalizes the taste buds. A little spice goes a long way in elevating the overall flavor profile.
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Extra Veggies: Toss in your favorite seasonal vegetables, like zucchini or bell peppers, during the sautéing process. This not only boosts the nutrition but also adds lovely colors and textures to the dish.
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Nutty Flavor: Replace coconut cream with cashew cream for a different creamy base. Soak cashews in water, blend until smooth, and add them in for a rich, nutty flavor sure to delight.
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Pasta Swap: Try chickpea or lentil pasta instead of gluten-free fettuccine for a protein-packed alternative that enhances heartiness and nutrition. The nutty taste and firm texture add an unexpected delight to your meal.
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Herbaceous Touch: Fresh basil or oregano can be added to the sauce for an herbal kick that brings freshness to every bite. Just a handful will brighten your dish and create a beautifully fragrant meal.
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Savory Umami: Add nutritional yeast to the sauce for a cheesy flavor without any dairy. It’s a fantastic way to add depth and complexity, making it even more satisfying.
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Creamy Avocado: Blend ripe avocados into the sauce instead of using coconut cream for a lovely creaminess and extra healthy fats. Its subtle flavor pairs beautifully with the existing ingredients.
Enhance your meal experiences further with tasty accompaniments! Serve this pasta alongside a refreshing salad or a slice of my Lemon Raspberry Cake for a sweet finish, or indulge in some delectable Blueberry Cookies Gooey for a delightful treat later on.
Expert Tips for Creamy Sun-Dried Tomato Vegan Pasta
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Perfectly Cooked Pasta: Always boil the gluten-free fettuccine until al dente, as it will continue to cook when mixed with the sauce. Drain it promptly to avoid a mushy texture.
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Prevent Burning: When sautéing garlic and sun-dried tomatoes, keep a close eye on the heat. If they start to stick, adding a splash more broth or water can help prevent burning.
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Caramelization Matters: Allow the tomato paste and balsamic vinegar to caramelize properly in the skillet before adding other ingredients, enhancing the depth of flavor in your Creamy Sun-Dried Tomato Vegan Pasta.
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Fine-Tuning Flavor: Taste your sauce as it simmers and adjust seasoning with salt and pepper before mixing in the pasta. This final touch ensures every bite is perfectly seasoned.
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Add Freshness: For an extra burst of flavor, consider tossing in some fresh basil or spinach along with the arugula. It not only boosts nutrition but also adds vibrant color to the dish.
How to Store and Freeze Creamy Sun-Dried Tomato Vegan Pasta
Fridge: Store any leftover creamy pasta in an airtight container for up to 3 days. Reheat gently in a skillet, adding a splash of water or coconut milk to restore creaminess.
Freezer: For long-term storage, freeze the pasta in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: When ready to enjoy, reheat the defrosted pasta in a skillet over low heat, stirring in a bit of coconut milk to keep it creamy.
Tips: If possible, store the creamy sauce and gluten-free pasta separately to maintain their textures for longer shelf life.
Creamy Sun-Dried Tomato Vegan Pasta Recipe FAQs
What type of sun-dried tomatoes should I choose?
Absolutely, I recommend using oil-packed sun-dried tomatoes for a richer flavor! If you opt for dry ones, ensure to soak them in warm water or broth for 30 minutes prior to use to rehydrate them. This'll make a big difference in the texture and taste of your creamy sauce!
How long can I store leftover Creamy Sun-Dried Tomato Vegan Pasta?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. If you're feeling adventurous, simply reheat it on low heat in a skillet, adding a splash of coconut milk to bring back that creamy consistency.
Can I freeze Creamy Sun-Dried Tomato Vegan Pasta?
Yes, you can freeze this dish! Store the pasta in a freezer-safe container for up to 2 months. When you're ready to enjoy it again, thaw overnight in the fridge, then reheat gently in a skillet with a drizzle of coconut milk to keep it creamy.
What can I do if my sauce is too thick?
If you find your sauce is thicker than you’d like, simply add a little vegetable broth or coconut milk, a tablespoon at a time, stirring until you reach your desired consistency. It's a great way to maintain that smooth texture!
Are there any dietary considerations for this recipe?
Definitely! This creamy vegan pasta is not only gluten-free but also dairy-free, making it safe for those with lactose intolerance or dairy allergies. If you're cooking for pets, be mindful that garlic is toxic to them, so avoid any leftovers for your furry friends.
How can I make this recipe more nutrient-rich?
Adding fresh veggies like spinach or bell peppers when you're cooking the sauce can enhance its nutritional value! Simply toss them in during the sautéing step, and you’ll have an even heartier dish. The more, the merrier!
Creamy Sun-Dried Tomato Vegan Pasta That Delights Every Bite
Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add in 7 ounces of gluten-free fettuccine. Cook according to the package instructions, usually around 8-10 minutes, until al dente, then drain the pasta and set it aside while you prepare the flavorful sauce.
- In a large skillet, heat a splash of water, broth, or oil over medium heat. Once the skillet is hot, add 3 tablespoons of minced garlic and 1 cup of chopped sun-dried tomatoes. Sauté for about 2 minutes, stirring frequently, until fragrant, and watch for the garlic to turn a light golden color.
- Add in 3 tablespoons of tomato paste, 1 tablespoon of balsamic vinegar, and 1 tablespoon of Italian seasoning to the skillet. Stir these ingredients together and allow them to cook for another 2-3 minutes.
- Now, introduce 1 cup of halved cherry tomatoes and a cup of water or vegetable broth into the skillet. Cover the pan and let it simmer for 3–4 minutes.
- Pour in 2 cups of coconut milk and 3 tablespoons of coconut cream to the mixture, followed by seasoning with salt and pepper to taste. Stir everything well and allow the sauce to simmer gently for 5–10 minutes.
- With the sauce perfected, it’s time to bring in the pasta. Drain the fettuccine if it’s not already done, then add it directly into the skillet. Toss in 1 cup of baby arugula and mix everything together thoroughly.
- Finally, plate your delicious Creamy Sun-Dried Tomato Vegan Pasta with a generous sprinkle of fresh parsley and, if desired, some vegan parmesan for a cheesy touch.
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