This Vegan Creamy Sun Dried Tomato Pasta Recipe is a delightful dish that combines the richness of coconut cream with the intense flavors of sun-dried tomatoes. Perfect for busy weeknights or special occasions, this creamy pasta dish is both satisfying and nutritious. The blend of garlic, herbs, and fresh arugula makes it a standout meal that everyone will love.
Why You’ll Love This Recipe
- Quick and Easy: This recipe takes just 25 minutes from start to finish, making it perfect for a weeknight dinner.
- Flavor-Packed: The combination of sun-dried tomatoes, garlic, and balsamic vinegar creates a rich, savory sauce that elevates every bite.
- Versatile Ingredients: You can easily customize this pasta by adding your favorite vegetables or using different types of pasta.
- Creamy Texture: Coconut milk provides a luscious creaminess without any dairy, keeping it completely plant-based.
- Healthful Option: Packed with nutrients from fresh ingredients like arugula and tomatoes, this dish is as wholesome as it is delicious.
Tools and Preparation
Preparing this vegan creamy sun-dried tomato pasta requires minimal tools and equipment. Having the right tools will make cooking smooth and enjoyable.
Essential Tools and Equipment
- Large pot
- Skillet
- Measuring cups and spoons
- Knife and cutting board
- Spoon for stirring
Importance of Each Tool
- Large pot: Essential for boiling the gluten-free fettuccine to perfection.
- Skillet: Used for sautéing aromatics and simmering the creamy sauce, ensuring even cooking and flavor development.
Ingredients
This creamy vegan fettuccine features a flavorful sun-dried tomato sauce with hints of garlic, balsamic vinegar, and coconut cream. Perfectly tossed with arugula and herbs for a wholesome Italian-inspired meal!
For the Pasta
- 4 servings gluten free fettuccine
For the Sauce
- 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
For Garnish
- 2 cups baby arugula
- ½ cup flat leaf parsley chopped
- vegan parmesan optional
How to Make Vegan Creamy Sun Dried Tomato Pasta Recipe
Step 1: Cook Pasta
Boil water in a large pot. Cook gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
Step 2: Sauté Aromatics
In a heated skillet, add water or vegetable broth. Sauté minced garlic and chopped sun-dried tomatoes for about 2 minutes. Add more liquid if needed to prevent sticking.
Step 3: Caramelize Flavors
Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until the mixture caramelizes slightly.
Step 4: Simmer Sauce
Add cherry tomatoes and water or broth to the skillet. Cover and cook for 3-4 minutes until tomatoes are soft. Smash them gently with a spoon to release their juices.
Step 5: Stir in Coconut Milk
Pour in coconut milk along with nutritional yeast. Season with salt and pepper. Simmer for an additional 5-10 minutes until the sauce thickens.
Step 6: Combine Pasta and Sauce
Drain the cooked pasta if not done already. Add it to the skillet with the sauce. Toss well to combine with baby arugula until everything is evenly coated.
Step 7: Serve
Serve hot, garnished with fresh parsley and optional vegan parmesan if desired. Enjoy your delicious vegan creamy sun-dried tomato pasta!
How to Serve Vegan Creamy Sun Dried Tomato Pasta Recipe
This delicious Vegan Creamy Sun Dried Tomato Pasta is a versatile dish that can be served in various ways. Here are some serving suggestions to enhance your dining experience.
Fresh Basil Garnish
- Add fresh basil leaves on top for a burst of flavor and vibrant color.
Lemon Zest
- Sprinkle lemon zest over the pasta to introduce a refreshing citrus note that brightens the dish.
Crushed Red Pepper Flakes
- For those who enjoy a bit of heat, add crushed red pepper flakes to elevate the spice level.
Toasted Pine Nuts
- Scatter toasted pine nuts on top for added crunch and nutty flavor, enhancing the overall texture.
Vegan Parmesan Cheese
- Serve with a sprinkle of vegan parmesan cheese for an extra cheesy taste without dairy.
Side Salad
- Pair with a simple side salad of mixed greens dressed in olive oil and balsamic vinegar for a complete meal.
How to Perfect Vegan Creamy Sun Dried Tomato Pasta Recipe
To create the best version of this Vegan Creamy Sun Dried Tomato Pasta, keep these tips in mind.
- Use Fresh Ingredients: Opt for fresh garlic and ripe cherry tomatoes to maximize flavor.
- Adjust Consistency: If the sauce is too thick, add more vegetable broth or water until desired creaminess is achieved.
- Enhance Flavor: Allow the sauce to simmer longer for deeper flavors; just make sure not to burn it!
- Experiment with Herbs: Try adding fresh herbs like thyme or oregano for an additional layer of complexity.
- Taste as You Go: Season gradually with salt and pepper, tasting throughout the cooking process for balanced seasoning.
- Store Properly: Keep leftovers in an airtight container in the fridge and reheat gently on low heat to maintain creaminess.
Best Side Dishes for Vegan Creamy Sun Dried Tomato Pasta Recipe
Complement your Vegan Creamy Sun Dried Tomato Pasta with these delightful side dishes that pair perfectly with its rich flavors.
Garlic Bread
A classic pairing, garlic bread adds crunch and warmth. Simply toast slices with garlic and vegan butter.Steamed Broccoli
Lightly steamed broccoli provides a nutritious contrast to the creamy pasta while adding color to your plate.Caprese Salad
This refreshing salad made with tomatoes, basil, and vegan mozzarella brings brightness to your meal.Roasted Vegetables
A mix of seasonal vegetables roasted until caramelized offers a hearty addition that complements the pasta beautifully.Quinoa Salad
A lemon-dressed quinoa salad packed with veggies makes for a healthy and filling side option.Zucchini Noodles
For a lighter option, serve zucchini noodles tossed in olive oil and herbs alongside your pasta dish.Grilled Asparagus
Grilled asparagus spears provide a smoky flavor that pairs well with the creamy sauce.Chickpea Salad
A protein-rich chickpea salad seasoned with lemon juice and herbs can serve as a nutritious complement to your meal.
Common Mistakes to Avoid
Cooking can be tricky, especially when trying new recipes. Here are some common mistakes to keep in mind while preparing your Vegan Creamy Sun Dried Tomato Pasta.
- Skipping the soaking: Not soaking sun-dried tomatoes can lead to a tough texture. Soak them in warm water for 10-15 minutes for better results.
- Overcooking the pasta: Cooking the fettuccine too long can make it mushy. Always follow package instructions and taste for al dente.
- Under-seasoning the sauce: Forgetting to season your sauce may result in bland flavors. Always taste and adjust salt and pepper before serving.
- Using non-full-fat coconut milk: Low-fat coconut milk won’t yield the same creaminess. Use full-fat coconut milk for a rich texture.
- Not smashing cherry tomatoes: Failing to smash cherry tomatoes may leave them whole and unflavored. Smash them well to release their juices and enhance the sauce.
- Ignoring fresh herbs: Skipping fresh herbs like parsley or arugula reduces flavor depth. Always include fresh herbs for an aromatic finish.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Allow the pasta to cool completely before refrigerating.
Freezing Vegan Creamy Sun Dried Tomato Pasta Recipe
- Freeze in an airtight container for up to 2 months.
- Portion into single servings for easy thawing.
Reheating Vegan Creamy Sun Dried Tomato Pasta Recipe
- Oven: Preheat to 350°F (175°C), cover with foil, and heat until warmed through, about 15-20 minutes.
- Microwave: Heat on medium power in a microwave-safe dish, stirring occasionally until hot, about 2-3 minutes.
- Stovetop: Reheat in a skillet over low heat, adding a splash of water or broth if needed.
Frequently Asked Questions
Here are some common questions regarding the Vegan Creamy Sun Dried Tomato Pasta Recipe.
Can I use other pasta types?
Yes! Feel free to substitute with any gluten-free or regular pasta you prefer.
How can I make this recipe spicier?
You can add red pepper flakes or a dash of hot sauce while cooking the garlic for added heat.
What can I substitute for coconut milk?
Almond milk or cashew cream are great alternatives if you’re looking for a different flavor profile.
How do I customize this Vegan Creamy Sun Dried Tomato Pasta Recipe?
Add vegetables like spinach or zucchini for extra nutrients and flavor variations!
Final Thoughts
This Vegan Creamy Sun Dried Tomato Pasta is not only delicious but also versatile. You can easily customize it with your favorite veggies or herbs. Give it a try; it’s a comforting meal perfect for any occasion!
Vegan Creamy Sun Dried Tomato Pasta
Indulge in the rich flavors of this Vegan Creamy Sun Dried Tomato Pasta Recipe, a delightful dish that promises to satisfy your cravings without compromising on health. This creamy pasta features a luscious coconut cream sauce blended with aromatic garlic and tangy sun-dried tomatoes. Perfect for busy weeknights or special occasions, it’s quick to prepare and can be customized with your favorite vegetables. The addition of fresh arugula adds a vibrant touch, making every bite not just delicious but also nutritious. Enjoy this Italian-inspired meal that’s sure to impress family and friends alike.
- Total Time: 35 minutes
- Yield: Serves 4
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 vegetable broth
- 7 oz full-fat canned coconut milk
- 3 tbsp nutritional yeast
- Salt and pepper to taste
- Fresh arugula and parsley for garnish
Instructions
- Cook the gluten-free fettuccine in boiling water according to package instructions until al dente. Drain and set aside.
- In a skillet, sauté minced garlic and chopped sun-dried tomatoes in vegetable broth over medium heat for about 2 minutes.
- Stir in Italian seasoning, balsamic vinegar, and tomato paste; cook for an additional 2-3 minutes until slightly caramelized.
- Add cherry tomatoes and broth; cover and simmer for 3-4 minutes until the tomatoes soften. Smash them gently to release their juices.
- Stir in coconut milk and nutritional yeast, seasoning with salt and pepper. Simmer for another 5-10 minutes until the sauce thickens.
- Combine the cooked fettuccine with the sauce, tossing in fresh arugula until everything is well-coated.
- Serve hot, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Combining
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 7g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 21g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg