Description

This creamy vegan sun-dried tomato pasta is a delicious, simple dish bursting with flavor. Perfect for a quick dinner, it’s a comforting favorite that’s healthy and satisfying, featuring sun-dried tomatoes, garlic, and creamy coconut milk.

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 half of a can)
3 tbsp nutritional yeast
Salt and pepper to taste
2 cups baby arugula
½ cup flat-leaf parsley, chopped
Vegan parmesan (optional)

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Instructions

Cook the fettuccine in salted boiling water until al dente, then drain, reserving some pasta water.
In a skillet, sauté minced garlic and sun-dried tomatoes in water or broth until fragrant.
Add Italian seasoning, balsamic vinegar, and tomato paste; cook until caramelized.
Stir in halved cherry tomatoes and water; simmer until the tomatoes soften, then smash to release juices.
Add coconut milk and nutritional yeast; season with salt and pepper, then simmer until thickened.
Combine the pasta with the sauce, adding arugula until wilted. Serve garnished with parsley and vegan parmesan.

Notes

For extra flavor, use vegetable broth instead of water.
Adjust the thickness of the sauce by adding reserved pasta water as needed.
If you’re looking to add some spice, consider mixing in red pepper flakes when cooking the garlic.

Nutrition

Serving Size: 1 cup
Calories: 400
Sugar: 3g
Sodium: 300mg
Fat: 18g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg