Vegan Creamy Sun Dried Tomato Pasta Recipe

This Vegan Creamy Sun Dried Tomato Pasta Recipe is a delightful dish that brings together the rich flavors of sun-dried tomatoes and creamy coconut milk. It’s perfect for weeknight dinners or special occasions, offering a comforting yet healthy option for everyone. The combination of garlic, balsamic vinegar, and herbs creates a mouthwatering sauce that envelopes gluten-free fettuccine beautifully. Whether you’re serving it at a family gathering or enjoying a quiet night in, this pasta dish is sure to impress.

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Why You’ll Love This Recipe

• Deliciously Creamy: The use of coconut cream gives this pasta a rich and creamy texture without any dairy.
• Quick to Prepare: With only 25 minutes of total cooking time, this recipe is perfect for busy weeknights.
• Flavorful Ingredients: Sun-dried tomatoes add a burst of flavor, complemented by garlic and Italian herbs.
• Versatile Dish: Enjoy it as a main course or as a side dish; it pairs well with salads and bread.
• Nutritious and Wholesome: Packed with nutrients from arugula and tomatoes, it’s both tasty and healthy.

Tools and Preparation

To make your cooking experience smooth, you’ll need some essential tools. These will help you prepare the Vegan Creamy Sun Dried Tomato Pasta with ease.

Essential Tools and Equipment

• Pot for boiling pasta
• Skillet for sautéing
• Knife for chopping ingredients
• Cutting board for prep work
• Measuring spoons

Importance of Each Tool

• Pot for boiling pasta: Ensures even cooking of the gluten-free fettuccine, making it perfectly al dente.
• Skillet for sautéing: Allows you to caramelize flavors effectively, enhancing the overall taste of the dish.
• Knife for chopping ingredients: A sharp knife makes quick work of chopping garlic and sun-dried tomatoes, saving time in the kitchen.

Ingredients

Here’s what you’ll need to prepare this delicious Vegan Creamy Sun Dried Tomato Pasta Recipe:

For the Pasta

• 4 servings gluten-free fettuccine
• 4 garlic cloves minced
• 10 sun-dried tomatoes chopped

For the Sauce

• 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 Garnishing

• 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

1. Boil water in a pot.
2. Cook gluten-free fettuccine according to package instructions until al dente.

Step 2: Sauté Aromatics

1. In a heated skillet, add water, broth, or oil.
2. Sauté minced garlic and chopped sun-dried tomatoes for about 2 minutes, adding water as needed.

Step 3: Caramelize Flavors

1. Mix in Italian seasoning, balsamic vinegar, and tomato paste.
2. Cook for 2-3 minutes until flavors are caramelized.

Step 4: Simmer Sauce

1. Add cherry tomatoes and water to the skillet.
2. Cover and cook for 3-4 minutes until tomatoes are soft; smash them gently with a spoon.

Step 5: Stir in Coconut Milk

1. Add coconut milk and nutritional yeast.
2. Season with salt and pepper; simmer for 5-10 minutes until thickened.

Step 6: Combine Pasta and Sauce

1. Drain cooked pasta.
2. Add it to the skillet with sauce; toss in baby arugula until well combined.

Step 7: Serve

1. Top with chopped parsley and optional vegan parmesan before serving.

With these simple steps, you’ll have a flavorful Vegan Creamy Sun Dried Tomato Pasta ready to enjoy!

How to Serve Vegan Creamy Sun Dried Tomato Pasta Recipe

This Vegan Creamy Sun Dried Tomato Pasta Recipe is rich, flavorful, and a perfect meal for any day of the week. Here are some delightful serving suggestions to elevate your dish.

Pair with Fresh Herbs

• Basil: Fresh basil adds a fragrant touch that complements the sun-dried tomatoes beautifully.
• Oregano: A sprinkle of oregano provides an earthy flavor that enhances the Italian essence of the dish.

Add Protein

• Chickpeas: Toss in some cooked chickpeas for added protein and a satisfying texture.
• Tofu: Pan-fried tofu cubes can add a hearty element to this creamy pasta.

Serve with Salad

• Arugula Salad: A simple arugula salad drizzled with olive oil and lemon can balance the richness of the pasta.
• Caprese Salad: A classic caprese salad with tomatoes and vegan mozzarella makes for a fresh side.

Garnish Creatively

• Vegan Parmesan: Sprinkle vegan parmesan on top for an extra cheesy flavor without dairy.
• Crushed Red Pepper Flakes: For those who enjoy a little heat, crushed red pepper flakes can add a spicy kick.

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How to Perfect Vegan Creamy Sun Dried Tomato Pasta Recipe

Achieving the best version of this pasta recipe is all about technique and quality ingredients. Here are some tips to help you create a creamy masterpiece.

• Use Fresh Ingredients: Fresh garlic and ripe cherry tomatoes enhance the overall flavor profile of your sauce.
• Adjust Consistency: If you prefer a thinner sauce, add more vegetable broth or water during cooking.
• Cook Pasta Al Dente: Ensure your gluten-free fettuccine is cooked just right for perfect texture in every bite.
• Taste as You Go: Adjust seasoning gradually by tasting throughout the cooking process to achieve your desired flavor.
• Experiment with Nutritional Yeast: This ingredient adds a cheesy flavor; feel free to adjust the amount based on your preference.
• Let It Sit Before Serving: Allowing the pasta to sit for a few minutes after mixing helps flavors meld beautifully.

Best Side Dishes for Vegan Creamy Sun Dried Tomato Pasta Recipe

Completing your meal with sides can enhance your dining experience. Here are some great side dishes that pair well with this creamy pasta.

1. Garlic Bread: Crispy garlic bread is perfect for soaking up extra sauce from your pasta.
2. Roasted Vegetables: A medley of seasonal roasted vegetables adds color and nutrition to your plate.
3. Grilled Asparagus: Lightly grilled asparagus brings a delightful crunch and complements the creaminess of the pasta.
4. Stuffed Peppers: Vegetarian stuffed peppers filled with grains and veggies provide a hearty addition to your meal.
5. Spinach Salad: A fresh spinach salad tossed with lemon vinaigrette offers a refreshing contrast to the rich pasta.
6. Zucchini Noodles: For a low-carb option, serve alongside spiralized zucchini noodles dressed lightly in olive oil.

Common Mistakes to Avoid

When making the Vegan Creamy Sun Dried Tomato Pasta Recipe, it’s easy to overlook some key steps. Here are common mistakes to watch out for:

• Skipping the soaking: Not soaking sun-dried tomatoes can lead to a tough texture. Make sure to soak them in warm water for 10-15 minutes for better results.
• Overcooking the pasta: Cooking pasta too long can make it mushy. Follow package instructions closely and aim for al dente.
• Neglecting seasoning: Under-seasoning can result in bland flavors. Taste as you cook and adjust salt and pepper accordingly for a richer taste.
• Using low-quality coconut milk: Low-fat coconut milk may not provide the creaminess you need. Opt for full-fat canned coconut milk for a rich sauce.
• Rushing the sauce: A rushed sauce can miss deep flavors. Allow time for the garlic and sun-dried tomatoes to caramelize fully.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keeps well for up to 4 days.

Freezing Vegan Creamy Sun Dried Tomato Pasta Recipe

• Place in freezer-safe containers.
• Good for up to 2 months; ensure it’s cooled before freezing.

Reheating Vegan Creamy Sun Dried Tomato Pasta Recipe

• Oven: Preheat to 350°F (175°C) and bake covered for about 20 minutes until heated through.
• Microwave: Heat in short intervals, stirring between, until warm.
• Stovetop: Warm over low heat with a splash of water or broth, stirring gently.

Frequently Asked Questions

Here are some common questions about this Vegan Creamy Sun Dried Tomato Pasta Recipe:

Can I use other types of pasta?

Yes! Feel free to substitute with any vegan pasta of your choice, such as whole wheat or lentil-based varieties.

How do I make the sauce thicker?

To thicken the sauce, simmer it longer or add more nutritional yeast or tomato paste.

What can I substitute for coconut milk?

For a different flavor, try cashew cream or almond cream as alternatives to coconut milk.

Is this recipe gluten-free?

Yes! This Vegan Creamy Sun Dried Tomato Pasta Recipe uses gluten-free fettuccine, making it suitable for those with gluten sensitivities.

Final Thoughts

This Vegan Creamy Sun Dried Tomato Pasta Recipe is not only delicious but also versatile. You can easily customize it by adding veggies or protein sources like chickpeas or tofu. Give it a try and enjoy a comforting meal that satisfies any craving!

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Vegan Creamy Sun Dried Tomato Pasta Recipe

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• Author: Tina
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Indulge in the rich and creamy delight of this Vegan Creamy Sun Dried Tomato Pasta Recipe. This quick and satisfying dish combines the intense flavors of sun-dried tomatoes with the silky smoothness of coconut milk, making it a perfect option for both busy weeknights and special gatherings. With the aromatic essence of garlic and herbs, this pasta envelops gluten-free fettuccine beautifully, creating a comforting meal that everyone will love. Serve this colorful dish garnished with fresh arugula and parsley for an impressive presentation that’s as nutritious as it is delicious.

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Ingredients

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• 4 servings gluten-free fettuccine
• 10 sun-dried tomatoes, chopped
• 4 garlic cloves, minced
• 1 cup full-fat coconut milk
• 2 cups cherry tomatoes
• 3 tbsp nutritional yeast
• 1 tbsp Italian seasoning
• 1 tbsp balsamic vinegar
• salt and pepper to taste

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Instructions

1. Cook gluten-free fettuccine according to package instructions until al dente.
2. In a skillet, sauté minced garlic and sun-dried tomatoes until fragrant.
3. Stir in Italian seasoning and balsamic vinegar; cook until caramelized.
4. Add cherry tomatoes and water; cover and simmer until soft.
5. Mix in coconut milk and nutritional yeast; season to taste.
6. Drain pasta and toss with sauce and baby arugula until combined.
7. Serve garnished with parsley.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Vegan Italian

Nutrition

• Serving Size: 1 plate (approximately 300g)
• Calories: 460
• Sugar: 6g
• Sodium: 580mg
• Fat: 22g
• Saturated Fat: 17g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 53g
• Fiber: 6g
• Protein: 12g
• Cholesterol: 0mg