Name: Vegan Creamy Sun Dried Tomato Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 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

This Vegan Creamy Sun Dried Tomato Pasta Recipe is an absolute game-changer for weeknight dinners and special occasions alike. Are you craving something deeply satisfying, bursting with rich, umami-packed flavors, and yet surprisingly easy to whip up? Then you’ve come to the right place! We all know and love the comforting embrace of pasta, but this recipe elevates it to a whole new level. What makes this Vegan Creamy Sun Dried Tomato Pasta Recipe so incredibly special is its luscious, dairy-free sauce. Forget heavy creams; we’re talking about a velvety smooth concoction that clings beautifully to every strand of pasta, infused with the intense sweetness of sun-dried tomatoes, fragrant garlic, and a hint of basil. It’s the kind of dish that makes even the staunchest meat-eaters ask for seconds, proving just how decadent and delicious plant-based cooking can be. Get ready to fall head over heels for this incredible meal!

Ingredients:

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

Creamy Sun Dried Tomato Pasta

Get ready for a flavor explosion with this incredibly satisfying Vegan Creamy Sun Dried Tomato Pasta. This dish is pure comfort food, elevated with the vibrant tang of sun-dried tomatoes and a luscious, dairy-free creamy sauce that will have you coming back for seconds. It’s surprisingly simple to make, making it perfect for a weeknight meal, but impressive enough to serve to guests. We’re ditching the heavy cream and cheese for wholesome, plant-based ingredients that deliver big on taste and texture. The star of this show, besides the incredible sauce, is the gluten-free fettuccine, ensuring everyone can enjoy this delightful pasta dish.

Preparing the Pasta

The first step to any great pasta dish is, of course, cooking the pasta. For this recipe, we’re using gluten-free fettuccine, but feel free to use your favorite pasta shape or type. Bring a large pot of generously salted water to a rolling boil. Add your fettuccine and cook according to the package directions until al dente. This means it should be tender but still have a slight bite to it. Overcooked pasta can become mushy, and nobody wants that! Once cooked, drain the pasta, reserving about a cup of the starchy pasta water. This reserved water is liquid gold; its starchiness will help to emulsify and thicken our sauce, creating that perfect creamy consistency. Set the drained pasta aside while we work on our glorious sauce.

Crafting the Creamy Sun Dried Tomato Sauce

Now for the magic! We’re going to build layers of flavor to create a sauce that’s both rich and vibrant.

Sautéing the Aromatics: Heat a large skillet or Dutch oven over medium heat. Add a tablespoon of olive oil (or your preferred cooking oil) and once shimmering, add your minced garlic. Sauté for about 30-60 seconds until fragrant, being careful not to burn it. Burnt garlic is bitter, and we want sweet, aromatic notes. Immediately add your chopped sun-dried tomatoes and cook for another minute, allowing their intense flavor to meld with the garlic.

Building the Tomato Base: Stir in the tomato paste and cook for about 1-2 minutes, stirring constantly. This step is crucial for deepening the tomato flavor and removing any raw bitterness from the paste. Then, add the cherry tomatoes to the skillet. Cook, stirring occasionally, until the cherry tomatoes begin extract to soften and burst, releasing their juices. This creates a beautiful base for our sauce.

Deglazing and Simmering: Pour in the balsamic vinegar and stir, scraping up any browned bits from the bottom of the pan. This deglazing process adds another layer of complexity to the sauce. Next, add the Italian seasoning, salt, and pepper. Pour in the water or vegetable broth. Bring the mixture to a simmer and let it cook for about 5-7 minutes, allowing the flavors to meld and the sauce to slightly reduce.

Achieving Creaminess: This is where the magic truly happens! Add the thick, creamy part of the full-fat canned coconut milk. Gently whisk it into the sauce. If your coconut milk is very solid, you might want to warm it slightly in a separate small saucepan or microwave before adding it to ensure it incorporates smoothly. Stir in the nutritional yeast. Nutritional yeast is a fantastic vegan staple that imparts a cheesy, umami flavor, mimicking the richness of dairy cheese without any dairy. Continue to simmer the sauce gently, stirring frequently, until it has thickened to your desired consistency. If the sauce becomes too thick, you can add a splash of your reserved pasta water. Taste and adjust seasoning with salt and pepper as needed.

Combining and Finishing: Add the cooked and drained gluten-free fettuccine directly into the skillet with the creamy sun-dried tomato sauce. Gently toss to coat every strand of pasta evenly. Stir in the baby arugula and chopped flat leaf parsley. The residual heat from the sauce will wilt the arugula perfectly, adding a fresh, peppery bite. Toss everything together until the arugula is just wilted and the parsley is distributed throughout.

Serve immediately, garnished with optional vegan parmesan if you desire an extra cheesy touch. This Vegan Creamy Sun Dried Tomato Pasta is a testament to how delicious and satisfying plant-based cooking can be. Enjoy every creamy, flavorful bite!

Conclusion:

There you have it! This Vegan Creamy Sun Dried Tomato Pasta recipe is an absolute winner. It’s incredibly satisfying, packed with flavor, and surprisingly simple to whip up, making it perfect for a weeknight dinner or when you’re entertaining guests. The rich, tangy sun-dried tomatoes combined with the luscious cashew cream create a truly indulgent experience that even non-vegans will adore. I truly hope you give this delicious dish a try; you won’t be disappointed!

For serving, this pasta is delightful on its own, but you can elevate it further. Consider pairing it with a crisp green salad tossed with a light vinaigrette, some garlic bread (ensure it’s vegan, of course!), or a side of steamed or roasted broccoli. Looking for variations? Feel free to add in some sautéed mushrooms, wilted spinach, or even some pan-fried tofu or chickpeas for extra protein. You can also experiment with different herbs like fresh basil or a sprinkle of red pepper flakes for a little heat.

Frequently Asked Questions:

Can I make this pasta ahead of time?

Yes, you can! The sauce can be made a day in advance and stored in an airtight container in the refrigerator. When you’re ready to serve, gently reheat the sauce and then toss it with your freshly cooked pasta. You might need to add a splash of plant-based milk or water to loosen the sauce if it has thickened too much.

What if I don’t have cashews?

No worries! If you have a nut allergy or simply don’t have cashews on hand, you can try using soaked sunflower seeds or even silken tofu as a base for your creamy sauce. The texture and flavor will be slightly different, but it will still result in a wonderfully creamy pasta.

Vegan Creamy Sun Dried Tomato Pasta

A rich and creamy vegan pasta dish featuring the intense flavors of sun-dried tomatoes and fresh cherry tomatoes, finished with a hint of balsamic and nutritional yeast.

Prep Time
15 Minutes

Cook Time
20 Minutes

Total Time
35 Minutes

Servings
4 servings

Ingredients

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

Instructions

Step 1
Cook gluten-free fettuccine according to package directions. Reserve about 1 cup of pasta water before draining.
Step 2
While pasta cooks, heat a large skillet over medium heat. Add a splash of olive oil (or use water/broth if avoiding oil) and sauté the minced garlic for 1 minute until fragrant.
Step 3
Add the chopped sun-dried tomatoes, Italian seasoning, balsamic vinegar, and tomato paste to the skillet. Stir well and cook for 2-3 minutes, allowing the flavors to meld.
Step 4
Stir in the cherry tomatoes and cook until they begin to soften and burst, about 5-7 minutes.
Step 5
Pour in the water or vegetable broth and bring to a simmer. Stir in the thick cream from the coconut milk and nutritional yeast. Season with salt and pepper to taste.
Step 6
Add the drained fettuccine to the sauce. Toss to coat evenly. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
Step 7
Stir in the baby arugula and chopped flat leaf parsley just before serving. The heat from the pasta will wilt the arugula.
Step 8
Serve immediately, topped with vegan parmesan if desired.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Vegan Sun Dried Tomato Pasta Creamy Recipe

Ingredients: