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Creamy Sun-Dried Tomato Vegan Pasta

Creamy Sun-Dried Tomato Vegan Pasta for Cozy Nights

This Creamy Sun-Dried Tomato Vegan Pasta is a delicious and healthy alternative to fast food, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner Ideas
Cuisine: Vegan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 7 oz gluten-free fettuccine ensures a deliciously tender base for this vegan delight.
For the Sauce
  • 1 cup sun-dried tomatoes, chopped intensifies the flavor profile with its rich, tangy essence.
  • 3 tablespoon garlic, minced infuses the dish with fragrant undertones.
  • 3 tablespoon coconut cream adds a velvety texture.
  • 2 cups coconut milk provides a luscious sauce base.
  • 1 cup cherry tomatoes, halved brightens the dish with fresh flavor.
  • 3 tablespoon tomato paste deepens the natural sweetness.
  • 1 tablespoon balsamic vinegar contributes a tangy kick.
  • 1 tablespoon Italian seasoning ties everything together.
  • Salt to taste.
  • Pepper to taste.
For the Finishing Touch
  • 1 cup baby arugula introduces a peppery freshness.
  • Fresh parsley, chopped for garnish.
  • Vegan parmesan optional, for additional cheesy flavor.

Equipment

  • large pot
  • large skillet
  • Colander

Method
 

Step-by-Step Instructions
  1. Boil the Pasta: Start by bringing a large pot of water to a rolling boil. Once boiling, add the gluten-free fettuccine and cook until al dente, usually about 8-10 minutes. Drain and set aside.
  2. Sauté Garlic and Tomatoes: In a large skillet over medium heat, add a splash of water or broth. Toss in the minced garlic and chopped sun-dried tomatoes. Sauté for about 2 minutes until fragrant.
  3. Add Seasonings and Tomato Paste: Stir in balsamic vinegar, tomato paste, and Italian seasoning. Cook for an additional 2-3 minutes until rich and aromatic.
  4. Cook Cherry Tomatoes: Add halved cherry tomatoes and 1 cup of water or broth. Simmer for about 3-4 minutes until soft. Smash them gently to release juices.
  5. Prepare the Creamy Sauce: Add coconut milk and coconut cream, stirring to combine. Season with salt and pepper. Simmer for 5-10 minutes until thickened.
  6. Combine Pasta and Sauce: Add the drained pasta to the skillet and toss with baby arugula until well combined.
  7. Garnish and Serve: Sprinkle fresh parsley on top and add vegan parmesan if desired. Serve warm.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 56gProtein: 8gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 450mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

For best results, ensure the pasta is cooked al dente to avoid mushiness. Adjust seasoning to taste before serving.

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