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Sun-Dried Tomato Pasta

Creamy Sun-Dried Tomato Pasta That Will Brighten Your Day

This vegan creamy sun-dried tomato pasta is a quick and delightful dish that’s packed with flavor and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean, Vegan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz gluten-free fettuccine You can swap in any pasta you prefer.
For the Sauce
  • 4 cloves garlic, minced Fresh garlic elevates the flavor; substitute with garlic powder (1 tsp) if in a pinch.
  • 10 pieces sun-dried tomatoes, chopped Oil-packed ones offer richer taste.
  • 1 tbsp Italian seasoning Substitution with oregano or basil is also delicious.
  • 1 tbsp balsamic vinegar Swap with red wine vinegar if needed.
  • 3 tbsp tomato paste Crushed tomatoes can also work if you adjust the liquid.
  • 2 cups cherry tomatoes Regular diced tomatoes are a suitable alternative.
  • 1 cup water or vegetable broth Vegetable broth enhances the overall flavor.
  • 7 oz canned coconut milk, thick cream only Try cashew cream for a different twist.
  • 3 tbsp nutritional yeast If not vegan, grated parmesan works too.
  • salt and pepper Essential for seasoning to your taste.
For the Fresh Finish
  • 2 cups baby arugula Spinach is a great substitute if preferred.
  • ½ cup flat-leaf parsley, chopped Any fresh herb can work in a pinch.
  • vegan parmesan Optional; just a sprinkle adds extra flavor.

Equipment

  • large pot
  • Skillet
  • colander

Method
 

Step-by-Step Instructions for Vegan Creamy Sun-Dried Tomato Pasta
  1. Bring a large pot of salted water to a boil over high heat. Add gluten-free fettuccine and cook according to package instructions until al dente, typically around 8-10 minutes. Drain the pasta in a colander, reserving a bit of the pasta water, and set aside while you prepare the sauce.
  2. In a large skillet over medium heat, add a splash of water, vegetable broth, or oil. Once hot, sauté the minced garlic and chopped sun-dried tomatoes for about 2 minutes, stirring frequently, until the garlic becomes fragrant and lightly golden.
  3. Stir in 1 tablespoon of Italian seasoning, 1 tablespoon of balsamic vinegar, and 3 tablespoons of tomato paste. Cook for an additional 2-3 minutes, stirring constantly, until the mixture is well combined and caramelized.
  4. Add 2 cups of cherry tomatoes and 1 cup of water or vegetable broth to the skillet. Cover with a lid and simmer for 3-4 minutes, allowing the cherry tomatoes to soften. Use the back of a spoon to mash them gently.
  5. Pour in 7 ounces of canned coconut milk and 3 tablespoons of nutritional yeast, stirring until well mixed. Season with salt and pepper to taste.
  6. Add the drained gluten-free fettuccine to the skillet, tossing gently to coat the pasta evenly with the creamy sauce. Incorporate the 2 cups of baby arugula into the mixture.
  7. Serve the vegan creamy sun-dried tomato pasta hot, garnished with chopped fresh parsley and a sprinkle of optional vegan parmesan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 6gSodium: 300mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 15IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

Enjoy the sun-dried tomato pasta fresh for the best flavor, but it still holds up well when stored properly.

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