Vegan Creamy Sun Dried Tomato (Print-Friendly Recipe)
Creamy vegan pasta with sun-dried tomatoes, garlic, coconut cream, and fresh arugula for a wholesome Italian-inspired dish.
# Ingredients List:
→ Pasta
01 -
4 servings gluten-free fettuccine
→ Sauce
02 -
4 garlic cloves, minced
03 -
10 sun-dried tomatoes, chopped
04 -
1 tablespoon Italian seasoning
05 -
1 tablespoon balsamic vinegar
06 -
3 tablespoons tomato paste
07 -
2 cups cherry tomatoes
08 -
1 cup water or vegetable broth
09 -
7 ounces full-fat canned coconut milk, thick cream only (approximately half a can)
10 -
3 tablespoons nutritional yeast
11 -
Salt and pepper, to taste
→ Greens and Garnish
12 -
2 cups baby arugula
13 -
½ cup flat-leaf parsley, chopped
14 -
Vegan parmesan (optional)
# How to Make It:
01 -
Bring a large pot of water to a boil and cook gluten-free fettuccine according to package directions until al dente. Drain and set aside.
02 -
Heat a large skillet over medium heat. Add water, broth, or oil, then sauté minced garlic and chopped sun-dried tomatoes for 2 minutes, adding water as necessary to prevent sticking.
03 -
Stir in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2 to 3 minutes, allowing the mixture to caramelize and deepen in flavor.
04 -
Add cherry tomatoes and water to the skillet. Cover and cook for 3 to 4 minutes until soft, then crush tomatoes gently with a spoon. Incorporate coconut milk and nutritional yeast, season with salt and pepper, then simmer for 5 to 10 minutes until sauce thickens.
05 -
Add the drained pasta to the skillet with the sauce and toss in baby arugula until evenly combined and slightly wilted.
06 -
Plate the pasta and garnish with chopped flat-leaf parsley and optional vegan parmesan before serving.
# Extra Information:
01 -
Use only the thick cream part of the canned coconut milk for a rich, creamy texture.