Description
Indulge in a bowl of comfort with this Vegan Creamy Sun Dried Tomato Pasta Recipe. This delightful dish, ready in just 25 minutes, combines the rich flavors of sun-dried tomatoes and creamy coconut milk to create a velvety sauce that will tantalize your taste buds.
Ingredients
Scale
- 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)
- 3 tbsp nutritional yeast
- Salt and pepper to taste
- Baby arugula and flat-leaf parsley for garnish
Instructions
- Boil water in a large pot, add the gluten-free fettuccine, and cook until al dente.
- In a heated skillet, sauté minced garlic and chopped sun-dried tomatoes for about 2 minutes.
- Stir in Italian seasoning, balsamic vinegar, and tomato paste; cook until caramelized.
- Add cherry tomatoes and one cup of broth; cover and simmer until softened.
- Incorporate coconut milk and nutritional yeast; season to taste.
- Drain pasta and combine with the sauce; toss in baby arugula.
- Serve topped with parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg